In 2002, the National Organic
Program (NOP) took effect. Anyone wanting to produce an
Organic product needs to be certified by a USDA-accredited
certifier. The process requires formulating with organic
ingredients, finding sources of those ingredients and
confirming their certification, creating an Organic Handling
Plan that insures the organic integrity of the products
through your process, applying for certification through
a certification agency, and following your plan on the
production floor.
We can guide your
through this process by:
Creating an Organic Handling Plan
Recommending a certifier appropriate for your situation
Sourcing organic ingredients
Confirming your food label complies with the NOP
and FDA regulations
Steve is the creator of the world’s
1st third-party-certified organic soy sauce.
He served on the production standards committee
and the executive committee of OCIA (the Organic
Crop Improvement Association), a USDA accredited
Certifying Agent, and represented OCIA at many
of the National Organic Standards Board meetings
during his tenure.
