Organic food products are increasing in the marketplace, and consumers are becoming more aware of the benefits. Environmental concerns have caused consumers to appreciate sustainable and organic agriculture. Consumers and growers are considering their health and the health of their families and workers. Soil is every farmer’s most important asset, and there is no doubt that crops grow better in well-cared-for organic soil so the health of the environment is improved. 

The United States Department of Agriculture requires anyone who produces, processes or handles organic agricultural products must be certified by a USDA-accredited certifier in order to sell, label or represent their products as “organic: and use the USDA organic seal.” To become certified, an organic producer, processor or handler must develop, implement, and maintain an organic system plan. 

Once an organic system plan is approved, a qualified organic inspector will perform an on-site evaluation of the organic operation. Then, based on review of the organic system plan, inspection report and related documents, your certifying organization will determine whether the operation meets the requirements of organic certification. A certified operation must update its organic system plan, pay fees and be inspected annually. 

Organic certification is not a guarantee of quality or purity of the product. Rather, it is evidence of the operation’s adherence to a prescribed system of agriculture and food production that involves the building and enhancing of the soil naturally, protection of the environment, and avoidance of toxic synthetic substances. 

USDA requires that producers submit an “Organic System Plan”. TeamAg will provide an application to help you meet those requirements and our staff can assist you with completing the application. Record-keeping is required and varies according to the type of operation.

You can place a portion of your farm or handling operation under organic management (with an approved organic system plan) and certify other areas as they become eligible. If you intend to manage part of your operation non-organically, proper separation and record-keeping must be maintained between organic and non-organic production.

The honest answer here is: It depends. Some farmers and meat processors will be better positioned than others to make the transition to USDA Certified Organic. For instance, a farmer that is already utilizing organic practices, is receiving premium pricing, and just hasn’t formalized their Organic certification will have a much easier time with the transition and could likely execute this quickly. On the other hand, if the farm or meat processor is utilizing conventional practices regularly, is in the commodity market, and is surrounded by other conventional producers, this could pose more challenges.  

We believe that most producers and processors – with thoughtful planning, consideration, and expert support – can make the transition to become certified Organic.  

• Pennsylvania Certified Organic 
• Organic Trade Association 
• eOrganic Case Studies 
• University of Minnesota Organic Case Studies 

• USDA Organic Resources 
• USDA Agricultural Marketing Service Organic Price Reports 
• National Center for Appropriate Technology (NCAT) Organic Farming Resources 
• Sustainable Agriculture Research and Education (SARE) Transitioning to Organic Production handbook