The 'Nature et Progrès' certification criteria –
Numerous sea salt harvesters attest to being organic, yet sea salt has nothing to do with agriculture or organic produce. Sea salt harvesters who desire to inform consumers about the relative quality and cleanliness of their products turn to 'Nature et Progrès', an outside, third party, to verify their processes and products. 'Nature et Progrès' certification ensures that the salinas that have produced the salt are located in a nature reserve, and that the salt has been harvested strictly by hand, without any purification or processing of the salt. More specifically, sea salt certified by 'Nature et Progrès'' is certified based on the following list of criteria:
A1 Geographic Origin and Environment
A1.1 Origin - Atlantic Ocean
A1.2 Environment - Salt ponds situated in nature reserve or nature park; Without influence of big industrial plants (prevailing winds); Minimal distance from main traffic lines: 500 meters; Without risk of contamination through chemical fertilizers and pesticides;
A1.3 Water circulation - Exclusively Atlantic waters; Circulation depending only on gravity; Circuit independent of fishponds;
A1.4 Maintenance of the salt ponds - Manual, mechanical and thermal maintenance out of production period and out of breeding time of water birds
A2 Production standards
A2.1 Working techniques - Traditional crafting and manual harvesting in salt ponds with clay floors;
Natural water circulation and evaporation through sun and wind; Washing and artificial drying are not allowed.
A2.2 Tools and materials - Wooden tools without chemical treatment; No asbestos cement is allowed. Light tools in stainless steel; Aluminum shovels may be used temporarily. Poly-ethylene (PE) is allowed for utensils.
Maintenance products for wooden and metal tools have to match N&P organic environment standards.
A2.3 Transportation and stockholding - Open-air mounting within the working area; Covering with PE or Ethyl-vinyl-acetate foil; Separation between floor and salt; Permanent cleansing of the stockholding premises, especially before and after handling; Use of low-emission transport machinery (gas or electric motor)
A2.4 Analysis standards - Limits of quality-degrading substances:
Nitrates________________ below legal limits
Ammonium_____________ free
Nitrites _________________ free
Pesticides ______________ free
Heavy metals ____________ below legal limits
Lead ___________________< 0.25 mg/kg
Cadmium _______________< 0.005 mg/kg
Mercury _________________<0.01 mg/kg
Arsenic _________________<0.007 mg/kg
Bacteriology:
Mesophile aerobic flora _____<100/g
Total coliforme____________ 0
Streptococcus sp. _________ 0
Aerobic halophile flora ______<100/g
Radioactivity ______________ natural only
Carbonated hydrogens
and fuel residues ___________ free
free chlorine and
hypochlorines______________ free
A3 Processing and Packaging
A3.1 Coarse Salt - Washing is not allowed. Any processing that alters the product is forbidden. Drying only through sun and wind; Packing in big-bags, of PE or poly-propylene (PP); Additives like iodine, magnesium, fluoride are not allowed.
A3.2 Fine Salt - same as 3.1, additionally: Grinding method may not alter the product´s quality.
A3.3 Aromatic Salt - Only allowed when certified organic herbs and vegetables are used.
A3.4 Other Salt (e.g. for animals ...) - Admissible share of unsolvable substances: 10% max.
A3.5 Packaging material allowed are: Glass containers; Parafined cardboard (boxes); PE-bags; Containers made of high-pressure-PE and PP; Packs containing aluminum: This may not be in direct touch with the salt.
A3.6 Humidity absorbers - Allowed are capsuled mineral or natural organic substances. |
