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SLAUGHTERING > Organic Agriculture Vocabs > Flashcards

Organic Agriculture Vocabs Flashcards

1
Q

BAFS

A

Bureau of Agriculture and Fisheries Standards

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2
Q

BAI

A

Bureau of Animal Industry

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3
Q

BPI

A

Bureau of Plant Industry

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4
Q

BPI-PQS

A

Bureau of Plant Industry- Plant Quarantine Service

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5
Q

DA

A

Department of Agriculture

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6
Q

DENR

A

Department of Environment and Natural Resources

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7
Q

FDA

A

Food and Drug Administration

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8
Q

GMP

A

Good Manufacturing Practices

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9
Q

HACCP

A

Hazard Analysis and Critical Control Points

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10
Q

IFOAM

A

International Federation of Organic Agriculture Movements

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11
Q

LGU

A

Local Government Unit

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12
Q

NCBP

A

National Committee on Biosafety Philippines

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13
Q

NMIS

A

National Meat Inspection Service

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14
Q

SPS

A

Sanitary and Phytosanitary

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15
Q

This Standard specifies the minimum requirements for organic agriculture and is divided into different parts, give all the parts.

A

Part 1: Conversion to organic agriculture
Part 2: Crop production
Part 3: Livestock
Part 4: Beekeeping
Part 5: Processing
Part 6: Special products
Part 7: Labeling and consumer information
Part 8: Traceability and recordkeeping
Part 9: Requirements for the inclusion of substances for organic production

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16
Q

any product or commodity, raw or processed, that is marketed for human consumption
(excluding water, salt, and additives) or animal feed.

A

Agricultural product/product of agricultural origin

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17
Q

ruminant (e.g. cattle, buffalo, goat, sheep, and deer) and non-ruminant (e.g. poultry, pigs, ostrich, rabbit, and horse) livestock raised for food purposes.

A

Animal

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18
Q

Give at least five (5) ruminant Animals

A

cattle, buffalo, goat, sheep, and deer

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19
Q

Give at least five (5) non-ruminant animals

A

poultry, pigs, ostrich, rabbit, and horse

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20
Q

practices related to any domestic or domesticated, including bovine, ovine, porcine, caprine, equine, poultry, and bees, raised for food or in the production of food. The products of hunting
or fishing of wild animals shall not be considered part of this definition.

A

Animal production

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21
Q

crop produced by a plant whose entire life cycle is completed within a single growing season.

A

Annual crop

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22
Q

inputs composed of natural materials capable of being decomposed by bacteria or other biological means and includes compost, green manure, and plant and animal waste.

A

Biodegradable inputs

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23
Q

variety of life forms and ecosystem types on Earth. Includes genetic diversity (i.e. diversity within species), species diversity (i.e. the number and variety of species), and ecosystem diversity (total number of ecosystem types).

A

Biodiversity

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24
Q

strategic and integrated approach that encompasses the policy and regulatory frameworks (including instruments and activities) that analyze and manage risks in the sectors of food safety, animal life and health, and plant life and health, including associated
environmental risk.

A

Biosecurity

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25
Q

selection of plants or animals to produce and/or to further develop desired varieties/strains/breeds.

A

Breeding

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26
Q

clearly defined and identifiable boundary area bordering an organic production site that is
established to limit the application of, or contact with, prohibited substances from an adjacent area.

A

Buffer zone

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27
Q

procedure by which an operator or a group of operators receive written and reliably endorsed assurance from a certification body that a clearly identified process has been methodically applied in order to assess that the operator is producing specified products according to specific
requirements or standards.

A

Certification

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28
Q

intentional or unintentional mixing together or the physical contact between organic products and non-organic products which are unpackaged or permeably packaged, which leads to a loss of integrity of the organic product during production, processing, transportation, storage, or
handling.

A

Commingling

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29
Q

any product in solid or liquid form, of plant (except by-products from petroleum industries) or animal origin, that has undergone substantial decomposition that can supply available nutrients to plants with a total Nitrogen (N), Phosphorus (P2O5), and Potassium (K2O) of 2.5 to less than 5 percent. This may be enriched by microbial inoculants and naturally occurring minerals but no chemical or inorganic fertilizer material has been used in the production or added to the finished product to affect the nutrient content.

A

Compost

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30
Q

contact of organic crops, animals, land, or products with substance that would compromise the organic integrity.

A

Contamination

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31
Q

any material, production, or processing practice that is not certified organic or organic “inconversion”.

A

Conventional

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32
Q

time between the start of organic management and certification of the crop or animal production system or site as organic.

A

Conversion period (transition period )

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33
Q

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

A

Crop rotation

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34
Q

to reduce, by physical or chemical means, the number of potentially harmful microorganisms in the environment to a level that does not compromise food safety or suitability.

