What is the difference between foods labeled organic and those labled certified organic?

Answer 1

Although the new label designates only certified organic foods, the use of the term "organic," with or without the label, implies adherence to government standards. Although very small farms (those which gross less than $5,000) are exempt from the certification requirement, they are not exempt from the regulations and are subject to inspection or other methods of enforcement.

For practical purposes, there is no qualitative difference between the terms "certified organic" and "organic." Certified organic (bearing the USDA logo) indicates only that the grower or processor has submitted to official oversight by a certifying agent . Using the term organic alone still subjects the grower to government regulation, but without official oversight.

Since only the smallest farms are exempt from certification, the majority of organic food consumers see will at least have the potential to be certified. In practice, many small farms which are eligible to apply for certification, but lack sufficient resources, may choose not to undergo the detailed and costly certification process. Although fifteen states do offer a cost-sharing program, which helps smaller farmers offset certification costs, the reality is that much of the organic food consumers see will likely be uncertified.

Consumers who are more comfortable with government oversight will be more apt to choose products that are certified, but those who prefer to buy from small farms can still be assured of USDA oversight.

You might also want to note that each certification process has different rules on what is considered organic. This is a big issue in the food business, as companies try to push different things, such as genetically modified ingredients, into the certifications.