The supply chain of organic spices and organic fruits and vegetables begins at the farm level with certified organic cultivation practices. Farmers adopt methods such as crop rotation, use of farmyard manure, compost, green manuring, biofertilizers, and biological pest control instead of synthetic fertilizers and pesticides. Organic seed selection, soil health management, and maintenance of buffer zones to prevent contamination from conventional farms are essential at this stage. Farmers must follow standards laid down by certification agencies and maintain proper documentation of inputs and practices to ensure traceability. After production, harvesting is done carefully to avoid contamination and mechanical damage. In the case of organic spices such as turmeric, cumin, coriander, and pepper, post-harvest operations include cleaning, drying, grading, and sometimes primary processing like boiling (in turmeric), threshing, or dehusking. For organic fruits and