What does the term “certified organic” mean?
Although the basic definition of “organic” is “living”, the National Organic Standards Board defined “certified organic” at their meeting in April 1995 as follows:
“Organic” is a labeling term that denotes products produced under the authority of the Organic Foods Production Act. The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.
Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water. Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.”
Visit the Organic Trading and Information Center for more information on federal and state organic standards.
How is organic produce certified?
Farmers must grow produce for three years without the application of synthetic pesticides or chemicals. The farm, its equipment, and any processing facilities are inspected by an independent agency unaffiliated with the grower, the processor or the vendor, and are then issued a certificate from that agency certifying the farm’s produce as “organic.”