PENN STATE

ORGANIC CROP PRODUCTION GUIDE

CONTRIBUTORSCoordinatorsMary Barbercheck, Professor of EntomologyKristy Borrelli, Extension Educator in Agronomy

Doug Beegle, Emeritus Distinguished Professor of Agronomy

Jen Berkebile, Pennsylvania Certified Organic

John Berry, Extension Educator in Agricultural Marketing, Retired

Alyssa A. Collins, Associate Research Professor of Plant Pathology and Director of the Southeast Agricultural Research and Extension Center

Sarah Cornelisse, Senior Extension Associate in Agricultural Entrepreneurship and Business Management

William Curran, Emeritus Professor of Weed Science

Sjoerd Duiker, Professor of Soil Management and Applied Soil Physics

Paul D. Esker, Assistant Professor of Epidemiology and Field Crop Pathology

Beth K. Gugino, Professor of Vegetable Pathology

Marvin Hall, Emeritus Professor of Forage Management

Jay Harper, Professor of Agricultural Economics, Retired

Heather Karsten, Professor of Crop Production/Ecology

Dwight Lingenfelter, Plant Science Program Development Specialist

Lee Rinehart, Sustainable Agriculture Specialist, National Center for Appropriate Technology ATTRA

Greg Roth, Emeritus Professor of Agronomy

Kyla Smith, Certification Director, Pennsylvania Certified Organic

Rick Stehouwer, Emeritus Professor of Environmental Soil Science

John Tooker, Professor of Entomology

John Wallace, Assistant Professor of Weed Science

Charlie White, Assistant Professor and Extension Specialist in Soil Fertility and Nutrient Management

Dave Wilson, Extension Educator in Agronomy

C O N T E N T S

Penn State Organic Crop Production Guide

1 Introduction to Organic Farming and the National Organic Program Standards 1 Charlie White and Mary Barbercheck

2 Maintaining Organic Integrity 7 Kyla Smith, Jen Berkebile, Kristy Borrelli , and Lee Rinehart

3 Soil Physical Properties and Management 17 Sjoerd W. Duiker

4 Soil Health and Biological Properties 43 Charlie White, Mary Barbercheck, and Sjoerd W. Duiker

5 Soil Fertility 53 Charlie White, Doug Beegle, and Rick Stehouwer

6 Cover Crops 107 Sjoerd W. Duiker and Charlie White

7 Weed Management 123 John Wallace, William Curran, and Dwight Lingenfelter

8 Insect Management 153 Mary Barbercheck and John Tooker

9 Disease Management 165 Alyssa A. Collins, Paul D. Esker, and Beth Gugino

10 Marketing Organic Crops 173 Kristy Borrelli and John Berry

11 Planning Crop Rotations 181 Heather Karsten

12 Grain Crops 189 Kristy Borrelli, Greg Roth, and Dave Wilson

13 Forages 211 Marvin Hall and Dave Wilson

14 Organic Field Crop Budgets 237 Sarah Cornelisse, Kristy Borrelli, and Jayson Harper

Introduction to Organic Farming and the National Organic Program Standards

Charlie White

Mary Barbercheck

Brian Bates

1C H A P T E R

Understanding the NOP Standards 3§205.2: Organic Production Defined 3

§205.103: Recordkeeping 4

§205.105: Allowed and Prohibited Substances 4

§205.201: Organic Production and Handling System Plan 4

§205.202: Land Requirements 4

§205.203: Soil Fertility and Nutrient Management 4

§205.204: Seeds 4

§205.205: Crop Rotation 4

§205.206: Pest, Weed, and Disease Management 4

§205.271: Facility Pest Management 4

§205.272: Commingling and Preventing Contact with Prohibited Substances 4

Deciding Whether or Not to Be Certified 5Steps to Certification 5

Choose a Certifier 5

Transition to Organic 5

Submit an Application 6

Maintain Certification 6

References and Resources 6

CHAPTER 1: Int roduct ion to Organic Farming and the Nat ional Organic Program Standards 3

