FARM MADE: A Guide to On-Farm Processing for Organic Producers

An Overview and Four Example Enterprises: ■ Sorghum Syrup ■ Packaged Fresh Salad Greens ■ Jams, Jellies, and Spreads ■ Table Eggs

by George Kuepper, Holly Born and Anne Fanatico

2009

Published by the Kerr Center for Sustainable Agriculture

Co-distributed by the Kerr Center for Sustainable Agriculture and ATTRA—The National Sustainable Agriculture Information Service Funding provided by the Organic Farming Research Foundation Farm Made: A Guide to On-Farm Processing for Organic Producers

An Overview and Four Example Enterprises: Sorghum Syrup Packaged Fresh Salad Greens Jams, Jellies, and Spreads Table Eggs

George Kuepper Holly Born and Anne Fanatico 2009

Published by the Kerr Center for Sustainable Agriculture Co-distributed by the Kerr Center for Sustainable Agriculture and ATTRA—The National Sustainable Agriculture Information Service Funding provided by the Organic Farming Research Foundation Copyright © 2009 Kerr Center for Sustainable Agriculture Acknowledgements

Editing, Design and Production For the Kerr Center: Editor: Maura McDermott Copyediting: Wylie Harris Design: Tracy Clark, Argus DesignWorks, Albuquerque, New Mexico Photo credits: Maura McDermott, pgs. 3, 9 top, 12, 20, 24, 34, 40, 41 Printed by: Calvert-McBride Printing Company, Ft. Smith,

Special thanks for reviews and comments to:

Chuck Willoughby, Robert M. Kerr Food & Agricultural Products Center at Oklahoma State University; Stan Hildebrand, Sandhill Farm, Rutledge, ; Janet Bachmann, Riverbend Farm, Fayetteville, Arkansas.

For more information, contact:

Kerr Center for Sustainable Agriculture P.O. Box 588, Poteau, OK 74953 918-647-9123; 918-647-8712 fax www.kerrcenter.com, [email protected]

The National Center for Appropriate Technology (NCAT) P.O. Box 3657, Fayetteville, AR 72702 800-346-9140; 479-442-9842 fax www.attra.ncat.org

Organic Farming Research Foundation P.O. Box 440 Santa Cruz, CA 95061 831.426.6606; 831.426.6670 fax www.ofrf.org [email protected] FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS iii 1 2 8 9 9 8 1 2 3 3 4 6 44 23 20 20 21 22 34 34 36 40 40 41 42 13 14 18 27 27 29 29 23 25 31 32 ......

Regulatory Packaged Fresh Salad Greens (Salad Mix):The Greens Salad Fresh Packaged Basics Issues Production Organic Handling Issues Organic Marketing Eggs:TheTable Basics Issues Production Organic Organic Processing Issues Processing Organic Labeling RegulatoryAdditional Issues Eggs:Table Resources Sorghum Syrup:TheSorghum Basics Issues Production Organic Issues Processing Organic Sorghum:Sweet Resources About the Authors Certification Organic for Requirements Introduction Jams, Jellies, and Spreads:The Basics Issues Production Organic Issues Processing Organic Regulatory Packaged Fresh Salad Greens: Salad Fresh Packaged Resources Organic Processing and Handling Processing Organic Food Processing Facilities Processing Food Labeling General Resources Jams, Jellies and Spreads: Resources End Notes Section II, Enterprise 4: Table Eggs Table Section 4: II, Enterprise Section II, Enterprise 3: Jams, Jellies, and Spreads Section Jellies, 3: Jams, II, Enterprise Section II, Enterprise 2: Packaged Fresh Salad (SaladSection Greens Fresh Mix) 2: Packaged II, Enterprise Section Syrup 1: Sorghum II, Enterprise Section Enterprises II: Four Section An Overview Processing: Certification I: Organic and Food Introduction Table of Contents Table iv THE KERR CENTER FOR SUSTAINABLE AGRICULTURE FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 1 (Sorghum Syrup, Table Syrup, (Sorghum (Table Eggs) is the former (Table (Packaged Fresh Salad (Packaged Fresh George Kuepper Holly Born Anne Fanatico Eggs) is Sustainable Agriculture Specialist Agriculture Eggs) is Sustainable at the Kerr Coordinator and Intern Program in Agriculture, Center for Sustainable Poteau, Oklahoma. is a Jellies and Spreads) Jams, Greens; with Certification Specialist for Processing Association, in Services Midwest Organic Wisconsin. Viroqua, About the Authors and for food processing facilities. We follow We facilities. processing and for food on- of four different that with a discussion packaged syrup, farm enterprises—sorghum canned table eggs, and salad greens, fresh jellies, and preserves). (jams, products fruit each, we outline the basic production With with and follow requirements, and processing A management. organic details unique to list in each chapter. is provided of resources Southeast Regional Director for the National Southeast Regional Director (NCAT) Technology Appropriate Center for ATTRAand Poultry Specialist for its Project Arkansas. She is currently in Fayetteville, with USDA/ARS, at the University of Arkansas’ Fayetteville campus. is intended for the organic

organic salsa organic

The examples are really endless. Some of really The examples are flour wheat to organic • organic peppers and tomatoes to • organic apple cider apples to organic • organic okra pickles okra to organic • organic enterprise No doubt, adding a processing Farm-Made an overview of the we provide Here Organic management can bring many can bring management Organic the more obvious include converting: the more one to any farm is a serious undertaking, and planning. research sound that requires the farmers need to jump through Organic same hoops any other business person would in starting a food business, and at certification. least one more—organic who is farmer, organic or prospective farmer, and enterprise considering adding a processing needs to know the additional challenges and certification presents, organic that requirements as well as some of the unique opportunities. certification for organic general requirements

