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Proudly South African Standard: Unprocessed Fruits and Vegetables

Version 01, January 2017

Reference No. PSA-UFV01-17S

Proudly South African Standard: Unprocessed Fruits and Vegetables PSA-UFV01-17S

© Proudly South African 2017 2

Acknowledgments The development of the Proudly South African Standard: Unprocessed Fruits and Vegetables (PSA-UFV01-17S) was made possible through the Proudly South African Ecolabelling Project entitled Awareness Creation and Capacity Building on Ecolabelling in the Agricultural Sector, which is being undertaken with the support of United Nations Office for Project Services (UNOPS) through the Switch Africa Green Project (GRANT-CFP-KEOH-2015-002 Switch Africa Green Component B).



Table of Contents

GENERAL INFORMATION .............................................................................................................. 4 Scope of the standard ......................................................................................................................................4 Normative references ......................................................................................................................................4 Limitations .......................................................................................................................................................5 Language .........................................................................................................................................................5 Units of measurement .....................................................................................................................................5

BASIC PRINCIPLES ........................................................................................................................ 6

PROCEDURAL INFORMATION ....................................................................................................... 7 Mandatory requirements and exceptions ........................................................................................................7 Licence validity ................................................................................................................................................7 Exemptions ......................................................................................................................................................7 Audits ..............................................................................................................................................................8 Audit frequencies ............................................................................................................................................8 Revisions to the standard ................................................................................................................................8 Complaints procedure .....................................................................................................................................8

TERMS AND DEFINITIONS ............................................................................................................. 9

SECTION 1: CROP PRODUCTION .................................................................................................. 14 A. Propagation Materials ............................................................................................................................... 14

1. Seeds ......................................................................................................................................................................................... 14 2. Seedlings .................................................................................................................................................................................. 14

B. Fertilisers ................................................................................................................................................... 14 1. Application .............................................................................................................................................................................. 14 2. Storage ..................................................................................................................................................................................... 15

C. Soil ............................................................................................................................................................. 15 D. Pest, Weed and Disease Management ...................................................................................................... 16

1. Pest, weed and disease control ....................................................................................................................................... 16 2. Agrochemical management .............................................................................................................................................. 17 3. Post-harvest chemical management ............................................................................................................................. 19

E. Contamination During Production ............................................................................................................. 20

SECTION 2: QUALITY CONTROL ................................................................................................... 23 A. Produce Selection ...................................................................................................................................... 23 B. Post-Production Produce Handling ............................................................................................................ 23

1. Handling practices ................................................................................................................................................................ 24 2. Separation of certified produce ...................................................................................................................................... 24

C. Post-Production Hygiene Practices ............................................................................................................ 25 D. Storage ...................................................................................................................................................... 25

SECTION 3: PACKAGING ............................................................................................................. 28 A. Packaging .................................................................................................................................................. 28

1. Packaging efficacy ................................................................................................................................................................ 28 2. Packaging materials ............................................................................................................................................................. 28

B. Product Labelling ....................................................................................................................................... 29

BIBLIOGRAPHY ........................................................................................................................... 32



General Information 1

The Proudly South African Standard: Unprocessed Fruits and Vegetables (PSA-UFV01-17S) has been 2 developed to assist in upholding the basic principles of sustainable crop agriculture so as to ensure 3 the development, growth and improvement of sustainable crop agriculture in South Africa. The 4 principles, criteria and indicators have been designed to aid operators in their efforts to maintain 5 high levels of social responsibility, reduce negative impacts on the environment, maintain financial 6 viability and produce quality consumer products. 7

This standard represents the requirements of sustainable crop agriculture but, on its own, will not 8 result in certification. Rather, compliance is also required with the Proudly South African Standard: 9 Sustainable Farming (PSA-SFR01-17S) for certification for unprocessed fruits and vegetables to be 10 awarded. 11

Each section of this standard contains subsections that are organised according to a specific 12 structure, namely a statement of the general principle applicable to that section, followed by the 13 criteria and indicators. The criteria represent the minimum prerequisites that need to be fulfilled for 14 products to be certified by Proudly South African. The mandatory indicators detail the actual 15 measures of conformance to the criteria and must be complied with, while the recommended 16 indicators can be used to guide improvements to existing practices. Importantly, the mandatory 17 indicators focus on production under the direct control of the operator. Some post-production 18 activities in the value chain may be carried out by third parties and compliance with the indicators in 19 these sections is therefore recommended only. 20

Scope of the standard 21

The Proudly South African Standard: Unprocessed Fruits and Vegetables applies to fruits and 22 vegetables that have not been subject to any form of processing. Together with the Proudly South 23 African Standard: Sustainable Farming (PSA-SFR01-17S), it provides a means to certify the 24 sustainable nature of the agricultural, social, economic and environmental practices undertaken 25 through the production lifecycle of these products. Accordingly, this standard covers the areas of: 26

1. Crop production 27 2. Quality control 28 3. Packaging 29

The standard excludes the management of any animals that are held or reared on the operation. 30 Proudly South African Standard: Unprocessed Red Meat – Ruminants (PSA-URR01-17S) can be 31 consulted for sustainable livestock production. 32

Normative references 33

The following documents were indispensable to the development of this standard: 34

Green Choice Living Farms Reference: Generic Principles, Criteria and Indicators for 35 Sustainable Operation Management in South Africa 36

Guidelines on Contract Farming (Entry and Intermediate Level GAP): Horticulture 37

Agricultural Product Standards Act No. 119 of 1990: Regulations Regarding Control over the 38 Sale of Organically Produced Products in the Republic of South Africa (Draft) 39

International Federation of Organic Agriculture (IFOAM) National Organic Standard 40 Template 41

SANS 1369: Draft South African National Standard: Organic Agriculture and Processing 42

Proudly South African Standard: Unprocessed Fruits and Vegetables PSA-UFV01-17S General Information


Limitations 43

This standard is in addition to, and not a substitute for, any relevant legislation applicable to labour, 44 agriculture, the environment, food safety, food quality or related topics in South Africa. Accordingly, 45 compliance with this standard does not mean that legal obligations have been fulfilled. 46

Language 47

The language used for the criteria in this standard is in line with the requirements of ISO/IEC 48 Directives, Part 2: Rules for the Structure and Drafting of ISO and IEC Documents. Notably, the 49 following modal verbs are used for the expression of provisions: 50

