Too often lately, the word "organic" is thrown around.

Organic foods are made in a way that limits or excludes the use of synthetic materials during production.

"Organic certification" is a government regulated process for producers of organic food  & other organic agriculturual items. The term "organic" may be used only by certified producers.

In the United States, only products made entirely with certified organic ingredients & methods can be labeled "100% organic". Products with at least 95% organic ingredients can use the word "organic".  Products made with less than 70% organic can only mention that it is organic in the product's ingredient statement.

For a grower to be certified a certified organic grower, it is required that a number of new, strict activities, in addition to normal farming operations, be instigated.

ORGANIC STANDARDS - A grower must cover in specific detail what is & is not allowed for every aspect of farming, including storage, transport & sale.

COMPLIANCE - Facilities & production methods must comply with the standards, which may involve modifying facilities, sourcing & changing suppliers, etc.

DOCUMENTATION - Paperwork is required, detailing the grower%u2019s history & current set-up, usually including results of soil & water tests.

PLANNING - A production plan must be submitted, detailing everything from seed to sale.  Seed sources.  Field & crop locations.  Fertilization & pest plans. Harvest methods, storage, etc.

INSPECTION - Annual on-farm inspections are required. A physical tour.  Examination of records.  An oral interview.

FEE - An annual inspection/certification fee.

RECORD-KEEPING - A day-to-day farming & marketing records, covering all activities, must be available for inspection at any time.

Organic certification is intended to assure quality & prevent fraud.  As organic sales have grown in popularity, more & more consumers are buying food through more traditional channels, like supermarkets.