NC State Extension

Organic Certification

The federal organic standards were developed to guarantee consumers that certified farms, processors and handlers have followed an organic system plan and are utilizing organic methods when growing or processing food. Standards ensure that no prohibited substances were applied to the land within the past three years, crop rotation and soil building plans were written and followed, detailed records were kept, fields or processes were inspected annually, and certification is kept current.

In order to streamline and standardize organic labeling in the United States, the federal government formulated national standards in 2002. Under the federal USDA National Organic Program (NOP) guidelines, farms selling more than $5000 worth of goods must be certified by an accredited certifying agent if they wish to label their products “organic”. While farms selling less than $5000 worth of goods are not required to be certified, they are still subject to inspection if they include the word “organic” on their labels. Producers and processors must be recertified every year.

Definitions of Organic

Organic Certification Process

Financing Certification

Accredited Organic Certifying Agents & Inspectors

Exemption from Certification

Written By

Photo of Jeanine Davis, N.C. Cooperative ExtensionDr. Jeanine DavisExtension Specialist, Herbs / Organics / Specialty Crops / Vegetables (828) 684-3562 jeanine_davis@ncsu.eduHorticultural Science - NC State University
Page Last Updated: 12 months ago
Was the information on this page helpful? Yes check No close