'shall' indicates a requirement in terms of this standard 51

'should' indicates a recommendation 52

'may' indicates permission 53

'can' or 'could' indicates possibility and capability 54

'must' indicates a legal requirement 55

Unless stated otherwise, 'Proudly South African' is used to refer to the organisation itself, including 56 its authorised representatives. 57

Units of measurement 58

All units of measurement in this standard are metric. 59

60



Basic Principles 61

The basic principles of the Proudly South African Standard: Unprocessed Fruits and Vegetables are: 62

1. Propagation material 63 Seeds and seedlings are fit for purpose, and secured at the right time and in the required 64 volumes. 65

2. Fertilisers 66 Fertilisers, both organic and inorganic, are applied to ensure optimal efficacy and stored safely 67 to avoid cross-contamination and loss. 68

3. Pest, weed and disease management 69 Priority is given to the use of non-chemical mechanisms to prevent losses arising from pests, 70 diseases and weeds. Synthetic agrochemicals are only applied if their use is considered 71 economically, environmentally and socially sustainable. 72

4. Contamination during production 73 People, produce and the environment are protected from hazardous chemicals, microbial 74 contaminants and environmental pollutants. 75

5. Product selection 76 Fruits and vegetables are selected to meet consumer demand for quality. 77

6. Handling 78 Produce is handled with care to ensure that the physical integrity of the fruits and vegetables is 79 not compromised. 80

7. Hygiene practices 81 Produce is safe from contamination by humans. 82

8. Storage 83 Produce is stored in optimal conditions to extend its shelf life and maintain its quality. 84

9. Packaging 85 The packaging used for sustainably produced produce maintains the integrity of the produce. 86

10. Labelling 87 Certified produce is clearly and accurately labelled to indicate that it is certified as sustainably 88 produced. 89



Procedural Information 90

Mandatory requirements and exceptions 91

A licence to carry the Proudly South African logo on unprocessed fruits and vegetables will only be 92 issued if, following an auditing process, the operation is deemed to meet the mandatory criteria of 93 this standard in conjunction with those of the Proudly South African Standard: Sustainable Farming 94 (PSA-SFR01-17S). 95 96 Evidence is required to demonstrate compliance with this standard. Depending on the context, this 97 evidence could take the form of: 98

empirical confirmation 99

authentic, applicable documentation and/or records 100

confirmation via interviews with workers and/or other relevant stakeholders 101

certificates and/or signed attendance registers (for training undertaken) 102

signed declarations 103

physical inspections 104

laboratory testing 105

any other form of objective, credible confirmation 106

Some non-conformities may be detected during audits. In such cases, the operator shall be given six 107 months to resolve the issue unless a longer time is reasonably justified. If a critical issue is identified 108 for which there is no resolution, then the licence shall not be awarded. The period for resolving an 109 identified non-conformity begins on the date Proudly South African sends its decision to the 110 operator via an official corrective action request. The operator shall also have the opportunity to 111 object to the decision although the objection shall need to be received by Proudly South African 112 within two weeks of the operator receiving the corrective action request. 113 114 There may be permission(s) granted to an operator to be excluded from the need to comply with all 115 the normal requirements of this standard. These exceptions shall require approval from Proudly 116 South African and may only be granted on the basis of clear criteria, with clear justification and for a 117 limited time period only. 118

Licence validity 119

The licence for products to carry the Proudly South African logo shall remain in force for as long as 120 the criteria and indicators of the relevant standards continue to be fulfilled or until the criteria and 121 indicators cease to apply. The licence shall be revoked if: 122 123

a. Proudly South African identifies a non-conformity and this is not resolved within an agreed 124 timeframe. 125

b. the operator deregisters for certification. 126 c. Proudly South African establishes a compelling reason that the operator no longer meets (or 127

shall meet) the requirements of the standard due to, for example, the operator's bankruptcy. 128

Exemptions 129

In the event of a force majeure situation, Proudly South African may issue a provisional exemption, 130 possibly with additional conditions, for temporary non-conformity with one or more mandatory 131 criteria and/or indicators. This exemption shall be issued for a limited time period after consultation 132 with the operator. 133



Audits 134

Proudly South African shall conduct on-site and administrative audits in accordance with the 135 requirements of this standard. In the case of an unscheduled audit, one working day's notice shall be 136 given so that the operator has time to gather the necessary information. The operator may 137 postpone the unscheduled audit once, but only for compelling reasons. 138

Audit frequencies 139

Audits shall be conducted by Proudly South African for each new application with subsequent audits 140 at least once a year. Unscheduled audits could also take place. Proudly South African could require 141 an additional administrative and/or physical audit if: 142 143

a. Proudly South African has received substantiated complaints that the operator is not 144 meeting the criteria of the standard. 145

b. Proudly South African and the operator have agreed to the resolution of non-conformities. 146 c. Proudly South African finds it necessary for other reasons to assess compliance with the 147

standard. 148

Revisions to the standard 149

The first version of the standard is scheduled for revision two years after first publication, with 150 subsequent revisions on a three-yearly basis. Although there shall be scheduled revisions at these 151 times, they may not necessarily result in revised criteria or indicators. Revisions within a shorter 152 timeframe could be undertaken by Proudly South Africa if it becomes apparent that specific criteria 153 and/or indicators need to be amended, adopted or removed as a matter of necessity. 154 155 If the standard is revised within an existing licence period, licence holders shall have audits 156 conducted according to the version of the standard in effect before the revision. Operators 157 undergoing certification at the time of the revision shall also have audits conducted according to the 158 version of the standard in effect before the revision. Notwithstanding, when the next audit is due, 159 compliance with the revised standard shall be necessary. New applicants shall always need to 160 comply with the version of the standard in effect at the time of the application. 161 162 A minimum of three months before the standard ceases to apply, notice shall be published regarding 163 the final date of validity of the existing standard. 164

Complaints procedure 165

Proudly South African has a complaints procedure that is published on its website. Complaints are 166 handled by people who are not (and have not been) involved in the certification activities to which 167 the complaint relates. 168 169

170



Terms and Definitions

A

Accreditation: Formal recognition by Proudly South African or a recognised certification authority that an operator fulfils the requirements of the relevant standard.

Additive: Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of food, that is added during the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of the food to maintain or improve the food quality, consistency, colour, taste, smell or other technical property.

Administrative audit: An examination of documentation and other paperwork by Proudly South African to determine compliance with this standard. An administrative audit can take place on-site or remotely. Also referred to as a desk audit.

Agrochemical: All chemical substances, including but not limited to pesticides, herbicides, fungicides, insecticides, nematicides, biocides and plant growth regulators, used in agriculture.

