Organic farming offers consumers not only a product that is organically grown, but also the satisfaction of supporting local agricultural activities and establishing personal relationships with the farmer. In general terms, organic production is a process of growing crops or raising animals that encompasses a variety of social, environmental and ethical principles.
In the early 1970s, some farmers began to market food directly to consumers with an "organic" label. Allegations began to emerge, however, that some producers were selling non-organically produced food under an “organic” claim. As a result, several states (e.g, Oregon, California, Montana, North Dakota, and Virginia) passed organic certification laws. Because state laws were not uniform, however, conflicting standards hindered interstate shipment of organically produced foods.
Lack of consistent standards, coupled with fraudulent labeling and food scares prompted the U.S. Congress to pass a federal statute governing organics--the Organic Foods Production Act (OFPA). This statute provides "national standards for organic production so that farmers know the rules, so that consumers are sure to get what they pay for, and so that national and international trade in organic foods may prosper.”
The USDA's Agricultural Marketing Service (AMS) created the National Organic Program (NOP) to implement the statute (i.e., set the specific requirements for using the "organic" label).
Certification is mandatory for entities with organic sales over $5,000 per year. Certifiers must be accredited by the NOP. Accredited certifiers may be state or local governments or private companies. Although some private certifiers operate in Illinois, the State of Illinois (unlike many states) has yet to become a NOP-accredited certifier. This might change, however, as the Illinois legislature recently created the Illinois Organic Task Force to study the feasibility of an Illinois state organic certification program, as well as to recommend ways to foster local, organic and specialty crop sectors.
USDA/AMS maintains a list, by state, of certifying agents. The Illinois Department of Agriculture administers a cost share program to assist in the costs of the certification process. Whether this assistance will remain available depends upon renewed federal farm bill funding. John Masiunas, Deborah Cavanaugh-Grant, and Andy Larson of the University of Illinois, Department of Natural Resources and Environmental Sciences, have created a guide to Organic Certification in Illinois.
In addition to the NOP site referenced above, the USDA's Economic Research Service maintains a website that outlines the steps in certification, and contains valuable links for further information.
The Agroecology and Sustainable Agriculture Program (ASAP) website at the University of Illinois also has extensive information related to organic farming and food. In addition to certification and marketing information, the website profiles research on organic crop production practices. ASAP also hosts an annual Midwest Organic Production & Marketing Conference and Trade Show attended by many organic producers and individuals considering entering into organic production to receive the latest research on organic practices and explore marketing alternatives.
Continue to the Illinois Local and Organic Food and Farm Task Force 