Organic certification is a process for the cultivation of organic food and other agricultural food items. These businesses directly involved in food production that can be certified include farmers, food processors, retailers, and restaurants.

It is an authentication process for producing selected food items. Requirements vary from country to country and involve a set of production standards to grow, store, process, package purpose and shipments that include.

It is based upon standardised production and avoidance of synthetic inputs like fertilizers, pesticides, and other chemicals. It believes in the avoidance of genetically modified seeds.

Certified organic producers are also subject to the same agricultural food safety and other government regulations and norms.

There is growing demand for organic food based upon these organic certification why it matters for farmer, which relies upon the idea that organic certification ensures high quality, better tastes, longevity, prevents fraud, and promotes the commercialization of such products.

As with the flourishment of organic products in the market more and more consumer demand for the organic has increased through the proper channels of supermarkets, the certification is viewed as an approval serves as a product assurance which states “low fat” or complete diary, or 100% whole wheat which is a product assurance and “no preservatives