A

Disinfecting

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35
Q

total area of land under control of one farmer or collective of farmers, and including all the farming activities or enterprises.

A

Farm unit

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36
Q

any substance not normally consumed as a food by itself and not normally used as typical ingredient for the food, whether or not it has nutritive value, the intentional addition of which to food or a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packaging, transport, or holding of such food results, or may reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods.

A

Food additive

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37
Q

organisms made with techniques that alter the molecular or cell biology of an organism by means that are not possible under natural conditions or processes.

A

Genetically engineered/modified organisms (GEO/GMO’s)

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38
Q

Genetic engineering shall not include

A

breeding,
conjugation,
fermentation,
hybridization,
in-vitro fertilization,
tissue culture.

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39
Q

crop that is grown and then incorporated into the soil for the purpose of soil improvement, prevention of erosion, prevention of nutrient loss, mobilization, and accumulation of plant
nutrients, and balancing soil organic matter.

A

Green manure

40
Q

area over which a plant or animal species naturally exists.

A

Habitat

41
Q

Types of Habitat

A

ocean, seashore, riverbank, woodland, and grassland

42
Q

plant that is not woody and with no persistent parts above ground level.

A

Herb

43
Q

areas that have been identified as having outstanding and critical importance due to their environmental, cultural, socioeconomic, biodiversity, or landscape values.

A

High conservation value areas

44
Q

treatment of disease based on the administration of remedies prepared through successive dilutions of a substance that in higher concentration produces symptoms in healthy subjects similar to those of the disease itself.

A

Homeopathic

45
Q

labeling term that denotes produce and products of plant that are obtained through production and/or processing in accordance with organic agriculture in conversion period intended to market as food.

A

In-conversion/conversion to organic

46
Q

any substance, excluding a food additive, used in the manufacture or preparation of a food and present in the final product.

A

Ingredient

47
Q

examination of food or systems for control of food, raw materials, processing, and distribution, including in-process and finished product testing, in order to verify that they conform to requirements. For organic food, inspection includes the examination of the production and processing system.

A

Inspection

48
Q

technology using high-energy emissions from radio nucleotides, such as gamma rays, x-rays, or accelerated electrons, capable of altering a product’s molecular structure for the purpose of controlling microbial contaminants, pathogens, parasites, and pests in products (generally food), preserving products, or inhibiting physiological processes such as sprouting or ripening.

A

Ionizing radiation (irradiation)

49
Q

individual and separate forms of nutrients.

A

Isolated nutrients

50
Q

any written, printed, or graphic representation that is present on the label of a product, accompanies the product, or is displayed near the product at the point of sale, for the purpose of promoting its sale or disposal.

A

Labeling

51
Q

holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles, and soil biological activity; emphasizes the use of
management practices over the use of off-farm inputs; and utilizes cultural, biological, and
mechanical methods as opposed to synthetic materials.

A

Organic agriculture

52
Q

adherence to the principles, objectives, and standards for organic production.

A

Organic integrity

53
Q

any agricultural produce that is produced according to the organic agriculture or gathered from nature, and/or handled with post-harvest management.

A

Organic produce

54
Q

product that has been produced or processed, and handled in compliance with organic standards.

A

Organic product

55
Q

written plan for management of an organic crop, livestock, wild harvesting, processing, handling, or grower group operation which specifies the organic management system used by the operation in order to comply with organic standards and which has been agreed upon by both the operator and the certification agent.

A

Organic management plan

56
Q

simultaneous production, processing, or handling of organic and non-organic (including transitional) crops, livestock, and/or other agricultural products of the same or similar (indistinguishable) varieties.

A

Parallel production

57
Q

any crop, other than a biennial crop, that can be harvested from the same planting for more than one crop year, or that requires at least one year after planting before harvest.

A

Perennial

58
Q

any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods, or its ingredients, to fulfill a certain technical purpose during treatment or processing and which may result in the non-intentional, but unavoidable presence of residues or derivatives in the final product.

A

Processing aid

59
Q

any treatment that is effective in destroying or substantially reducing the number of vegetative cells of microorganisms of public health concern and other undesirable microorganisms.

A

Sanitizing

60
Q

where only part of the farm or processing unit is certified as organic. The remainder of the property can be (a) non-organic, (b) in conversion, or (c) organic but not certified.

A

Split production

61
Q

substance that is formulated or manufactured by a chemical process or by a process that chemically changes a substance extracted from naturally occurring plant, animal, or mineral sources.

A

Synthetic

62
Q

plants or portions of plants, mushrooms, and honey that are collected or harvested from defined sites which are maintained in a natural state and are not cultivated or otherwise managed.

A

Wild harvest

63
Q

Length of crop conversion period for annual crops

A

at least twelve (12) months before the start of the production cycle

64
Q

Length of crop conversion period for r perennials

A

at least eighteen (18) months of management according to the full standards requirements before the first harvest.

