HORT 2043 Lecture Notes - Lecture 4: National Organic Program
6 Sep 2018
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Document Summary
In the early years of organic farming, most of what was produced was consumed locally. It was common for the consumer to either have direct contact with the grower or have confidence in a retailer who purchased directly from the grower: as the organic market began to expand the supply chain lengthened. Organic products began to pass through many hands and travel many miles between the farmer and the consumer. Early years of certification: the end buyer needed some means to confirm that the purchased product was truly organic, and the farmer needed a way of providing the consumers that they used organic methods. Formation of the national organic program: by the late 1980s there were several private and state non-certifying bodies operating in the us. Standards varied among these entities, causing problems in commerce: lack of certification, lack of uniform standards, unreasonable fees (varied, fraud, organic foods production act of 1990, which mandated the creation of the national organic.
