Reece Latron uses a tractor to carry baskets of greens harvested from Amy's Organic Garden in Charles City, VA. While the certification system is rigorous to ensure integrity of the USDA organic label, thousands of producers and handlers continue to invest in these activities to market their products as organic. USDA Photos by Lance Cheung

The USDA organic label is backed by a certification system that verifies farmers or handling facilities located anywhere in the world comply with the USDA Organic Regulations. Certification entails five steps: Read more »

To protect the integrity of the organic industry and its products, farms must certify that their operations are following USDA organic regulations. The USDA’s Agricultural Marketing Service offers farms resources to help offset the certification costs.

Annual organic certification fees allow certifiers to carry out their responsibilities. These fees vary according to an operation’s size and other variables. In light of that, the USDA organic cost share programs help to ensure that these costs don’t discourage those wanting to pursue organic certification. The programs make certification more affordable by reimbursing producers and handlers for as much as 75%—up to a maximum of $750 a year—for their certification costs. Eligible costs include application fees, inspection fees, travel for certification inspectors, and even postage. Read more »

This is the sixth installment of the Organic 101 series that explores different aspects of the USDA organic regulations.

The National Organic Standards Board (NOSB) is made up of dedicated public volunteers appointed by the Secretary of Agriculture. It advises the National Organic Program (NOP), a part of the Agricultural Marketing Service (AMS), on what substances should be allowed or prohibited in organic agriculture and recommends standards, policies, or guidance to help shape the organic regulations and the organic certification process.  Read more »

Deputy Secretary Kathleen Merrigan tours Driscoll’s Cassin Ranch in Watsonville, Calif on May 18.

Last Friday I visited Watsonville, California.  As people know, I like to get outside the Beltway and visit with people to see how USDA programs are working.  My first stop was Driscoll’s Cassin Ranch, the site of the company’s plant breeding program.  We had a roundtable discussion about the many water management challenges faced in the Pajaro Valley watershed.  The Pajaro Valley aquifer, like too many others, is over-drafted and saltwater is intruding into the groundwater.  But action is being taken.  The Pajaro Valley Community Water Dialogue, a multi-stakeholder forum, is engaged in a series of managed aquifer recharge projects.  Not only does Driscoll’s participate in the Dialogue, but on its own, the company is also creating a new water monitoring process that is sure to improve irrigation efficiency amongst its growers.  Following our roundtable, I joined Carmela Beck (to my left) and others on a tour of the Bokariza recharge project.  Carmela is a member of the USDA National Organic Standards Board and is the manager of Driscoll’s national organic program. Read more »

: A veteran and participant of the Veterans Sustainable Agriculture Training program handles living basil at an organic hydroponic farm, which grows plants in water as opposed to soil. The program, started by decorated Marine sergeant Colin Archipley, passes on agricultural knowledge to veterans to not only provide healing through farming but also to support them in starting their own agricultural enterprises.

Compost tea (a mixture of recycled organic matter soaked in water), hydroponic living basil, and organic certification are terms that, at first glance, may not have much of a connection to military veterans. Colin Archipley, a decorated Marine sergeant, and his wife Karen however saw the combination as a win-win when they founded the Veterans Sustainable Agriculture Training (VSAT) program outside San Diego, California. Read more »

AMS Poultry Program employees Mark Perigen (left) and Gerald Brockman (right) prepare filet mignon on a tailgate-style grill. They prefer a charcoal grill because of the smoky taste it offers. Photo courtesy Mark Perigen

April showers have passed and barbecues are in full bloom.  Perfect weather and longer days make the month of May the perfect time to celebrate National Barbecue Month.  Whether you think barbecuing requires gas or charcoal, or that ribs should only be parboiled, or if you insist that asparagus must be sautéed with olive oil, it is time to fire up the BBQ.

Quality matters when it comes to barbecue.  The graders at the USDA’s Agricultural Marketing Service (AMS) certify that meats and other products are of a desired quality.  Our grades account for factors such as tenderness, juiciness, and flavor. These are major selling points for any good barbecued foods. When shopping for meats, you can easily identify the USDA grade on most packages. Read more »