The philosophy and methods of organic farming have been prac-ticed in the United States for

more than a century. In 1990, the U.S. Congress passed the Organic Food Pro-duction Act, which requires the U.S. Department of Agriculture (USDA) to develop, implement, and administer national standards for the production, handling, and labeling of organic agri-cultural products. Since implementa-tion of the organic rule in 2002, the responsibilities of the National Organic Program (NOP), housed in the USDA’s Agricultural Marketing Service, have included the development of regulations and guidance on organic standards, management of the National List of Allowed and Prohibited Substances, and accreditation of domestic and foreign certifying agents, who inspect organic production and handling operations to certify that they meet USDA standards. To legally market an agricultural prod-uct as organic, farmers or processors with gross annual sales of more than $5,000 worth of organic products must first complete the USDA Organic certifi-cation process to demonstrate that their practices meet the NOP standards. Organic certification is designed to maintain the integrity of organically produced food by certifying that agri-cultural products have been produced in accordance with the standards of the National Organic Program. Organic certification verifies that your produc-tion practices meet the regulations and can offer new marketing opportuni-ties for your farm products. Consumer interest in organic food continues to increase, making organic farming a growing opportunity for many Pennsyl-vania farmers.

The Benefits and Challenges of Certified Organic FarmingBenefits• Learning new, ecologically based

practices• Some costs of production may be lower• Improved recordkeeping practices• Certification that your practices meet

national organic standards• Access to new, expanding markets and

price premiums• Reduced exposure to synthetic agricul-

tural chemicalsChallenges• Certification costs money• Some costs of production may be higher• Increased recordkeeping requirements• Restricted use of synthetic chemicals and

fertilizers• Increased management intensity• Organic price premiums not available

during transition

Organic farming systems rely on eco-logically based practices, such as cultural and biological pest management, and virtually exclude the use of synthetic chemicals in crop, soil, and animal pro-duction. In addition, the nontherapeutic use of antibiotics and hormones in live-stock production is prohibited. Geneti-cally modified (transgenic) crops such as those that contain genes that express Bt (Bacillus thuringiensis) toxins or confer herbicide resistance are not allowed. In organic farming systems, the fundamen-tal components and natural processes of ecosystems, such as soil organism activ-ities, nutrient cycling, and species distri-bution and competition, are used to work directly and indirectly as farm man-agement tools. For example, crops are rotated, planting and harvesting dates are carefully planned, and habitat that supplies resources for beneficial organ-isms is provided. Weeds are managed with mechanical practices such as tillage, cultivation, and mowing or with cultural

practices such as mulching. Soil fertility and crop nutrient needs are managed through crop rotations and cover crops, and supplemented with manure, com-posts, crop waste material, and other allowed substances. Sewage sludge (bio-solids) is not allowed as a fertilizer.

UNDERSTANDING THE NOP STANDARDSThe standards that farmers and pro-cessors must meet to achieve organic certification are administered by the National Organic Program and defined in the federal rules and regulations titled “7 CFR Part 205.” This document includes the national list of approved and prohibited substances, production and handling standards, labeling stan-dards, certification standards, and the accreditation procedures and standards for organizations that certify produc-ers and processors. The document is amended on a regular basis as the set of organic standards evolves over time in response to concerns from farmers, consumers, and certifiers. The most up-to-date version of 7 CFR Part 205 is posted in the electronic code of federal regulations, available through the NOP website at https://www.ams.usda.gov /about-ams/programs-offices/national -organic-program. Below is a summary of the standards in 7 CFR Part 205 that relate to crop production. It should be noted that a farmer’s organic certification agency makes the final decision as to whether specific production practices comply with the organic standards. The follow-ing points are provided only as a general summary of the standards.

§205.2: Organic Production DefinedOrganic production is defined as a sys-tem that is managed to “respond to site-specific conditions by integrating cultural, biological, and mechanical

CHAPTER 1

4 PENN STATE ORGANIC CROP PRODUCTION GUIDE

practices that foster cycling of resources, promote ecological balance, and con-serve biodiversity.”

§205.103: RecordkeepingFor any certified operation producing agricultural products intended to be sold or labeled as “100 percent organic,” “organic,” or “made with organic ingre-dients” records must be maintained that document all production, harvesting, and handling practices. Further, these records must be kept for at least 5 years after their creation, fully disclose all activities and transactions of the opera-tion, demonstrate full compliance with USDA Organic regulations, and be made available during normal business hours.

