What does 70 organic mean

Understanding the USDA Organic Label

Posted by Miles McEvoy, Deputy Administrator of the National Organic Program in

Food and Nutrition

Jul 22, 2016

Amidst nutrition facts, ingredient lists, and dietary claims on food packages, organic might appear as one more piece of information to decipher when shopping for products. Understanding what the organic label means can help shoppers make informed purchasing choices.

Organic is a labeling term found on products that have been produced using cultural, biological, and mechanical practices that support the cycling of on-farm resources, promote ecological balance, and conserve biodiversity. The National Organic Program part of USDAs Agricultural Marketing Service enforces the organic regulations, ensuring the integrity of the USDA Organic Seal.

In order to make an organic claim or use the USDA Organic Seal, the final product must follow strict production, handling and labeling standards and go through the organic certification process. The standards address a variety of factors such as soil quality, animal raising practices, and pest and weed control. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.

Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible. Organic produce must be grown on soil that had no prohibited substances (most synthetic fertilizers and pesticides) applied for three years prior to harvest. As for organic meat, the standards require that animals are raised in living conditions accommodating their natural behaviors, fed organic feed, and not administered antibiotics or hormones.

There are four distinct labeling categories for organic products 100 percent organic, organic, made with organic ingredients, and specific organic ingredients.

In the 100 Percent Organic category, products must be made up of 100 percent certified organic ingredients. The label must include the name of the certifying agent and may include the USDA Organic Seal and/or the 100 percent organic claim.

In the Organic category, the product and ingredients must be certified organic, except where specified on National List of Allowed and Prohibited Substances. Non-organic ingredients allowed perthe National List may be used, but no more thanfive percent of the combined total ingredients may contain non-organic content. Additionally, the label must include the name of the certifying agent, and may include the USDA Organic Seal and/or the organic claim.

For multi-ingredient products in the made with organic category, at least 70 percent of the product must be certified organic ingredients. The organic seal cannot be used on the product, and the final product cannot be represented as organic only up to three ingredients or ingredient categories can be represented as organic. Any remaining ingredients are not required to be organically produced but must be produced without excluded methods (genetic engineering). All non-agricultural products must be allowed on the National List. For example, processed organic foods may contain some approved non-agricultural ingredients, like enzymes in yogurt, pectin in fruit jams, or baking soda in baked goods.

Multi-ingredient products with less than 70 percent certified organic content would fall under the specific organic ingredients, and dont need to be certified. These products cannot display the USDA Organic Seal or use the word organic on the principal display panel. They can list certified organic ingredients in the ingredient list and the percentage of organic ingredients.

Becoming familiar with organic labeling allows consumers to make informed decisions about the products they purchase. Consumers can be assured that the integrity of USDA organic products are verified from farm to market. You can learn more about organic labeling by visiting: Labeling Organic Products.

What is Organic?

What does organic mean?

Organic production is a system of farming that replenishes and maintains soil fertility without the use of toxic and persistent synthetic pesticides and fertilizers. It encourages practices that increase biodiversity and reduce negative environmental impacts, while also supporting animal health and welfare.

The Canadian Organic Standardsprohibit:

hydroponics

synthetic fertilizers and toxic, synthetic pesticides;

genetic engineering (GMOs)in seed, feed, and ingredients;

artificial colours, flavours, and preservatives;

growth hormones, routine use of antibiotics, and animal cloning;

irradiation;

sewage sludge;

and more.

Even more important than what organic agriculture doesnt do is what it does do. Organic farmers cultivate their soils fertility, produce healthy food, and support animal welfareby:

rotating crops to prevent pests and balance and distribute nutrients in the soil;

composting and using green manuresto add nitrogen and organic matter to the soil, keep weeds down and prevent drought and soil erosion;

using beneficial insects ormanual labour to control pests;

ensuring all livestock have access to pasture, when weather permits;

including minimum space requirements for all livestock

and much more.

Beyond the farm, the organic standards apply to the preparing, handling, packaging and transportation of organic products. This includes rules regarding: ingredients;processing aids;cleaning, disinfecting and sanitizing;substances for pest control; segregation from non-organic products during handling, transportation and storage; and, muchmore.

Learn more about the Canadian Organic Standards

Organic 101: Understanding the "Made with Organic***" Label

Posted by Miles McEvoy, Deputy Administrator of the National Organic Program in

Food and Nutrition

May 16, 2014

This is the sixteenth installment of the Organic 101 series that explores different aspects of the USDA organic regulations.

Deciphering food labels and marketing claims can be a challenge for the average consumer. Companies use production and handling claims as a way to differentiate their products in the marketplace. Organic is one label that most consumers are familiar with, but understanding what organic really means can help consumers make informed choices.

USDA certified organic products have strict production and labeling requirements. The U.S. organic industry is regulated by the National Organic Program (NOP), part of USDAs Agricultural Marketing Service. Certified organic products are produced without excluded methods such as genetic engineering or genetically modified organisms (GMOs). The organic standards are designed to allow natural substances in organic farming while prohibiting synthetic substances.

There are four distinct labeling categories for certified organic food products 100% Organic, Organic, Made with organic ***, and specific organic ingredients. There are also labeling requirements for organic livestock feed. Today, I wanted to talk more about the Made with organic*** category.

Multi-ingredient agricultural products in the Made with organic *** category must contain at least 70 percent certified organic ingredients (not including salt or water). These products may contain up to 30 percent of allowed non-organic ingredients. All ingredients including the 30 percent non-organic ingredients must be produced without GMOs.

If a product meets these requirements, its label may include a statement like, Made with organic oats and cranberries. A more generic statement like, Made with organic ingredients, is not allowed.