Audit: A systematic and functionally independent examination by Proudly South African to determine whether activities and related results comply with the planned objectives and requirements of this standard. This could include unscheduled audits.

Auditor: A person from Proudly South African with the demonstrated personal attributes and competence to conduct audits to ensure compliance with this standard.

B

Biological mechanism: The use of competing biologicals (such as insects, microorganisms and/or microbial metabolites) for the control of mites, pests, plant pathogens and spoilage organisms.

Buffer zone: Environmental and ecological management tool that is used to surround or shield a particular zone (core area) with the intention of insulating an important or threatened core area from negative external impacts. A neutral zone.

C

Certified: When an operation has undergone a successful audit and subsequently been licensed by Proudly South African in accordance with this standard.

Certification/certify: The procedure by which Proudly South African provides written or equivalent assurance that a product conforms with this standard.

Compliance: Actions or outcomes that meet the requirements of this standard.

Corrective action request: Action required by an operator following a non-compliance or systems deviation to ensure ongoing certification and compliance with this standard. Such actions may be requested by Proudly South African following noted non-compliance to this standard.

Crop rotation: The practice of alternating the species or families of annual and biennial crops grown on a specific field in a planned pattern or sequence so as to break weed, pest and disease cycles and to improve soil fertility and organic matter content.

Criterion: The key requirement necessary to conform to a principle.

Proudly South African Standard: Unprocessed Fruits and Vegetables PSA-UFV01-17S Glossary of Terms


E

Ecosystem: A dynamic system of plant, animal and micro-organism communities and their non-living environment interacting as a functional unit.

Employee: Any person, excluding the owner, who is employed on the operation.

H

Hazardous substance: Any substance or compound which, at specific levels, has the potential to cause adverse health effects. This includes pesticide formulations identified by the World Health Organisation as 'extremely hazardous' (Class Ia), 'highly hazardous' (Class Ib), 'moderately hazardous' (Class II) and slightly hazardous (Class IV).

I

Indicator(s): The measurable or observable component(s) required to achieve a criterion.

Ingredient: Any substance, including a food additive, used in the manufacture or preparation of a food, or present in the final product, although possibly in a modified form.

Input: Any incoming material used for the primary production of unprocessed fruits and vegetables. Inputs include but are not limited to fertilisers, manure and compost, pesticides, herbicides, insect attractants and repellents, animal feed, medicinal treatments for animals, irrigation and drinking water, cleaning and disinfection products, and packaging.

Inspection: See Audit.

Intercropping: Growing two or more crops in close proximity. Intercropping strengthen the land's ability to retain soil while also increasing the number of harvest periods per year.

Invasive weeds: Weeds identified in the Conservation of Agricultural Resources Act No. 43 of 1993 and subordinate legislation (including subsequent amendments), and other related regulations and legislation.

Irradiation: High-energy emissions from radio nucleotides, capable of altering food molecular structure for the purpose of controlling microbial contaminants, pathogens, parasites and pests in food, preserving food or inhibiting physiological processes such as sprouting or ripening.

L

Labelling/labelled: Any written, printed or graphic representations, particulars, information, trademarks, brand names, names of certifying organisations, pictorial matter and symbols that are present on the label, container, packaging, document, notice board or collar of a product, accompanies the product or is displayed near the product, for the purpose of describing or promoting the sale or disposal of the product.

Licence agreement: Legally binding contract between Proudly South African and the operator pertaining to certification by Proudly South African.

Licensee: Operator and/or owner of operations covered under the licence for certification by Proudly South African.

M

Management system: A structure and set of procedures that work together to facilitate the smooth-running of an operation.

Marketing: Holding or displaying for sale, offering for sale or selling on the market.

Mineral/mined mineral: A naturally occurring substance formed through geological processes that has a characteristic chemical composition.



N

Non-compliance: Actions or outcomes that do not meet the requirements of this standard.

O

Operation: The total area of land under the control of one farmer or a collective of farmers, including all the farming activities or enterprises.

Operator: An owner, manager or other senior representative who is responsible for the chain of production.

Organic compounds: Chemical compounds containing carbon combined with hydrogen and often also with oxygen, nitrogen and other elements.

P

Physical audit: An on-site examination of the operation by Proudly South African to determine compliance with this standard.

Potable water: Water that meets the quality standards of drinking water.

Primary packaging: The layer of material used to wrap or protect a product that is in direct contact with the product.

Principle: A statement that identifies an overall objective.

Processed: Descriptive of cooking, baking, heating, drying, mixing, crushing, pressing, churning, separating, extracting juices or other material, peeling, fermenting, eviscerating, preserving, dehydrating, freezing or manufacturing which materially alters the flavour, keeping quality, or any other property or the making of any substantial change of form, but does not include refrigeration at temperatures which are above freezing point or any other treatment which merely retards or accelerates the natural processes of ripening or decomposition.

Produce: Collective term for fruits or vegetables in their natural state.

R

Rotation programme: The practice of alternating the species or families of annual and biennial crops grown on a specific field in a planned pattern or sequence so as to break weed, pest and disease cycles and to improve soil fertility and organic matter content.

S

Secondary packaging: Packaging used during shipping and storage to help contain, identify and protect products contained within primary packaging. It could take the form of industrial or consumer packaging.

Standard: Document that defines the requirements that need to be fulfilled for certification to be awarded.

Synthetic: A substance that is formulated or manufactured by a chemical process or by a process that chemically changes a substance extracted from naturally occurring plant or animal source although the term does not apply to substances created by naturally occurring biological processes.

T

Teratogen/Teratogens: Any agent that causes a structural abnormality following foetal (human or animal) exposure during pregnancy.



U

Unprocessed food: Food that has not been changed or preserved using chemical or mechanical methods. 'Fresh' food.

V

Verification: System of assessment used by Proudly South African for the attainment or maintenance of certification. This includes but is not limited to the audit system, statutory declarations, testing, and records and documents maintained by the operator.

W

Watercourse: A river or spring; a natural channel in which water flows regularly or intermittently; a wetland, lake or dam into which, or from which, water flows; and any collection of water declare to be a watercourse. Reference to a watercourse includes, where relevant, its bed and banks.

Worker: A person employed on an operation who does not have a managerial or other position of authority. The term includes domestic workers and security personnel.

