What criteria are used to classify organic food?

The criteria used to classify food as organic vary from country to country, but there are some general principles that are followed. These include:

- The use of organic farming methods, which include:

- Avoiding the use of synthetic pesticides, herbicides, fertilizers, and other chemicals

- Rotational grazing of livestock

- Using crop rotation to maintain soil fertility

- The use of organic seeds and plant materials

- The prohibition of genetically modified organisms (GMOs)

- The use of natural methods to control pests and diseases

- The use of approved substances for processing, packaging, and transportation

In the United States, the National Organic Program (NOP) sets the standards for organic food production. The NOP is administered by the United States Department of Agriculture (USDA). In order to be certified as organic, food must meet all of the NOP standards, including:

- Being produced on land that has been free from prohibited substances for at least three years

- Being grown and processed using organic methods

- Not being irradiated or treated with ionizing radiation

- Not being genetically engineered

- Not being treated with sewage sludge or other waste products

Organic food must also be labeled according to the NOP standards. The organic seal must be used on all organic products, and the label must include the name of the certifying agent, the date of certification, and the statement "100% organic".

Additional specific certifications exist within the organic market as well that focus on other factors like "beyond organic" or "regenerative" farming practices.