Center for Natural Farming Initiative

Km. 59 Burol, Calamba City

NATURAL PIGGERY STANDARDS

The standards states that all feed must be natural, meaning it uses no antibiotics, growth
hormone, animal by-products and chemical additives. Feeds can come from natural, organic
and non-organic raw materials as long as they are not genetically modified organisms
(GMOs). The use of organic substrate for house bedding is mandatory. Access to ranging,
pasturing and foraging is optional. Humane treatment of pigs is an integrated in the said
standards.

The natural piggery standards emphasize stress reduction and good nutrition to maximize
animal health. Natural piggery production requires natural feeds, the active prevention of
disease through nutrition and positive management of living conditions, and the human
treatment of pigs. It cannot be overemphasized that it is not acceptable to simply eliminate the
use of synthetic materials. This approach can lead to exhaustion of soil resources, poor quality
crops, unthrifty livestock and ultimate operation failure. Hog raisers must never deny
treatment to an ill animal so that its products may be labeled “natural”.

TRANSITION PERIOD.

Laying stock must be managed according to these standards for specified periods prior to and
during production of natural milk.

FEED.

Lactating animals or stock must be fed natural feed. The standards prohibit the following:

1. Non-natural feed.
2. Feed containing plastic pellets, urea or other synthetic materials.
3. Feed containing antibiotics, hormones, drugs, or other medications.
4. Intentional refeeding of manure.
5. Maintaining animals on poorly balanced diets.

Hog raisers are encouraged to provide their animals with trace mineral and/or vitamin
supplements derived from mined rocks or plant products. Synthetic vitamin and mineral
supplements are permitted for documented deficiencies but their use is discouraged.
Hormones and/or growth promoters are prohibited whether implanted, ingested, or injected.
Antibiotics, hormones or growth promoters are not permitted as feed supplements.

NATURAL FEED

The use of conventional feeding stuffs of agricultural origin is authorized so long as they are not
genetically modified organisms (GMOs).

Hog raisers are encouraged to use organically produced feeds where these are available.

For hog raisers buying in CNFI natural certified/approved products from a natural certified feed
mill or supplier, the product label will act as the written justification for use.

Labeling of feeding stuffs, compound feeding stuffs and feed materials, will demonstrate that
the operator is subject to inspection and certification by CNFI body, which will monitor the
procedure for compliance.

CNFI must record the types of feed and quantities.

List of raw materials for feed ingredients

 Maize gluten meal (prairie meal) protein source

 Grass meal protein source
 Potato protein source
 Wheat middlings protein source
 Fish and other marine animals and their by-products protein source
 Brewer’s grains protein source
 Rape seed expeller protein source
 Soya bean products protein source
 Sunflower seed expeller protein source
 Lucerne protein source
 Lupins as seed protein source
 peas as seeds protein source
 broad beans as seeds protein source
 egg and egg products protein source
 sugar beet pulp energy source
 molasses energy source and binder
 powders and extracts of plants
 milk and milk products non-organic milk replacer
 seaweed meal
 spices & herbs
  vegetable oils physical extraction

LIVING CONDITIONS.

Hog raisers are required to provide their animals with uncrowded living conditions, with
maximum fresh air, daylight and shelter from inclement weather. Each animal must have
enough room to comfortably get up, lie down, groom, turn around and stretch its limbs. Hog
raisers are encouraged to provide all animals with access to optional pasture or outside runs.
Stock facilities must be cleaned on a regular basis.

It is prohibited to routinely chain animals inside pens that do not allow free movement.

DISEASE PREVENTION.

Hog raisers are encouraged to minimize diseases through adequate nutrition, proper sanitation,
reduction of animal stress, proper optional pasture management, isolation of ill individuals, and
quarantine of incoming stock. Hog raisers are strongly encouraged to allow young mammals to
feed on colostrums for at least the first 24 hours of life. Livestock facilities may be disinifected
using lime, chlorine bleach, hydrogen peroxide or soaps and probiotics. Producers may
vaccinate stock for endemic diseases, but are prohibited from administering hormones or sub
therapeutic levels of antibiotics. Maintaining animals dependednt on routine medications is
also prohibited. Iodine may be used to disinfect wounds. Footbaths of copper sulphate or
iodine are allowed. Pig facilities may not be disinfected with substances containing synthetic
pesticides or any material that is prohibited in the materials list.