Section One

Crop Production



Section 1: Crop Production 1

A. Propagation Materials 2

3 General Principle 4

Seeds and seedlings are fit for purpose, and secured at the right time and in the required volumes. 5

1. Seeds 6

Criterion 7 The operator shall procure seeds with consideration of the required yields, the quality of the 8 seed and time required before planting. 9

Mandatory indicators 10

1.1. The operator determines the seed required for planting. 11

1.2. Seeds are procured from recognised seed suppliers. 12

1.3. Seeds are procured timeously to allow for seasonal planting. 13

14 2. Seedlings 15

Criterion 16 The operator shall procure seedlings with consideration of the required yields, the quality of the 17 seedling and time required before planting. 18


1.1. The operator determines the seedlings required for planting. 20

1.2. Seedlings are procured from recognised seedling suppliers. 21

1.3. Seedlings are procured timeously to allow for seasonal planting. 22

23

B. Fertilisers 24


Fertilisers, both organic and inorganic, are applied to ensure optimal efficacy and stored safely to 27 avoid cross-contamination and loss. 28

1. Application 29

Criterion 30

The operator shall determine the actual crop requirements and apply fertilisers accordingly. 31


1.1. Organic fertilisers are incorporated into the soil prior to planting or bud burst (for tree 33 crops) and not applied during the growing season. 34

1.2. Manures containing untreated human excrement (faeces and urine) are not used. 35

1.3. Records are maintained to indicate: 36

1.3.1. the name and contact details of the person responsible for applying the fertiliser 37 1.3.2. the date of the fertiliser application 38

Proudly South African Standard: Unprocessed Fruits and Vegetables PSA-UFV01-17S Section 1: Crop Production


1.3.3. the type of fertiliser used as well as the trade name (where applicable) 39 1.3.4. the location of the area of application 40 1.3.5. the concentration, quantity, method and frequency of application 41 1.3.6. the equipment used 42 1.3.7. the harvesting dates (to verify that the time between application and harvesting is 43

appropriate) 44

Recommended indicators 45

1.4. The use of inorganic fertilisers is kept to a minimum as these cause a decline in soil carbon. 46 Preference is given to organic fertilisers (such as organic composts, vermicomposts, animal 47 manures, green manures and legumes). 48

1.5. Where feasible, soil and leaf testing is undertaken to determine the soil's nutrient 49 requirements. 50

51 2. Storage 52

Criterion 53

Fertilisers shall be stored in such a way that there is no contamination of produce or other 54 inputs, and losses are minimised. 55


2.1. Direct or indirect contact between manure, biosolids and other natural fertilisers, and 57 unprocessed fruits and vegetables, especially close to harvest, is minimised. 58

2.2. Fertilisers are stored a minimum of five metres away from harvested fruits and vegetables. 59

2.3. A physical barrier is in place to prevent cross-contamination between fertilisers and 60 agrochemicals. Separate sealed containers are acceptable. 61

2.4. Cross-contamination from runoff or leaching is prevented by securing areas where manure, 62 biosolids and other natural fertilisers are treated and stored. 63

2.5. The fertiliser storage area is covered in material that is suitable to protect inorganic 64 fertilisers from atmospheric influences (such as sunlight, frost and rain). Plastic coverage is 65 acceptable. 66

2.6. Fertilisers are not stored directly on soil (although lime and gypsum can be stored in-field 67 for up to two days before application). 68

2.7. Fertiliser storage areas are free of waste and are thus not a breeding ground for rodents. 69

2.8. Liquid fertiliser stores are surrounded by an impermeable barrier to contain a capacity to 70 110% of the volume of the largest container. 71

72

C. Soil 73


Sustainable farming methods conserve and improve soil. 76

Criterion 77

Soil quality shall be maintained and even enhanced. 78

79




1.1. The soil is assessed at least once every season or per crop rotation in terms of: 81

1.1.1. soil depth 82 1.1.2. drainage 83

1.2. The way nutrients and fertility products are applied does not harm soil, water and biodiversity. 84

1.3. Soil salinisation is prevented or corrected where this is a problem. 85

1.4. The use of soil fumigants, including the location, date, active ingredients, dosage, method of 86 application and name of the person responsible for their application, is recorded. 87


1.5. Harvesting operations are scheduled to minimise negative environmental effects, taking into 89 account topography, soil erosion, soil compactibility, weather, extraction routes and loading 90 zone sites. 91

1.6. Nutrients, organic matter and other resources removed from soil through harvesting are 92 replenished by the recycling, regeneration and addition of organic materials and nutrients. 93

94

D. Pest, Weed and Disease Management 95


Priority is given to the use of non-chemical mechanisms to prevent losses arising from pests, 98 diseases and weeds. Synthetic agrochemicals are only applied if their use is considered 99 economically, environmentally and socially sustainable. 100

1. Pest, weed and disease control 101

Criterion 102

The pest management programme shall prioritise the use of biological, cultural and/or 103 mechanical methods. 104


1.1. The operator has identified invasive weeds, pests and diseases. 106

1.2. Invasive pests, weeds and diseases are managed using the following approaches in order of 107 priority and subject to their feasibility: 108

1.2.1 Biological, cultural and/or mechanical mechanisms (described in Clause 1.3 below) 109 1.2.2The application of substances that are environmentally sound (described in Clause 1.4 110

below) 111 1.2.3 Synthetic agrochemicals 112

1.3. Where biological, cultural and/or mechanical mechanisms are used to manage pests, weeds 113 and diseases, these could include: 114

1.3.1. the selection of crops and plant varieties that are well-adapted to the environment 115 1.3.2. appropriate rotation programmes, intercropping and companion planting 116 1.3.3. preventive methods such as the disruption and elimination of habitat and access to 117

facilities and the removal of standing water at or on fertiliser stockpiles as this could 118 lead to the breeding of insects and pests 119

1.3.4. mechanical cultivation 120



1.3.5. the protection of natural enemies of pests through the provision of favourable habitats 121 such as hedges, nesting sites and ecological buffer zones that maintain the original 122 vegetation to house pest predators 123

1.3.6. natural enemies including the release of predators and parasites 124 1.3.7. mulching and mowing 125 1.3.8. grazing by animals 126 1.3.9. mechanical and physical methods such as humane traps, barriers, light and sound 127 1.3.10. on-farm preparations from local plants, animals and micro-organisms 128 1.3.11. flame and steam weeding 129 1.3.12. other sustainable and humane practices 130

1.4. When the measures in Section 4A Clause 1.3 are not sufficient or there is an immediate 131 threat to crops, non-synthetic substances may be applied. However, their use: 132

