Vermont Organic Farmers, LLC - Organic Certification Program
Vermont Organic Farmers (VOF), the certification branch of NOFA-VT, was created in 1985 to help growers and concerned consumers define what it meant to farm organically. These standards for organic production in Vermont were created by the farmers who were dedicated to growing practices that used a holistic approach to soil fertility, pest control and plant and animal health. In 2002, with input from the organic community, the United States Department of Agriculture (USDA) implemented the National Organic Program (NOP) which created national standards for organic food. VOF was accredited by the USDA in 2002 to verify that agricultural products are raised in accordance with these standards. Although the USDA governs the program, various state and independent certifiers carry out the certification process on a local level.
The role of VOF is to certify farmers and processors to the NOP standards, which ensures that producers are achieving the necessary requirements. VOF’s purpose is to provide a highly credible program for independent third-party verification of organic food production, and to assist Vermont farmers and processors of all types to achieve the highest possible organic standards. Click here to see the Statistics on Organic Agriculture in Vermont.
The National Organic Program Standards outline production requirements for crop and livestock producers as well as food processing operations. These standards outline the practices necessary to be certified organic. For a more in-depth view, the complete standards can be found on the web or click on one of the guidelines pages below.
- VOF Guidelines for the Production of Field Crops
- VOF Guidelines for the Production of Fruit and Vegetable Crops
- VOF Guidelines for the Production of Meat
- VOF Guidelines for the Production of Poultry/Eggs
- VOF Guidelines for Transitioning to Organic Milk Production
- VOF Guidelines for Food Processing
- VOF Guidelines for the Production of Maple Syrup
- How to Become Certified
- Application Deadlines and Fees for Certification
- Record Keeping Forms for Certified Organic Producers
- Resources for Certified Organic Producers
Vermont Organic Farmers, LLC - Overview of the Certification Process
What can be certified?
Any agricultural product grown or processed in Vermont following USDA National Organic Program Standards can be certified. At this time, VOF only certifies farms and food processing operations in Vermont.
VOF does not accept applications for organic certification of the following items:
- Non-agricultural products (fertilizer, compost, livestock health care products, water)
- Soil-less or hydroponic production of edible crops to a harvestable stage
All types and scales of operation are welcome. Organic production and handling operations whose gross income from sales of organic product are less that $5000 annually are exempt from certification. However, these operations must comply with National Organic Program Standards.
Application
Every year an organic producer fills out an application (also called an organic production plan) and submits this to Vermont Organic Farmers for review. On the application, the producer answers questions regarding their methods of production. In addition, the organic producer must provide actual records that chart all activities from the previous year. Please refer to the VOF Guidelines Sheets for the types of records required.
Applications are available through the VOF office. Please call the office to discuss the standards with our staff. After contacting the office, we will send you the appropriate application (maple, field crop, vegetable, livestock, or processing) to complete.
Inspection
After the application has been reviewed, an inspector will set up a time to visit the farm or facility to complete a report. The inspector is an independent consultant, with farming background, who has completed an extensive training with the Independent Organic Inspectors Association. The job of the inspector is to verify that what is written on the application is accurate. The inspector will tour the farm or facility and will also do a thorough audit of the producer’s records. The producer should expect the inspection to take from 2-4 hours depending on the size of the operation.
After the inspector completes their report, VOF will review it and send the applicant a letter that states any non-compliances that need to be resolved. If the standards are met, the applicant is sent a certificate that verifies they are Certified Organic. The application and inspection must be completed every year, as certification is an annual process.
Application Deadlines and Fees for Certification
Vermont Organic Farmers, LLC – Timeline and Fees for Certification
Deadlines for Certification
To be considered on time, applications must be post-marked or hand delivered to the VOF office by the following dates. VOF cannot accept faxed copies of applications.
- February 2: for new and continuing maple syrup applicants
- April 1: for continuing greenhouse, vegetable and fruit production applicants
- May 1: for all continuing field crop applicants
- May 1: for all continuing dairy and livestock applicants
- While there is no specific deadline for new field crop and vegetable applicants, these operations must be inspected during the growing season, as VOF cannot certify crops retroactively. We recommend applying for certification in early spring.
- August 15: for continuing processing applicants
- Rolling admission for new dairy and processing applicants
Late Applications
- Applications received 14 days after the deadline must be submitted with a late fee of $20.00.
- Applications received 30 days after the deadline must be submitted with a late fee of $50.00.
