Standards and Certifications for Raw Materials in Food Processing

Every food product that reaches your plate has a story – and a big part of that story is whether the raw materials used to make it were safe, pure, and suitable for processing. In food manufacturing, the quality of raw materials directly determines the quality of the final product. That’s exactly where quality standards and certifications step in. They set clear, measurable benchmarks that raw materials must meet before they enter the production line. In India and across the globe, systems like BIS, AGMARK, ISO, and the Codex Alimentarius work together to ensure that food processors source only materials that are safe and consistent – protecting both the manufacturer and the consumer.

Why quality standards matter for raw materials 🔗

Raw materials in food processing – grains, pulses, oilseeds, milk, fruits, spices, and more – are inherently variable. The moisture content in a batch of wheat can differ from one region to another. The pesticide residue levels in a consignment of mangoes depend on farming practices. Without standardised quality criteria, food processors would have no reliable way to evaluate what they’re purchasing.

Quality standards solve this problem by establishing minimum acceptable thresholds for parameters such as moisture content, foreign matter, microbial load, pesticide residues, and chemical composition. When a raw material meets these thresholds, a processor can be confident it will behave predictably during manufacturing – yielding consistent taste, texture, shelf life, and safety in the finished product.

Beyond consistency, standards also build trust. A buyer in Mumbai purchasing rice from a supplier in Punjab relies on standardised grading to know what quality to expect. An exporter shipping spices to Europe depends on internationally recognised certifications to clear customs. In short, quality standards create a common language across the entire food supply chain.

Bureau of Indian Standards (BIS) 🔗

The Bureau of Indian Standards is India’s national standards body, responsible for setting quality and safety benchmarks across a wide range of products – including food. Established under the Bureau of Indian Standards Act, 1986 (replacing the earlier Indian Standards Institution), BIS develops Indian Standards and operates a product certification scheme that allows manufacturers to use the well-known ISI mark on their products.

Role in food raw materials 🔗

For food processors, BIS standards cover critical raw materials like packaged drinking water, milk powder, edible oils, wheat flour, and many other commodities. A BIS certification confirms that a product has been tested in accredited laboratories and meets the specifications laid down in the relevant Indian Standard. This is particularly important for items where safety is non-negotiable – for instance, BIS certification is mandatory for packaged drinking water and certain other food products.

BIS also plays a role in food safety management system certification. It has launched a certification scheme aligned with IS/ISO 22000, enabling food businesses to demonstrate that their safety management practices meet both Indian and international expectations. This dual function – product-level standards plus management system certification – makes BIS a central pillar of India’s food quality infrastructure.

AGMARK certification 🔗

AGMARK (Agricultural Marketing) is India’s dedicated certification system for agricultural products, administered by the Directorate of Marketing and Inspection (DMI) under the Ministry of Agriculture and Farmers Welfare. It was introduced under the Agricultural Produce (Grading and Marking) Act of 1937, making it one of the oldest quality assurance frameworks in the country.

What AGMARK covers 🔗

AGMARK standards currently apply to 222 agricultural commodities, including cereals, pulses, oilseeds, vegetable oils, ghee, spices, honey, fruits, and vegetables. For each commodity, two to three quality grades are typically prescribed. Grains and cereals, for example, are evaluated on moisture content, foreign matter, damaged grain percentages, and minimum test weights. Spices are assessed for essential oil content, moisture levels, ash content, and the absence of artificial colours.

How standards are set 🔗

AGMARK standards are developed through a scientific, evidence-based process. Samples of agricultural products are collected from producing areas, wholesale markets, and various regions across India and analysed at Regional AGMARK Laboratories. The Central AGMARK Laboratory in Nagpur plays a key role in evaluating analytical data and suggesting parameter limits for different grades. Draft standards also take into account specifications from the Codex Alimentarius Commission and ISO, ensuring alignment with international benchmarks.