1.4.1. is restricted if it could contaminate, or contribute to unacceptable effects on, humans, 133 animals, the environment, soil organisms, and the quality and safety of the produce 134

1.4.2. is managed to limit the potential for microbial, chemical, physical and parasitic 135 contamination of produce, pastures and meadows 136

1.4.3. is reviewed at least once annually 137

1.5. Where synthetic agrochemicals are used, their use: 138

1.5.1. is restricted or is being phased out if it is no longer considered effective or could 139 contaminate, or contribute to unacceptable effects on, humans, animals, the 140 environment, soil organisms, and the quality and safety of produce 141

1.5.2. is managed to limit the potential for microbial, chemical, physical and parasitic 142 contamination of produce, pastures and meadows 143

1.5.3. is reviewed at least once annually to assess the chemicals' continued efficacy and 144 effects on humans, animals, the environment, soil organisms, and the quality and 145 safety of produce 146

1.6. No agrochemicals containing carcinogens, teratogens, mutagens, immunotoxins, 147 neurotoxins, persistent organic pollutants, and pesticide formulations classified by the 148 World Health Organisation as 'extremely hazardous' (Class Ia), 'highly hazardous' (Class Ib), 149 'moderately hazardous' (Class II) and slightly hazardous (Class IV) (World Health 150 Organisation, 2009), as well as pesticides associated with frequent and severe poisoning 151 incidents have been applied in the preceding three years. 152

153 2. Agrochemical management 154

Criterion 155

Safety measures shall be in place when using and storing agrochemicals to minimise negative 156 effects on humans, animals and the environment. 157


2.1. Only agrochemicals authorised by the manufacturers for the cultivation of the specific fruits 159 or vegetables grown on the operation are used. 160

2.2. Only agrochemicals registered in South Africa under the Fertilisers, Farm Feeds, Agricultural 161 Remedies and Stock Remedies Act No. 36 of 1947 and subordinate legislation are used. 162

2.3. A plan is in place for the safe management of agrochemicals. The plan includes but is not 163 limited to: 164

165



2.3.1. substance identification 166 2.3.2. the hazard(s) use of the substance could cause 167 2.3.3. handling and storage 168 2.3.4. exposure controls and personal protection 169 2.3.5. transport 170 2.3.6. disposal 171 2.3.7. storage and mixing area and equipment maintenance 172


2.4.1. the name and contact details of the person responsible for recommending the use of 174 the chemical 175

2.4.2. the name and contact details of the person responsible for applying the chemical 176 2.4.3. the date of the chemical application 177 2.4.4. the chemical used (trade name and active ingredients) 178 2.4.5. the crops treated 179 2.4.6. the location of the treatment area 180 2.4.7. the pest or disease for which the chemical was used 181 2.4.8. the concentration, method and frequency of application 182 2.4.9. the equipment used 183 2.4.10. the harvesting dates (to verify that the time between application and harvesting is 184

appropriate) 185 2.4.11. the date and method of chemical and empty chemical container disposal 186

2.5. The agrochemical dosages/application rates and pre-harvest intervals (withholding periods) 187 are strictly observed and the manufacturer's instructions are adhered to. 188

2.6. The operator or person advising on agrochemical use is competent in the use of the 189 product. 190

2.7. The operator or person applying the agrochemical is competent in the use of the product. 191

2.8. All workers and contractors working on the operation have received safety training to 192 ensure compliance with the agrochemical management plan. 193

2.9. Safe and appropriate clothing and equipment is used to mix and apply agrochemicals. 194

2.10. The containers and equipment used for agrochemicals are assessed at least once 195 annually, and repair, calibration and maintenance work is carried out where necessary. 196

2.11. Plans are in place for the emergency treatment of people injured following 197 agrochemical spillage or poisoning. 198

2.12. Plans are in place for the management of negative environmental impacts caused by 199 the spillage of agrochemicals, including the management of emergency events. 200

2.13. Storage areas for agrochemicals are kept separate and secure. 201

2.14. Storage areas for agrochemicals are clearly identifiable. 202

2.15. Storage areas for agrochemicals are well lit and properly ventilated. 203

2.16. Agrochemicals are clearly identifiable. 204

2.17. Access to agrochemicals is controlled. 205

2.18. Agrochemicals are stocked optimally to prevent the build-up of old, out-of-date or 206 otherwise unusable pesticides. 207



2.19. Empty agrochemical containers are rinsed at least three times, and perforated to 208 ensure that they are not used again for any purpose. 209

2.20. Waste agrochemicals are disposed of safely and responsibly in accordance with the 210 Hazardous Substance Act No. 15 of 1973, the Environmental Conservation Act No. 73 of 211 1989, the Atmospheric Pollution Prevention Act No. 45 of 1965, the National Environmental 212 Management Act No. 107 of 1998 and subordinate legislation, and relevant regulations and 213 legislation (including all subsequent amendments). 214


2.21. The movement of agrochemical substances into surface or ground water is 216 minimised through the use of, for example, buffer zones and/or reducing aerial crop 217 spraying near water sources. 218

2.22. The stock inventory of agrochemicals is updated every three months. 219

220 3. Post-harvest chemical management 221

Criterion 222

Safety measures shall be in place when using and storing chemicals post harvest to minimise 223 negative effects on humans, animals and the environment. 224


3.1. Only chemicals authorised by the manufacturers for specific fruits and vegetables post 226 harvest are used. 227

3.2. Only post-harvest chemicals registered in South Africa under the Fertilisers, Farm Feeds, 228 Agricultural Remedies and Stock Remedies Act No. 36 of 1947 and subordinate legislation 229 are used. 230

3.3. The operator or person advising on post-harvest chemical use is competent in the use of 231 the product. 232

3.4. The operator or person applying post-harvest chemicals is competent in the use of the 233 product. 234


3.5.1. the name and contact details of the person responsible for recommending the use of 236 the post-harvest chemical product 237

3.5.2. the name and contact details of the person responsible for applying the post-harvest 238 chemical product 239

3.5.3. post-harvest chemical product used (trade name and active ingredients) 240 3.5.4. produce (including batch numbers) to which the post-harvest chemical product was 241

applied 242 3.5.5. location where the treatment was applied 243 3.5.6. application dates, methods and quantities 244 3.5.7. packaging and delivery dates of treated produce 245

246 247 248 249



E. Contamination During Production 250


People, produce and the environment are protected from hazardous chemicals, microbial 253 contaminants and environmental pollutants. 254

Criterion 255

The operator shall ensure that production areas and produce are protected from contamination by 256 substances that are hazardous to humans, animals or the environment. 257