benefits to the farm. One of these is better benefits to the farm. Anet income. an major contributing factor to that the premium bottom line is improved markets. commands in most organic and increases as production However, premiums go mainstream, products organic farmers are organic likely to decline, and are as same economic pressures likely to face the way to their conventional neighbors. One crops organic avert this is by adding value to processing. on-farm organic through Introduction 2 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Requirements for Organic Certification An Overview Organic Certification andFood Processing: I SECTION the farming or production enterprise, and one prise willneed tosubmittwoOSPs—one for with anon-farmprocessing/handling enter- mation required fortheOSP. An organic farm collects andorganizes allormostoftheinfor- completes whenapplying forcertification necessary tofullyevaluatetheoperation. other informationthecertifiermightdeem methods, andrecordkeeping system,aswell procedures, inputsandingredients, monitoring detailspracticesand Regulations). TheOSP Organic Organic Standard (i.e.,theUSDA will bedonetocomplywiththeNational the operation.Itexplainstocertifierwhat isthemanagementplanfor cation. TheOSP required aspartoftheapplicationforcertifi- on thecertificationprocess. General Resources forsources ofinformation website (seeGeneralResources). Also see on theNationalOrganic Program information. There isa current listof certifiers either have,orcandirect one to,theneeded accredited certifier. Certifiers contact aUSDA §205.2] [NOP and/or packagingagriculturalproducts.) certified. (Handlingentailsselling,processing, production andhandlingoperationsmustbe $5,000 oforganic products eachyear, all Typically, theapplicationformone An Organic SystemPlan(OSP) willbe The firststepinbecomingcertifiedisto Except foroperationsthatselllessthan (NOP) Be sure toask! available and howtoapplyinagiven state. The certifierwillknowwhich programs are can reimburse someofthecostscertification. there are twodifferent federal programs that (See GeneralResources.) Also beaware that and SustainableEducationService(MOSES). Certification Agency guidance, read HowtoChooseanOrganic shop around andaskalotofquestions.For well astheindividualcertifier. Itiswiseto the sizeandcomplexityofoperation(s),as recommended (seeGeneral Resources). Organic Inspection:Steps andChecklistsis occur annually. ATTRA’s Preparing foran updated everyyear, andinspectionsalsore- identified bythecertifier. OSPsmustbe contingent oncorrecting small non-compliances certification willbegranted,thoughitisoften inspected. Ifthere are nomajorproblems, the farmandhandlingoperationwillbe (see GeneralResources). as wellabbreviated recordkeeping forms template, features ashortandconvenient OSP Guidebook fortheNon-certifiedOrganic Grower cally. KerrCenter’s official thattheyare, infact,managingorgani- buyer, marketmanager, orgovernment OSP, intheeventtheymustdemonstratetoa organic sales)are alsorequired todevelopan for thehandlingenterprise. The annualcostsofcertificationvarywith Following areview ofthe application(s), Exempt operations(<$5,000inannual from theMidwestOrganic Small ScaleOrganics: A FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 3 Any facility where food is processed must food is processed Any facility where for the produced All food products • • Because living quarters must be physi- Adequate water and sewer capacity • equipment should • Needed processing walls, and area—floors, • The processing meet federal guidelines for such facilities. In meet federal guidelines for such the state health depart- most cases, however, for inspection, licensing, ment is responsible will be many regula- There and enforcement. enterprise-specific; however, tions that are some generalizations can be made: in an approved public must be prepared state-licensed facility. areas, food preparation cally separate from be licensed. home kitchens can rarely sanitation must be available, as well as proper facilities for anyone working in the facility. have NSF (National Sanitation Foundation) certification or its equivalent. equipment—must be easily cleaned. General Requirements Food Processing Facilities Facilities Processing Food General Resources).

• agricultural ingredients, the use of organic or handling • only allowed processing that • management and procedures and audit control recordkeeping • proper will all be addressed These requirements In general, organic processing/handling organic In general, produced either by the organic processor/ either by the organic produced Allowed certified grower. handler or by another Program’s the Organic from ingredients Prohibited Allowed and National List of List) may National Substances (hereafter also (see be used and methods. These include: procedures drying, “…cooking, baking, curing, heating, mixing, grinding, churning, separating, fermenting, extracting, slaughtering, cutting, dehydrating, distilling, eviscerating, preserving, chilling, or otherwise manufacturing freezing, jarring, and includes the packaging, canning, container.” or otherwise enclosing food in a [NOP as is §205.2] Irradiation is prohibited, organisms the use of genetically-engineered aids. [NOP or processing as ingredients §205.105] contamination with prohibited prevent substances and/or commingling with nonor- ganic products. procedures. of certification. The certi- during the process fier will point out any non-compliances that need to be corrected.

