Organic products

Abstract

Organic foods are one of the fastest growing sectors of the food industry, with a 20 percent increase in sales each year for the past 10 years. Large retailers now sell and promote organic foods. Younger adults are familiar with organic foods and are the target audience for this segment of the food industry. These trends offer opportunities for producers, processors, and retailers who want to take advantage of the growing market for organic products. However, entrepreneurs must be aware of the rules and regulations governing organic foods. Organic is a term that defines the way the food is grown and processed. Organic foods are grown and manufactured according to standards set by the National Organic Program (www.ams.usda. gov/nop/indexIE.htm), an agency of the U.S. Department of Agriculture. Farmers who produce organic food emphasize the use of renewable resources and the conservation of soil and water. Specifically, organic food is produced without using most conventional and synthetic pesticides and fertilizers, including sewage sludge. It is also processed without adding synthetic ingredients. Foods produced from genetically modified organisms or foods that are irradiated cannot be labeled organic. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. In addition, the organic product must be identified and traceable from its origin through processing. Commingling of organic and non-organic substances is not allowed during processing, storage, or transport. The National Organic Program is part of the USDA Agricultural Marketing Service, which sets marketing standards for all agricultural products. The NOP oversees the national organic rule, which went into effect in 2001 and allows for consistent standards and labeling of organic food products. USDA-accredited certifying agents ensure that the standards specified by the National Organic Program are being met in the production and processing of organic foods. For processing, the ingredients and facility must be certified organic. Written records and documentation must be maintained for all organic food processes. Inspections are conducted for all facilities where products using the organic label are processed. The list of USDA-accredited certifying agents and a list of allowed and prohibited substances for use in organic foods are available on the NOP Web site. A copy of the NOP regulations can be obtained by contacting the NOP through its Web site.