1.1. The operator monitors crops, soil, water and inputs for risk of contamination by substances that 259 are hazardous to humans, animals or the environment. 260

1.2. The operator carries out a risk assessment for contamination of water used for irrigation at 261 least once a year. This risk assessment includes but is not limited to: 262

1.2.1. potential microbial contamination 263 1.2.2. irrigation method 264 1.2.3. water source 265 1.2.4. type of crops irrigated 266 1.2.5. the effect of post-harvest washing on the microbial load 267 1.2.6. the action taken to mitigate adverse effects 268

1.3. No untreated human sewage sludge or untreated sewage water is used at any stage of crop 269 production. 270

1.4. Where treated sewage water is used, the risk to the crop type has been considered. Water 271 quality complies with the World Health Organization Guidelines for the Safe Use of Wastewater 272 and Excreta in Agriculture and Aquaculture 1989 (1 000 faecal coliforms/100 ml). 273

1.5. A plan is in place for containment if there is reasonable suspicion of contamination by 274 pollutants. The plan includes but is not limited to: 275

1.5.1. steps to locate the source of contamination 276 1.5.2. steps to contain the source of contamination 277 1.5.3. testing of affected produce to determine the level of contamination 278 1.5.4. disposal of contaminated produce or other appropriate action if the contamination 279

exceeds accepted levels 280

1.6. Where recycled water is used, it is treated and maintained in a condition that does not pose a 281 risk to produce. 282

1.7. The operator has taken steps to prevent the excessive accumulation of heavy metals and other 283 pollutants in soils. 284

1.8. Testing is carried out where there is any basis for concern regarding possible contamination of 285 soil or produce with hazardous chemicals and heavy metals. 286

1.9. Measures, including barriers, buffer zones, roads and windbreaks, are in place to avoid 287 potential contamination of, and to limit contaminants in, produce. 288

1.10. Product containers are used exclusively for the intended produce. 289

1.11. When not in use, product containers are stored securely to reduce the risk of contamination 290 by rodents or other pests. 291



1.12. Equipment and tools used for harvesting are cleaned, maintained and protected from 292 contamination. 293

1.13. There are separate wash bay facilities to clean tractors and equipment with all run-off 294 directed into a protected sump to minimise contamination of soil, watercourses and 295 groundwater. 296

1.14. Old engine oil is emptied into containers, sealed and recycled. If this is not immediately 297 feasible, it is kept in the sealed containers in a safe, designated storage area until 298 environmentally sound disposal is possible. 299

1.15. Servicing of vehicles in-field does not take place anywhere near waterways or watercourses. 300

1.16. Diesel is drained into containers, sealed and removed, together with any discarded spares. 301

1.17. Areas where employees smoke, eat and drink are clearly designated and separate from 302 produce. 303

1.18. Employees and visitors to the operation are provided with appropriate clothing or outer 304 garments. 305

1.19. Employees and contractors working outdoors have access to hand-washing equipment with 306 soap and toilets within at least 500 metres of their work. The 500-metre requirement does not 307 apply to lone workers but transport must be available. 308

1.20. Long drop toilets and pit latrines are located at least 50 metres from crop production areas. 309

310

Section Two

Quality Control



Section 2: Quality Control 1

A. Produce Selection 2


Fruits and vegetables are selected to meet consumer demand for quality. 5

Criterion 6

Only fruits and vegetables meeting South African quality standards for human consumption shall be 7 selected for sale to consumers. 8


1.1. Fruits and vegetables comply with the Agricultural Product Standards Act No. 119 of 1990 10 (South Africa. Department of Agriculture, Forestry and Fisheries, 1992) and the Foodstuffs, 11 Cosmetics and Disinfectants Act No. 54 of 1972 (South Africa. Department of Health, 1972) and 12 subordinate legislation (including all subsequent amendments). 13

1.2. Fruit and vegetable grading complies with the Agricultural Product Standards Act No. 119 of 14 1990 and subordinate legislation (and all subsequent amendments). 15

1.3. Produce not fit for human consumption is separated during harvesting. 16

1.4. Once the packaging process is complete, random selection shows that produce does not have 17 any physical defects that negatively affect its appearance. Produce is: 18

1.4.1. intact without any signs of physical damage such as bruising, wounds, or handling or 19 mechanical damage 20

1.4.2. free of rot or other signs of deterioration 21 1.4.3. free of disease 22 1.4.4. free of chilling injuries 23 1.4.5. not sprouting or rooting 24 1.4.6. clean without any visible soil, dirt or other foreign matter 25 1.4.7. free of pests, fungi or other forms of contamination 26

1.5. Produce is characteristic in terms of colour and texture. 27

1.6. Produce does not have any unnatural smells or flavours. 28

1.7. Residues do not exceed the maximum residue levels established by the Department of Health 29 or, in the absence of product-specific limits, Codex Alimentarius, or the country of destination 30 in the case of exports. 31

1.8. The harvest of vegetables is calculated so that they are appropriately developed and fresh by 32 the time they reach the intended market. 33

1.9. The harvest of fruits is calculated so that they are appropriately developed and ripe by the time 34 they reach the intended market. 35

36

B. Post-Production Produce Handling 37


Produce is handled with care post production to ensure that the physical integrity of the fruits and 40 vegetables is not compromised. 41

Proudly South African Standard: Unprocessed Fruits and Vegetables PSA-UFV01-17S Section 2: Quality Control


1. Handling practices 42

Criterion 43

Produce shall be handled carefully to ensure it is neither contaminated nor damaged. 44


1.1. Records are maintained to ensure that produce can be traced as it moves through the 46 handling system. 47

2. Recommended indicators 48

1.2. Procedures have been developed and are being implemented to prevent produce from 49 being damaged or contaminated by pollutants and contaminants during handling. The 50 procedures include the handling of glass or clear hard plastic in the event of breakages. 51

1.3. Procedures to prevent produce from damage or contamination by pollutants and 52 contaminants during handling are reviewed at least once a year to determine their efficacy 53 and to make necessary improvements to increase efficiencies. 54

1.4. Risks of environmental pollution during handling and storage have been identified and 55 minimised. 56

1.5. All equipment, vehicles and reusable containers are properly cleaned and free from 57 residues before being used for produce. 58

1.6. Equipment and containers in contact with produce are made from non-hazardous 59 materials. 60

1.7. Equipment and containers for produce are clearly identifiable. 61

1.8. The equipment and utensils used during the handling of produce do not transmit hazardous 62 substances, odours or tastes, and are resistant to corrosion. 63

