What are organic farming processes?

 


For crops, there are several criteria farms must meet to be certified organic.

  • Land must have had no prohibited substances used on it for at least three years.
  • Soil fertility and crop nutrients are managed through tillage and cultivation practices, crop rotations and cover crops.
  • Crop pests, weeds and diseases are controlled primarily through management practices including physical, mechanical and biological controls – not synthetic pesticides. When these practices are not sufficient, a biological, botanical or synthetic substance approved for use by the USDA may be used.
  • Organic seeds must be used when available.
  • The use of genetic engineering, ionizing radiation and sewage sludge is prohibited.

For livestock, the following criteria must be met:

Animals for slaughter must be raised under organic management from the last third of gestation, or no later than the second day of life for poultry.

  • Producers must feed livestock agricultural feed products that are 100% organic.
  • Dairy animals must be managed organically for at least 12 months in order for milk or dairy products to be labeled organic.
  • Preventive management practices must be used to keep animals healthy. Producers may not withhold treatment from sick or injured animals. However, animals treated with a prohibited substance may not be sold as organic.
  • Living conditions for organic meat, must agree with their natural living conditions and behaviors. All organic livestock and poultry are required to have access to the outdoors year-round. Cows must be out on pasture for the entire grazing season, not less than 120 days. These animals must also receive at least 30% of their feed from pasture.
  • Certified organic foods must also meet several handling criteria. These are:
  • Only non-agricultural ingredients on the USDA’s National List of Allowed and Prohibited Substances are permitted.
  • In a multi-ingredient product labeled as “organic,” all agricultural ingredients must be organically produced, unless the ingredient is not commercially available in organic form.
  • Handlers must prevent the commingling of organic with non-organic products and protect organic products from contact with prohibited substances.

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