requires: Organic Processing/Handling Organic 4 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Organic Requirements begin withpreventive practices,such assani- be employed. als ontheNationalList under §205.605may chlorine materials,ozone, andothermateri- materials maynotbeused. Alternatively, ed cleaner, sanitizer, orothersubstance,such time servestoremove residues ofaprohibit- clear waterrinseortheproper passageof andbecovered intheannualinspection. OSP handling operationmustbeidentifiedinthe numbering system. proper audittrailwithalot and/orbatch www.access.fda.gov. websiteat (FDA). Detailsare onthe FDA with theFoodandDrug Administration requires allfoodmanufacturers toregister setting upaprocessing facility. zoning regulations maylimitorprevent where meatandseafoodare processed. plansare required cols forprevention. HACCP food safetyare mostlikelytooccur, andproto- planestablisheswhere problems with HACCP Control Points)planshouldbeconsidered. A or otherwisecontrolled. pets, children, andcasualvisitors. • Pestandrodent managementmust • Unlessaninterveningeventsuchasa • All facilitiesthatare partoftheorganic • Recordkeeping iscritical, includinga • TheBioterrorism Act, passedafter9/11, • Iftheoperationfallswithincitylimits, Critical (Hazard Analysis HACCP • A • Pestsandrodents shouldbeexcluded • Access mustbecontrolled torestrict operating procedure. should beestablishedandbecomestandard ensuring organic integrity atthesepoints contamination orcommingling.Protocols for organic integritycanbecompromised by specific circumstances or locations where control points.Organic control pointsare every organic facilityshould identify“organic” food safetycanbecompromised. Likewise, which identifiescriticalcontrol pointswhere plan, production facilityhavea HACCP National Organic Standard. management are under§205.271ofthe is properly updated.Detailsonfacilitypest organic ingredients orproducts, andtheOSP in amannerthatprecludes contaminationof prohibited materialsmaybeusedifapplied List maybeused. As alastresort, otherwise thetic orsyntheticpesticidesontheNational these practicesalsobeinadequate,nonsyn- traps andrepellents maybeused.Should not adequate,mechanicalmethodssuchas tation andscreen barriers.Where theseare General Requirements Labeling in volume!) department review thelabelbefore printing these requirements. (Hint: Have thehealth provide thenecessaryinformationonallof statement. Thestatehealth departmentcan manufacturer nameandaddress, 5)allergen product, 2)ingredients, 3)netquantity, 4) address the“bigfive:”1)nameof health department. All product labelsmust labeling regulations are overseenbythestate It isrecommended thateveryfood As withthelicensingoffacilities, FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 5 (cate- Organic statement must be USDA Organic Seal USDA Organic 100% Organic and 100% Organic • include a statement “Certified by • include a statement “Certified Only Full details on labeling requirements are Full details on labeling requirements [Certifying Agent]. This placed below the of the name and address manufacturer. gories I & II) may use the USDA seal organic on the label. under Standard in the National Organic A §§205.300–205.311. summary is available on the NOP website at: www.ams.usda.gov/AMSv1.0/getfile?dDoc Name=STELDEV3004446&acct=nopgeninfo May be May be used when the May be used when Products having less than Products May be used when the Made with Organic Ingredients. Made with Organic on the ingre- ingredients Listing organic Organic. 100% Organic. There are four levels of organic labeling four levels of organic are There I. II. III. IV. Labeled products in categories I, II, & III, Labeled products statements when the • have ingredient • NOT identify salt or water as organic. allowed under the National Organic allowed under the are: these In summary, Standard. Organic Requirements Organic product contains 100% organically produced contains 100% organically product salt and water. not counting ingredients, product contains a minimum of 95% organic product The not counting salt and water. ingredients, 5% may only be comprised of remaining List substances allowed on the National not under §§205.605–205.606, and may include sulfites. contains at least 70% used when the product not counting salt and ingredients, organic comprised 30% may be The remaining water. agricultural produced of nonorganically and/or substances on the ingredients but National List under §§205.605–205.606, may not include sulfites. dient statement. 70% organic ingredients, excluding salt and ingredients, 70% organic ingredi- organic may indicate specific water, statement. ents on the ingredient must: than one is comprised of more final product ingredient. 6 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE ATTRA. Call800.346.9140. ATTRA’s “Organic System PlanGuides.” ame=STELDEV3004346&acct=nopgeninfo www.ams.usda.gov/AMSv1.0/getfile?dDocN Organic Program, Washington, DC. April. Anon. 2008.Organic Certification.National Organic Certification tioninfo/uwor www.mosesorganic.org/attachments/produc- Cooperative Extension,Madison,WI. Agriculture? A3811-8. University ofWisconsin Padgham, Jody. 2005.WhatIsOrganic productioninfo/fswhatis.html www.mosesorganic.org/attachments/ Spring Valley, WI.February. Agriculture? MFS612.MOSES, Behar, Harriet.2007.WhatIsOrganic www.ams.usda.gov/nop Email: [email protected] Fax: 202.205.7808 Tel: 202.720.3252 Washington, DC20250-0020 1400 Independence Avenue, SW Room 4008-SouthBuilding USDA-AMS-TMP Deputy Administrator Barbara Robinson(ActingDirector), National Organic Program (NOP) Organic, General General Resources OSP foratable eggoperation. The livestock guide includesanexample gardens, andmixedlivestock operations. being writtenforcropping farms,market complete anorganic systemplan.Guidesare is draftingthree guidesillustratinghowto At thetimeofthiswriting,NCAT/ATTRA ganicag.pdf small-scale-organics.pdf Poteau, OK. www.kerrcenter.com/publications/ Kerr CenterforSustainable Agriculture, Guidebook fortheNon-certifiedOrganic Grower. A Kuepper, George. 2007.SmallScaleOrganics: pub/organcert.html Program. ATTRA.www.attra.ncat.org/attra- Certification andtheNationalOrganic Kuepper, George. 2002.Organic Farm pub/organic_inspection.html January. www.attra.ncat.org/attra- Inspection: StepsandChecklists. ATTRA. Baier, Ann. 2005.Preparing foranOrganic ments/productioninfo/fsagency.pdf Valley, WI.www.mosesorganic.org/attach- Certification Agency. FS601.MOSES,Spring Anon. Nodate.HowtoChooseanOrganic A GuidebookfortheNon-certifiedOrganicGrower Small ScaleOrganics: (Includes Guidelines and an Organic System Plan) Plan) System Organic an and Guidelines (Includes Serving Oklahoma'sFarmersandRancherssince1965 T HE K ERR C NE FOR ENTER by George Kuepper George by S USTAINABLE A GRICULTURE FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 7 Labeling Packaged Products. Anon. 2003. Labeling USDA Washington, Program, Organic National DC. January. www.ams.usda.gov/AMSv1.0/getfile?dDocNa me=STELDEV3004323&acct=nopgeninfo and J. Bowser, D., Timothy Scott, Darren Food G. McGlynn. November 2005. William Oklahoma Basics. FAPC-140. Labeling Product OK. Stillwater, State University, pods.dasnr.okstate.edu/docushare/dsweb/ Get/Document-3020/FAPC-140web.pdf Organic Processing Magazine is published Processing Organic Inc. Group, quarterly by The Target subscribe, visit To www.organicprocessing.com. National Organic Program. The National List Program. National Organic Substances Allowed and Prohibited of www.ams.usda.gov/AMSv1.0/getfile?dDocN ame=STELPRDC5068682&acct=nopgeninfo Menken, Michelle. No date. Organic Food Menken, Michelle. No date. Organic Basics. Minnesota Department of Processing St. Paul, MN. Agriculture, www.mosesorganic.org/attachments/produc- tioninfo/08mnfoodprocess.pdf Menken, Michelle. No date. Organic Livestock Menken, Michelle. No date. Organic Basics. Minnesota Department Feed Processing St. Paul, MN. Agriculture, of www.mosesorganic.org/attachments/ productioninfo/08mnfeedprocess.pdf Born, Holly. 2006. National Organic Program 2006. National Organic Born, Holly. ATTRA. Compliance Checklist for Handlers. www.attra.ncat.org/attra- November. pub/PDF/organic_handlers.pdf Organic Handling Organic Farm Lot Anon. 2006. Understanding WI. Spring Valley, Numbers. MOSES, www.mosesorganic.org/attachments/ productioninfo/fslotnumbers.html Padgham, Jody, and Harriet Behar. 2008. Behar. and Harriet Jody, Padgham, ed. 3rd Certification, Guidebook for Organic WI. June. MOSES, Spring Valley, www.mosesorganic.org/guidebook.pdf Section II: Four Enterprises Introduction