Fees
All applications must be submitted with one additional copy and a minimum fee of $200.00.
All applicants should determine their fee based on their anticipated gross sales of certified organic product for the year. If projected sales are grossly over- or under- estimated, adjustments to the fee can be made at the end of the certification year. All financial information is confidential. There is currently a Federal cost share program which will reimburse 75% of the certification fee paid by farm operations (up to $750). In 2009, processors will be eligible for the reimbursement program.
Fee Schedule for Vegetable, Fruit, Herb, Maple Syrup, Livestock and Dairy Producers
| Annual Gross Sales | Certification Fee | Cost to Producer After Reimbursement |
|---|---|---|
| Less than $2,500 | $350 | $87.50 |
| $2,500 - 4,999 | $375 | $93.75 |
| $5,000 - $9,999 | $400 | $100.00 |
| $10,000 - $24,999 | $450 | $112.50 |
| $25,000 - $39,999 | $500 | $125.00 |
| $40,000 - $69,999 | $550 | $137.50 |
| $70,000 - $99,999 | $600 | $150.00 |
| $100,000 - $149,999 | $650 | $162.50 |
| $150,000 - $199,999 | $800 | $200.00 |
| Greater than $200,000 | $1,000 | $250.00 |
Fee Schedule for Food Processors
| Annual Gross Sales | Certification Fee | Cost to Processor after Reimbursement |
|---|---|---|
| Less than $2,500 | $350 | $87.50 |
| $2,500 - $4,999 | $375 | $93.75 |
| $5,000 - $9,999 | $400 | $100 |
| $10,000 - $24,999 | $450 | $112.50 |
| $25,000 - $39,999 | $500 | $125 |
| $40,000 - $69,999 | $550 | $137.50 |
| $70,000 - $99,999 | $600 | $150 |
| $100,000 - $149,999 | $650 | $162.50 |
| $150,000 - $199,999 | $800 | $200 |
| $200,000 - $499,999 | $1,000 | $250 |
| $500,000 - $999,999 | $1,200 | $450 |
| $1,000,000 - $1,999,999 | $1,500 | $750 |
| $2,000,000 - $2,999,999 | $2,000 | $1,250 |
| $3,000,000 - $3,999,999 | $2,500 | $1,750 |
| $4,000,000 - $5,999,999 | $3,000 | $2,250 |
| $6,000,000 - $10,000,000 | $4,000 | $3,250 |
Vermont Organic Farmers, LLC – Record Keeping Forms
The following record keeping forms are available to certified organic producers when additional forms are needed. Using the VOF forms is not required if another adequate record keeping system is in place.
Field Crop Records:
- New Field Three Year History Form
- Affidavit Form to Verify Three Year Management
- Neighboring Land Use Affidavit
- Field Record Sheet
- Clean Truck Affidavit
Vegetable and Fruit Crop Records:
- New Greenhouse Record Form
- Greenhouse Production Record Form
- New Field Three Year History Form
- Affidavit Form to Verify Three Year Management
- Neighboring Land Use Affidavit
- Field Record Sheet
- Spray Record
- Compost Record
Livestock Records:
Vermont Organic Farmers, LLC – Label Guidelines
Is it a farm label or a product label?
A farm label MAY have…
Your farm name
Your farm address and phone number
A website or e-mail address
An illustration
A farm label MUST NOT…
Make an organic claim
Specify a product
A product label MAY HAVE…
Anything that a farm label contains, in addition to:
An organic claim
A specified product
Example: farm label
Example: product label
Which one is best for you?
Farm Labels:
A farm label can be affixed to any product that you produce and want to advertise as your own. If the product is certified organic by VOF your farm label may be used alongside the VOF farmer logo, but must not make an organic claim about the product that it is affixed to. Your farm label simply serves as an identifying logo as a means of marketing and advertising your farm.
Product Labels:
If you want to make an organic claim about a product, you must use a product label.
A product label may be affixed to any raw agricultural product in a package that you produce and has been certified organic by VOF. Your product label MUST contain the phrase “certified organic by VOF,” or contain a similar phrase that identifies the certifying agent (VOF). You may choose to use the VOF farmer logo with your product label but the VOF logo DOES NOT take the place of the required phrase.
If you are labeling a multi-ingredient, certified organic product (e.g. pickles, dilly beans, jam, pesto, etc.) your product label MUST identify each organic ingredient with the word “organic,” or with an asterisk that is defined below the ingredient statement to indicate that the ingredient is produced organically. It MUST contain the phrase “certified organic by VOF,” or contain a similar phrase that identifies the certifying agent (VOF). You may choose to use the VOF farmer logo with your product label but the VOF logo DOES NOT take the place of the required phrase.
