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• 1. What is organic agriculture?

  Organic food production is based on a system of farming that mimics natural ecosystems that balance pest and beneficial organism populations and maintain and replenish fertility of the soil. The term ‘organic’ in the United States is applied to the agricultural products produced on farms that adhere to the USDA’s National Organic Program (NOP) Rule.

• 2. How do organic farms manage fertility?

  Organic farmers manage crop nutrients through a crop rotation that includes cover crops and the application of plant and animal organic matter, generally in the form of compost. Appropriate tillage and cultivation practices improve soil structure, organic matter content and soil microbial life. Mined minerals, and a few allowed synthetic substances are permitted as supplemental sources of nutrients, provided that soil, crop, and water contamination are avoided.

• 3. Do organic farmers take any precautions when they apply manure on organic farms?

  Yes. Raw manure and other animal and plant material must be handled in a way that prevents water, soil and crop contamination. In order to be applied without a days-to-harvest restriction, manure must be properly composted. Crops for human consumption that have the edible portion in contact with the soil – including leafy greens – must be harvested at least 120 days after the application of uncomposted manure. Other crops for human consumption must be harvested at least 90 days following the application of raw manure.

• 4. How are insect pests managed on organic farms?

  Organic farm systems protect crop damage by insect pests primarily through the use of biological and cultural practices such as crop rotation; diversification; habitat management; beneficial organism releases; sanitation; and timing. Some natural substances, such as botanicals, and a few relatively non-toxic synthetic pesticides such as soap are permitted by the USDA National Organic Program Standards when used in conjunction with the farm plan and used according to the restrictions found on the National List.

• 5. How are weeds managed on organic farms?

  Weed management on organic farms consists of cultural and mechanical techniques such as the rotation of crops that suppress weeds, mulching, tillage, cultivation, water management, and manual weeding. Weeds often help to conserve soil, improve organic matter, and provide beneficial habitat for natural enemies on organic farms. Plastic mulches are permitted provide they are removed at the end of the season. Insects and diseases can help to keep certain weed populations in check. There are a few natural substances that are also used to manage weeds, but the efficacy of these substances is still subject to question.

• 6. How are crop diseases managed on organic farms?

  Soil-borne diseases are managed by improving organic matter and biological activity. Cultural, biological, and physical methods such as rotation, sanitation, pruning, and selection of disease resistant varieties are all part of organic disease management. Some natural substances, such as clays, and a few synthetic fungicides such as copper sulfate are permitted by the USDA National Organic Program Standards when used in conjunction with the farm plan and used according to the restrictions found on the National List.

• 7. What are the requirements for converting to organic dairy production?

  There are two means of converting dairy animals to organic production:

  1) Animals from conventional sources must be maintained under organic management for 12 months prior to sale of any products as organic. Replacement animals may be added to the herd after a similar 12-month conversion period.

  2) If an entire, distinct herd is converted, a one-time allowance is granted to permit feeding of up to 20% non-organic feed for the first 9 months, followed by 100% organic feed for three months. If this type of conversion is made, all replacement animals must be managed organically from the last third of gestation.

• 8. How long does it take to transition land farmed conventionally to organic status?

  In order to be eligible for organic certification, land must have had no prohibited materials applied to it for three years immediately preceding harvest.

• 9. Can animals be converted to organic production at the same time as the land?

  Yes. Livestock operations may convert animals with the land on which they are pastured.

• 10. What does it mean to be ‘certified organic’?

  Certified organic means that the food has been grown and handled according to the National Organic Program Standards and inspected by independent state or private organizations. Periodic unannounced inspections are also conducted. Certification includes annual inspection of all farm fields and facilities, farm activity records, plus periodic testing of soil, water and produce to ensure that growers and processors meet National Organic Standards.

• 11. How does an Organic Systems Management Plan relate to soil management?

  Farmers are required to demonstrate that they use appropriate tillage and cultivation practices without negative impacts on soil structure, and manage crop nutrients and fertility using crop rotations, cover corps, and application of organic materials. There is also a requirement that soil organic matter be maintained or improved in a manner that does not contaminate crops, soil, or water by plant nutrients, pathogenic organisms, heavy metals, or prohibited materials. The farmer must have a system for monitoring all practices and procedures, as well as records for all farm inputs, harvest products, and storage facilities.

• 12. Who determines if a specific product is acceptable for use on an organic farm?

  In most cases, the certification agencies determine whether or not the use of a given input on an farm complies with organic standards.

• 13. Should an organic farmer plan on what inputs to use in the coming year?

  Organic farmers should anticipate production needs and determine the practices and inputs needed to achieve that production. All fertilizers and pesticides that a farmer intends to use over a season must be included in the farm plan. In all cases, a certified farmer should have any products used on the farm are approved by his/her certification agent before the input is used.

• 14. Are there any further restrictions on the use of fertilizers and pesticides in organic farming?

  Farmers need to be aware of the limitations of the National List when it applies to farm inputs. Producers may only use substances listed for crop use on crops. For example, phosphoric acid is permitted in livestock sanitation, but not as a fertilizer. A material listed for a specific use is restricted to that use, i.e. soap is listed for insect control but not disease control. Some materials have specific restrictions, for instance - copper must be used in a manner that minimizes accumulation in the soil.

• 15. If a fertilizer is labeled ‘organic,’ will a farmer be able to use it on certified organic land?

  Fertilizer labeling is regulated by state laws, most of which define organic in a way that is not compatible with organic standards. Caution is needed in evaluating fertilizer labeled as organic, as it might include prohibited synthetics such as urea or sewage sludge.

• 16. Can pesticides be used on an organic farm?

  Most pesticides are prohibited for use in organic production, but a number are allowed with restrictions. In crop production, pesticides must have active ingredients that are either non-synthetic or on the National List, and all inert ingredients must be non-synthetic or classified as List 4 –(inerts of minimal concern) by the EPA.

• 17. Can any type of agricultural product become certified organic?

  Yes, any agricultural product that meets third-party or state certification requirements may be considered organic. Organic foods are becoming available in an impressive variety, including pasta, prepared sauces, frozen juices, frozen meals, milk, ice cream and frozen novelties, cereals, meat, poultry, breads, soups, chocolate, cookies, beer, wine, vodka and more. These foods, in order to be certified organic, have all been grown and processed according to organic standards and must maintain a high level of quality. Organic fiber products, too, have moved beyond T-shirts, and include bed and bath linens, tablecloths, napkins, cosmetic puffs, feminine hygiene products, and men’s, women’s and children’s clothing in a wide variety of styles.

• 18. Do organic farmers ever use pesticides?

  Prevention is the organic farmer’s primary strategy for disease, weed, and insect control. By building healthy soils, organic farmers find that healthy plants are better able to resist disease and insects. Organic producers often select species that are well adapted for the climate and therefore resist disease and pests. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps, and barriers. If these fail, permission may be granted by the certifier to apply botanical or other nonpersistent pest controls under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

• 19. Is there a difference between "natural" and "organic" foods?

  Yes. The term "natural" is very broad, and can include organic foods, but not all natural foods are organic. Natural foods are generally minimally processed and free of artificial ingredients, but not necessarily organically grown.

• 20. Do organically grown vegetables and fruits need to be washed?

  It is a good idea to wash all fruits and vegetables before eating to help ensure food safety.