65
Q

The required conversion period may be reduced for the following conditions:

A
  • land which have not been cultivated for the past three (3) years, including lands used as pasture and timberland;
  • areas practicing traditional agricultural practices, which fulfill the requirements of this Standard; these areas shall be verified through reliable means and sources. In such cases, inspection shall be carried out at least six (6) months before the first harvest; and
  • farms practicing organic agriculture for at least eighteen (18) months; these areas shall be verified through reliable means and sources. In such cases, inspection shall be carried out at least six (6) months before the harvest.
66
Q

Large ruminants like cattle and carabao should be organically reared at least _________ before slaughter.

A

360 days

67
Q

What are the products of cattle and carabao

A

Beef and Carabeef

68
Q

Calves to be used for meat product should be organically reared _______ after weaning

A

180 days

69
Q

What is the product from calves

A

Veal

70
Q

Milk from lactating bovine will only be considered as organic after _________of organic rearing

A

90 days

71
Q

Sheep and goat should be organically reared at least __________ before slaughter.

A

180 days

72
Q

Products from sheep and goats

A

Mutton and Chevon

73
Q

Swine should be organically reared at least ________ before slaughter

A

120 days

74
Q

Product from swine

A

pork

75
Q

Poultry intended for meat products should be organically reared after______ from hatching

A

21 days

76
Q

Layers should be organically reared _______ before laying and throughout the laying period

A

42 days

77
Q

The conversion period for hived bee colonies

A

12 months

78
Q

Minimum requirements for crop production

A

*Choice of crops and varieties
*Crop rotations and soil management practices
*Fertilization practices and growth regulators
*Commercial production of organic fertilizer
*Pest, disease, and weed management
*Pollution control and contamination management
*Soil and water conservation
*Diversity in crop production
*Collection on non-cultivated materials and minor forest product

79
Q

Give the Crop diversification systems

A

crop rotation, intercropping, alley cropping, relay cropping, and multi-story cropping may be
used.

80
Q

Breeding techniques that are not allowed:

A
  • embryo transfer;
  • genetic engineering;
  • treatments with reproductive hormones; and
  • semen sexing.
81
Q

Mutilation methods are exceptions in specific
cases that these can improve the welfare, health, or hygiene of the animals or for safety reasons:

A
  • castration;
  • tail cutting of lambs;
  • tail-docking of pigs;
  • trimming of beaks;
  • de-horning;
  • nose and limb ringing, for restraining; and
  • cutting of teeth.
82
Q

The following methods of identification of animals are allowed:

A
  • tattooing;
  • ear notching;
  • ear tagging; and
  • wing tagging
83
Q

The use of the following substances is prohibited:

A
  • all steroids and other synthetic growth promoters or enhancers;
  • substances of synthetic origin for production stimulation or suppression of natural
    growth; and
  • hormones for heat and parturition induction, and heat synchronization.
84
Q

Administration records shall consist of the following Veterinary Drug Order (VDO)
accompanied by a Veterinarian-Client-Patient Relationship (VCPR):

A
  • type of drugs or medication used;
  • quantity of medicine used;
  • date administered;
  • identification and number of animals treated;
  • withdrawal period; and
  • name and license of the administering veterinarian.
85
Q

Give the honey bee species preferred for use in organic beekeeping

A

Asian Honeybees,
Apis dorsata dorsata,
Apis dorsata breviligula,
Apis cerana,
Stingless honeybees, Tetragonula spp.
Lepidotrigona spp.

86
Q

The exotic honeybee species, may also be considered for organic beekeeping

A

Apis mellifera

87
Q

What color of bulbs should be used in the apiary sites and foraging areas, in beekeeping.

A

Only “warm” (yellow colored) light bulbs

88
Q

For Organic Beekeeping pest and disease control, the following are allowed:

A
  • lactic acid, formic acid;
  • oxalic acid, acetic acid;
  • sulfur;
  • natural essential oils (e.g. menthol, eucalyptol, camphor);
  • Bacillus thuringiensis; and
  • steam, direct flame, and caustic soda for hive disinfection.
89
Q

Cleaning and disinfection of beehives should be done using heat such as

A

blowtorch / flame torch or
hot water, or other mechanical means.

90
Q

The Moisture Content (MC) of ripe honey should be

A

from 21 to 23%.

91
Q

% of the honey comb or stores should be reserved and not cut. These serve as food reserve of the bees during the dearth period.

A

209%

92
Q

Substrate materials for the production of mushrooms must be free of

A

pollutants, contaminants (e.g. heavy metals and pesticides), and pathogens.

93
Q

must be used in the production of mushrooms.

A

Clean and uncontaminated water

94
Q

herbs shall be harvested only in their ____.

A

prime

95
Q

Each separate production site is identified by a

A

name or code

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