| The following article summarizes the process an | | | | Agricultural Standards (JAS), Conseil des appellations |
| organic producer must understand, prepare for and | | | | agroalimentaires du Québec (CAAQ), |
| follow to meet USDA National Organic Standards. | | | | Biodynamic, GAP, Kosher, or Fair Trade. Consider |
| Organic certification provides third-party consumers | | | | personal interests and marketing needs when |
| confirmation that the products they are consuming | | | | selecting a certifier. |
| were produced and handled in accordance with | | | | Step 2: Submit an organic systems plan (OSP) |
| organic standards. The certification also allows | | | | application. |
| growers, producers and handlers to place a USDA | | | | The OSP consists of details and relevant information |
| certified organic seal on marketed agricultural | | | | concerning the plan for organic production. The |
| products. | | | | producer or handler will use the certifier's forms and |
| The basic requirements for organic certification are: | | | | guidelines and attach any requested documentation, |
| 1. The product is grown and/or produced in a system | | | | licensing agreement or fee. The OSP, when dealing |
| that promotes and emphasizes plant and animal | | | | with crop production, may include land use history, |
| health. | | | | crop rotation plans, soil improvement plans, material |
| 2. Pests are "handled" in a preventive manner. | | | | inputs used, pest management plans, and measures |
| 3. Allowed materials are used judiciously. | | | | to maintain organic integrity. Many more elements of |
| 4. The product is protected from contamination | | | | information may be required by the certifier. |
| during the entire process culminating in the final sale. | | | | Step 3: Certifier Review of OSP. |
| These requirements apply to all products marketed | | | | The certifier will then review the OSP and |
| as "organic" ranging from raw agricultural commodity | | | | accompanying documentation. The certifier will assess |
| to multi-ingredient, processed product. Consumers will | | | | completeness and the producer or handler's ability to |
| notice that labels vary with claims such as "100% | | | | consistently operate a compliant operation in |
| Organic", "Organic" (95-100%) or "Made with Organic | | | | accordance with NOP guidelines. Once the certifier |
| Ingredients" (at least 70%). | | | | reviews the OSP and determines requirements can |
| Organic certifiers perform inspections annually through | | | | be met, a qualified organic inspector will be tasked |
| on-site review during production activity and a | | | | for an on-site inspection. |
| thorough inspection of records. Inspections can be | | | | Step 4: Organic Inspection. |
| advance notice, but on occasion, inspections are | | | | A person knowledgeable about the operation must |
| unannounced. Benefits of organic certification are: 1. | | | | be present at the initial and annual inspection. The |
| Promoting the organic label, bolstering the meaning of | | | | inspection should occur when production or handling |
| it and building consumer confidence. 2. Maintaining or | | | | can be observed in action. Preparation checklists are |
| fulfilling organic certification requirements and provide | | | | available on the Internet. While conducting the on-site |
| an opportunity to better understand organic | | | | inspection, the inspector will also review records for |
| standards to include allowed and prohibited materials. | | | | verification that the OSP and operation are aligned. |
| 3. Learning about public educational opportunities or | | | | Once the inspection is complete, the inspector will |
| sources of information and technical assistance | | | | conduct an exit interview to ensure his/her |
| available through your certifier, cooperative | | | | observations are complete and accurate. The |
| extension, local farm organizations, or industry | | | | inspector will only report observations and is not |
| networks (not part of the inspection, but a benefit). | | | | responsible for the certification decision. |
| The following steps are required if a producer or | | | | Step 5: Certifier review of the inspection report. |
| handler is to achieve USDA organic certification: | | | | The certifier will review the report, determine |
| Step 1: Select a certifier. | | | | eligibility for organic certification and notify the |
| The selection of a certifier is actually done by the | | | | applicant of the final decision in writing. Requirements |
| producer or handler. The producer will make the | | | | for initial or continuing certification are also included in |
| selection and request an application package. USDA | | | | the correspondence. If operations are found to have |
| accredited certification agencies (ACA) are listed at | | | | significant non-compliance issues, revocation of |
| the following website: | | | | certification is a possibility. |
| Certifiers can be private (non-profit or for-profit) or | | | | Step 6: Certification as "Organic. |
| governmental. It is important to chose a certifier | | | | Upon issuance of a certificate of compliance, a |
| wisely as some are more organized than others. All | | | | producer or handler may begin marketing products as |
| should certify using the same USDA standards, but | | | | organic. Certifier identification must be included on |
| some are capable of certifying to a higher/different | | | | product labels while the USDA certification seal is |
| standard, such as International Foundation for Organic | | | | optional. |
| Agriculture (IFOAM), European Union (EU), Japanese | | | | |