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Lesson 5: Organic handling and processingOverview
Since this is primarily a course about transitioning to organic farming, we're not going to go into extensive detail about organic food processing. But it's important to have a basic understanding of how the NOP Standards relate to the processing and retail handling of organic products. You may find you can bring in more income by adding value to your crops with some basic processing. Or you may operate an organic farm stand and be thinking about selling organic baked goods along with vegetables and flowers.
Organic processing has three aspects: ingredients, facilities, and labeling. If you want to make and market organic bread, for instance, you'll need to use organic ingredients (and be able to document that they're organic), process them in a certified organic processing facility and comply with organic labeling requirements. We'll talk about each of these aspects in the following pages.
By the end of this lesson you should:
• Recognize the four USDA categories for organic labeling
• Understand organic rules with regard to storage and processing facilities
• Understand the basic requirements for sourcing organic ingredients
• Know whether you'll need to complete an Organic Handling Plan as part of your certification application
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 Wisconsin-based certified organic Sibby's ice cream uses organic cream and eggs from nearby farms. (Photo: TRI)
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