Project Development in Environmental Nutrition

Megan Campbell
4/31/2014
My project explores the process of organic farming and certification while recognizing
the various reasons why some farmers that use organic practices may choose to avoid USDA
Organic certification. In order to allow these farmers to receive recognition and support for their
similar or equivalent practices, I have created an alternative label for small farmers to market the
value of their products. To understand the likely impact of such a label, it is important to
understand what it means to be USDA certified organic, the process of certification, as well as
why farmers might choose to bypass the certification and labeling. Covering these topics will
then create a foundation for presenting the definition of my alternative label while highlighting
the differences in the meanings of the two labels.
The USDA National Organic Program or NOP defines organic as follows:
Organic food is produced by farmers who emphasize the use of renewable
resources and the conservation of soil and water to enhance environmental
quality for future generations. Organic meat, poultry, eggs, and dairy products
come from animals that are given no antibiotics or growth hormones. Organic
food is produced without using most conventional pesticides; fertilizers made with
synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.
Before a product can be labeled "organic," a Government-approved certifier
inspects 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 must
be certified, too.

The practices used by USDA organic farmers not only protect the food that we eat, but also
largely protect our environment. Organic farmers help to protect the biodiversity of our
ecosystem by avoiding the environmental destruction that can be a consequence of conventional
farming practices. Synthetic pesticides and fertilizers can have a very detrimental effect on the
variation of wildlife that lives within the agricultural area. A study published by the Journal of
Applied Ecology found greater biodiversity in the immediate environment of organic farms when
tracking 30 years of organic and conventional farming. The organic farms biodiversity remained
stable over the course of the 30 years study and showed no signs of decreasing.
The difference in biodiversity between organic and conventional farms is likely due to
the differences in methods of crop rotation and the use of pesticides and fertilizers. For example,
organic farmers will rotate crops grown in each field over several years, rather than growing only
one or two crops in short rotations. This aids in the management and maintenance of soil fertility
and helps to avoid or reduce problems with soilborne diseases. They are also likely to use cover
crops. Cover crops, such as legumes, supply nutrients to the soil and diminish the need to use
synthetic fertilizers. By not using harsh synthetic fertilizers, the quality of the soil is not damaged
and biodiversity within the soil is not reduced. Organic farmers also use composts in the soil
which greatly improve the nutrients available to enhance biodiversity which in turn helps to
control pests and diseases naturally.
There are specific requirements that must be verified by USDA inspection in order for a
product to be labeled organic. A USDA organic seal will verify that irradiation, sewage sludge,
synthetic fertilizers, prohibited pesticides, and genetically modified organisms were not used. For
livestock, the seal ensures that producers met animals health and welfare standards, did not use
antibiotics or growth hormones, used 100% organic feed, and provided animals with access to

the outdoors. The seal also implies that farms and producers of the product have been inspected
annually and sometimes randomly to assure that standards are being met. The seal also implies
that organic farming practices have been used for a minimum of 3 years prior to certification.
Certification is required for all farms that produce at least $5,000 worth of organic food per year.
However, if these farms want to market their products as organic, they must become certified
and follow USDAs standards. Certification can be an extensive and expensive process.
To become USDA organic certified, farmers must begin by finding a certifying agency
where a fee to apply is required. Fees for applying vary based upon the agency and size of the
farm. For small farms, the cost could range anywhere from $90 to $1,290. The applicant must
then submit an organic system plan that follows organic regulations and standards. The plan
should provide a detailed record of all operational practices including the use of fertilizers,
pesticides, invoices, breeding records, ledgers, tax returns, and purchase orders. After review of
the organic system plan, the agency of approval must inspect the farm or facility. Inspection
covers all areas of food production and handling as well as equipment used, buildings,
neighboring land, seed sources, harvesting methods, and more. After inspection, an affidavit is
signed and a certifying agent reviews the application, organic system plan, and the results of the
initial inspection. If approved, the applicant can then use the USDA seal and market their
products as organic.
The decision to become USDA certified organic is not always a favorable or beneficial
choice in the eyes of some small farmers. Those who decline to participate in the NOP voice a
variety of opinions for their objection. The most common reason for avoidance of certification is
due to costs. First time certification costs could include application fees, the cost of the organic
certification certificate, inspection fees which could include travel costs for your certifying agent,