§205.105: Allowed and Prohibited SubstancesCertified organic products must be produced and handled without the use of sewage sludge, ionizing radiation, and most synthetic substances. The National List of Allowed and Prohib-ited Substances (often referred to as the “National List”) specifies allowed syn-thetic substances and prohibited non-synthetic substances for use in crop and livestock production in parts §205.601 to §205.604.

§205.201: Organic Production and Handling System PlanCertified producers and handlers must develop an organic system plan in cooperation with an accredited certi-fying agent. Such a plan must include a description of practices (including fre-quency) to be performed, a list of each substance to be used (detailing com-position, source, and location of use), a description of monitoring practices and procedures to ensure effective imple-mentation of the plan, a description of the recordkeeping system implemented, a description of management/handling practices and established physical barri-ers to prevent commingling of products and contact of organic production with prohibited substances, and any other information deemed necessary by the certifying agent.

§205.202: Land RequirementsAny field or farm parcel intended to produce crops represented as “organic” must be managed in accordance with the provisions set forth in §205.203 through §205.206, have no prohibited substances applied for the 3 years imme-diately preceding crop harvest, and have distinct, defined boundaries and buffer zones to prevent unintended application or contact with prohibited substances from surrounding acreage.

§205.203: Soil Fertility and Nutrient ManagementProducers must utilize tillage and cultivation practices that maintain or improve physical, chemical, and bio-logical conditions of soil and minimize soil erosion. Crop nutrients and soil fertility must be managed through rotations, cover crops, and applications of plant and animal materials. Pro-ducers must manage plant and animal materials so as not to contribute to contamination of crops, soil, or water. Lastly, producers must not use sewage sludge, burning as a means of crop res-idue disposal, or any fertilizer, plant, or animal material that contains an unal-lowable synthetic substance as detailed on the National List of allowable sub-stances for organic production.

§205.204: SeedsUnless otherwise unavailable, produc-ers must use organically grown seeds, annual seedlings, and planting stock. Nonorganically produced seeds, annual seedlings, and perennial planting stock may be used under certain exceptions, such as unavailable equivalent varieties, lack of commercial availability, or in the case of perennial planting stock, if it is managed organically for at least a year following purchase.

§205.205: Crop RotationBecause crop rotations maintain or improve soil organic matter content, provide for pest management, manage deficient or excess plant nutrients, and provide erosion control, producers must implement a crop rotation including but

not limited to sod, cover crops, green manure crops, and catch crops.

§205.206: Pest, Weed, and Disease ManagementProducers must use management prac-tices such as crop rotations, sanitation measures, and cultural practices taking into account site-specific conditions to prevent crop pests, weeds, and diseases. Pest and weed problems may be con-trolled through mechanical or physical methods such as habitat development for natural pest enemies; nonsynthetic controls such as lures, traps, and repel-lents; biodegradable mulching, mow-ing, livestock grazing; or plastic mulch (provided that it is removed after each season). Disease problems may be con-trolled through management practices that suppress the spread of disease organisms or the application of nonsyn-thetic biological, botanical, or mineral inputs. If the above measures are insuf-ficient, a biological, botanical, or syn-thetic substance from the National List may be applied if the condition for using the substance was documented in the organic system plan.

§205.271: Facility Pest ManagementProducers or handlers of organic facili-ties must utilize management practices that prevent pests and control pests through physical, cultural, and mechan-ical means such as traps, light or sound, and lures and repellents made with sub-stances allowed on the National List. Should these measures prove ineffective, synthetic substances not on the National List may be applied provided that meth-ods are agreed upon with the certifying agent and measures are taken to prevent contact of the synthetic substance with organic products.

§205.272: Commingling and Preventing Contact with Prohibited SubstancesOrganic handling operations must implement practices that protect organic products from contact with prohibited substances and prevent the commingling of organic and non-

CHAPTER 1: Int roduct ion to Organic Farming and the Nat ional Organic Program Standards 5

organic products. This is especially important for the use and reuse of containers, bags, etc., that may come into contact with many different prod-ucts and could risk compromising the organic integrity of any organically produced product or ingredient.

