Voluntary Certifications


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Voluntary Certifications

Organic certification may be the best known of the certifications available to growers and food-related businesses, but there are  many labels available. Which ones best inform your customers about your products, your values and your priorities? This section explains some of the more common certifications, what's involved in obtaining them, and where to learn more about them.

#20 Organic Certification


The United States Department of Agriculture’s (USDA) certified organic seal enables consumers to easily identify products that meet national standards and have been independently verified by an accredited third party. The organic sector today is an integral and growing part of food sales, reaching over $45 billion in 2017. Some farms and food businesses choose to become certified organic as a way to differentiate their products in the marketplace and to communicate to their customers about their practices. In addition to marketing benefits, being certified organic also enables producers to access targeted programs that offer financial resources and technical support. Organic certification is voluntary, and producers may choose to certify all or part of their crops, livestock, or processed foods.
 

        

#21 Eco-Label, Animal Welfare, And Fair Trade Certifications


Farmers today have a wide range of voluntary labels and third-party certifications they can opt to use to communicate values and production practices to customers. In some cases, products with a particular certification can garner a price premium. In other cases, the certification primarily serves to differentiate a product from the competition. Complying with a particular set of standards may also bring farmers additional benefits, including guidelines for continuous business improvement and additional marketing services provided by a certification program. Farmers using labels or certifications should be prepared to educate their customers and champion the significance of the label’s standards of assessment and the farm’s related business’s practices and products.
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#22 Good Agricultural Practices (GAP)


Good Agricultural Practices/ Good Handling Practices (GAP/GHP) is a voluntary food safety audit program that verifies produce has been produced, handled, packed, and stored as safely as possible to minimize risks of microbial hazards. An increasing number of buyers such as grocery stores, produce distribution companies, and even some food hubs require their suppliers to be GAP/GHP certified. For many producers, the decision to undergo a GAP/GHP audit is market driven.

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