NON-GMO CERTIFICATION
FOOD AND AGRICULTURAL
WHAT IS A GMO?
A GMO, or genetically modified organism, is a plant, animal, microorganism, or other organism whose genetic makeup has been modified in a laboratory using genetic engineering or transgenic technology. This creates combinations of plant, animal, bacterial, and virus genes that do not occur in nature or through traditional crossbreeding methods.
The genetic modification affects many of the products we consume on a daily basis. As the number of GMOs available for commercial use grows every year, the Non-GMO Project works diligently to provide the most accurate, up-to-date standards for non-GMO verification.
In order for a product to be Non-GMO Project Verified, its inputs must be evaluated for compliance with our standard, which categorizes inputs into four risk levels:High-Risk
The input is derived from, contains derivatives of, or is produced through a process involving organisms that are known to be genetically modified and commercially available. Alfalfa, Canola, Corn, Cotton, Papaya, Soy, Sugar beet, Yellow summer squash/zucchini, Animal products, Microbes, and enzymes, Potato.
Low-RiskThe input is not derived from, does not contain derivatives of, or is not produced through a process involving organisms that are presently known to be genetically modified and commercially available. Lentils, Spinach, Tomatoes, Sesame seeds, Avocados.
Non-RiskThe input is not derived from biological organisms and is not, therefore, susceptible to genetic modification.
Monitored RiskThe Non-GMO Project carefully monitors the development of new genetically engineered products; we are currently tracking close to 100 products. Of those, we have included the following in our surveillance program, either because they will likely soon be widespread or because of known instances of contamination from GMOs. Flax, Mustard, Rice, Wheat, Apple, Mushroom, Orange, Pineapple, Camelina (false flax), Sugarcane, Tomato.
Though there are only several GM crops that are widely available, they are commodity crops that often get further processed into a variety of ingredients. These high-risk ingredients are typically present in packaged products such as Amino acids, alcohol, aspartame, ascorbic acid, sodium ascorbate, citric acid, sodium citrate, ethanol, flavorings (“natural” and “artificial”), high-fructose corn syrup, hydrolyzed vegetable protein, lactic acid, maltodextrins, molasses, monosodium glutamate (MSG), sucrose, textured vegetable protein (TVP), xanthan gum, vitamins, vinegar, yeast products.
BENEFITS OF NON-GMO CERTIFICATION FROM ACS USA
Everyone has a right to know what is in their food and deserves access to non-GMO choices. Preserving and building the non-GMO supply chain is a critical step in transitioning toward a non-GMO food supply for future generations. By encouraging a non-GMO seed supply, we are supporting the restoration of traditional seed breeding and the right of farmers to save and plant their own seeds and grow varieties of their choice. A verified non-GMO system supports organic agriculture by reducing contamination pressure and protecting the supply of non-GMO seed. Everyone deserves an informed choice about whether or not to consume genetically modified organisms.
Training at ACS
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There are not any courses for this certificate in our current calendar.you can , however contact us to check any updated and possibilities for the course