1.9. Flush toilets do not open directly onto handling and storage facilities. 64

1.10. Long drop toilets and pit latrines are located at least 50 metres from the handling 65 and storage areas.The handling, storage and packing areas are not located in 66 environmentally polluted or industrial areas as product contamination could occur due to 67 the increased likelihood of pest infestations. 68

69 2. Separation of certified produce 70

Criterion 71

Certified produce is separated from other produce throughout the production and supply chain. 72


2.1. A system is in place to avoid the mixing of certified produce with non-certified produce 74 during harvesting, handling, storage, processing, packaging and transportation. 75

2.2. All transactions involving certified produce are recorded. 76

2.3. Certified produce leaving the operation is duly identified and accompanied by the relevant 77 documentation indicating the operation as the place of origin. 78

79

80



C. Post-Production Hygiene Practices 81


Produce is safe from contamination by humans. 84

Criterion 85

Hygiene protocols for employees and visitors shall be established and implemented to prevent the 86 contamination of fruits and vegetables by humans. 87


1.1. Hygiene protocols have been developed and implemented for all people, including visitors, who 89 could have contact with produce. 90

1.2. Health protocols include at least: 91

1.2.1. the need for hand washing 92 1.2.2. the covering of skin cuts 93 1.2.3. limitations on smoking, eating and drinking in produce handling and storage areas 94 1.2.4. notification of any infections or conditions such as diarrhoea and vomiting, and necessary 95

restrictions on direct contact with produce 96 1.2.5. the wearing of jewellery 97 1.2.6. the use of suitable protective clothing 98

1.3. Employees and contractors have received hygiene training and comply with the hygiene 99 protocols. 100

1.4. Hand-washing and toilet facilities are available at the entrance to, or in vicinity of, the handling 101 and storage areas. 102

1.5. Running water is available for hand washing. 103

1.6. Toilet areas are equipped with toilet paper and towels at all times. 104

1.7. No more than 15 people use one toilet facility. If the number of people exceeds 10, then 105 separate men’s and women’s toilets are provided. 106

1.8. Toilet facilities are clean and maintained. 107

1.9. All people, including visitors, are issued with the appropriate clothing or outer garments and 108 equipment when in produce handling and storage areas. 109

1.10. Areas where employees smoke, eat and drink are clearly designated and separate from 110 produce. 111

1.11. Employees and contractors receive training on hygiene at least once annually. 112

1.12. Instructions relating to the hygiene protocols are visibly displayed and easily 113 understandable. 114

1.13. There is visible signage directing people to wash their hands after using the toilet. 115

116

D. Storage 117


Produce is stored in optimal conditions to extend its shelf life and maintain its quality. 120



Criterion 121

Produce shall be stored in conditions specific to the requirements of each product type so that the 122 produce shelf life is extended and the quality of the produce is maintained. 123


1.1. Records are maintained to ensure that produce can be traced as it moves through the storage 125 system. 126


1.2. The storage facility is secure and accessible only to trained employees. 128

1.3. The storage facility has adequate ventilation. 129

1.4. The storage facility is well lit. 130

1.5. The storage facility is able to contain spillage. 131

1.6. The storage facility is of sound construction. 132

1.7. All produce is clearly identifiable. 133

1.8. All storage areas, including the inside of cooling systems, are clean. 134

1.9. There is appropriate control of the temperature and humidity in the storage areas. 135

1.10. The temperature and humidity of the cold storage facilities is monitored. 136

1.11. Condensate and defrost water from evaporator-type cooling systems (such as vacuum 137 cooling systems and cold rooms) do not drip onto produce. 138

1.12. Potable water is used in cooling systems where water or ice is in direct contact with produce 139 (such as during hydro cooling and ice cooling), and the water quality is controlled and 140 maintained. 141

1.13. Produce is irradiated only when it fulfils a technological need or serves a food hygiene 142 purpose due to unavoidable circumstances. 143

1.14. When produce is irradiated, the lowest possible irradiation dose is used without 144 compromising its efficacy. 145

1.15. The operator complies with the Foodstuffs, Cosmetics and Disinfectants Act No. 54 of 1972 146 and subordinate legislation (including all subsequent amendments) when produce is irradiated. 147

1.16. Light bulbs and fixtures suspended above produce or material used for produce handling is 148 of a sufficient safety standard to prevent produce contamination in the event of breakage. 149

150

Section Three

Packaging



Section 3: Packaging 1

A. Packaging 2


The packaging used for sustainably produced produce maintains the integrity of the produce. 5

1. Packaging efficacy 6

Criterion 7

Packaging shall be appropriate for the type of produce. 8


1.1. The use of packaging is kept to a minimum without compromising product integrity. 10

1.2. Packaging is undamaged, clean, odourless and appropriate for the specific product. 11

1.3. Packaging materials (including reusable crates) are stored in a clean and hygienic area. 12

1.4. Packaging is sufficiently robust to protect produce during handling and transportation. 13

1.5. Packaging is sufficiently robust to support the weight of the produce it carries. 14

1.6. Primary packaging does not contain any abnormal moisture from an external source. 15

1.7. Primary packaging is appropriately sealed. 16

1.8. Where recyclable plastics are used, plastic packaging clearly displays the relevant plastic 17 recycling code. All other types of packaging indicate clearly if they can be recycled. 18 Alternatively, if the packaging cannot be recycled, this is clearly indicated on the packaging. 19

20 2. Packaging materials 21

Criterion 22

Primary and secondary packaging has minimal adverse impacts on human and animal health or 23 the environment. 24


2.1. At least 40% of the primary packaging materials are recyclable. 26

2.2. Packaging has been minimised and/or chosen for its minimal environmental impact. The 27 total environmental impact of production, use and disposal of packaging is considered. 28

2.3. The primary packaging materials do not contaminate produce. The packaging does not 29 transmit any harmful substances that could compromise human and animal health or 30 negatively affect the environment. 31

2.4. All product information (including details of the operation, packaging facility, distributor or 32 retailer, as appropriate) is printed on the outside of the packaging. 33

2.5. To facilitate recycling, no external labels of a different material are affixed to packaging. 34

2.6. No wood fibre, including paper fibre, used in packaging materials has been bleached with 35 chlorine or chlorine compounds. 36

Proudly South African Standard: Unprocessed Fruits and Vegetables PSA-UFV01-17S Section 3: Packaging


