are based on ISO/IEC 17025:2005: General
requirements for the competence of testing
and calibration laboratories.
Rules for Auditing and Auditors Qualification
based on Rules for qualification of Testing
Laboratories based on ISO/IEC 17025:2005:
General requirements for the competence of
testing and calibration laboratories.
List of principles:
a) Legal compliance
b) Economic Sustainability
c) Social and Environmental Management
d) Human Rights Protection
e) Labour Rights Protection
f) Maintenance of Biodiversity
g) Soil Management
h) Water Management
i) Climate Change, Mitigation and Adaptation
j) Crop Husbandry and Farm Management
k) Pesticide Use and Management
l) Energy Efficiency
m) Waste and Pollution Management
n) Handling and Segregation of Certified
Products
o) Animal Husbandry
AgriKultuur |AgriCulture
Present status:
a) ECO-Mark Africa (EMA) was operationalize
under ARSO Conformity Assessment
Committee.
b) The ECO-Mark Advisory Committee was
established.
c) The Organizational structure of EMA was
established under ARSO CACO.
d) The ECO-Mark label has been transferred
to ARSO from GIZ.
e) A certification system is established in the
following harmonized Africa Eco-labelling
standards, Agriculture, Tourism, Forestry
and Fisheries (Aquaculture).
f) Countries to take part in the pilot project
have been identified through a survey
submitted to 36 members of ARSO (AU).
Five of the countries were selected in
category A and three countries were
selected in category B to take part in the
pilot project, which will build capacity of the
NSB’s, accreditation bodies and certification
bodies to carry out training, auditing and
certification leading to award an Eco-
label in one (1) or four (4) of the African
Ecolabelling Standards (ARSs).
g) A stakeholder meeting to inform the
parties of the status of the Eco-Mark Africa
and the current pilot project was organized.
Future strategy:
The way in which public information
campaigns on eco-labels are carried out
determines success in market development of
eco-labels. The information submitted must be
perceived by consumers as being appropriate
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