This section provides a brief look at four on-farm processing enterprises and the specific challenges to making them organic.

The enterprises—sorghum syrup, packaged fresh salad greens, table eggs, and jams, jellies and spreads—were selected for a variety of reasons. Chief among them is their suitability to on- farm processing. In each case, the steps from production to processing are straightforward and manageable for small- and mid-sized organic farms.

Another reason for selecting these four enterprises is their innate diversity, which yields a wide array of circum- stances, challenges, and examples for discussion—most of them common to a host of other possible enterprises. THE KERR CENTER FOR SUSTAINABLE AGRICULTURE THE KERR CENTER FOR SUSTAINABLE

8 SECTION II, ENTERPRISE 1 Sorghum Syrup by George Kuepper Sorghum Syrup: The Basics

What is sorghum syrup? Sweet sorghum syrup is made from the sugar-rich juice of a particular type of sorghum ( (L.) Moench) called sorgo, sorghum cane, or simply, sweet sorghum. Sorgo stalks are crushed to release the juice, which is cleansed of impurities and concentrated by cooking in open pans. The result is a clear, amber-colored, mild flavored syrup. Unlike , which is a by-product breads, and sauces. For further information of sugar manufacturing, sorghum syrup about sorghum syrup—what it is, where to retains all of its natural sugars and nutrients. buy it and how to use it—contact the NSSPA, National Sweet Sorghum Producers and FARM MADE: How is it used? Processors Association (see Sorghum Sorghum is a versatile sweetener. It is Resources). often used as table syrup—poured directly over , biscuits, or bread. Sorghum Regional adaptation A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS syrup is also a nutritious cooking ingredient. Sorghum syrup is a tradition in the lower Usually, 2/3 cup of sorghum substitutes for a Midwest and the Southeast, where cup of sugar; it can be substituted cup for and remain the leading states in cup in recipes that call for molasses, , production. In recent decades, however, the corn syrup, or maple syrup, such as desserts, enterprise has expanded northward, with commercial production reaching into Wisconsin and Minnesota.

