Important documents of BNN
BNN Orientation Value for Pesticides
Bundesverband Naturkost Naturwaren (BNN) Herstellung und Handel e.V. (Organic Producers and Traders Association) adopted an orientation value for synthetic chemical plant protective agents, pesticides, and preservatives in 2001. The BNN member companies were thus provided with a practical means of dealing with residual quantities of active substances in organic products. Members of the BNN have pledged to trade only in those goods that comply with the orientation value.
In the case of environmental contamination, organic products can be affected by unavoidable levels of pesticides, which can affect a variety of producers, processors and traders. Therefore BNN Herstellung und Handel e.V. has introduced the possibility to issue public statements concerning common sources of contamination.
The first Public Statement Concerning the Use of the BNN Orientation Value for Pesticides was published in August 2011 on Endosulfan in Soy Beans, in July and August 2012 Public Statements on DDAC/BAC and Biphenyl in Fresh (potted) Herbs were issued:
Standing Orders for Application
BNN Orientation Values for Plasticisers (Phthalates and Adipates) in Organic Olive Oil
The determination of plasticisers in olive oil in Autumn 2005 immediately initiated a number of quality control measures in the organic food sector. The orientation values for plasticisers apply to Greek organic olive oils as these gave the greatest cause of concern. A group of experts, consisting of representatives from BNN, the organic olive oil producers, and the trade nevertheless recommends evaluating other oils using an analogous procedure.
Use of Flavours within the Organic Foodstuffs Trade
Consumers expect organic food to be as untreated as possible, which includes the flavouring with natural substances. Only socalled "natural flavours" are permitted as additional flavourings in organic foods. However, the legislation defines the term "natural" rather liberally: it does not require "natural flavours" to originate from the named raw material. To produce flavours, substances such as chemical solvents and extracting agents are used, and they are frequently still present in the final product. In addition, many of the special yeasts, fungi or bacteria essential for the production of many flavours, or their aids and additives, are today genetically manipulated. In principle, affiliated companies of the BNN Herstellung and Handel reject the use of flavours to mimic raw materials or to remedy short-comings in quality.
Use of Flavours within the Organic Foodstuffs Trade - Background Flavours
Labelling of ingredients Flavours
BNN Herstellung and Handel e.V. strives for the compliance with strict principles regarding the flavouring of organic food. For this, the meeting of members of the BNN Herstellung and Handel adopted a recommendation regarding the production of, and trade in, flavoured products in 2004. The BNN flavour categories and the allowable listing of the respective flavours used in the list of ingredients can be seen in the following table.
Use of Flavours within the Organic Foodstuffs Trade - Appendix 1