Difference between NPOP vs NOP focused toward to the sections of certification, production, processing and handling of the respective organic standard guidelines.

1. S.NO DESCRIPTION NPOP NOP
1 FULL EXPANSION National Programe for organic Production National Organic Programe
2 COUNTRY INDIA USA
3 MANAGED BY
NPOP is managed by Agricultural and Processed Food
Products Export Development Authority (APEDA) under
the Ministry of Commerce and Industry
(NOP) is a federal regulatory program that develops and
enforces consistent national standards for organically
produced agricultural products sold in the United States
4
Issuance certificate for Transfer of
Organic material from one entity
to the other
Transaction Certificate NOP import Certificate
5 Organic Software Tracenet Organic Integrity Database
6 Certification
A certificate issued by the accredited Certification Body to its
operator annually for their specific activity in terms of production,
processing and trading
Once certified, a production or handling operation's organic
certification continues in effect until surrendered by the organic
operation or suspended or revoked by the certifying agen
7
ORGANIC CERTIFICATION WITH
HISTORY OF PREVIOUS GOOD
AGRICULTURAL PRACTICE
Retrospective is mentioned but on most cases not approved by
NPOP by competent authorities apart from issues with break in
certification with credible proof.
Retrospective is approved
8 LOGO OF RESPECTIVE STANDARD Logo is to be as per requirements mentioned in Chapter 6 Logo can be in colored and black
9
ORGANIC CONVERSION AS PER THE
STANDARDS
In case of perennial plants other than grassland (excluding
pastures and meadows), the first harvest may be certified as
organic after at least thirty six (36) 22 months of organic
management according to the requirements prescribed under
these Standards. For annuals its 2 years.
(a) Have been managed in accordance with the provisions of
§§205.203 through 205.206; (b) Have had no prohibited
substances, as listed in §205.105, applied to it for a period of 3
years immediately preceding harvest of the crop
10 BURNING IN PRODUCTION
Endeavour to maintain and improve the ecosystem by not cutting
trees and burning organic material. Clearing of land through the
means of burning organic matter, e.g. slash-and-burn,
straw burning shall be restricted to the minimum
Burning as a means of disposal for crop residues produced on the
operation: Except, That, burning may be used to suppress the
spread of disease or to stimulate seed germination.
11 ORGANIC SYSTEM PLAN Crop Production Plan Organic production or handling system plan
12 ICS GUIDELINES
2 internal inspections a year (each growing season)
One internal inspector for every 50-60 farmers in the group
No mention
13 GREEN HOUSE No mention
NOSB passed a Greenhouse Production System ... to organic
farming systems and USDA/NOP regulations governing them
14 GROWERS GROUP LIMIT 25-500 Not depicted till date on the limit
15 ORGANIC FOOD LABELLING SEGMENTS Organic , Certified Organic , Made with Organic 100% Organic , Organic , Made with Organic
16 PROCESSING AID CAPSULES HPMC is allowed Pullan Capsule of Starch is Allowed
17 PROCESSING TECHNIQUE Ethanol extraction is mentioned
Ethanol extraction for Organic product is not exhibited as
approved method. Ethanol allowed as algicide, disinfectants, and
sanitizer, including irrigation system cleaning systems.
18 ETHYLENE GAS Ethylene gas is permitted for ripening Ethylene gas—for regulation of pineapple flowering.
19 ORGANIC CERTIFICATION EXEMPTIONS
The Organic food which is marketed through direct sales by the
small original producer or producer organisation, as determined
by the Food Authority from time to time,
Exemptions. (1) A production or handling operation that sells
agricultural products as “organic” but whose gross agricultural
income from organic sales totals $5,000 or less annually is exempt
from certification , but must comply with the applicable organic
production and handling requirements. The products from such
operations shall not be used as ingredients identified as organic in
processed products produced by another handling operation. (2)
A handling operation that is a retail food establishment or portion
of a retail food establishment that handles organically produced
agricultural products but does not process them is exempt from
the requirements (3) A handling operation or portion of a
handling operation that only handles agricultural products that
contain less than 70 percent organic ingredients by total weight of
the finished product (excluding water and salt) is exempt from
the requirements is exempted from this requirements
DIFFERENCES BETWEEN NPOP AND NOP ORGANIC STANDARDS
CREATED BY ANIL MATHEW VARGHESE