Certification process 🔗

To obtain AGMARK certification, a food processor or packer must have hygienic premises, the necessary infrastructure for processing and packaging, and access to an approved laboratory. The applicant submits Form A along with supporting documents to the nearest DMI office. After verification – which typically takes 30 to 40 days – a Certificate of Authorisation is granted. An approved chemist then analyses both raw materials and processed products before packaging to verify compliance with prescribed grade standards.

AGMARK certification is largely voluntary for domestic trade, though certain products like blended edible vegetable oils and fat spreads require mandatory AGMARK certification under the Food Safety and Standards Regulations.

Ongoing quality monitoring 🔗

Obtaining certification is not a one-time event. DMI field officers conduct regular inspections at packers’ premises and in markets. Products are compared against established standards, and any deviation can lead to rejection or removal of the AGMARK label. This continuous monitoring system helps maintain the integrity of the certification over time.

International Organization for Standardization (ISO) 🔗

While BIS and AGMARK focus primarily on the Indian market, ISO standards bring a global dimension to food quality and safety. ISO is an independent, non-governmental international body that develops voluntary standards used worldwide. For food processors looking to access export markets or work with multinational supply chains, ISO certifications are often essential.

ISO 22000: food safety management systems 🔗

The most relevant ISO standard for food processors is ISO 22000, which specifies requirements for a food safety management system (FSMS). This standard integrates HACCP (Hazard Analysis and Critical Control Points) principles with prerequisite programmes, providing a framework for identifying, preventing, and controlling food safety hazards across the entire supply chain – from raw material sourcing to the final consumer.

ISO 22000 applies to all organisations in the food chain, regardless of size – from primary producers and food manufacturers to transport operators, retailers, and even equipment suppliers. It follows the Plan-Do-Check-Act (PDCA) cycle, helping organisations continuously improve their food safety performance.

Other relevant ISO standards 🔗

ISO 9001 is a quality management system standard. While not food-specific, it helps food businesses establish robust processes that ensure consistent product quality and customer satisfaction. Many food companies hold both ISO 9001 and ISO 22000 certifications to cover both quality and safety dimensions.

ISO 14001 addresses environmental management. As sustainability becomes increasingly important to consumers and regulators, this standard helps food processors manage their environmental footprint – from water use in processing to waste management and emissions.

In July 2025, ISO also published a revised set of ISO 22002-X:2025 standards that define prerequisite programmes – the operational foundation of a food safety management system. These cover baseline controls like cleaning, sanitation, pest management, and supplier verification, and are used alongside ISO 22000 within certification schemes like FSSC 22000.

Codex Alimentarius 🔗

The Codex Alimentarius, often simply called “Codex,” is a collection of international food standards, guidelines, and codes of practice developed jointly by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). The name literally translates to “Food Code” in Latin, and it serves as the primary international reference point for food safety and quality.

Scope and membership 🔗

The Codex Alimentarius Commission (CAC), established in 1963, currently includes 188 member countries, the European Union as a member organisation, and over 230 observer organisations. Codex standards cover all principal foods – processed, semi-processed, and raw – along with provisions for food hygiene, additives, pesticide and veterinary drug residues, contaminants, labelling, and methods of analysis and sampling.

Why Codex matters for food processors 🔗

Codex standards are recognised by the World Trade Organization’s SPS Agreement as the international benchmark for food safety in trade disputes. This means that when countries harmonise their domestic regulations with Codex standards, they facilitate smoother international trade and reduce the risk of their food exports being rejected at borders.

For Indian food processors, Codex standards are doubly important. India’s own Food Safety and Standards Act, 2006 draws on Codex guidelines when framing domestic food safety regulations. Similarly, AGMARK standard-setting processes reference Codex specifications alongside ISO standards. So even when a processor operates purely in the domestic market, the influence of Codex is built into the regulations they follow.

Key areas covered by Codex 🔗

Codex standards address some of the most critical concerns in raw material quality: maximum residue limits (MRLs) for pesticides and veterinary drugs, maximum levels for contaminants like aflatoxins and heavy metals, microbiological criteria, and specific quality parameters for individual commodities. For instance, the Commission recently adopted maximum levels for lead in dried spices and culinary herbs – a direct impact on spice-exporting nations like India.