In addition:
If you are producing a multi-ingredient product (e.g. pickles, dilly beans, jam, pesto, etc.) that is NOT certified organic by VOF but is produced using a certified organic product (e.g. cucumbers, green beans, strawberries, basil, etc.) you may indicate the organic status of the ingredient by using the word “organic” preceding the organic ingredient in your ingredient statement. Your label MUST NOT, however, make an organic claim of the product in its finished state.
Example: certified organic by VOF, multi-ingredient product
Example: non-certified, multi-ingredient product, made with organic ingredients
Don’t get stuck with unusable labels!
Please send a proof of your farm label or product label to the VOF office before sending it to the printer. We will gladly review the label to ensure that it is in accordance with the NOP Standards.
Checklist for processed product labels:
Does your product meet the “100 percent organic” product composition standards?
A “100 percent organic” product label MAY have…
The term “100 percent organic” on it
The term “organic” to identify each organic ingredient in the ingredient statement
The USDA seal
The VOF logo *(If you use the USDA seal AND the VOF logo, the VOF logo must not be displayed more prominently than the USDA seal)
A “100 percent organic” product label MUST…
Contain the phrase “certified organic by VOF,” or contain a similar phrase that identifies the certifying agent (VOF). You may choose to use the VOF processor logo with your product label but the VOF logo DOES NOT take the place of the required phrase.
Does your product meet the “organic” product composition standards?
An “organic” product label MAY have…
The term “organic” on it
**The percentage of organic ingredients in the product
The USDA seal
The VOF logo *(If you use the USDA seal AND the VOF logo, the VOF logo must not be displayed more prominently than the USDA seal)
An “organic” product label MUST…
Identify each organic ingredient with the word “organic,” or with an asterisk that is defined below the ingredient statement to indicate that the ingredient is produced organically. Please note: water and salt included as ingredients cannot be identified as organic.
Contain the phrase “certified organic by VOF,” or contain a similar phrase that identifies the certifying agent (VOF). You may choose to use the VOF processor logo with your product label but the VOF logo DOES NOT take the place of the required phrase.
Does your product meet the “made with organic (specified ingredients or food group(s))” product composition standards?
A “made with organic…” product label MAY have…
**The statement “made with organic (specified ingredient)”
**The statement “made with organic (specified food groups)”
The percentage of organic ingredients in the product
A “made with organic…” product label MUST…
Identify each organic ingredient with the word “organic,” or with an asterisk that is defined below the ingredient statement to indicate that the ingredient is produced organically. Please note: water and salt included as ingredients cannot be identified as organic.
Contain the phrase “certified organic by VOF,” or contain a similar phrase that identifies the certifying agent (VOF). You may choose to use the VOF processor logo with your product label but the VOF logo DOES NOT take the place of the required phrase.
A “made with organic…” product label MUST NOT…
Display the USDA seal
Display the VOF logo
**PLEASE NOTE: For additional information about rules regarding this statement, please refer to page 95 and 96 of your Vermont Organic Farmers 2010 Certification Guidelines and Applicant Information book.
Vermont Organic Farmers, LLC – Certified Producer Resource List
The following resources are available for organic producers through the VOF office. Resources are free of charge for certified producers. VOF Certification Guidelines Booklet & OMRI materials books are $5 each for non-certified operations.
Organic Standards:
VOF Certification Guidelines & Applicant Information Booklet
VOF Guideline Summaries for Organic Production:
- Field Crops
- Vegetable and Fruit Crops
- Meat
- Poultry/Eggs
- Transitioning to Organic Milk Production
- Food Processing
- Maple Syrup
Product Lists:
- VOF Brand Name Product List for Organic Crop Production
- VOF Organic Livestock Accepted Health Products, Ingredients & Practices
- Organic Material Review Institute (OMRI) Generic and Name Brand Products List
Livestock Resources:
- VOF Organic Livestock and Grazing Resources
- VOF Organic Hay and Forage Listing
- Organic Grain Supplier List
Grower Resources:
- VOF Organic Seed Sources for field crop producers
- VOF Organic Seed and Planting Stock Sources for vegetable and fruit growers
- VOF Organic Vegetable, Herb, Flower and Fruit Farming Resource Guide
- Resource Guide for Vermont’s New and Aspiring Farmers