Organic certification is a label on a product that has been approved by a USDA-accredited certifying agent that verifies that the food item was produced through approved methods during growing, storage, processing, packaging and shipping.

These regulations include but are not limited to: no use of genetically modified organisms, use of only natural inputs and/or approved synthetic substances on the National List, the practice of building soil, maintenance of riparian buffer zones, no use of irradiation, no use of antibiotics or growth hormones in livestock and mandatory access to pasture for ruminants during the grazing season, which must be at least 120 days/year.

In order to be certified producers must pay an annual inspection/certification fee (currently starting at $400–$2,000/year), upkeep documentation including record-keeping, and comply with annual inspections.

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