DECIDING WHETHER OR NOT TO BE CERTIFIEDDeciding whether or not to be USDA certified organic is a personal deci-sion that should be based on your own unique situation. Some people farm in an organic manner but forgo certifi-cation because their market does not require it or they do not want the extra burden of paperwork, recordkeeping, and certification costs. Others might become certified primarily to obtain price premiums or because the market they sell to requires the certification. One thing to be aware of is that if you sell less than $5,000 of products annu-ally, you are exempt from the certifica-tion requirement. You may label your products as organic if you follow the NOP regulations, but you cannot use the USDA Organic seal of certification. You must meet all certified organic grower and handler requirements to maintain the integrity of the organic products, including the development of an organic system plan. Know-ingly selling or mislabeling products that were not produced and handled in accordance with the regulations can result in a civil penalty of up to $11,000 per violation. Costs associated with certification and inspections vary depending on the certifier and gross farm sales but usually range from $700 to $2,000 for small and medium-sized farms. Cost-share programs for organic certification are sometimes available from government agencies and can ease the burden of certification costs. For more information on cost-share programs, contact your certifier or state department of agriculture.

STEPS TO CERTIFICATIONChoose a CertifierMany organizations are accredited by the USDA to serve as certifying agents. Obtaining recommendations on a certi-fier from other organic farms near you can be particularly valuable. You should also determine if the market where you plan to sell your products requires the use of a particular certifier. In addi-tion to NOP standards, some certifying agents can certify to standards of other programs, such as the International Federation of Organic Agriculture Movements (IFOAM) or the European Union. When choosing a certifier you may also wish to consider the fee struc-ture, the quality of customer service, the level of involvement in the community, and whether the certifier offers benefits such as publications and educational or marketing events. Pennsylvania Certified Organic is currently the only accredited certifier based in Pennsylva-nia, but any USDA-accredited certifier may be used. A full list of accredited certifiers is available on the NOP website at https://www.ams.usda.gov /about-ams/programs-offices/national -organic-program. Once you have decided on a certi-fier, obtain the certifier’s organic cer-tification packet. Familiarize yourself with the regulations and required paperwork. Establishing a relationship with your certifier early in the transi-tion will help you stay informed about changes in requirements that may occur. Attending organic educational events, such as field days and confer-ences in your region, will also keep you informed about organic practices and help facilitate a successful transition and certification. Many farmers that have undergone organic certification have also stated that developing a men-tor relationship with another certified organic farmer was beneficial in helping them transition.

Organically Speaking

“In the 15 years of growing processing vegetables conventionally, I never did like using the pesticides and fertilizers. I felt that it was ruining the farm and I thought all the money that was being spent on them was ridiculous.”

—Carl Schmidt, Muncy, Pa.

“We were unhappy with the conventional milk price, and we just felt we always have farmed a little different. We never used a lot of sprays and we just kept putting in another step and another step until we got where we really didn’t have to do too much to get the ground certified.”

—Preston Yoder, Belleville, Pa.

Transition to OrganicThe NOP requires that land or animals that are to be certified organic must be managed according to NOP regulations for a certain period of time prior to certification being granted. For land, 3 years must pass in which no prohibited substances have been applied. Slaughter livestock must be managed organically from the last third of gestation, and from the second day of life for poultry. Dairy animals require 12 months of organic management before milk prod-ucts can be sold as certified organic. You can transition some fields on a farm first with other fields to follow later on. If you do this, be aware of the regulations requiring you to clean machines and implements that are used on nonorganic fields before they are used on organic fields. Records of cleanout must be maintained and submitted during the farm’s annual inspection. It is important that you contact a cer-tifier before transitioning to organic so that you understand allowed and pro-hibited production practices and materi-als. Certifying organizations commonly review and approve materials according to the NOP List of Allowed and Prohib-ited Materials and offer review services and approved lists for their members. In addition, the Organic Materials Review Institute (OMRI) is a private organiza-

6 PENN STATE ORGANIC CROP PRODUCTION GUIDE

tion that reviews materials intended for use in organic farming and publishes a well-known list of materials that they find to meet the NOP regulations. How-ever, each certifier’s list of allowed and prohibited materials may take prece-dence over the OMRI Product List. The lists maintained by accredited certifiers often include locally sourced substances that may not have been submitted to OMRI for review. During the certifica-tion process, the certifier’s list, not the OMRI Product List, is used to deter-mine whether a substance is allowed. You should always check with your certifier before you start using any new product or material to be sure that it is allowed for use in organic production. Keep records that clearly describe your farming practices and inputs used. Save receipts for all materials and seeds and non-GMO certificates for seeds purchased. You will need these records and receipts as proof that the land has been free of prohibited substances for 36 months prior to the harvest of the first organic product. It is also important to record dates and application rates of fer-tilizers and other inputs, as well as dates of practices such as planting, tillage, and harvest. Sample recordkeeping forms can be obtained from most accredited certifiers or other sources such as the National Center for Appropriate Tech-nology (NCAT) Sustainable Agriculture Project (https://attra.ncat.org/).