Farm production basics Sweet sorghum plants resemble corn. Both are tropical grasses and resemble each other when immature. Differences appear at flowering. Whereas the male (tassel) and female (silks) flower parts grow on different parts of the corn plant, they are combined on the sorghum plant. The resulting seed in a 9 10 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE discarded before thestalksare milled.Sweet heads are typically leftinthefieldorotherwise collected aslivestockfodder, leavesandseed remove theseedheads.(Unlesstheycanbe may impartoff-flavors to thesyrup.) milling green leavesalong withthestems using woodenslatsorsticks.(Crushing or hand-strip leavesfrom the standingcanes On verysmall,traditionaloperations,workers with thesizeandcapitalizationofeachfarm. of mechanizationemployedbythefarmer. for harvestare usuallydictatedbythelevel harvestable juiceisinthestalksandoptions syrup, however, isquitedifferent. All the are almostidentical.Harvestingsorghum for larly. Infact,fieldoperationsupuntilharvest borne earsofcorn. the topofstalk,asopposedtoside- sorghum plantisproduced inapanicleat The levelofharvestmechanizationvaries Sorghum andcornare alsocultured simi- After stripping,farmers hand-cutand being manufactured inthe UnitedStates. technological marvelsthatare nolonger dwindling numberofworkingrow-binders— difficulty withthisapproach istheever- powered hedgetrimmers orachainsaw. The field orwhenstackedonawagonusing bundles canbetoppedindividuallyinthe ahead oftherow binder. Alternatively, tractor bucketcanlopoff seedheadsjust mower offset-mounted onafront-loader cutter-bar orrotary topped before milling. A readily crystallize.Seedheadsmuststillbe of sucrose intosimplersugarsthatdonot dry andspeedthedesirabletransformation in thefieldforseveraldaystoallowleaves un-stripped sorghum cane.Bundlesare left on archaic row-binders thatcutandbundle too immature forgraintobedry-stored.) reach thesoft-doughstage,whichisgenerally sorghum isoftenharvestedwhenseedheads Intermediate scaleoperationsoftenrely FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 11 for a short time is settling After crushing, sorghum juice is sorghum After crushing, Most vertical mills are small and Most vertical mills are by designed to be powered were draft animals. Most producers, for have adapted them however, small engine or tractor drive. (While the number of small mills is also dwindling, the machinery is less and easier complex than row-binders and maintain.) to refurbish contami- large strained to remove nants. It may be cooked immediately, but common and encouraged. Settling in a helps clarify the juice and results Milling—the crushing of sorgo stalks to stalks of sorgo Milling—the crushing The majority of on-farm mills feature mechanization, scales of commercial processing mechanization, scales of commercial very small to quite large. range from the primary step in process- juice—is express farms typi- ing. Small- and intermediate-scale and sorghum cally use refurbished in the early manufactured mills that were century. and middle decades of the 20th left). These are at (see figure rollers three arranged either horizontally or vertically. Sorghum syrup continues to be made syrup Sorghum Highly mechanized operations mechanized Highly primarily on-farm. Even larger processors grow processors primarily on-farm. Even larger And as they process. most, or all, of the crop levels of harvest suggested by the different usually choose one of two options. choose one of two usually of a entails the use The first to harvest forage chopper modified cane. the un-stripped include Modifications usually blades to some chopper removing longer. that stem joints are ensure passed will be then The cut sorgo at the and blowers over screens prior to the leaves mill to remove milling. A second approach single- involves farm-engineered pass equipment that cuts and mills leaves are in the field. Since green using this method, additional atten- crushed good to ensure is required tion to processing In both instances, cane is quality syrup. using either usually topped ahead of cutting like intermediate- a bucket-mounted mower, alternative. scale farmers use, or some other Farm-scale processing basics basics processing Farm-scale 12 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE a continuousflowpanfor finishing. prepared inaStubbspan,then transferred to types. Forexample,asemi-syrup mightbe complex operationsmay useamixofpan use onlyonetypeofpan.Larger, more “Stubbs” pan.Smalloperationswilltypically form ofcontinuousflowevaporatorcalleda Also commonare batchpansandaunique cooker isthecontinuous-flowevaporator. be used,themostcommonstyleofsorghum more attractivetheproduct colorwillbe. or syrup isexposedtoheat,thelighterand for rapidevaporation.Thelesstimethatjuice relatively shallowpanswith alarge surface syrup. Thebetterqualitysyrups are madeon gallons ofjuicetomakeonegallonfinished off” tothickenthejuice.It takesfrom 6to12 tally aprocess ofevaporation. Water is“boiled a boiler, itdictateshowcookingwillbedone.) boiler. (Onceonemakestheleaptoinstalling requires steam,andtherefore, anon-site gelling inthecontainer. Pre-heating typically This prevents theproblem ofsyrup breaking starches downintosugars. amylase enzymesthatassistin permits theadditionofalpha- allows foreffective settlingand until cooking.Eithermethod F heated andstored at190°–205° It canbeeitherrefrigerated, orpre- cooking canbedoneintwoways. cooking. Holdingjuicepriorto enough foranefficient round of overnight—in order toensure settle juiceforseveralhours—even higher qualitysyrup. Bottling isoften doneimmediatelyafter While allmannerofcookingvesselscan Converting juicetosyrup isfundamen- It isoftendesirabletoholdand Production Kuepper, and theDVD Sorghum Production andProcessing Sorghum forSyrup Syrup inKentucky by Mask,Production ofSweetSorghum for Sweet Sorghum Culture andSyrupProduction sorghum production andprocessing, see several weeks. slowly inthecontaineroveraperiodof finished syrup priortobottling; itworks glucose andfructose sugars. Itisaddedto tallization. Theenzymeconvertssucrose to times addinvertaseenzymestoprevent crys- sugar inthefinalproduct. Processors some- when there isahighconcentration ofsucrose way thathoneydoes.Crystallizationoccurs period oftime,itcancrystallizeinthesame hot packingisnotnecessary. cannot grow onproperly prepared syrup, container. However, sincemicroorganisms and toachieveanaturalvacuumsealonthe commonly donetoensure asterileproduct cooking, whilethesyrup remains hot.Thisis Mule-powered sorghum press For more detaileddescriptionsofsweet When sorghum syrup isstored foralong (see Sorghum Resources). by Bitzer, by BitzerandFox,Sweet Sweet Sorghum Syrup Processing Sweet by FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 13 Weed control in control Weed buy untreated seed from seed buy untreated owers in the South and owers in Heritage varieties are becoming easier to becoming are Heritage varieties no genetically-engi- currently are There sweet It is not common practice to coat management. Weed Cultivation options are similar to corn, Cultivation options are suppliers, but the selection of varieties is varieties of the selection but suppliers, limited. Gr usually commonly Midwest save Stocks; many Foundation Seed MAFES subsequent seasons. seed for number of a growing are find as there Some excellent heirloom seed companies. Preservation include Sand Hill sources Heirloom Seeds, and Creek Baker Center, (see Sorghum Native Seeds/SEARCH for seed sources). Resources varieties. It is sorghum sweet neered invest in unlikely that seed companies will in interest their development soon, unless balloons. sweet sorghum-based seed with fungicides or other sorghum is one exception, materials. There prohibited for seed—especially Some sorghum however. “Dale,” 76-6,” modern varieties like “Topper with Concep and “Theis”—may be treated for use with herbi- III—a chemical protectant Seed treated cides containing S-metolachlor. with Concep III are or similar protectants seed is and treated usually special ordered easy to identify and avoid. sweet sorghum is similar to that used in sweet sorghum challenging. Sorghum corn, only a bit more than and slower to emerge is smaller-seeded is a bit slower to develop a it corn. Therefore, Once a canopy is canopy. weed-suppressive grows established, though, sweet sorghum tall and does an excellent job out-competing mid- and late-season weeds. though they may be timed a bit later due to Blind cultiva- slower emergence. sorghum’s There is a There At this time, it

Crop rotations and fertility. and fertility. rotations Crop For example, excess soil nitrates can For example, excess soil nitrates for also has a reputation Sweet sorghum Seed selection & sourcing.

