BATCH NUMBERING & RECORDING YOUR CROPS

It is essential for growers to have some type of recording system when growing herbs.
Every crop must have a batch number attatched to the final produce. Even when the crop is still fresh and needs to be taken to the dehydrators to be dried, it needs to have some sort of batch number to distinguish it from any body elses crop that might be on the processors floor at the time of delivery.
The best way of inventing a batch number is obviously with dates and owners names.
So We have something like this:

ANDY PLEASANCE   NUMBER   HERB NAME    MONTH   YEAR   AGENT
            AP                             1           COMFREY             6            99          Z

So we end up with: AP1COM699Z.
This has been standard herb batch numbering for many years now and there are no problems with it. All manufacturers have accepted it.
The grower must also have some sort of recording system for the crops he has grown on his land. Why?
If there are any contamination problems with the crop at the manufacturers end, for example DDT contamination is found in the sample sent, or even in the final product sent, the farmer then has a record of what plot of ground the crop was harvested from. Soil samples can be taken and determined how far the contamination has gone, so he can track it down.
These are simple procedures for a herb farm producing organic produce. Because of the sales of organic produce having an impact on the amount of produce being sold through the markets, the bureaucrats have jumped on the bandwagon and decided this is an extra revenue earning exercise. So down the line it goes. Now our organic certification costs have to rise, as if we didn't need another bill to pay!!!