Submit an ApplicationOnce you have transitioned to organic practices, the next step is to submit an application for certification to your cer-tifying agency. The application process differs slightly from certifier to certifier, but it will always include the develop-ment of an organic system plan (OSP) and a site inspection. The OSP is a doc-ument that describes in detail how your production practices comply with the regulations of the NOP. Organic system plan templates can be obtained from most accredited certifiers. The purpose of the site inspection is to allow the certifying agent to verify that the farm is managed according to

the OSP. You should have in order all documentation and maps required by the certifier. The inspector will examine production and input records, facilities, equipment, and fields and ask questions about your management practices. The inspector will also look at buffer zones that protect your farm from chemical drift that may originate from non-organically managed land. After the inspection, the inspector will submit a report to the certification agency, which will determine if certification should be awarded. Your certifying agent will grant you certified USDA Organic sta-tus if your farm management complies with the regulations of the NOP and you complete all the steps of the appli-cation process.

Maintain CertificationOrganic certification is an ongoing pro-cess and certification must be renewed annually. The renewal process includes your submission of an annual update to your OSP, an inspection of your farm or processing facility, a review of farm records by the certifying agent, and pay-ment of a recertification fee.

REFERENCES AND RESOURCESPenn State Extension PublicationsBarbercheck, M. E., W. S. Curran, and J. M. Dillon. “Organic Crop Production,” in the Penn State Agronomy Guide, 139–48. University Park: Penn State Exten-sion, 2019. https://extension.psu.edu /the-penn-state-agronomy-guide.

Sánchez, E. S., M. D. Orzolek, J. K. Harper, and L. F. Kime. “Agricultural Alternatives: Organic Vegetable Pro-duction.” University Park: Penn State Extension, 2003. https://extension.psu .edu/organic-vegetable-production.

Sánchez, E. S., and T. L. Richard. “Using Organic Nutrient Sources.” University Park: Penn State Extension, 2009. https://extension.psu.edu/using -organic-nutrient-sources.

Other Publications, Organizations, and WebsiteseOrganichttps://eorganic.info/

Organic Materials Review InstitutePhone: 541-343-7600https://www.omri.org/

Pennsylvania Certified OrganicPhone: 814-422-0251https://paorganic.org/

Rodale Institute Organic Transition Coursehttps://rodaleinstitute.org/education /training-programs/organic -transition-course/

USDA Organic Certifiers Databasehttps://organic.ams.usda.gov /Integrity/Certifiers/Certifiers LocationsSearchPage.aspx

USDA National Organic Programhttps://www.ams.usda.gov/about-ams /programs-offices/national-organic -program

Maintaining Organic IntegrityKyla Smith

Jen Berkebile

Kristy Borrelli

Lee Rinehart

2C H A P T E R

The Role of the Certifier 9The Role of the Organic Producer 9Records and the Audit Trail: Documenting Organic Integrity 10

Records 10

Inspections 11

Keys to Maintaining Organic Integrity 11Land Integrity and Adjoining Land Use 11

Materials Use: Prohibited and Restricted Material Input 11

Monitoring for Crop Contamination 12

Preventing Commingling and Contact with Prohibited Substances 12

Equipment, Harvest, and Transportation 13

Protecting Organic Integrity Despite Cases of Fraud 15

References and Resources 15

CHAPTER 2 : Mainta in ing Organic Integr i t y 9

Maintaining organic integrity is the responsibility of the organic farmer, working hand in hand

