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Organic Sample LessonOR102 What Is a Certified Organic Farm?
MAIN IDEA: What are the legal requirements for producing certified organic products? In science, the term "organic" is used to describe a class of compounds that contain carbon. These compounds include organic matter, which is derived from plant or animal material. Organic farming got its name when it was based mainly on the management of organic matter in soil vs. the use of inorganic chemical fertilizers. Today, the term "organic farming" has a much broader meaning. It is now based on a set of principles that include biodiversity, diversification, integration of enterprises, sustainability and integrity as well as natural plant nutrition and natural pest control. See AgEdNet.com lesson OR101 History and Principles of Organic Agriculture for more on this topic. These principles have been developed over a long period of time. They also are incorporated into what it means to be a "certified organic" farm. The term "certified organic," however, is not defined by science. Instead, it is defined by a federal agency under the authority of the National Organic Food Act of 1990, a law passed by the U.S. Congress and signed by the president of the United States. Essentially it is based on political considerations as well as scientific concerns. In general, "certified organic" means that an agricultural product has been grown and processed according to U.S. Department of Agriculture's (USDA) National Organic Program (NOP) standards. THE POLITICAL PROCESS The process that defined "certified organic" started with a law written by elected representatives of Congress. That was the first political decision. That law required the USDA to develop national standards for organically produced agricultural products. To carry out this new law, the Secretary of Agriculture established the National Organic Program (NOP) and formed a 15-member National Organic Standards Board. The purpose of the National Organic Standards Board is to make recommendations for national organic food standards. Members of the board are selected to represent a broad range of interests, including farmers, growers, handlers, processors, retailers, consumers, public interest groups, environmentalists, scientists and certifying agents. Each of them represents the special interests of his or her group. It took 12 years, from 1990 to 2002, for the USDA and the National Organic Standards Board to work through the process and establish organic standards for the NOP. That work included a wide range of political as well as scientific considerations. It included writing drafts of various rules and submitting them for public comment. It included responding to concerns from various interest groups, including organic farmers, consumers and environmentalists. So when the standards were finalized in 2002, they had to be based on compromises among all of these groups. WHAT IS "CERTIFIED ORGANIC" FOOD? The food consumer was the main focus of the National Organic Foods Act. Members of Congress wrote the law to assure consumers that the organic foods they purchase are produced and processed in ways that are consistent with NOP standards. The USDA NOP has the responsibility to carry out the law. A good way to understand how the program works is to divide it into three parts:
Complicated standards and rules: The standards and rules that producers must follow can be complicated. To follow them properly, a producer needs to study the rules and work closely with a certification agent. Organic food must be produced without using most pesticides. Organic farmers are not allowed to use fertilizers made with synthetic ingredients or sewage sludge. Organic farmers are not allowed to use genetically engineered crop varieties. In addition, the standards require an organic farmer to emphasize the use of renewable resources and follow conservation practices that will protect environmental quality for future generations. Organic meat, poultry, eggs and dairy products come from animals that are raised and maintained on organically produced feeds and given no antibiotics or growth hormones. Processors are not allowed to use ionizing radiation or bioengineered ingredients. Before a product can be labeled "organic," a Government-approved certifier must inspect the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant also must be certified and inspected. Certification is required for any operation or part of an operation that produces or handles agricultural products that are intended to be sold, labeled or represented as "100 percent organic," "organic" or "made with organic ingredients." The standards make an exception for small organic farms and food handlers. Certification is not required for operations that sell less than $5,000 a year in organic products. However, small organic farmers or handlers must still abide by the NOP standards if they want to label or sell their products as organic. Organic certification: Organic certification is a key part of the NOP. This process, however, is not handled by a federal agency. Instead, the Organic Foods Production Act of 1990 directed the USDA to accredit private organizations and state agencies to be certifying agents. These agents in turn have the authority to certify that producers and handlers representing their products as organic have complied with USDA regulations. The USDA also has established the requirements an organization must meet to be an accredited organic certifying agent. The objective is to make certain that all organic certifying agents follow the same standards. In addition, they need to be impartial and consistent in applying the certification rules. Certifying agents must:
Certifying agents are required to make an annual appraisal of all their inspectors and other personnel who are involved in the certification process. In addition, they are required to make an annual evaluation of their certification activities and submit an annual report of those activities to the USDA. A private organization or state agency that wants to become an organic certifying agent must apply for the job with the administrator of the USDA Agricultural Marketing Service. The administrator will then prepare a statement of agreement that the applicant must sign. Then USDA personnel will evaluate the applicant to determine whether the organization has the trained personnel and facilities needed to comply with all the requirements. This evaluation also includes a site evaluation of the applicant's place of business. An organic certification agency must renew its accreditation every five years. During that time it also must make annual reports. In addition, the USDA will conduct one or more site evaluations during the five years to see that the agency is complying with regulations. USDA organic label: The USDA organic label and label standards apply to raw, fresh products as well as to processed foods that contain organic ingredients. A certified organic farmer, for example, is allowed to label his or her products as organic and may use the "USDA Organic" seal. The label requirements for processors are based on the percentage of organic ingredients in a product. The percentages are used as follows:
