Organic farming (Regulation (EU) 834/2007, NOP, JAS – Organic production is an overall system of farm management and food production that combines best environmental practices, a high level of biodiversity, the preservation of natural resources, the application of high animal welfare standards and a production method in line with the preference of certain consumers for products produced using natural substances and processes. The organic production method thus plays a dual societal role, where it on the one hand provides for a specific market responding to a consumer demand for organic products, and on the other hand delivers public goods contributing to the protection of the environment and animal welfare, as well as to rural development.

This Regulation provides the basis for the sustainable development of organic production while ensuring the effective functioning of the internal market, guaranteeing fair competition, ensuring consumer confidence and protecting consumer interests.

  1. It establishes common objectives and principles to underpin the rules set out under this Regulation concerning:
(a)  all stages of production, preparation and distribution of organic products and their control;
(b) the use of indications referring to organic production in labelling and advertising.
  1. This Regulation shall apply to the following products originating from agriculture, including aquaculture, where such products are placed on the market or are intended to be placed on the market:
(a) live or unprocessed agricultural products;
(b) processed agricultural products for use as food;
(c) feed;
(d) vegetative propagating material and seeds for cultivation.

The products of hunting and fishing of wild animals shall not be considered as organic production.

This Regulation shall also apply to yeasts used as food or feed.

  1. This Regulation shall apply to any operator involved in activities, at any stage of production, preparation and distribution, relating to the products set out in paragraph 2.

However, mass catering operations shall not be subject to this Regulation. Member States may apply national rules or, in the absence thereof, private standards, on labelling and control of products originating from mass catering operations, in so far as the said rules comply with Community Law.

4.   This Regulation shall apply without prejudice to other community provisions or national provisions, in conformity with Community law concerning products specified in this Article, such as provisions governing the production, preparation, marketing, labelling and control, including legislation on foodstuffs and animal nutrition.

Organic USDA – is a labeling term that indicates that the food or other agricultural product has been produced through approved methods. The organic standards describe the specific requirements that must be verified by a USDA-accredited certifying agent before products can be labeled USDA organic.

Overall, organic operations must demonstrate that they are protecting natural resources, conserving biodiversity, and using only approved substances.
Grades and Standards:

Organic Certification allows a farm or processing facility to sell, label, and represent their products as organic. The organic brand provides consumers with more choices in the marketplace. The USDA protects consumer options by protecting the organic seal.
Any organic operation violating the USDA organic regulations faces enforcement actions, which can include financial penalties or suspension/revocation of their organic certificate.

Organic Accreditation authorizes private, foreign, or state organizations to certify farms or processing facilities. Certifying agents are accredited by the USDA and are responsible for making sure USDA organic products meet all organic standards.