If an ingredient is identified in the Made with organic *** statement, it must be a truthful claim. This means the product can only contain organic forms of that specific ingredient. For example, if the label states Made with organic corn all raw and processed corn-based ingredientssuch as blue corn, corn oil, and corn starchmust be certified organic.

The USDA organic regulations provide a set list of food groups. All raw and processed forms of ingredients in that food group must be certified organic. For example, if a product states, Made with organic grains, all ingredients derived from grainssuch as enriched wheat flour, corn oil, or oatsmust be certified organic. If a product contains both organic and non-organic forms of the same ingredient, they must be identified separately in the ingredient statement.

Made with organic*** products cant use the USDA organic seal, but must identify the USDA-accredited certifying agent. You can look for the identity of the certifier on a packaged product for verification that the product meets USDAs organic standards. Certifying agents are accredited by the USDA, and are responsible for ensuring that the USDA organic products meet or exceed all organic standards.

The NOP recently put out final guidance on this labeling category to ensure consistency in labeling practices throughout the organic industry. Consumers purchase organic products expecting that they maintain their organic integrity from farm to market, and USDA is committed to meeting these expectations. Or, as we like to say at NOP, organic integrity from farm to table, consumers trust the organic label.

Organic 101: What the USDA Organic Label Means

Posted by Miles McEvoy, National Organic Program Deputy Administrator in

Health and Safety

Mar 22, 2012

This is the thirdinstallment of theOrganic 101series that explores different aspects of the USDA organic regulations.

Amidst nutrition facts, ingredients lists, and dietary claims on food packages, organic might appear as one more piece of information to decipher when shopping for foods. So understanding what organic really means can help shoppers make informed choices during their next visit to the store or farmers market.

USDA certified organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible.

Produce can be called organic if its certified to have grown on soil that had no prohibited substances applied for three years prior to harvest. Prohibited substances include most synthetic fertilizers and pesticides. In instances when a grower has to use a synthetic substance to achieve a specific purpose, the substance must first be approved according to criteria that examine its effects on human health and the environment (see other considerations in Organic 101: Allowed and Prohibited Substances).

As for organic meat, regulations require that animals are raised in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones.

When it comes to processed, multi-ingredient foods, the USDA organic standards specify additional considerations. Regulations prohibit organically processed foods from containing artificial preservatives, colors, or flavors and require that their ingredients are organic, with some minor exceptions. For example, processed organic foods may contain some approved non-agricultural ingredients, like enzymes in yogurt, pectin in fruit jams, or baking soda in baked goods.

When packaged products indicate they are made with organic [specific ingredient or food group], this means they contain at least 70% organically produced ingredients. The remaining non-organic ingredients are produced without using prohibited practices (genetic engineering, for example) but can include substances that would not otherwise be allowed in 100% organic products. Made with organic products will not bear the USDA organic seal, but, as with all other organic products, must still identify the USDA-accredited certifier. You can look for the identity of the certifier on a packaged product for verification that the organic product meets USDAs organic standards.

As with all organic foods, none of it is grown or handled using genetically modified organisms, which the organic standards expressly prohibit (see Organic 101: What Organic Farming (and Processing) Doesnt Allow).

Becoming familiar with the USDA organic label and understanding its claims empower consumers to make informed decisions about the food they purchase. While there are many marketing claims that add value to foods, consumers can be assured that USDA organic products are verified organic at all steps between the farm and the store.

What does it mean when food is organic?

Defining organic food

Organic food is grown following the USDA National Organic Program Standard. Organic farmers focus on leaving a better environment for the future. They use renewable resources and conserve soil and water quality.

Organic farmers don't use:

• human-made pesticides, with a few exceptions
• fertilizer prepared with human-made ingredients or sewage sludge
• genetically engineered plants and animals

Recognizing an organic product

Look for the official "USDA Organic" seal on the food label. To earn this label, the producer has to be inspected by a government-approved certifier. They make sure the producer follows the required organic standards. Companies that handle or process organic foods have to be certified as well.

The "USDA Organic" seal also tells you that a product is 100% organic or made with at least 95% organic ingredients. Products with 70-94% organic ingredients cannot use the USDA Organic seal, but they can be labeled "Made with Organic Ingredients."

Pesticide residues on organic foods

There may be residue from pesticides used in organic food production, which include natural substances like plant oils and sulfur dust. Conventional foods may have residues of man-made pesticides that are used to protect crops from insects, weeds, and diseases. Organic foods typically carry a lower amount of pesticide residue than conventional foods.

Pesticide limits and testing in organic foods

The U.S. Environmental Protection Agency (U.S. EPA) sets the maximum level of each pesticide that can be on each type of food. These levels are called tolerances. Most of the natural pesticides used in organic production are exempt from the requirement for a tolerance because they are so low in toxicity.

Trace amounts of man-made pesticides may get into organic foods. This might happen if an organic farmer's neighbor uses them, or if a processing plant handles both organic and non-organic foods. Since this contact may be unavoidable or inadvertent, USDA regulations allow residues of prohibited pesticides, up to 5 percent of the tolerance level.

For example, permethrin is a man-made pesticide that is used on non-organic peach trees.

• 1.0 ppm The amount of permethrin allowed to be found on non-organic peaches
• 0.05 ppm The amount of permethrin allowed to be found on organic peaches

USDA randomly tests products that display the USDA Organic seal to monitor compliance with the regulations, and to discourage mislabeling.

If you have questions about this, or any pesticide-related topic, please call NPIC at 1-800-858-7378 (8:00am - 12:00pm PST), or email us at [email protected].

Last updated November 13, 2023