P O R K Q U A L I T Y

Organic Pork Standards

NATIONAL PORK BOARDP.O. BOX 9114 • DES MOINES, IA 50306 USA • 515 223 2600 • FAX 515 223 2646 • porkboard@porkboard.org

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Author: Dr. Benjy Mikel, University of KentuckyReviewers: Dr. William Jones, Auburn University

Dr. Liz Boyle, Kansas State University

(2) assure consumers thatorganically produced productsmeet a consistent standard; and(3) facilitate commerce in freshand processed food that isorganically produced.The Act of 1990 gave the USDA

authority to write a regulationthat explains the law to produc-ers, handlers and certifiers whoare regulated. The OFPA alsoprovided that an advisoryboard, the National OrganicStandards Board (NOSB), beassembled to help USDA writethe regulation. The result of theOFPA was the USDA adopting,in some form, the NOSB recom-mendations, listening to public

input, consulting with states andcertifying agents, and consider-ing other federal regulations, todevelop the National OrganicProgram (NOP) Proposed Ruleof 2000. This proposed rule,after public comment, was final-ized on December 20, 2000thereby providing structure forall organic products in theUnited States, including pork.According to USDA, all agricul-tural products labeled organicmust originate from farms orhandling operations certified bya state or private agency accred-ited by the Department ofAgriculture. Farms and han-dling operations that sell less

National Pork Board

American Meat Science Association

Organic Foods Protection Act

In the late 1980's, after anunsuccessful attempt to developa consensus of production andcertification standards, theorganic industry petitionedCongress to draft the OrganicFoods Production Act (OFPA)defining "organic". The growthand ultimate survival of theindustry depended on the needfor a credible certificationprocess to enhance consumertrust. Therefore, in 1990,Congress passed the Act to: (1)establish national standardsgoverning the marketing of cer-tain agricultural products asorganically produced products;

IntroductionThe demand by consumers for organic foods has grown tremendously since the coining of the term by J.I.Rodale, a Pennsylvania farmer, in 1942. Numerous food manufacturers have developed and are marketingorganic processed products and several retail markets specialize in the sale of "organic" products to today’sconsumers. According to the Organic Trade Association, the availability of organic products has grown 20 per-cent each year since 1990 with the number of organic farms reaching over 12,000 today, most of them small-scale producers. The United States Department of Agriculture (USDA) estimates that the value of retail salesof organic foods in 1999 was approximately $6 billion. Organic cash retail sales are predicted to reach $8 bil-lion by the year 2010 with products ranging from food to clothing to pet food items. According to a recentUSDA study, certified organic cropland more than doubled from 1992 to 1997. Two organic livestock sectors,eggs and dairy, grew even faster. The growth of organic food production and the ensuing trade has broughtabout the need for verification that products are truly organic as determined by set standards. Less than 7,000of the farms claiming to be organic are actually now approved by some certifying agency.

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than $5,000 worth of organicagricultural products per yearare exempt from certification.All farmers and handlers have18 months to comply with thenational standards. Therefore,consumers should begin to seesome products on the shelfwith new organic labels bymid-year 2001. According tothe U.S. Secretary ofAgriculture, these standardsensure consumers that theycan be confident in knowingwhat they are buying. Forfarmers, these standards cre-ate clear guidelines on how totake advantage of the explod-ing demand for organic prod-ucts. And for the organic indus-try, these standards provide animportant marketing tool tohelp boost exports since trad-ing partners will now deal withonly one national standardrather than multiple state andprivate standards.

So, why not Organic Pork?

Is there a niche for such aproduct? Does such a producttruly exist? Is "organic" porkdifferent from "traditional"pork? These are the questionsindividual producers must askthemselves as they exploreother avenues of value-addedmarketing. Those interestedin pursuing such a market willfind the ensuing informationhelpful, if not challengingwhen realized in the produc-tion scheme.