Cultural requirements Cultural Organic Production Issues Production Organic easily accumulate following plowdown of easily accumulate following plowdown stands. If forages or cover crops legume pure planting, they should a sorghum precede than 50% legumes. contain no more can be grown Otherwise, sweet sorghum It is also successfully following most crops. prior to planting manure risky to apply fresh often contains excess Manure the crop. to some nitrates. If used, it is best applied in the rotation. other crop factors contribute on soil.” Two being “hard is rather to this. First of all, sorghum This characteristic is partly drought-tolerant. ability to forage and extract due to the crop’s zone than most the root from moisture more This can leave subsequent crops. agronomic thirsty under dryland conditions. crops has a high carbon- residue Second, sorghum ratio. It can lock up soil nitrogen to-nitrogen somewhat longer than other plant matter after it is tilled into the soil. That said, most can be planted after other farm crops without particular problems. sorghum persistent myth among old time producers persistent myth can only be made syrup that good quality that is true on poor soil. It cane grown from are when there will suffer quality syrup the soil. Under organic excess nitrates in in several suggests care management, this of fertility management. areas is challenging to find organic seed of any is challenging to find organic varieties. Seed may be avail- sweet sorghum seed farmer cooperatives and local able from 14 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE alternate host fordiseases.Conventional perennial relative ofsweet sorghum thatisan ment isthepresence ofjohnsongrass—a susceptibility todiseases. ment. However, lateplanting alsoincreases the toolsthatcanbeusedforweedmanage- organic production either. probably notbeefficacious oreconomicalfor al production, andallowedproducts would and fungicidesare rarely usedinconvention- level ofresistance andtolerance. Insecticides varieties, however, maynotshowthesame good organic culturalpractices. Heirloom manageable usingresistant varietiesand sorghum diseasesandinsect pestsare Sorghum Resources). Sweet Sorghum SyrupProduction outlined intheUniversityofKentuckyDVD great boontoweedmanagement. Detailsare strategy givesthecrop ahead startandisa same equipmentusedfortobacco.This with transplantinginthe1980s,using good ideaformanyheirloomvarieties. susceptibility todiseaseandmaynotbea sound strategy. However, itmayincrease competitive edgeonweedsisgenerallya Resources). the Field to cultivationtoolsandtheiruseisS toll thanitdoesoncorn. An excellentguide seeded, blindcultivationcantakeahigher warranted. Becausesorghum issmall- tine weedercanbetried,thoughcautionis tion witharotary hoe,spiketooth,orflex- Another considerationin diseasemanage- As withcorn,delayedplantingisoneof Pest anddiseasemanagement.Most Innovative growers began experimenting Delaying plantingtogivesorghum a by Greg Bowman(seeSorghum (see teel in the developmentandspread ofdiseasespores. songrass mowedonaschedulethatreduces Organic growers may, however, keepjohn- easily doneevenwithconventionalherbicides. from adjacentfieldsandborders. Thisisnot growers are advisedtoclearjohnsongrass Juice extraction (Milling) Juice extraction Organic Processing Issues processed. nating residues before organic crops canbe rinse mustbeusedtoremove anycontami- “intervening event”such asacleanwater National Listare usedincontactsurfaces,an synthetic cleanersorother agentsnotonthe control pointsinsorghum making.When This willbetrue atanumber oforganic effectively removed viacleanwaterrinsing. standard cleaningagentsifresidues are As ageneralrule, certifiers allow most Chlorine products are commonlyemployed. with awaterspraytoremove anyresidue. agents are used,theyshould befollowed spray. Ifsyntheticcleaninganddisinfecting Resources). lubricants are widelyavailable (seeSorghum contact thecaneorjuice.Food-grade be madetoensure thatlubricants donot contamination. Inpractice,everyeffort must safety measure intheevent ofaccidental manufactured as“food-grade” mainlyasa not foodorprocessing ingredients. Theyare not needtobeontheNationalList.Theyare While thesematerialsare synthetic,theydo used tolubricateopengearsandbearings. control points.Food-grade grease mustbe management andthere are feworganic sorghum caneare acceptableunderorganic Cleaning isusuallydonewithawater Conventional practicesusedinmilling FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 15 After Enzyme use is an organic control point control organic Enzyme use is an it helps to know that the starch Lastly, Cleaning the evaporator pan. syrup may “gel” after bottling. Gelling may “gel” syrup much juice contains too when the results by gelling control Many producers starch. converts Amylase enzymes. adding amylase sugars and granules to simple starch to the juice Amylase can be added dextrans. depending on how juice is at various stages, cooking system that is used. handled and the and non-GE because genetically-engineered on the market and both are forms of amylase widely used. It is important that the both are obtain a non-GE enzyme. processor organic it appears that most processors At present, which the NSSPPA, buy enzymes through both GE and non-GE forms. Be provides non-GE amylase! certain to request by other can also be addressed problem for means, either eliminating the need them to a fallback enzymes or reducing varieties, for Some sorghum measure. harvest can Timely less starchy. example, are canes over-mature also make a difference; Settling the juice starch. tend to yield more the most hours is perhaps for one to three levels. starch useful practice for reducing cooking is completed, about one inch of water should be left in the evaporator pan is often An alkaline detergent overnight. mineral deposits. The added to remove following morning, an acid cleaner is used to Use non-metallic salt precipitates. remove leaving metal fragments to prevent scrubbers they might end up in the final product. where rinsing the pan with clear water Thoroughly and practice after the acid cleaning is standard the “intervening event” preventing provides substance. food contact with a prohibited Evaporating sorghum juice to make Evaporating sorghum Amylase enzymes. Sometimes, sorghum The care taken for cleaning mills and The care In practice, sorghum producers use a producers In practice, sorghum While this is not specifically an organic not specifically this is While syrup is a basic process with only a few is a basic process syrup of concern. Essentially points control organic the use of amylase enzymes and those are the choice of materials for and procedures, cleaning the evaporator pan. juice handling equipment may appear cooking tempera- somewhat lax. However, making typically exceed in sorghum tures 230° eliminate Such high temperatures F. that arise hazards most, if not all, microbial during the milling and juice handling stages. wide variety of containers to hold juice prior wide variety of containers to hold the to cooking. Stainless steel is certainly but galvanized livestock tanks, standard, all are plastic tubs, and wooden barrels plastic stainless steel, acceptable. Similarly, PVC, and FDA food grade water approved used to hoses or flexible tubing may be As with cleaning the mill, transfer juice. bleach, may various agents, such as chlorine be used to aid in cleaning and disinfecting as long as a storage and transfer equipment clear water rinse follows. issue, the use of draft animals to power the to power use of draft animals issue, the State be mentioned. mill should sorghum using or may not permit may regulations oxen for milling, due to horses, mules, or dust, dung, from contamination hazards etc. While using draft animals may dander, marketing tool, be an excellent agri-tourism understand the be certain to thoroughly involved. and requirements restrictions Cooking Juice handling/storage 16 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Syrup handlingandbottling waters andtree roots. properly inacovered pit,awayfrom surface advisable tocapture and dispose ofthem directed intoasewerorsepticsystem,itis solutions inaproper fashion.Iftheyare not Sorghum Resources). several allowedacid-basedcleaners(see Materials ReviewInstitute(OMRI)maylist water rinsingisnotallowed.TheOrganic ment, circumstances where intervening dairy industrytocleanmilklinesandequip- Program. Theseare commonlyusedinthe requirements oftheNationalOrganic number ofacid-basedcleanersthatmeetthe common—those madefrom HDPE#1 and#2. food packaging appeartobethemost Generally speaking,the safest plasticsfor atures tendtoleachthemfrom theplastic. when sorghum ishot-packed,ashightemper- been highlighted.Theymaybeofconcern contained