Producing & SellingOrganic FoodOrganic agriculture is based on growing crops and live-stock through the use of soil-enriching systems.Organic farmers maintain soil fertility with practicessuch as cover crops and compost and they controlpests with crop rotation and other natural methods.Organic farmers are not allowed to use synthetic fertil-izers or pesticides. Organic livestock are raised onorganic feed, given outdoor access appropriate to theirspecies, and can be treated with a very narrow range ofpermitted medicines when they are sick.

In order to sell foods labeled as organic, you must raiseand handle the food in compliance with the NationalOrganic Standards, administered by the U.S. Dept. ofAgriculture’s National Organic Program (www.ams.usda.gov/nop/indexNet.htm). In general, this meansthat crops are grown on land that has not had prohibit-ed materials applied to it for at least 36 months priorto harvest. Organic livestock is raised in an organic sys-tem from at least the last third of gestation (day-old forpoultry), using 100% organic feed. Processed foodshave three organic label options, each with require-ments about the total percentage of organic ingredi-ents and restrictions about non-organic and non-agri-cultural ingredients that the finished product maycontain.

Whether certified or not, organic producers areexpected to be in compliance with the National OrganicStandards. Producers with gross organic sales in excessof $5,000 per year are required to have third-party cer-tification from an USDA-accredited certifier.

Reasonsto Become

CERTIFIED ORGANICOrganic farming produces healthful food in a mannerthat improves farmland and protects the environment. These are the underlying principles of the organic stan-dards. If you believe in these principles, put your beliefsinto practice and then let consumers know. Get certified.

Certification is a service to consumersCertification assures compliance with organic standards.Help consumers choose foods that are organically pro-duced. Become certified and use the organic label.

Organic can have political cloutThere is strength in numbers. Help Maine become the statewith the largest percentage of organic farms and proces-sors. Make government officials pay attention to the issuesthat are important to a sustainable Maine farm economyand a clean and healthy Maine environment.

Organic is good for the planetWith an emphasis on building healthy soils and recyclingfarm nutrients, organics aims to protect soil, water andother natural resources from degradation and pollution.

Organic may be good to you Organic food sales grew over 16% in 2005 and organicfoods represent the fastest growing sector in U.S. foodsales. Many people tell us that they look for the MOFGAcertified label, which has been in Maine’s marketplace forover 30 years.

Supply an organic food proces-sor or handler with organicproduct from your farmAny processor making certifiedorganic product must buy organicingredients that are certified.

Comply with the lawFederal law requires producers whomarket organic goods to becomecertified if they gross over $5K peryear from sales of those goods. Youmay find that regardless of yourincome, some outlets for organicproducts (see above) may be closedto you without certification.

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WhyBecomeCertifiedORGANIC?

Maine Organic Farmers and Gardeners Association

MOFGA Certification Services, LLCP.O. Box 170294 Crosby Brook RoadUnity, ME 04988(207) 568-4142certification@mofga.orgwww.mofga.org

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Currently, there are55 domestic certify-ing agents that areaccredited by theUSDA. MOFGA Cer-tification Services,LLC is one of them.Although we cur-rently certify the

majority of farms in Maine, MOFGA Certification Servicesis not the only option for Maine producers. To find out

more about certifiers, you can go to the USDANOP website and view the entire list.USDA Organic

CertificationOn October 22, 2002, U.S. Department ofAgriculture (USDA) enacted a set of nationalstandards for food labeled "organic." Thisnew law created the National OrganicProgram (NOP), which in turn accreditscertifying agents at home and abroad tocertify growers and processors according tothese new national standards. Regardless ofwhere it was grown or who certified it, U.S. consumerscan feel confident that organic food is produced andhandled according to the same high standards.

Certification is the process of securing third-party veri-fication of organic production practices. It involvessubmitting an organic system plan that explains howyou farm and/or how you handle and label the finishedproduct to an accredited certifying agent. Fees chargedby certifiers are typically based on the producer’s grossannual income from sales of organic product.

An organic system plan (application) must besubmitted for initial review and then updated eachyear in order to remain certified. In addition to atechnical review of your application, an organicinspector inspects your farm or facilities and auditsyour records. To maintain certification, an inspectionmust happen every year. The producer is expected tokeep the certifier informed of changes to the organicsystem plan and to use only materials and inputs thatare listed on the plan and that have been approved bythe certifier.

MOFGA CERTIFICATION SERVICES DEADLINES FOR APPLICANTS*

SUGARBUSH & MAPLE SYRUP 14 FEBRUARY

CROPS 18 APRIL(e.g., vegetables, fruits, hay)Thereafter applications will be accepted with a late fee through 30 June.

PROCESSOR/HANDLER ANYTIME

WINTER GREENHOUSEPRODUCTION 30 OCTOBER

LIVESTOCK DEADLINES VARY Talk to an MCS representative. Dairies transitioning toorganic must register with MCS at the start of the 12-month process; full application due by the sixth month.Other livestock operations based upon on-farm feedproduction must meet deadline for CROPS.

The amount of time required for the certification processvaries. Incomplete applications will take longer to process.Crop applications received in April are typically inspected inJune, when the growing season in Maine is underway, andcertificates are usually granted soon thereafter. Dairiesrequire a year to transition and dairy farmers should talkto MCS staff before they begin the process.Processor/handlers should allow themselves a few monthsto complete the process.

* Dates remain the same every year.

MOFGACertificationServices

MOFGA has operated an organic certification programsince 1972 and was the first state level certificationprogram in the country. In 2002, MOFGA CertificationServices, LLC was set up by MOFGA and accredited bythe USDA to certify crops, livestock, processing andhandling operations according to the National OrganicStandards. MOFGA Certification Services will certify over400 Maine farms and processors by 2012.

Thanks to support from the Maine Organic Farmers andGardeners Association, our fees have remained extreme-ly reasonable compared to other certifiers, and includethe cost of the annual inspection. A farm with an incomefrom organic vegetables of $25K per year can expect topay around $700 for certification. There is currently acost-sharing program from USDA that rebates 75% (upto $750) of certification fees for farms at the end of thecalendar year. After the rebate, that farm will pay about$175 for certification for the year, including inspection.

To LearnMore…Visit MOFGA Certification

Services online at www.mofga.org The Practice Manual and Application Forms can be downloaded for free. We also encourage you to contact the office and get on the mailing list for the coming year:

MOFGA Certification Services, LLCPO Box 170294 Crosby Brook Road Unity, ME 04988Phone: 207-568-4142Fax: 207-568-4141Email: certification@mofga.org

Web: www.mofgacertification.org