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A Primer On USDA's National Organic Program

Published by: Food Institute Information and Research Center

Published: Jan. 1, 2003 - 108 Pages


Table of Contents




  • National Organic Program Overview
  • Is Organic Food Safer Than Conventional Food
  • The Key Elements of the NOP Final Rule
  • Organic Production Standards
  • Organic Handling Standards
  • The Four Labeling Terms For Products
  • The 100% Organic Labeling Category
  • The Organic Labeling Category
  • The Made With…Organic Labeling Category
  • Labeling Products With Less Than 70% Organically Produced Ingredients
  • Certification of Organic Operations
  • The National List of Approved & Prohibited Substances
  • The National List Could Affect Manufacturing
  • National List Allows Some Synthetics
  • State Organic Programs
  • Provisions For Compliance & Appeals
  • Rulemaking Process For the NOP Was Protracted, Contentious
  • The Organic Market in The U.S., Europe & Asia
  • Importance of Keeping Current
  • Appendix A - List of Domestic Accredited Certifying Agents
  • Appendix B - List of Foreign USDA-Accredited Certifying Agents
  • Appendix C - Labeling Packaged Products
  • Appendix D - Status of Foreign Conformity
  • Appendix E - Text of National List
  • Appendix F - Composition of the National Organic Standards Board
  • Appendix G - Memorandum of Understanding On Advertising Alcoholic Beverages
  • Conflict of Interest
  • Recent Growth Patterns in the U.S. Organic Foods Market


Abstract

This updated publication focuses on the significance of the Agriculture Department's National Organic Program to the organic community and the entire food and food ingredient industry. It covers production and handling standards, rules for organic labeling, certification of farms, plants and other facilities, the National List of Approved and Prohibited Substances, including pesticides, the option of states to operate their own programs with stricter standards and compliance provisions.

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