T/CHCFA 001-2022 Active Group standards

T/CHCFA 001-2022 Organic production specifications for Sichuan pepper (honghua) are provided

Publish Date: 2022-12-20 Implement Date: 2022-12-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CHCFA 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-12-20

Implement Date: 2022-12-20

Pages: 13 pages

Scope

Scope: This document specifies the terms and definitions, production environment, production techniques, pollution control, harvesting, packaging, storage, transportation, production file management, and product quality and processing requirements for the organic production of red pepper in Shaanxi Province and similar main production areas of red pepper. This document is applicable to the organic production of red pepper in Shaanxi Province and similar main production areas of red pepper; Main technical content: In accordance with national and industry standards, this protocol specifies the terms and definitions, production environment, production techniques, pollution control, harvesting, packaging, storage, transportation, production file management, and product quality and processing requirements for the organic production of red pepper. The technical content of this protocol was verified through the establishment of experimental demonstration bases in Meng Yi Gou Pepper Walnut Professional Cooperative in Hancheng City, Bing Xi Rong Nonglinmu Nongmin Professional Cooperative in Hancheng City, and Xiang Feng Pepper Professional Cooperative in Hancheng City; monitoring of the production environment; establishment of an organic production management system during the conversion period; application of organic production techniques throughout the entire process of seedling cultivation, orchard establishment, field management, shaping and pruning, and pest and disease control; and pollution control during harvesting, packaging, storage, transportation, and processing. The relevant experimental demonstration content for the organic production of red pepper was completed, and an organic pepper certification certificate was obtained. The technical trials and verifications involved are highly accurate and operationally feasible, and can be used as common technologies to form a protocol and guide production practice.