inmanygradesofplastic,have (BPA) andphthalates, chemicals, bisphenol A been raisedaboutplasticcontainers.Two Recently, however, anumberofconcerns have syrup bottleshavelargely supplantedcans. rarely seenanymore. Glassjarsandplastic sale infour-pound metalcans.Theseare of microbial contamination. natural vacuumsealandreduces thehazard Packing ahotproduct also provides a syrup, whichspeedsthebottlingprocess. hot. Among themistherapidflowof the quick bottlingwhilethesyrup remains fairly F. There are severaladvantages to 130—140° after cooking,coolingdowntoabout Be certaintodisposeofusedcleaning However, fortheextracareful, there are a Traditionally, sorghum waspackedfor In manycases,syrup isbottledshortly the naturalconversionofsucrose. ground orinastackatthe mill,encourages milling, andallowingthemtolieonthe avoided. Cuttingcanesseveraldayspriorto reputation forcrystallizing, andcanbe Certain varieties,suchas“Keller,” havea be reduced through managementpractices. enzyme isnotgeneticallyengineered. amylase: care mustbetaken toensure thatthe invertase isthesameasthatdiscussedunder syrup aspartofthe to semi-syrup,if bottling, thoughinvertasecanalsobeadded commonly tofinishedsyrup justpriorto to fructose andglucose.Thisisdonemost Producers canaddinvertaseto too muchglucosecanalsocause“sugaring.” Typically, theculpritisexcesssucrose, though in sorghum—sucrose, fructose andglucose. is animbalanceamongthethree mainsugars over winter. Crystallizationresults whenthere is mostoftenaproblem whensyrup isstored may crystallize(gotosugar)instorage.This HDPE #2plastic(seeSorghum Resources.) that producers useatpresent ismadefrom Fortunately, themostpopularplasticbottle Labeling of Agriculture, Food,and Forestry, for guish products. TheOklahomaDepartment al labelingprograms thatcanhelpdistin- ments ofagriculture mayalsohaveaddition- measures andotherfactors.Statedepart- federal requirements forweightsand agriculture thatcanassistincomplyingwith programs availablethrough departmentsof product labeling.There are often state-based (FDA) setsthebasicrequirements forfood As withgelling,crystallizationcanalso Invertase enzymes.Likehoney, sorghum The federalFoodandDrug Administration making andholdingsemi- process. The issuewith convert sucrose FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 17 3. A3. With “Made be labeled may product that contain less than 70% 4. Products for organic Additional specific requirements All food products manufactured for the manufactured All food products If a farm falls within the limits of a city, Organic Sorghum” if it contains a minimum if it contains Sorghum” Organic The remaining ingredients. of 70% organic or may not be produced 30% of ingredients irradiation, sewage sludge, using processed A or genetic engineering. of blend syrup syrup sugarcane and conventional sorghum this label; a blend using might qualify for as likely would not, syrup conventional corn conventional corn syrup most (if not all) corn. The genetically engineered comes from seal may NOT be used on organic USDA’s Organic.” labeled “Made With products may identify them on the ingredients organic panel. For example, a loaf of bread ingredients as “whole wheat flour, may list its ingredients sorghum wheat berries, organic oat flour, sea salt, yeast.” oats, butter, rolled syrup, in Subpart D of the addressed labeling are §§205.300–311. Standard National Organic public must be prepared in an approved public must be prepared In most states, licensing is licensed facility. overseen by the state health department. and licensing by the Additional approval be department might also state agriculture enterprises in some states. for some required may be additional zoning requirements there may to meet. City and/or county regulations of new facili- also apply to the construction is to needed. If a steam boiler ties if those are be used, state certification will also be neces- that sary; such certification may also require special boiler insurance be purchased. Additional regulatory issues regulatory Additional Made In Made Sweet sorghum syrup Sweet sorghum Concern about that allows in-state farms and in-state farms that allows Another labeling (NOP) Program National Organic A1. may be labeled as “100% product A2. if may be labeled “Organic” product program of interest is of interest program by the National provided Producers Sweet Sorghum Association and Processors (NSSPPA). the abundance of “blended“ and imitation labeled as pure”sorghum“ the NSSPPAprompted to develop a logo that unadulterated consumer of a pure, the assures Resources). Sorghum (see product labeling requirements. if it contains only 100% organic Organic” Sweet sorghum agricultural ingredients. if might be labeled “100% Organic” syrup aids, or other NO enzymes, other processing added. The are ingredients non-organic seal may be used on organic USDA’s labeled “100% Organic.” products agri- it contains a minimum of 95% organic 5% of The remaining cultural ingredients. may include only those allowed ingredients on the National List. For example, sorghum that has been made using non-GE enzymes The USDA’s can be labeled as “Organic.” seal may also be used on products organic labeled Organic. example, has a program titled titled a program has example, Oklahoma label their and to promote other businesses accordingly. products and that have been produced products must be properly organically processed are There labeled when marketed as organic. four levels of labeling: 18 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Sweet Sorghum Resources agr/agr123/AGR123.pdf May 2000.www.ca.uky.edu/agc/pubs/ Extension Servicepublication AGR 123. University ofKentuckyCooperative by MorrisBitzerandJoeD.Fox. Processing SweetSorghum forSyrup 122.pdf www.ca.uky.edu/agc/pubs/agr/agr122/agr publication AGR-122. November1994. Kentucky CooperativeExtensionService Kentucky Production ofSweetSorghum forSyrupin www.aces.edu/pubs/docs/A/ANR-0625/ publication ANR-625. November1991. CooperativeExtensionSystem by PaulMaskandWilliam C.Morris. Sweet Sorghum Culture andSyrupProduction asp?ID=200 dept.ca.uky.edu/agc/distrib/record_details. Sweet Sorghum SyrupProduction www.ca.uky.edu/nssppa/ [email protected] Fax: 859.257.7874 Tel: 859.806.3358 40503 Lexington, KY 2049 RebelRoad c/o MorrisBitzer (NSSPPA)Processors Association National SweetSorghum Producers and andprocessingproduction General information for sweet sorghum production andprocessing. gives a13-minuteoverviewofsorghum University ofKentuckyeducationalDVD by MorrisBitzer. Universityof (DVD), /sorghum.html www.kerrcenter.com/publications/sorghum Kerr CenterforSustainable Agriculture by George Kuepper. Sweet Sorghum Production andProcessing www.sandhillpreservation.com 563.246.2299 52729 Calamus, IA 1878 230thStreet Sand HillPreservation Center www.nativeseeds.org Tel: 520.622.5561 Tucson,85705 AZ 526 N.Fourth Avenue Native Seeds/SEARCH descriptions.html msucares.com/crops/sorghum/ Fax: 662.325.8118 Tel: 662.325.2390 State,MS39762-9811 Box 9811 MAFES FoundationSeedStocks [email protected] 812.719.1898 Ferdinand, IN47532 10685 E.1700N. Hubert Farms rareseeds.com Tel: 417.924.8917 Mansfield, MO65704 2278 BakerCreek Road Baker Creek HeirloomSeeds Sorghum seedsources Source of“SugarDrip”sorghum seed FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 19 Be certain to specify non-GMO/non-GE enzymes; NSSPPA supplies both! of suppliers of food-grade Directory lubricants. Enzymes and Producers National Sweet Sorghum Association Processors (NSSPPA) c/o Morris Bitzer 2049 Rebel Road, Lexington, KY 40503 859.806.3358 Tel: Fax: 859.257.7874 [email protected] www.ca.uky.edu/nssppa/ lubricants Food-grade ThomasNet www.thomasnet.com/products/ grease-food-grade-35701408-1.html Labeling Oklahoma Made in www.madeinoklahoma.net/ Food Administration, U.S. Food and Drug Labeling and Nutrition www.cfsan.fda.gov/label.html Jugs Sorghum HDPE #2 Plastic Supply Guenther Sorghum Rd. 4363 Muddy Pond 38574 TN Monterey, 931.445.3589 Tel/Fax: [email protected] Source of seed for various sorghum varieties various sorghum of seed for Source Steel In the Field: A Guide to Weed Farmer’s Bowman. by Greg Management Tools SARE Handbook Series #2. 2001. www.sare.org/publications/weeds.htm Organic Materials Review Institute (OMRI) Organic Box 11558 Eugene OR 97440 541.343.7600 Tel: Fax: 541.343.8971 [email protected] www.omri.org USDA-AMS-TMP Room 4008-South Building SW Avenue, 1400 Independence DC 20250-0020 Washington, 202.720.3252 Tel: Fax: 202.205.7808 [email protected] www.ams.usda.gov/nop National Organic Program (NOP) (NOP) Program National Organic (Acting Director), Barbara Robinson Deputy Administrator Organic Danny Townsend Danny 859.498.4142 Tel: [email protected] SECTION II, ENTERPRISE 2 Packaged Fresh Salad Greens (Salad Mix)