DISEASE TREATMENT.

Hog raisers are encouraged to promptly recognize ill animals, isolate diseased livestock, and
treat with methods that do not require drugs, antibiotics or other medications. Only approved
medications are permitted in PNS for livestock production. Each such disease or malady must
be diagnosed and the treatment prescribed by a licensed veterinarian or each such disease or
malady must be diagnosed and the treatment prescribed under the general supervision of a
licensed veterinarian. There must be documentation for each such diagnosis and treatment.
Even with (regardless of) the diagnosis and prescription of a licensed veterinarian, the regular
or planned use of medication within any animal management system is considered to be a
dependency on routine medication and is prohibited.

Stocks that have been medicated must be withheld from natural production for 30 days.
Thereafter the animal may return to the natural herd and the products may be sold as natural.
Stock requiring medications but unable to meet this withdrawal timetable cannot be sold as
natural. These standards prohibit the producers from denying treatment to an ill animal so that
its products may be labeled natural.

PARASITE CONTROL.

Hog raisers are required to minimize the use of parasiticides. Applications of organophosphate,
benzimidazole and other synthetic pesticides are prohibited. Producers are required to
minimize parasite infestation through the use of alternative methods such as:

1. Quarantine and fecal exams from all incoming stock.

2. Adequate optional pasture rotation and good pasture management.
3. Maintaining clean facilities.
4. Periodic fecal exams and culling seriously infested individuals.
5. Vector and intermediate host control.
6. Using biological controls (such as fly parasites).

STOCK SOURCES.

Hog raisers are encouraged to raise their own stock or purchase replacement animals from
certified natural producers. Slaughter stock from non-certified producers may be used
provided that an affidavit verifying the producer’s compliance with these natural piggery
standards.

If possible, producers are encouraged to maintain a breeding herd as a source of replacement

animals for their own production or sale to other naturally certified producers. Breeding
animals must be managed according to these standards for one year prior to natural
certification.

RECORD KEEPING.

Hog raisers are required to ear-tag or individually mark in some way all pigs. Records must be
kept (including dates, amounts and sources) of all medication administered, all feeds bought
and fed, all feed supplements used and production records. All records must be kept by
individual from birth/purchase to sale. All certified natural piggery products must be kept
physically separate from conventionally produced animal products and they must be clearly
labeled. Receipts for purchased stock and materials as well as sales invoices must also be kept
to ensure a complete audit trail. Additional records may be required.

PROCESSORS STANDARDS
Notice: The entire operation must be natural in order to qualify for consideration.

DEFINITIONS

“Processed” means cooking, baking, heating, drying, mixing, grinding, crushing, pressing,
churning, separating, extracting juices or other materials, peeling, fermenting, eviscerating,
preserving, dehydrating, freezing or manufacturing which materially alters the flavor, keeping
quality or any other property of a food. It does not include refrigeration, or any other
treatment which merely retards or accelerates the natural processes of ripening or
decomposition. It also doe not mean husking or water-rinsing of a food that is considered part
of post harvest handling. “Processors” include operations that assemble purchased or farmed
ingredients and market processed products. A “co-processor” or “co-packer” does not, any
time, own the ingredients or the finished product and only performs custom processing or
packaging for the processor. When used in the standards, the word co-processor includes both
co-processors and co-packers.

RESPONSIBILITIES OF CO-PROCESSORS

A co-processor may be certified but is not eligible to use the name or seal of the certifying
body. Bothe the processor and the co-processor must meet this standard, but it is the
processor who is ultimately responsible for the co-processor’s compliance. The co-processor
must give access to plant, facilities and all pertinent audit documents at any reasonable time,
without prior notice, whenever such access is requested. The processor is responsible for all
fees. A co-processor may choose to be certified independently of the processor, and is subject
to all the rights and responsibilities of a certified processor. Co-processor certified
independently of processors are responsible for all fees.

RAW MATERIALS

The ingredients of certified processed product must be organically grown and certified
according to these standards.

Water

Water is a non-certifiable natural ingredient. All water used in processing, must meet the Safe
Drinking Water Act of BFAD.