How these standards work together 🔗

It’s important to understand that BIS, AGMARK, ISO, and Codex don’t operate in isolation. They form an interconnected system where each standard plays a specific role.

AGMARK handles the grading and quality certification of agricultural commodities at the farm-to-processor level. BIS ensures that processed food products and certain raw materials meet Indian safety and quality standards. ISO provides management system frameworks that help food businesses systematically control quality and safety. And Codex sets the international benchmarks that inform both Indian and global food regulations.

A food processor in India might source AGMARK-graded raw materials, process them in a facility certified to ISO 22000, ensure the final product carries a BIS mark where required, and meet Codex-aligned standards for export. Each layer adds a degree of assurance – from the quality of incoming materials to the safety of outgoing products.

The role of FSSAI in tying it all together 🔗

In India, the Food Safety and Standards Authority of India (FSSAI) serves as the overarching regulatory body for food safety. Established under the Food Safety and Standards Act, 2006, FSSAI sets science-based standards for food products, regulates manufacturing and distribution, and issues food business licences. FSSAI regulations incorporate elements from BIS standards, AGMARK requirements, and Codex guidelines, creating a unified regulatory framework that food processors must comply with.

While BIS and AGMARK are certification systems (one for industrial/consumer products, the other for agricultural commodities), FSSAI functions as a regulatory authority that mandates food safety and hygiene standards for all food businesses operating in India. Together, these systems ensure comprehensive coverage – from raw material sourcing through processing to the retail shelf.

Benefits of quality standards and certification for food processors 🔗

Consistency in production 🔗

When raw materials consistently meet defined quality parameters, processors can maintain uniform product characteristics batch after batch. This predictability reduces waste, minimises production errors, and ensures that the final product meets consumer expectations every time.

Market access 🔗

Certifications open doors. Domestically, an AGMARK or BIS mark signals quality to retailers and institutional buyers. Internationally, ISO 22000 certification and compliance with Codex standards are often prerequisites for entering export markets. Many global retailers and food service companies require their suppliers to hold recognised food safety certifications before entering into supply agreements.

Consumer trust 🔗

In a market flooded with choices, certification marks serve as quick, reliable indicators of quality. Consumers who recognise the ISI mark, AGMARK logo, or ISO certification on packaging are more likely to trust – and choose – those products.

Legal compliance 🔗

Meeting established standards helps food processors stay on the right side of regulations. Non-compliance can lead to product recalls, penalties, loss of licences, and reputational damage. Proactive certification reduces these risks significantly.

Challenges in implementation 🔗

Despite their benefits, quality standards and certifications come with challenges. The cost of certification – including laboratory testing, infrastructure upgrades, and ongoing compliance – can be a burden for small and medium food processors. Access to accredited testing laboratories remains uneven across rural India, making it harder for small-scale producers to obtain AGMARK or BIS certification.

There’s also the challenge of harmonisation. While Codex provides a global reference, differences between national standards can create confusion for processors who operate across multiple markets. A product that meets Indian BIS standards may need additional testing or modification to comply with EU or US requirements.

Finally, awareness and training remain gaps. Many small food businesses are not fully aware of the certification options available to them or the benefits of compliance. Bridging this knowledge gap through extension services, training programmes, and simplified certification processes is essential for wider adoption.

What do you think? How can India make quality certification more accessible for small-scale food processors and farmers? And as global supply chains become more interconnected, should there be a push towards a single, universally accepted food quality standard?

References

1. https://www.bis.gov.in/
2. https://dmi.gov.in/
3. https://www.fao.org/fao-who-codexalimentarius/en/
4. https://www.iso.org/
5. https://www.iso.org/iso-22000-food-safety-management.html
6. https://www.fssc.com/schemes/fssc-22000/
7. https://www.wto.org/english/thewto_e/coher_e/wto_codex_e.htm
8. https://www.fssai.gov.in/