USDA National OrganicProgram (NOP)

The new regulation and rulespromulgated by USDA to gov-ern the production and market-ing of organic products are

numerous and stringent. Thenational organic standardsaddress the methods, prac-tices, and substances used inproducing and handlingcrops, livestock, andprocessed agricultural prod-

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ucts. The requirements, whichmay be found on the internetat "www.ams.usda.gov/nop/"apply to the way the product iscreated, not to measurableproperties of the product itself.Although specific practices andmaterials used by organicoperations may vary, the stan-dards require every aspect oforganic production and han-dling to comply with the provi-sions of the Organic FoodsProduction Act (OFPA).Organically produced food can-not be produced using exclud-ed methods, sewage sludge, orionizing radiation. The infor-mation below is a layman’ssummary, gleaned from USDAand other sources, of the newregulations which will helpthose interested, in determin-ing whether this is a marketthey should attempt to pursue.Basically, the new organic stan-dards offer a national definitionfor the term "organic."

Certification

Producers with operations orportions of operations that pro-duce or handle agriculturalproducts that are intended tobe sold, labeled, or represent-ed as "100 percent organic,""organic," or "made withorganic ingredients or foodgroup(s)" must be certified.Farms and handling operationsthat sell less than $5,000 a yearin organic agricultural prod-ucts are exempt from certifica-

stances. Applicants for certificationwill have to keep accuratepost-certification records for 5years concerning the produc-tion, harvesting, and handlingof agricultural products thatare to be sold as organic.These records should docu-ment that the operation is incompliance with the regula-tions and verify the informa-tion provided to the certifyingagent. Access to theserecords must be provided toauthorized representatives ofUSDA, including the certify-ing agent. Certifying agents will reviewapplications for certificationeligibility. A qualified inspec-tor will conduct an on-siteinspection of the applicant'soperation. Inspections will bescheduled when the inspectorcan observe the practicesused to produce or handleorganic products and talk tosomeone knowledgeableabout the operation. The cer-tifying agent will review theinformation submitted by theapplicant and the inspector'sreport. If this informationshows that the applicant iscomplying with the relevantstandards and requirements,the certifying agent will grantcertification and issue a cer-tificate. Certification willremain in effect until termi-nated, either voluntarily orthrough the enforcement

tion. However, these produc-ers and handlers must abideby the national standards fororganic products to be able tolabel their products as organic.Handlers, including final retail-ers, that do not process orrepackage products and thosethat only handle products withless than 70 percent organicingredients are exempt . Ahandling operation that is aretail food establishment thatprocesses or prepares, on thepremises of the establishment,raw and ready-to-eat foodlabeled organic or that usesthe word organic only on theinformation panel is alsoexempt.Farmers and handlers who

wish to become certified mustsubmit specific information toan accredited certifying agent.The information will include:type of operation, history ofsubstances applied to land forthe previous 3 years, andorganic products being raisedor processed. Also, an organicplan, which includes practicesand substances used in pro-duction must be submitted.The organic plan also mustdescribe the monitoring prac-tices to be performed to verifythat the plan is effectivelyimplemented, the record-keep-ing system, and the practicesto prevent commingling oforganic and non-organic prod-ucts and to prevent contact ofproducts with prohibited sub-

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process. Annual inspections will be con-ducted of each certified opera-tion, and updates of informationwill be provided annually to thecertifying agent in advance ofconducting these inspections.Certifying agents must be noti-fied by a producer immediatelyof any changes affecting anoperation's compliance with theregulations, such as applicationof a prohibited pesticide to afield. Unannounced inspec-tions at any time to adequatelyenforce the regulations andresidue tests will be performedto help in enforcement of theregulations. Certifying agentsand USDA will conduct residuetests of organically producedproducts when there is reasonto believe that they have beencontaminated with prohibitedsubstances. If any detectableresidues are present, an investi-gation will be conducted todetermine their source.

Organic System Plan

An organic system plan mustmeet the requirements setforth below for organic produc-tion or handling. An organicproduction or handling systemplan must include: (1) Adescription of practices andprocedures to be performedand maintained, including thefrequency with which they willbe performed; (2) A list of eachsubstance to be used as a pro-duction or handling input, indi-

cating its composition, source,location(s) where it will beused, and documentation ofcommercial availability, asapplicable; (3) A description ofthe monitoring practices andprocedures to be performedand maintained, including thefrequency with which they willbe performed, to verify that theplan is effectively implemented;(4) A description of the recordkeeping system implemented tocomply with the requirements;(5) A description of the manage-ment practices and physical bar-riers established to preventcommingling of organic andnon-organic products on a splitoperation and to prevent contactof organic production and han-dling operations and productswith prohibited substances; and(6) Additional informationdeemed necessary by the certi-fying agent to evaluate compli-ance with the regulations.

