WHAT IS…

Editor’s Note: ACES kindly granted Market at Dothan to reprint this information. It is quite lengthy so we’re breaking it down into bite size chunks over a few weeks. We hope it will help you be a more informed consumer.

Certified organic is a production term referring to the NOP-standardized practices that farmers and processors use to grow and process agriculture products such as fruits, vegetables, grains, livestock, dairy, and others. Organic farmers use alternative methods and inputs for fertilization, weed control, insect and disease management, and animal health in an attempt to protect environmental resources and reduce consumer exposure to chemicals. These strict standards are voluntarily accepted and federally regulated. Organic farms are also required by law to keep detailed records and undergo an in-depth, annual oversight and certification process to verify that all standards and requirements are being met. These added regulations and requirements are part of the cost of growing certified organic products.

Certified Naturally Grown The Certified Naturally Grown (CNG) program serves as an alternative to the USDA’s NOP standards. It costs less, requires less paper work, and is based on a participatory guarantee system allowing farmer-inspectors to make suggestions and assist other producers. The CNG program has strict standards required for using its label. It is primarily designed for small farmers who sell via local networks such as roadside stands, farmers markets, local restaurants, and small grocery stores. CNG producers benefit from the program’s website, which promotes their businesses: www.naturallygrown.org/.

Not included in original article

”Natural” Food labeled “natural,” according to the USDA definition, does not contain artificial ingredients or preservatives and the ingredients are only minimally processed. However, they may contain antibiotics, growth hormones, and other similar chemicals.
Regulations are fairly lenient for foods labeled “natural.” Producers must submit a sort of application at the time of slaughter, detailing practices used throughout the life of animals. Labels are evaluated to prevent mislabeling but no inspections are conducted and producers are not required to be certified.

All Natural The USDA does not define foods labeled “all natural” as any differnt than those labeled “natural.” Foods with this labeling are probably not any different than “natural” foods and may not be regulated as they are not defined by the USDA.

Made with Organic Ingredients Foods with this labeling must consist of at least 70% organic ingredients and none of the ingredients can be produced with sewage-sludge based products or ionizing radiation. Labeling cannot include the USDA seal or the word “organic” in any principle displays. Three of the organic ingredients can be included on the label and all organic ingredients should be identified in the ingredients list. The same controls and regulations are put in place as those use for foods labeled “organic.”

Next Week: A Close Look at Pest Management Practices for Certified Organic Production

FOOTNOTES

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