organic

This is the eleventh installment of the Organic 101 series that explores different aspects of the USDA organic regulations.

Last week the USDA National Organic Program (NOP) published the 2012 list of certified organic operations. Our online database now provides information on 17,750 certified USDA organic farms and processing facilities in the United States. That’s almost a 240 percent increase since the NOP began tracking this data in 2002. Worldwide, there are now close to 25,000 certified organic operators representing more than 100 countries.

This is the tenth installment of the Organic 101 series that explores different aspects of the USDA organic regulations.

In late 2012, the USDA National Organic Program (NOP) announced a strengthened residue testing program to help increase consumer confidence in the $32 billion organic industry worldwide. Consumers purchase organic products expecting that they maintain their organic integrity from farm to market, and USDA is committed to meeting these expectations. This program will provide additional verification that organic farmers are following the rules and not using prohibited substances.

This is the ninth installment of the Organic 101 series that explores different aspects of the USDA organic regulations.

According to a 2011 survey by the Organic Trade Association, organic beverages made up about 12% of total organic food sales growth. Organic wine contributed to that growth, matching pace with conventional wine purchases. So what is organic wine?

As with other USDA organic products, organic wine is made without using prohibited substances or genetic engineering (see Allowed and Prohibited Substances). It undergoes the same rigorous requirements of USDA organic certification as other products throughout its lifecycle (see Five Steps to Organic Certification). And, in addition to being overseen by the USDA National Organic Program, it has to meet the requirements of the Alcohol and Tobacco Tax and Trade Bureau, especially for sulfite labeling requirements.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA's rich science and research profile.

Organic agriculture is proving itself to be a veritable cornucopia, according to the results of the first-ever report on certified USDA organic production, which we released earlier this month. While the number of organic farms is a fraction of its conventional counterpart, an organically produced version of virtually every crop or animal product is now available in the United States.

This was the first time the National Agricultural Statistics Service (NASS) conducted this survey, which means that we cannot see trends yet, but we can already easily see some of the impacts of organic production in the United States. From four farms in Alabama, Alaska or Delaware to 1,898 farms in California, every state in the nation is now home to USDA-certified organic producers. And while these farmers make up less than a half of one percent of all U.S. farmers, they already sell more than $3.5 billion worth of agricultural products.

The USDA organic label is backed by a certification system that verifies farmers or handling facilities located anywhere in the world comply with the USDA Organic Regulations. Certification entails five steps:

This is the seventh installment of the Organic 101 series that explores different aspects of the USDA organic regulations.

Annual organic certification fees allow certifiers to carry out their responsibilities. These fees vary according to an operation’s size and other variables. In light of that, the USDA organic cost share programs help to ensure that these costs don’t discourage those wanting to pursue organic certification. The programs make certification more affordable by reimbursing producers and handlers for as much as 75%—up to a maximum of $750 a year—for their certification costs. Eligible costs include application fees, inspection fees, travel for certification inspectors, and even postage.

This is the sixth installment of the Organic 101 series that explores different aspects of the USDA organic regulations.

The National Organic Standards Board (NOSB) is made up of dedicated public volunteers appointed by the Secretary of Agriculture. It advises the National Organic Program (NOP), a part of the Agricultural Marketing Service (AMS), on what substances should be allowed or prohibited in organic agriculture and recommends standards, policies, or guidance to help shape the organic regulations and the organic certification process. 

It’s officially summer and the USDA Farmers Market is back in full swing.  An increasingly popular destination for Washington, D.C., residents and visitors of the National Mall, the market regularly attracts hundreds of customers each Friday during the summer and early fall.  Come see some of your favorite vendors and USDA staff during the 2012 outdoor season.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA's rich science and research portfolio.

Are you an organic grain farmer or thinking of becoming one?  Or maybe you’re wondering about strategies for improving soil quality or using less pesticide?  If so, then you could benefit from research and outreach conducted by staff at the Sustainable Agricultural Systems Laboratory (SASL) at USDA’s Agricultural Research Service (ARS) in Beltsville, MD.

USDA’s National Institute of Food and Agriculture has funded two projects through the Organic Agriculture Research and Extension Initiative (OREI) that are helping ARS-SASL reach organic producers.  Both projects are setting a high standard for extension activities.

Being first can have its advantages and disadvantages. Relinda Walker knows that all too well.

Walker’s Organic Farm was one of the first organic operations in South Georgia. It took root in 2005 during a time when eating organic was for foodies and white table cloth chefs.