Production Standards

Any farm, wild crop harvesting,or handling operation thatwants to sell an agriculturalproduct as organically producedmust adhere to the nationalorganic standards. Handlingoperations include processors,manufacturers, and repackersof organic products. Theserequirements include operatingunder an organic system planapproved by an accredited certi-fying agent and using materialsin accordance with the National

List of Allowed Synthetic andProhibited Non-SyntheticSubstances available fromUSDA. Retail food establish-ments that sell organically pro-duced agricultural products butdo not process them are exemptfrom certification. Livestock standards apply toanimals used for meat, milk,eggs, and other animal productsrepresented as organically pro-duced. The livestock standardsstate: Animals for slaughtermust be raised under organicmanagement from the last thirdof gestation. Producers arerequired to feed livestock agri-cultural feed products that are100 percent organic, but mayalso provide allowed vitaminand mineral supplements.Organically raised animals maynot be given hormones orantibiotics to promote growth.Preventive management prac-tices, including the use of vac-cines, will be used to keep ani-mals healthy. Producers areprohibited from withholding

treatment from a sick orinjured animal; however, ani-mals treated with a prohibitedmedication may not be sold asorganic. All organically raisedanimals must have access tothe outdoors. They may betemporarily confined only forreasons of health, safety, theanimal's stage of production, orto protect soil or water quality. Handling standards say that allnon-agricultural ingredients,whether synthetic or non-syn-thetic, must be included on theNational List of AllowedSynthetic and Prohibited Non-Synthetic Substances.Handlers must prevent thecommingling of organic withnon-organic products and pro-tect organic products fromcontact with prohibited sub-stances. In a processed prod-uct labeled as "organic," allagricultural ingredients mustbe organically produced,unless the ingredient(s) is notcommercially available inorganic form.

Origin of livestock

Livestock products that are tobe sold, labeled, or represent-ed as organic must be fromlivestock under continuousorganic management from thelast third of gestation.Livestock or edible livestockproducts that are removedfrom an organic operation andsubsequently managed on anon-organic operation may be

not sold, labeled, or represent-ed as organically produced.Breeder stock that have notbeen under continuous organicmanagement since the lastthird of gestation may not besold, labeled, or represented asorganic slaughter stock.Producers must maintainrecords sufficient to preservethe identity of all organicallymanaged animals and edibleand non-edible animal productsproduced on the operation.

Livestock feed

Producers must provide live-stock with a total feed rationcomposed of agricultural prod-ucts, including pasture and for-age, that are organically pro-duced and, if applicable, organ-ically handled: Except that,non-synthetic substances andsynthetic substances allowedmay be used as feed additivesand supplements. Producersmust not: use animal drugs,including hormones, to pro-mote growth; provide feed sup-plements or additives inamounts above those neededfor adequate nutrition andhealth maintenance for thespecies at its specific stage oflife; feed plastic pellets forroughage; feed formulas con-taining urea or manure; feedmammalian or poultry slaugh-ter by-products to mammals orpoultry; or use feed, feed addi-tives, and feed supplements inviolation of the Federal Food,

Drug, and Cosmetic Act.

Livestock health care prac-tice standard

The producer must establishand maintain preventive live-stock health care practices,including selection of speciesand types of livestock withregard to suitability for site-specific conditions and resis-tance to prevalent diseases andparasites; provide a feed rationsufficient to meet nutritionalrequirements, including vita-mins, minerals, protein and/oramino acids, fatty acids, energysources, and fiber (ruminants);establish appropriate housing,pasture conditions, and sanita-tion practices to minimize theoccurrence and spread of dis-eases and parasites; provideconditions which allow forexercise, freedom of move-ment, and reduction of stressappropriate to the species; per-form physical alterations asneeded to promote the ani-mal's welfare and in a mannerthat minimizes pain and stress;and administer vaccines andother veterinary biologics.When preventive practices andveterinary biologics are inade-quate to prevent sickness, aproducer may administer syn-thetic medications, provided,such medications are allowed.Parasiticides allowed may beused on breeder stock, whenused prior to the last third ofgestation but not during lacta-

