A Complete Guide to Organic Certification in Uganda


What are organic products?

An organic product is any crop, livestock, or processed item produced using organic agriculture principles on land where prohibited substances have not been applied for the previous 3 years.

The acceptable agricultural principles under the Uganda Organic Standards (UOS) emphasize the use of cultural, biological, and mechanical methods that encourage resource recycling, support ecological balance, and protect biodiversity. In practice, this means organic farming should improve or sustain soil and water health, while safeguarding natural habitats such as wetlands, forests, and wildlife. The standards strictly prohibit the use of synthetic fertilizers, sewage sludge, irradiation, and genetically modified organisms (GMOs).

Defining Organic Certification

Organic certification is the process of confirming that a farm or business follows the Uganda Organic Standards, which then permits them to market, label, and sell their products as organic. These standards are overseen by UgoCert, the national certification body. Through certification, both consumers and processors are assured that the product is genuinely organic and meets the required standards.

When and Why Certification Matters?

Farms or businesses are not required to have certification in order to market or sell their products as organic. However, without certification, they cannot use the UgoCert organic seal or describe their products as “certified organic.”

Which Products Qualify for Organic Certification?

Under the Uganda Organic Standards, four main categories of products can be certified:

  • Crops: Plants cultivated for food, animal feed, fiber, or for enriching soil fertility.
  • Livestock: Animals raised for food or for producing feed, fiber, or other animal-based products.
  • Processed or Multi-Ingredient Products: Goods that have undergone handling, processing, or packaging.
  • Wild Crops: Plants harvested from natural, uncultivated areas.

How Can One Become Certified?

To obtain organic certification in Uganda, an application must be submitted to UgoCert, the accredited certification body. This application should include:

·      A clear description of the farm or business seeking certification.

·      A record of all substances applied to the land over the past three years.

·      A list of the organic products being produced, raised, or processed.

·     An Organic System Plan (OSP) outlining the management practices and materials to be used.

Once submitted, UgoCert reviews the application to confirm compliance with organic standards. An inspector is then assigned to visit the operation to verify that the OSP is being implemented, proper records are kept, and all Uganda Organic Standards (UOS) requirements are followed.

If both the application and the inspection report demonstrate full compliance, UgoCert issues an organic certificate to the farm or business.

A certified farm or business is allowed to Sell, label, or represent their product as “organic.” And to also use the UgoCert organic or certifying agent’s seal

 
What is the Cost of Organic certification?

UgoCert charges an annual fee starting from about one million Uganda Shillings per commodity, with the exact amount depending on the size of the farm. Farmers or businesses should also expect additional expenses such as inspection fees, evaluation charges, and the inspector’s transport costs.

What Does the Inspector Check?

During a farm visit, the inspector observes farming practices and compares them with the submitted Organic System Plan (OSP). They also assess the risk of contamination from prohibited substances and may collect soil, plant, or product samples if necessary.

The inspection focus will depend on the type of enterprise:

  • Crop Production: The inspector reviews field conditions, soil health, crop vigor, weed and pest management practices, irrigation and post-harvest water systems, as well as storage facilities and equipment.
  • Livestock Production: The inspector checks feed sources and records, feeding practices, housing and living conditions, preventive health measures (such as vaccinations or allowed medications), animal health records, and the overall condition and number of animals.
  • Processing or Handling Facilities: The inspector examines the facility setup, comparing practices against the OSP. Special attention is given to how organic ingredients and finished products are received, processed, and stored.

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