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Completion of required paperwork, compliance with cultivation and marketing standards, and co-operation with on-site inspections are ways that result in cultivators receiving organic certification for produce. The specifics depend upon the country that hosts the particular cultivator of organic produce. But it generally is important to show that cultivated areas are free, for a certain number of previous years (three in the United States of America), of non-organic inputs and resources and that non-chemical, non-genetically-modified, non-synthetic inputs and resources are in effect.

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