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tion for progeny that are to besold, labeled, or representedas organically produced. Theproducer of an organic live-stock operation must not: sell,label, or represent as organicany animal or edible productderived from any animal treat-ed with antibiotics, any sub-stance that contains a syntheticsubstance not allowed or anysubstance that contains a non-synthetic substance prohibit-ed; administer any animaldrug, other than vaccinations,in the absence of illness;administer hormones forgrowth promotion; administersynthetic parasiticides on aroutine basis; administer syn-thetic parasiticides to slaugh-ter stock; administer animaldrugs in violation of theFederal Food, Drug, andCosmetic Act; or withholdmedical treatment from a sickanimal in an effort to preserveits organic status. All appropri-ate medications must be usedto restore an animal to healthwhen methods acceptable toorganic production fail.Livestock treated with a pro-hibited substance must beclearly identified and shall notbe sold, labeled, or represent-ed as organically produced.

Livestock living conditions

The producer of an organiclivestock operation must estab-lish and maintain livestock liv-ing conditions that accommo-

date the health and naturalbehavior of animals. Animalsmust have access to the out-doors, shade, shelter, exerciseareas, fresh air, and direct sun-light suitable to the species, itsstage of production, the cli-mate, and the environment.Also, appropriate clean, drybedding is necessary. If thebedding is typically consumedby the animal species, it mustcomply with feed require-ments. Shelter must be pro-vided which is designed toallow for natural maintenance,comfortable behavior, and withan opportunity to exercise.Also, appropriate temperaturelevel, ventilation, and air circu-lation suitable to the species isrequired. The producer of anorganic livestock operationmay provide temporary con-finement for an animal becauseof inclement weather, the ani-mal's stage of production, con-ditions under which the health,safety, or well being of the ani-mal could be jeopardized, orrisk to soil or water quality.Producers must managemanure in a manner that doesnot contribute to contaminationof crops, soil, or water by plantnutrients, heavy metals, orpathogenic organisms and opti-mizes recycling of nutrients.

Organic handling require-ments

Mechanical or biological meth-ods, including but not limited

to cooking, baking, curing,heating, drying, mixing, grind-ing, churning, separating, dis-tilling, extracting, slaughtering,cutting, fermenting, eviscerat-ing, preserving, dehydrating,freezing, chilling, or otherwisemanufacturing, and the packag-ing, canning, jarring, or other-wise enclosing food in a con-tainer may be used to processan organically produced agri-cultural product for the pur-pose of retarding spoilage orotherwise preparing the agri-cultural product for market.Nonagricultural substancesallowed and non-organicallyproduced agricultural productsallowed may be used: (1) In oron a processed agriculturalproduct intended to be sold,labeled, or represented as"organic,", if not commerciallyavailable in organic form; (2)In or on a processed agricultur-al product intended to be sold,labeled, or represented as"made with organic (specifiedingredients or food groups)".The handler of an organic han-dling operation must not use inor on agricultural productsintended to be sold, labeled, orrepresented as "100 percentorganic," "organic," or "madewith organic (specified ingredi-ents or food groups)," or in oron any ingredients labeled asorganic: (1) Practices prohibit-ed; or (2) A volatile syntheticsolvent or other synthetic pro-cessing aid not allowed, except,

that, non-organic ingredientsin products labeled "made withorganic (specified ingredientsor food group(s)" are not sub-ject to this requirement.

Facility pest managementpractice standard

The producer or handler of anorganic facility must use man-agement practices to preventpests, including but not limitedto: (1) Removal of pest habitat,food sources, and breedingareas; (2) Prevention of accessto handling facilities; and (3)Management of environmentalfactors, such as temperature,light, humidity, atmosphere,and air circulation, to preventpest reproduction. Pests maybe controlled through: (1)Mechanical or physical con-trols including but not limitedto traps, light, or sound; or (2)Lures and repellents usingnon-synthetic or synthetic sub-stances consistent with theNational List. If these prac-tices are not effective to pre-vent or control pests, a non-synthetic or synthetic sub-stance consistent with theNational List may be applied.If the infestation continues asynthetic substance not on theNational List may be applied,provided that the handler andcertifying agent agree on thesubstance, method of applica-tion, and measures to be takento prevent contact of the organ-ically produced products or

ingredients with the substanceused.