2.7. Primary and secondary packaging does not contain synthetic fungicides, preservatives, 37 fumigants or nanomaterials. 38

2.8. Packaging does not contain inks, dyes, stabilisers or any other additives to which any lead, 39 cadmium, mercury or hexavalent chromium has been intentionally introduced. The sum of 40 the concentration levels of lead, cadmium, mercury and hexavalent chromium present in 41 any package or packaging component do not exceed 100 parts per million by weight. 42

2.9. The packaging manufacturer has provided documentation for the packaging of each 43 product type to confirm that the packaging materials, including inks, are safe according to 44 the requirements of this standard. 45

2.10. The packaging manufacturer has provided documentation for the packaging of each 46 product type to confirm the recyclability of the packaging materials. 47

2.11. If secondary packing materials such as cardboard boxes are reused, special care is 48 taken to avoid compromising the produce they carry, and the previous purpose of the 49 packing material is documented. 50

2.12. The operator evaluates packaging at least once a year to determine whether there 51 are alternative materials available that are more in line with the requirements of this 52 standard. 53

54

B. Product Labelling 55


Certified produce is clearly and accurately labelled to indicate that it is certified as sustainably 58 produced. 59

Criterion 60

In addition to all the South African regulations and legislation regarding produce labelling, produce 61 certified in accordance with this standard shall conform to the Proudly South African labelling 62 requirements. 63


1.1. Labelling on certified produce displays information that complies with the Consumer Protection 65 Act No. 68 of 2008, the Foodstuffs, Cosmetics and Disinfectants Act No. 54 of 1972, and the 66 Agricultural Product Standards Act No. 119 of 1990 and subordinate legislation (including all 67 subsequent amendments). 68

1.2. The ‘best before’ date must be printed and visible on the primary and/or secondary packaging, 69 whichever is in closer contact with the produce. 70

1.3. Only fruits and vegetables produced in accordance with this standard are certified to carry the 71 Proudly South African 'Sustainably Produced' logo. 72

1.4. Certified produce is marketed using the Proudly South African logo only for the stipulated 73 licence period. 74

1.5. The Proudly South African logo is positioned so that there is no doubt regarding what it refers 75 to and so that it is clear that the produce is certified. In the case of produce sold without 76 primary packaging, secondary packaging is identified in the same way as primary packaging. 77

1.6. The unique identifier for the licence is clearly displayed. The unique identifier comprises eight 78 alphanumeric characters in the form ABC0118 where the first three letters identify the 79

Proudly South African Standard: Unprocessed Fruits and Vegetables PSA-UFV01-17S Section 3: Packaging


particular operation, the first two numbers indicate the specific licence number for the 80 operation and the last two numbers denote the year the licence expires. 81

1.7. Only the unique identifier designed and issued by Proudly South African as part of the Proudly 82 South African logo is used. 83

1.8. The unique identifier accompanies the Proudly South African logo on all certified produce and 84 its packaging. 85

1.9. Multi-component produce (such as vegetable boxes) is sold or marketed as certified only if all 86 the components are certified. 87

88

Bibliography

Proudly South African Standard: Unprocessed Fruits and Vegetables PSA-UFV01-17S Bibliography


Bibliography The following materials were consulted during the development of this standard:

African Organisation for Standardisation. (2014). African Eco-labelling Standard: Agriculture — Sustainability and eco-labelling — Requirements (ARS/AES 01).

Afrisco. (2014, July). Afrisco Standards for Organic Production. Retrieved from IFOAM: http://www.ifoam.bio/sites/default/files/page/files/afrisco_standards_for_organic_production.pdf

Australian Organic. (2013). Australian Organic Standard. Retrieved from http://www.austorganic.com/wp-content/uploads/2013/11/ACOS-2013-final.pdf

Camelo, A. F. (2004). Manual for the Preparation and Sale of Fruits and Vegetables. Rome: Food and Agriculture Organization of the United Nations (FAO).

Codex Alimentarius. (2016). Pesticide Residues in Food and Feed: Codex Pesticides Residues in Food Online Database. Retrieved from http://www.fao.org/fao-who-codexalimentarius/standards/pesticide-mrls/en/

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Department of Trade and Industry. (2008). Consumer Protection Act No. 68 of 2008 . Retrieved from http://www.gov.za/documents/consumer-protection-act

Department of Water Affairs. (1998). National Water Act 36 of 1998.

European Centre on Sustainable Policies for Human and Environmental Rights. (2008). International Tools for Preventing Local Pesticide Problems. Retrieved from http://www.pan-uk.org/attachments/196_consolidated%20guide%20english%20(2).pdf

Garrett, I. M. (2004). The Assessment of Variable Buffer Zones to Manage Rock Ridges in Johannesburg, Gauteng (Mini-Dissertation). Retrieved from http://dspace.nwu.ac.za/bitstream/handle/10394/18/garratt_iainmr.pdf?sequence=1

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IFOAM. (2014). The IFOAM NORMS for Organic Production and Processing.

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International Federation of Organic Agriculture (IFOAM). (2014). National Organic Standard Template Based on the IFOAM Standard 2.0.

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Scotcher, J. S. (2012). Living Farms Reference: General Principles, Criteria and Indicators for Sustainable Farm Management in South Africa. Green Choice, WWF Green Trust, Conservation International (South Africa).

South Africa. Department of Agriculture, Forestry and Fisheries. (1992). Agricultural Products Standards Act No. 119 of 1990. Retrieved from http://www.nda.agric.za/docs/NPPOZA/APS%20Act.pdf

South Africa. Department of Agriculture, Forestry and Fisheries. (2010). Agricultural Product Standards Act, 1990 (Act No. 119 of 1990): Regulations Regarding Control Over the Sale of Organically Produced Products in the Republic of South Africa (Draft).

South Africa. Department of Environmental Affairs. (1998). National Environmental Management Act No. 107, 1998.

South Africa. Department of Health. (1972). Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972.

South Africa. Department of Trade and Industry. (2008). Consumer Protection Act No. 68 of 2008. Retrieved from http://www.gov.za/documents/consumer-protection-act

South African Bureau of Standards. (2013). SANS 1369: Draft South African National Standard: Organic Agriculture and Processing.

World Health Organisation. (2009). The WHO Recommended Classification of Pesticides by Hazard. Retrieved from http://www.who.int/ipcs/publications/pesticides_hazard_2009.pdf

WWF. (n.d.). Agua Dulce. Retrieved September 23, 2016, from http://www.worldwildlife.org/magazine/issues/spring-2014/articles/agua-dulce