Intermediate Economist 2020 Agricultural Economics Examination Knowledge: Green Food Certification
The Concept and Connotation of Green Food
Concept: Green food refers to pollution-free, safe and high-quality food produced by enterprises in accordance with the requirements of green food quality system and the principle of sustainable development and recognized by specialized agencies.
Six characteristics:
(1) The origin of raw materials must meet the requirements of eco-environmental quality standards for green food;
(2) The process of planting, feeding and adding must conform to the production and operation norms of green food, and be monitored by the regulatory authorities throughout the process;
③ Enterprises must establish and improve the enterprise quality standard system according to the requirements of green product quality standards and hygiene standards;
(4) Allow a small amount of fertilizers and pesticides that meet the national standards, and do not use transgenic technology. The raw materials for producing green food must be pollution-free agricultural products;
⑤ The packaging, decoration and signs of green food must meet the national standards of green food;
6. The production and processing of green food must be monitored by the Green Food Monitoring Center of the Ministry of Agriculture or the designated monitoring center. The products have passed the certification of the Ministry of Agriculture, and the green food certificate has been issued.
Compared with ordinary food, green food has three remarkable characteristics:
① Emphasize that products come from a good ecological environment;
(2) Implement the whole quality control of products from the land to the dining table;
③ Unified identification and management of products according to law.