Organic Certification

Organic certification addresses a growing worldwide demand for organic food. It is intended to assure quality and prevent fraud. While such certification was not necessary in the early days of the organic movement, when small farmers would sell their produce directly at farmer's market's, as organics have grown in popularity, more and more consumers are purchasing organic food through traditional channels, such supermarkets. As such, consumers are divorced from the growers, and so must rely on third-party regulatory certification.

For organic producers, certification identifies suppliers of products approved for use in certified operations. For consumers, "certified organic" serves as a product assurance, similar to "low fat", "100% whole wheat", or "no artificial preservatives".

Certification is essentially aimed at regulating and facilitating the sale of organic products to consumers. Individual certification bodies have their own service marks, which can act as branding to consumers—a certifier may promote the high consumer recognition value of its logo as a marketing advantage to producers. Most UK certification bodies operate organic standards that meet the UK government's minimum requirements. Some certification bodies, such as the Soil Association, certify to higher standards.

In order to certify a farm, the farmer is typically required to engage in a number of new activities, in addition to normal farming operations:

• Study the organic standards, which cover in specific detail what is and is not allowed for every aspect of farming, including storage, transport and sale.
• Compliance - farm facilities and production methods must comply with the standards, which may involve modifying facilities, sourcing and changing suppliers, etc.
• Documentation - extensive paperwork is required, detailing farm history and current set-up, and usually including results of soil and water tests.
• Planning - a written annual production plan must be submitted, detailing everything from seed to sale: seed sources, field and crop locations, fertilization and pest control activities, harvest methods, storage locations, etc.
• Inspection - annual on-farm inspections are required, with a physical tour, examination of records, and an oral interview.
• Fee - an annual inspection/certification fee (currently starting at $400-$2,000/year, in the US and Canada, depending on the agency and the size of the operation).
• Record-keeping - written, day-to-day farming and marketing records, covering all activities, must be available for inspection at any time.

In addition, short-notice or surprise inspections can be made, and specific tests (e.g. soil, water, plant tissue) may be requested.

For first-time farm certification, the soil must meet basic requirements of being free from use of prohibited substances (synthetic chemicals, etc) for a number of years. A conventional farm must adhere to organic standards for this period, often, two to three years. This is known as being in transition. Transitional crops are not considered fully organic.

Certification for operations other than farms is similar. The focus is on ingredients and other inputs, and processing and handling conditions. A transport company would be required to detail the use and maintenance of its vehicles, storage facilities, containers, and so forth. A restaurant would have its premises inspected and its suppliers verified as certified organic.

Being able to put the word "organic" on a food product is a valuable marketing advantage in today's consumer market. Certification is intended to protect consumers from misuse of the term, and make buying organics easy. However, the organic labelling made possible by certification itself usually requires explanation.

In the US, federal organic legislation defines three levels of organics. Products made entirely with certified organic ingredients and methods can be labelled "100% organic". Products with 95% organic ingredients can use the word "organic". Both may also display the USDA organic seal. A third category, containing a minimum of 70% organic ingredients, can be labelled "made with organic ingredients". In addition, products may also display the logo of the certification body that approved them. Products made with less than 70% organic ingredients can not advertise this information to consumers and can only mention this fact in the product's ingredient statement. Similar percentages and labels apply in the EU.