Commingling and contactwith prohibited substanceprevention practice standard

The handler of an organic han-dling operation must imple-ment measures necessary toprevent the commingling oforganic and non-organic prod-ucts and protect organic prod-ucts from contact with prohibit-ed substances. The followingare prohibited for use in thehandling of any organicallyproduced agricultural productor ingredient labeled: (1)Packaging materials, and stor-age containers, or bins thatcontain a synthetic fungicide,preservative, or fumigant; and(2) The use or reuse of any bagor container that has been incontact with any substance insuch a manner as to compro-mise the organic integrity ofany organically produced prod-uct or ingredient placed inthose containers, unless suchreusable bag or container hasbeen thoroughly cleaned andposes no risk of contact of theorganically produced productor ingredient with the sub-stance.

Certifying Agents

The OFPA directs the USDA toaccredit certifying agents sothey can certify that producersand handlers representingtheir products as organic have

complied with USDA regula-tions. USDA's accreditationprogram establishes require-ments an applicant must meetin order to become an accredit-ed organic certifying agent,and procedures and require-ments to maintain accredita-tion. The program is designedto ensure that all organic certi-fying agents act consistentlyand impartially. There arenearly 50 private and Stateorganic certification programsin the United States, some ofwhich have existed for 20 yearsor more. Certifying agents willapply for accreditation to theAdministrator of theAgricultural MarketingService. USDA will evaluatethe application to ensure thatthe certifying agent can com-ply with the NOP require-ments, including a site evalua-tion at the applicant's place ofbusiness. Accreditation will befor 5 years. The OFPArequires USDA to review thecertification programs underwhich imported organic prod-ucts are produced to ensurethat they meet the require-ments of the NOP. Certifyingagents operating in foreigncountries may apply for USDAaccreditation and will be evalu-ated based on the same criteriaas domestic certifying agents.

State Organic Program

The U.S. Secretary ofAgriculture will approve State

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For more information contact:

National Pork BoardP.O. Box 9114

Des Moines, Iowa USA515 223 2600

Fax: 515 223 2646E-Mail: porkboard@porkboard.orgWeb: http://www.porkboard.org/

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organic programs that areconsistent with the nationalorganic standards and regula-tions established under theOFPA. Under USDA's NOP, aState government mayrequest the U.S. Secretary ofAgriculture to approve itsState organic program. Once aState's requested organicrequirements are approved,those requirements becomethe NOP requirements fororganic producers, handlers,and certifying agents operat-ing in the State. Under theNOP final rule, a State'sorganic requirements cannotbe less restrictive than NOPrequirements. State organicprograms can have morerestrictive requirements thanthe NOP, however, these morerestrictive requirements willbe approved only if thoserequirements are found to benecessary in light of a particu-lar environmental condition orunique production or handlingpractice in the State or a par-ticular area of the State. Forinstance, a State may requestapproval of additional restric-tions to protect a sensitivewatershed. A State's morerestrictive standards cannotbe applied to production andhandling activities outside itsjurisdiction. Finally, a State'smore restrictive requirementscannot be used to discriminate

against organic products pro-duced in other States.The State's organic programwill oversee certified organicproducers and handlers in theState to assure that they areoperating in compliance withthe NOP. Working with certify-ing agents, the State organicprogram will administerenforcement and appeal proce-dures to make sure all certi-fied organic operations are incompliance with NOP andState requirements. However,only the NOP will exercisecompliance authority overaccredited certifying agentsoperating in the State. InStates with no approved Stateorganic program, USDA willadminister and enforce therequirements of the NOP.USDA will monitor any State,private, and foreign certifyingagents operating within theState to assure compliancewith the national program.

Temporary variances

A temporary variance fromthe requirements may beestablished by theAdministrator due to: (1)Natural disasters declared bythe U.S. Secretary ofAgriculture; (2) Damagecaused by drought, wind,flood, excessive moisture, hail,tornado, earthquake, fire, orother business interruption;

and (3) Practices used for thepurpose of conducting researchor trials of techniques, vari-eties, or ingredients used inorganic production or handling.

Labeling

The OFPA and the NOP areintended to assure consumersthat the organic foods they pur-chase are produced, processed,and certified to consistentnational organic standards. Thelabeling requirements of thenew program apply to raw,fresh products and processedfoods that contain organicingredients. Foods that aresold, labeled, or represented asorganic will have to be pro-duced and processed in accor-dance with the NOP standards.A certified operation may labelits products or ingredients asorganic and may use the"USDA Organic" seal.

©1998 National Pork Board, Des Moines, IA