Key steps to begin transitional farming, understanding cost-share reimbursement opportunities for certification, and correct labeling practices are just 3 of the topics covered in this package of how-to guides. These comprehensive primers tackle high-interest topics and provide an organized, easy-to-skim resource that answers common questions from producers and certifiers. Additional topics include exempt producers, the “5% rule,” biodegradable mulch, buffer zones, salt and preservatives, cleaners and sanitizers, outdoor access for poultry, and organic cost share.
Resource development: Created in partnership with Massachusetts/Baystate Organic Certifiers (MBOC)
- HOW TO: Transition to Organic
- HOW TO: Transition to Organic, a Checklist for Conventional Farmers
- HOW TO: Retail and Wholesale Labeling for Farms
- HOW TO: Understanding Exemptions from Organic Certification
- HOW TO: What’s allowed in the 5% of products labeled as “organic”?
- HOW TO: Allowed Mulches on Organic Farms and the Future of Biodegradable Mulch
- HOW TO: Buffer zones
- HOW TO: Salt and Preservatives in Organic Food
- HOW TO: Food Contact Surface and Equipment Sanitation in Organic Operations
- HOW TO: Temporary Confinement and Outdoor Access Requirements for Organic Poultry
- HOW TO: Organic Cost Share
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202-720-3252