with the certifier. Each has their own responsibilities to ensure organic prod-ucts are consistently produced in accor-dance with the strict standards of the National Organic Program. The farmer’s task is to implement specific practices on the farm in accordance with the fed-eral regulations, document those prac-tices, and justify them to the inspector. The certifier’s task is to ensure the farm’s organic system plan and on-farm practices conform to the regulations. Remember, the whole point of organic certification is to establish a valid audit trail that verifies all products were pro-duced in accordance with the NOP reg-ulations. Consumers of certified organic products rely on the organic label as a promise that what they are buying is the real thing. The following chapters of this book are concerned with the ecological and production aspects of organic agricul-ture. Soil and biological diversity are the foundations of organic production and provide benefits from increasing soil tilth to mitigation of pest and dis-ease problems. Farmers who choose to certify their farms as organic under the USDA National Organic Program (NOP) might also realize financial prof-itability from organic premiums in the marketplace. The USDA Organic seal is a sign that organic products have been produced and handled according to the strict national regulations, and it assures consumers that certified organic products are authentic. It is a promise to consumers that what they are buying has been third-party verified as pro-duced according to organic regulations. Organic certification is not meant to be a guarantee of food safety or that a product is pesticide free, rather it is a verified system of farm management

that ensures products were produced in accordance with a rigorous regulation. To ensure that the organic system is not compromised during the various stages of production, operational and administrative organic system plans are developed to document produc-tion practices and address areas where compromise may occur. Producing agricultural products according to the NOP regulations and an organic system plan, as well as an annual on-site audit/inspection to verify the process, ensures that organic integrity is maintained throughout the production chain. The NOP defines organic integrity as the quality of an organic product or system that is achieved through verified adherence to organic regulations from farm production through all points of handling and processing to the point of final sale to the consumer. This chapter goes into detail on the responsibilities of the certifier and farmer and offers some suggestions and guidance on maintaining organic integrity. Many organic farmers find that the tasks associated with maintaining and docu-menting organic integrity can be more daunting than the actual production work they do on their farms. Maintain-ing scrupulous records and hosting an inspector once a year on the farm are challenging tasks, especially for those new to organic certification. This chap-ter provides some resources that will allow producers to address some of these requirements and may help allevi-ate some of these burdens.

THE ROLE OF THE CERTIFIERThe USDA accredits independent agen-cies to certify that farms and processors are producing agricultural products according to the NOP standards. The principal responsibility of certifying agencies, which can be state depart-

ments of agriculture or independent organizations like Pennsylvania Cer-tified Organic (PCO), is to ensure that organic integrity is maintained and verified throughout the production and handling process. Organic certifiers review organic system plans for com-pliance to the regulations and grant certification to the producer if all non-compliances are addressed in a satisfac-tory manner. Annual inspections are one of the ave-nues by which certifiers provide third-party verification of compliance to the NOP standards. All organic operations must have an annual on-site inspec-tion. Additional inspections, whether announced or unannounced, are sched-uled at the discretion of the certifier. As part of providing certification services, certification agencies conduct material reviews to determine whether material inputs a producer wants to use, such as fertilizers and pest control products, are in fact compliant with the requirements of the NOP regulations. Producers should check with their cer-tifiers before using any new material in order to maintain full compliance and ensure organic integrity.

THE ROLE OF THE ORGANIC PRODUCERThe organic producer is the gatekeeper for maintaining organic integrity. Whereas an inspector makes a visit to the farm only once a year, the farmer controls the operation and makes the day-to-day decisions that affect organic integrity. The farmer then becomes the “first line of defense” in making sure that all products grown or produced on the farm have been managed according to the organic standards. The farmer begins the process by writing an organic system plan and having it approved by the certifier. The organic system plan (OSP) serves as

CHAPTER 2

10 PENN STATE ORGANIC CROP PRODUCTION GUIDE

a blueprint for farm operations and describes in detail the management practices used on the farm as well as the methods employed to prevent contamination of land, livestock, and product from prohibited materials. For an organic farmer, documentation is everything. Records, receipts, invoices, and organic certificates from purchased products are used to establish an audit trail to verify that approved and appro-priate materials were used in the pro-duction of certified organic products.

RECORDS AND THE AUDIT TRAIL: DOCUMENTING ORGANIC INTEGRITYThe audit trail is a fundamental part of verification that products were produced according to organic regulations. The audit trail is essentially the sequence of records and receipts that establish traceability, which assures consumers that an organic-labeled product has been produced, processed, handled, and verified in accordance with very rigid organic standards. According to the NOP, records must disclose all activities and transactions of the certified opera-tion in sufficient detail as to be readily understood and audited, and kept for a minimum of 5 years.

