On December 21, 2000, the U. S. Department of Agriculture (USDA) announced final adoption of the labeling and processing standards for organic foods.
The new standards supersede numerous different state standards. The rules ban the use of synthetic pesticides or fertilizers in the growing of organic food (although 5 percent of the pesticide tolerance allowed will be the threshold). Also excluded is the use of biotechnology or irradiation for the production of organic foods if the food is to be labeled “organic.”
Under the new rules, all organic foods must come from farms or ranches certified by a state or private agency that has been accredited by USDA.
The four categories of organic labeling are as follows:
- “100 Percent Organic” must contain only organic ingredients
- “Organic” must be at least 95 percent organic by weight
- “Made with Organic Ingredients” must contain at least 70 percent organic ingredients
Processed products with less than 70 percent organic ingredients may list these ingredients but may not use the term “organic” on the front of the package.
Consumers may begin seeing an “organic” seal from USDA by the summer of 2001.