certification assessments, residue testing, and membership fees. Additional costs could be
included in first time certification but these fees vary greatly depending on the certifying agency.
The accumulative fees can cost up to 6% of a small farms gross sales. Along with certification
costs comes the burden of extensive record keeping and paperwork. For small family owned
farms, these factors can sometimes outweigh the benefits of becoming certified.
Many farmers practicing organic farming techniques find moral objections to joining a
government run program that provides the same seal for produce that is shipped across the
country. Some small farmers feel that the true quality of their products would not be recognized
by using the USDA organic label. Since the organic food industry has grown to be a 30 billion
dollar a year industry, giant corporations have come to dominate organic food. There is a
growing concern that the financial interests of the NOP have begun to outweigh their interest in
maintaining the integrity of their standards. Those concerned have recognized that it really
doesnt take much to be certified organic as requirements for certification have become more and
more lenient. The root of this problem comes from the conflict of interest for the certifying
agent. With more farmers applying and paying for certification, comes more opportunity for
profit and growth as well as more incentive to approve a majority of all applicants.
As with any business that grows to become a corporate giant, maintaining original
intentions and ethics becomes less likely. Major corporations have also assumed a powerful role
in setting the standards for organic foods. The number of nonorganic materials approved for
organic foods has continued to increase on what is called the National List. In 2002 there were
only 77 nonorganic substances on the list. Since then, the list has grown to allow over 250
substances.

Recognizing the downfalls of USDA organic standards inspired me to create an

alternative certification program titled Holistic Heart Approved.

This label would allow small farmers to market the value of their products while being
recognized for their dedication to true organic farming. The label would assure consumers that
the product they are purchasing exceeds the standards of the National Organic Program. Unlike
the USDA label, a Holistic heart approved certification would imply that the product did not
travel more than 50 miles to the place of purchase. Farmers who wish to participate in the
program would collaborate with neighboring farmers to create a set of standards based on the
integrity of their practices. Once a list of standards has been agreed upon, the farmers would then
present the meaning of their label to the community through an open public meeting. This would
allow community members to come listen, question, and vote upon the meaning of the label.
Once farmers and community members agree upon standards, an elected official would be hired
to inspect each farm requesting certification.
Compared to the NOP, the Holistic Heart Approved certification process would only
require the onetime payment for inspection. It would be by choice of the farmer if they wished to

pay for annual inspection for increased credibility. Otherwise, all farmers who would choose this
certification would agree to checkups and visitations at anytime from anyone within the
community to ensure that standards are being met. Certification would happen on a local scale to
diminish the ability for corporate interference. The label would be ideal for small farmers who
are maintaining a close relationship with many of their purchasers. The label is meant to bring
people closer to their food and closer to those who produce it.
Holistic Heart Approved certification would allow organic small farmers to market their
products for their integrative practices without having to invest in the USDAs organic
certification. The label would allow local farmers to achieve recognition their dedication to
protecting the intricate balance of all living things. The label also sets a higher standard of
quality compared to the national program to give health conscious consumers peace of mind for
the quality of their product.

Works Cited
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n.d. Web. 28 Mar. 2014.
Esch, Mary. "Naturally Grown: An Alternative Label to Organic." The Big Story. N.p., n.d. Web.
08 Apr. 2014.
Long, Gregory. Sustainable Cuisine White Papers. New York: Earth Pledge Foundation, 1999.
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Midwest Agricultural Law Guide. N.p., n.d. Web. 12 Apr. 2014.
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Strom, Stephanie. "Has Organic Been Oversized?" The New York Times. The New York
Times, 07 July 2012. Web. 02 Apr. 2014.
Trimarchi, Maria. "Organic Certification Costs and Criticisms." HowStuffWorks. N.p., n.d. Web.
15 Apr. 2014.