What is the difference between foods labeled organic and those labled certified organic?
Although the new label designates only certified organic foods,
the use of the term "organic," with or without the label, implies
adherence to government standards. Although very small farms (those
which gross less than $5,000) are exempt from the certification
requirement, they are not exempt from the regulations and are
subject to inspection or other methods of enforcement.
For practical purposes, there is no qualitative difference
between the terms "certified organic" and "organic." Certified
organic (bearing the USDA logo) indicates only that the grower or
processor has submitted to official oversight by a certifying agent
. Using the term organic alone still subjects the grower to
government regulation, but without official oversight.
Since only the smallest farms are exempt from certification, the
majority of organic food consumers see will at least have the
potential to be certified. In practice, many small farms which are
eligible to apply for certification, but lack sufficient resources,
may choose not to undergo the detailed and costly certification
process. Although fifteen states do offer a cost-sharing program,
which helps smaller farmers offset certification costs, the reality
is that much of the organic food consumers see will likely be
uncertified.
Consumers who are more comfortable with government oversight
will be more apt to choose products that are certified, but those
who prefer to buy from small farms can still be assured of USDA
oversight.
You might also want to note that each certification process has
different rules on what is considered organic. This is a big issue
in the food business, as companies try to push different things,
such as genetically modified ingredients, into the
certifications.