Letter

13 August, 2010
Page 22 

Following the article in 16 July BB, on organic certification, you either are baking organic, or you are not. It is too easy to make the statement, "we are organic", but a lot less easy to produce the tedious paperwork, follow the strict procedures and have the discipline required to be certified organic.

We started in 2001 with the Soil Association, which we found hopelessly bureaucratic at least in those days. So we switched to the Organic Food Federation and have not looked back. We think the Soil Association's percentage of turnover fee is anachronistic. We just want them to certify our product. We believe it's tantamount to the school that gave me my pastry chef diploma then demanding a percentage of my future earnings.

Yes, it is a lot of work to be certified organic. Yes, it is time-consuming, but that is simply necessary in order to give the consumer the audited knowledge that there are no nasty pesticide residues, GM ingredients or dodgy chemicals in our products. We would not like organic standards diluted. For us it is worth it, as we believe in the benefits of organics. If you don't have that belief, and are thinking of doing it just as a marketing gimmick, forget about it you'll lose the will to live halfway through.

Lise Madsen, MD and founder,

Honeyrose Bakery





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