An organic farmer, processor or handler must be careful about the terms used to market or label products. A producer or processor could face fines of up to $10,000 if he or she knowingly sells or labels as organic a product that is not produced and handled in accordance with the NOP's regulations. WHAT CONSUMERS SHOULD KNOW It is important for a food buyer to understand what the term "organic" really means and what it does not mean. It is important for the consumer to know what they are getting when they pay a premium for an organic product. It is also important for the organic farmer that his or her customers fully understand what is required to be a certified organic farm and what it means when they see the USDA certified organic label. A customer who is well-informed will not feel "ripped off" by a higher price for an organic food. What certified organic means: Certified organic means that organic fruits, vegetables and grains have been produced without using most conventional pesticides and without fertilizers made with synthetic ingredients or sewage sludge. Organic farmers use renewable resources and follow conservation practices that protect soil and water to enhance environmental quality for future generations. Consumers should understand that organic meat, poultry, eggs and dairy products come from animals that have been raised with organically produced feeds and have been given no antibiotics or growth hormones. What certified organic does not mean: Certified organic does not mean that a product is safer or more nutritious than conventional foods. The USDA does not make that claim. The USDA only claims that organic foods differ from conventionally produced food in the way they are grown, handled and processed. A consumer also needs to understand that the term "organic" does not mean the same as "natural" or other terms you may see on a food label. Natural and organic are not interchangeable. The USDA NOP defines "organic" in very specific ways. It does not try to define other terms such as "natural." You may also see other claims on food labels, such as free-range and hormone-free. If truthful, these terms can be used on a food label, but do not confuse them with the term "organic." Only food labeled "organic" has been certified as meeting USDA organic standards. Organic foods cost more: Organic foods cost more because organic farmers are required to follow practices that increase their production costs. Consumers need to understand that organic farmers are likely to have lower yields than conventional producers because they cannot take advantage of crop and livestock technologies that conventional farmers use to lower their production costs. Consumers also need to know that a food labeled "organic" or a food that has the "USDA certified organic" label is backed by an agency of the federal government. This adds to the cost. It means a government-approved certifier has inspected the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. It means that companies that handle or process organic food before it gets to your local supermarket or restaurant also must be certified. BOTTOM LINE: The terms "organic," "certified organic" or "organic farm" can easily be misunderstood. These terms are more than scientific descriptions. They also are defined politically, under law, by an agency of the federal government. The purpose is to provide uniform standards for producing foods to be marketed as organic, and to give consumers assurance of the methods used to produce food labeled organic.
EXERCISESDiscuss the following in class and/or write a report with your views and opinions.1. The USDA does not claim that organic foods are safer or more nutritious than conventional food products. So why was it necessary to spend 12 years developing the National Organic Program, organic standards and an organic farm certification system? 2. Many consumers buy organic food because they want to avoid possible contamination by pesticides or chemical fertilizers. So why do organic standards also require an organic farmer to stress the use of renewable resources and conserve soil? 3. When plant breeders use bioengineering methods to create a new crop variety, they are working with living organic cells. So why is an organic farmer not allowed to use a genetically engineered crop variety created by an organic process?
INTERNET RESOURCES:
** USDA - National Organic Program (NOP)
** USDA - NOP - Organic Food Standards and Labels: The Facts
** Organic Consumers Association
** Organic Trade Association
** Organic Farming Research Foundation - National Organic Farmers' Surveys
** Sierra Club - Genetic Engineering TEST: 1. The term "certified organic" has been defined by:
2. Fill in the year when the following two events took place:
3. What are the three basic parts of the NOP as outlined in this lesson?
4. A certified organic farm has been certified by: 5. Correctly complete the following statement based on the label standards for processed organic foods. A product that contains only organically produced ingredients can be labeled either __________ or __________ . 6. Correctly complete the following statement based on the label standards for processed organic foods. A product labeled "organic" must be made of at least __________ percent organically produced ingredients. 7. Correctly complete the following statement based on the label standards for processed organic foods. A product labeled "made with organic ingredients" must be made of at least __________ percent organically produced ingredients. 8. Correctly complete the following statement based on the label standards for processed organic foods. A processor is not allowed to use the word "organic" anywhere on their principle display panel for food products that have less than __________ percent organically produced ingredients. 9. In science, the term "organic" is used to describe a class of compounds that contain __________. 10. Small organic farms are not required to obtain organic certification if they sell less than $__________ a year in organic products.
----------------------------------------------------------------------------- END STUDENT SECTION
OR102 What Is a Certified Organic Farm?