RecordsMany certifiers offer recordkeeping forms that can be used by certified operators. However, there is no stan-dard recordkeeping format require-ment, according to the NOP, as long as the records can be readily understood and contain the necessary information to demonstrate compliance with the organic requirements. Per the NOP, some of the records a certified organic crop farm may need to maintain include the following:• Application records for crop-produc-

tion aids, pest control products, fer-tilizers, and soil amendments for the previous 3 years

• Copy of the organic certificate if the land was previously certified under another producer’s certificate

• Clean truck affidavits

• Compost production records

• Cropping history or land use for the previous 3 years

• Custom harvest records

• Field, pasture, and farm maps show-ing buffers

• For seed savers: harvest records showing production of organic seed

• Invoices for contracted services (e.g., seeding, mowing, spreading manure)

• Invoices or receipts for all materials purchased, including custom appli-cator and contracted services, seeds, and transplants

• Lease agreements

• Letters from seed suppliers concern-ing the availability of organic seeds

• Organic certificates for purchased organic transplants

• Phone logs of attempts to obtain organic seeds and transplants

• Receipts from processor or ware-house for delivery of organic product

• Recommendations from pest or other field consultants

• Records of cultivation practices and weeding and planting dates

• Sales deposit records, ledgers, and receipts

• Sales summaries from wholesalers or processors

• Seed catalogs, seed packages, and labels/tags

• Seed treatment records

• Soil, water, and tissue analysis reports

• Verification from supplier that nonorganic seed is not genetically modified

• Yield records (e.g., pounds harvested, weigh tickets, boxes harvested)

In addition to the above records for crops and/or pasture, organic live-stock producers should keep the fol-lowing records pertaining to livestock production:

• Animal identification records

• Breeding, birthing, and weaning records (e.g., calendar, chart, note-book, veterinary documents)

• Date and weight at slaughter for meat animals

• Egg production records

• Feeding records

• Grazing records including dry matter intake on pasture for ruminants and pasture rotations

• Harvest and storage records for feed grown on the farm

• Invoices, healthcare records, and organic certification verification for all purchased animals

• Loss/cull records

• Medication records

• Milk production and quality records for dairy animals

• Organic certificates for all purchased feed, including grain, hay, or silage

• Records of inclement weather and when animals were temporarily confined

• Records of purchased feed sup-plements and animal healthcare products

• Vaccination records

A quick glance at the preceding list of recordkeeping items makes it clear that organic farmers are tasked with a high level of recordkeeping responsibil-ity. Surveys conducted by certifiers have shown that recordkeeping requirements are often one of the most dreaded aspects of organic certification. But, as was stated before, records are necessary to verify compliance to the regulations and assure the consumer that organic products are produced according to strict standards. Recordkeeping, in essence, is what backs up the veracity of the organic label. Fortunately, many good sources of organic recordkeeping materials are available, most free of charge. In addi-tion to forms provided by certifiers, ATTRA’s Documentation Forms for

Small grain stubble undersown with red clover cover photo by Mary Barbercheck, Penn State Professor of Entomology.

Penn State College of Agricultural Sciences research and extension programs are funded in part by Pennsylvania counties, the Commonwealth of Pennsylvania, and the U.S. Department of Agriculture.

Where trade names appear, no discrimination is intended, and no endorsement by the Penn State College of Agricultural Sciences is implied.

This publication is available in alternative media on request.The University is committed to equal access to programs, facilities, admission, and employment for all persons. It is the policy of the University to maintain an envi-ronment free of harassment and free of discrimination against any person because of age, race, color, ancestry, national origin, religion, creed, service in the uniformed services (as defined in state and federal law), veteran status, sex, sexual orientation, marital or family status, pregnancy, pregnancy-related conditions, physical or mental disability, gender, perceived gender, gender identity, genetic information, or political ideas. Discriminatory conduct and harassment, as well as sexual misconduct and relationship violence, violates the dignity of individuals, impedes the realization of the University’s educational mission, and will not be tolerated. Direct all inquiries regarding the nondiscrimination policy to the Affirmative Action Office, The Pennsylvania State University, 328 Boucke Building, University Park, PA 16802-5901, Email: aao@psu.edu, Tel 814-863-0471.

© The Pennsylvania State University 2020

Code AGRS-124 Rev1.2M11/20mpc

To purchase a hard copy or PDF, visit pubs.cas.psu.edu/ orders_CAS.asp