Non-Natural Ingredients

The Standards allow non-natural ingredients in processed food labeled as natural provided
those ingredients do not exceed 5% by weight of the total product, excluding salt and water.
This Standard allows the following items from a non-natural source in certified natural
processed food from non-GMO sources:

1. Natural acids. Includes acetic, ascorbic, citric, malic and tartaric acids.
2. Plant-derived gums. Includes carob bean, acacia, locust bean and xanthum gums.
3. Leavenings and anti-caking agents. Includes calcium carbonate (limestone), calcium
phosphate, magnesium carbonate (dolomite), sodium carbonate and bicarbonate
(baking soda).
4. Enzymes.
5. Pectin
6. Mineral Salts. Includes sea salt, sodium, calcium, magnesium and potassium chlorides;
potassium iodide; calcium, iron and magnesium, sulfates. May exceed 5% by weight.
7. Seaweed and seaweed extracts. Includes agar, alginates, carageenen, kombu, nori.
8. Yeast.

Residue Testing

All ingredients in a natural product may be tested for residues. The standards may also require
residue test for processing aids, fumigants and additives. Residue test results must fall within
the guidelines of no pesticide residue in excess of 5 % of BFAD allowable levels.

MANUFACTURING FACILITY

In order to be certified, the processor must demonstrate compliance with all applicable
government food processing standards. If appropriate, a current permit from the Health
Department or equivalent agency must be on file. In addition to meeting all government food
manufacturing standards, the processor must submit a complete description of the processing
method. This description should detail how all ingredients are handled, processed, and
ultimately packaged. It should detail each machine, its ability to be thoroughly cleaned, the
introduction of all ingredients, including eater, into the product, packaging procedures and
cleanup procedures.

The manufacturer needs to demonstrate that once packaged, the product has not been
contaminated by any step in the process. Manufacturers must be aware of possible
contamination by various forms of packaging. For example, no packaging film that act as a
preservative is allowed. Periodic residue testing of the entire product after packaging may be
required.

TRANSPORTATION AND STORAGE

All reasonable precautions must be made to avoid contamination from, or confusion with, a
non-natural substance in the transportation and storage of raw ingredients, intermediate and
finished products. When contamination occurs, the product may no longer be labeled natural.
No prohibited materials can be used for insect and rodent management in stored natural
products. Prohibited materials must not be used in vessels that contain natural ingredients or
finished products.

CLEANING AND PEST CONTROL

All reasonable precautions must be made to avoid contamination of naturally grown or

approved non-natural products by such synthetically formulated compounds for cleaning
storage area and pest control.

Sanitation

Naturally certified processors are expected to follow Good Manufacturing Practices (GMPs) for
their processed products. The processor must take adequate steps to eliminate sanitizer
residues.

Pest Control

These Standards prohibit the use of synthetic pesticides in natural food production. Fumigants,
fogs and other pesticides cannot be applied to processing, storage and transportation facilities
when certified natural ingredients or products are present.

RECORD KEEPING AND AUDIT CONTROL

Minimum Requirements

These Standards require that processors maintain a complete audit trail. The processor must
maintain these records for a minimum of three years from the date on which the food is sold.
Processors must make this information available to certifying body and its authorized agents
upon request. This includes, but is not limited to receipts, invoices, and written or computer
stored records of natural ingredients, intermediate and finished processed products.
Specifically, the law requires:

1. The names, addresses and, if applicable, the natural registration numbers of all suppliers
of natural food.
2. Invoices for each shipment from the supplier of food must state that the food may be
sold as natural.
3. If the food is certified, the processor must have current certificates on file.
 4. All substances applied to the food or used in its processing, all substances applied to the
food while3 in the control of the processor, and all substances applied in or around any
area where the food is kept, including the quantity of substances applied and the date
of each application. All substances shall be identified by brand name, if any, and by
source.
5. The name, address, if applicable, the natural registration numbers of all handlers,
processors, or retailers to whom the food is sold or otherwise transferred, the quantity
transferred and the date of the transaction.

Audit Control

Processors must maintain a complete audit trail for all naturally processed products. In single
ingredient foods, a batch numbering system may be adequate. In multi-ingredient foods, the
audit system must include both natural and non-natural ingredients.

Manufacturers must periodically demonstrate that sales of naturally processed products match
the purchase of natural products purchased. The audit trail should be complete enough to
immediately trace any product suspected of contamination from point of origin to the
processor’s customer.

References:

 Pilcert Livestocks Standards