TEACHER'S GUIDEOBJECTIVE: Students will understand and will be able to discuss the purpose and concepts for the National Organic Program (NOP). They will be able to define and explain the concepts related to the terms organic food, organic standards, certified organic farm and accredited organic certification agency. PREPARATION: Review lesson content and be ready to discuss the exercise questions with your students. Consider offering extra credit for the suggested extension activity. If you do, you may need to help students create survey questions, develop a survey sample and advise them on how to conduct survey interviews. INTERNET RESOURCES:
** USDA - National Organic Program (NOP) - Consumer Information
** USDA - NOP - Organic Food Standards and Labels: The Facts
** Organic Consumers Association
** Organic Trade Association
** Organic Farming Research Foundation - National Organic Farmers' Surveys
** Sierra Club - Genetic Engineering IMPORTANT TERMS: accredited organic certification agency, certification, certified organic, certified organic farm, National Organic Program, National Organic Standards Board, organic, organic food, organic standards, USDA certified. EXTENSION: Offer extra credit for students who conduct a survey of consumer knowledge and attitudes about organic foods and then draw conclusions from their findings. Develop survey questions that will measure what consumers actually know about organic foods and how they feel about organic vs. conventional foods. Simple questions such as the following could produce some interesting insights:
When interviews have been completed and results tabulated, ask students to write a report on their observations about public knowledge and views on organic foods. EXERCISE ANSWERS: The purpose of these exercise questions is to stimulate students to think for themselves and come to a clear understanding of the driving forces behind the NOP. Some possible answers: 1. The discussion could start with how the USDA defines "safe" and "nutritious." For example, the USDA will define safety within certain tolerances. See AgEdNet.com Ag Issues lessons IS122 Keeping Food Safe from Pesticides and IS125 Consumer Choice: Organic Vs. Mass-Produced Foods. Many consumers are not willing to accept those tolerances. They insist on "zero" tolerance for pesticides. They feel that food produced without pesticides is safer than food produced with pesticides. There are many differences of opinion over what is safe and what is unsafe, what is nutritious and what is not as nutritious. Many of these fears, feelings and opinions about food go well beyond what science is able to measure. That is why the issue was resolved in the political arena rather than in food science laboratories. Members of Congress wrote the National Organic Foods Act in response to political pressure from special interest groups. These groups included consumers who demanded "safer" food and organic farmers who wanted national standards and a label to use to market organic foods. 2. Students should understand that there were a number of diverse political driving forces behind the National Organic Act and the development of the NOP. There were groups concerned about energy conservation and groups concerned about protecting the environment from oil exploration. These groups lobbied for adding language to the law to require an emphasis on renewable energy as a part of the organic farming standards. The groups also included farm groups that wanted low input strategies included in the standards. 3. The discussion on this question can be similar to the two above. Bioengineering was unknown when J. I. Rodale first introduced the concept of organic farming in the 1940s. There was never any concern about altering plant varieties through selective breeding or hybridization. However, when scientist took the next step to alter plants with bioengineering, food activists suddenly became alarmed. These activists have created fears among some consumers and organic producers. Those concerns generated another political driving force that helped to shape the National Organic Program. CONCLUDING THOUGHTS: Be certain that your students understand that the "political compromises" in organic standards are not necessarily a bad thing. They are a fact of life in a free society. Political compromise is a necessity for the organic farmer who wants to take advantage of this niche market. It is an advantage for a producer to know what standards to follow in order to satisfy his or her customers who include consumers, environmentalists and other activists who want to buy food produced in a certain way. It is a good thing for a free society to offer choices for both consumers and producers. TEST KEY: 1. The term "certified organic" has been defined by: A correct short answer is "by law" or "by a federal agency." A more complete answer is: "by a federal agency under the authority of the National Organic Food Act of 1990." 2. Fill in the year when the following two events took place: A. The National Organic Food Act was signed into law in 1990. B. National Organic Program (NOP) standards were completed and the NOP was ready to begin operating in 2002.
3. What are the three basic parts of the NOP as outlined in this lesson?
4. A certified organic farm has been certified by: Correct answer: B. An accredited state or private agency 5. Correctly complete the following statement based on the label standards for processed organic foods. A product that contains only organically produced ingredients can be labeled either organic or 100 percent organic. 6. Correctly complete the following statement based on the label standards for processed organic foods. A product labeled "organic" must be made of at least 95 percent organically produced ingredients. 7. Correctly complete the following statement based on the label standards for processed organic foods. A product labeled "made with organic ingredients" must be made of at least 70 percent organically produced ingredients. 8. Correctly complete the following statement based on the label standards for processed organic foods. A processor is not allowed to use the word "organic" anywhere on their principle display panel for food products that have less than 70 percent organically produced ingredients. 9. In science, the term "organic" is used to describe a class of compounds that contain carbon. 10. Small organic farms are not required to obtain organic certification if they sell less than $5,000 a year in organic products. CROSSWORD PUZZLE ANSWERS:
Across: 4. Organic, 5. Sludge, 6. Program, 9. Certification, 12. USDA, 13. Five, 14. Conservation. END
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