- Provisions: MUSO's Attitude Toward Product Development
- MUSO's Organic Program
- MUSO's NON-GMO(Genetically-Modified Organism) policy
- MUSO's Traditional Manufacturing Process
- MUSO's Food Safety Standards
From the very beginning, MUSO was founded on Macrobiotic principles, which recognizes that maintaining the natural integrity of our food source is the key to our planetary health. This principle is thoroughly explained in many books throughout the world. MUSO's mission has always been to offer Traditional Japanese food using as much organic ingredients for these products as possible. MUSO's mission is also to source the highest quality organic ingredients for our manufacturers as well.
Today all the products which are labeled as "organic" must be certified by a third party. In 1989, MUSO obtained OCIA (Organic Crop Improvement Association) certification for the main products such as soy sauce, miso, tea, etc. In order for a finished product, such as soy sauce, to be certified organic by OCIA, every step of the process from the fields to the final packaging must be cleared by the OCIA. This means that the farms and the factories must also be certified organic by OCIA. The reason why MUSO chose OCIA above all other certifying agencies is that OCIA has the most comprehensive audit trail system in which all the inspection records can be traced at every step of the process.
Today MUSO's products for the European market are certified by ECOCERT (ECOCERT International) and the products for the Japanese market are certified by JONA (Japan Organic & Natural foods Association). MUSO is committed in maintaining the highest quality standard by adhering to the various requirements of the various certifying agencies.
According to organic standards, use of GM ingredients even in minute amounts is prohibited. MUSO has been certified by OCIA, ECOCERT, and JONA; (refer to OCIA standard 1,2, 9, EU standard, and JONA standard). Therefore, organic certification means there has been no GMO contamination at any step of the process. All MUSO's manufacturers are aware of the GM risks and use only non-GM products and ingredients.
As we all know, this GM issue is a recent issue, not even having existed a few years ago. The genetic altering of life, particularly of our food supply is the antithesis of the basic macrobiotic principles. Since MUSO was founded on the macrobiotic principles, the genetic altering and use of GMO is the antithesis of MUSO's fundamental principle as well. Fortunately, Japan is requiring mandatory labeling of GM products from the year 2001. Since, MUSO's manufacturers have understood the GM issue all along, labeling and confirmation of non-GM ingredients are being carried out smoothly.
MUSO strongly believes in supporting traditional manufacturing processes. The traditional manufacturing process is the best-suited process, because it is handed down from generation to generation in a long history. At the same time, quicker manufacturing process is also a demand for the today's high paced society. The highest quality products are however, produced traditionally without compromising manufacturing length. MUSO continues to source these high quality products.
Before this modern era with advanced machinery and techniques, all the food products were made by artisans using the same time honored techniques. This is why fermentative products such as cheese and wine are developed in Europe and soy sauce and miso are developed in Japan. It is said that the best quality of cheese and wine are still made by the traditional manufacturing process, whose concept also applies to Japanese soy sauce and miso. The best quality is produced by the manufacturers who continue to use the traditional methods handed down from their ancestors.
Although the traditional method is applied to the manufacturing process, it also must meet the today's society needs; otherwise, it will not be accepted in the world market. It may seem contradictory that the grace of soils is manufactured by the traditional method and still tries to meet the today's standard. However, MUSO will do the best to maintain its traditional method.
MUSO Co., Ltd. is ISO 22000 certified by BSI (British Standards Institution). Resulting from this certification, our selected export products are under the scope of Food Safety Management Systems (process: import with prior shipping approvals and wholesale of organic grains and export of Japanese food products through prior shipping approvals / products: seasonings (soy sauce, miso, mirin etc.) processed food (broth powder, wasabi etc.), dried food (dried noodles etc.), pickles (umeboshi, pickled ginger etc.), beverage (tea leaves, soy milk, sake etc.), confectionery (rice crackers etc.), supplement (chlorella etc.), organic grains (soybeans, wheat, barley, buckwheat, mung bean, green pea etc.).
In the modern world we live in [these days especially], food safety is an important global issue. It impacts both the consumers and business in the food industry worldwide. This food safety management system has given us a framework to manage our food safely and responsibly - enabling Muso to then bring our collective customers wellness by providing safe, delicious and authentic products.
World Recognized Organic Certifiers
Crops have to be grown without any chemicals, pesticides, herbicides, or fertilizers for at least 3 years.
Processed foods are made from organic ingredients and no artificial chemicals are used in the manufacturing process.
All ingredients in our Certified Organic Foods can be traced back to the original processors and growers through an audit control system.