by Holly Born Salad Mix: The Basics What is a salad mix? Salad mix can be made up of any combi- young lettuces cannot out-compete weeds. nation of lettuces, leafy greens, herbs, and flowers, but usually is a mix of several types Farm-scale processing basics of young leaf lettuces. Salad mixes are The greens are harvested, depending on extremely popular, relatively easy to grow, scale, either by hand, using a small-scale and produce marketable crops quickly, harvester, or by using a large-scale harvester. making them an attractive value-added option Proper post-harvest handling is crucial for for the small grower. product quality. The greens need to be cooled immediately after harvest, usually by immers- Production basics ing them in near-freezing cold water. Greens Growing salad mix is largely the same as must be carefully washed and sorted. Dirty, growing leaf lettuce. The seedbed is prepared gritty, or low quality greens are unacceptable and the lettuces and other greens are seeded to almost all customers. directly. Usually, but not always, the different Greens may be washed several times. types and varieties are sown separately, with When greens are completely washed, dried, the idea that they will be proportionately and graded, they are packed and returned to a blended later on to create the final product. very high humidity, near-freezing environ- Depending on the types and varieties of ment. Usually each type of lettuce and other greens planted, harvest usually occurs within greens are grown and harvested separately 30 days since the greens are harvested young, and then mixed after they have been washed about four to six inches tall. The main difficulty and dried. However, because salad mix has with salad mix production is staggering planting become so popular, many seed companies dates so that a steady supply is available offer mixes designed to mature together, and throughout the season. with different colors and flavors. The mix can The lettuces and other ingredients in salad be packaged for sale after washing and drying. mix are usually not in the field long enough to More information on harvesting, washing, be susceptible to many pests or diseases. Aphids spinning equipment and methods, and packaging

THE KERR CENTER FOR SUSTAINABLE AGRICULTURE THE KERR CENTER FOR SUSTAINABLE and thrips are possible insect pests. Damping- can be found in the ATTRA publication Specialty off is the main fungal disease affecting young Lettuce and Greens (see Salad Mix Resources). 20 greens. Weed control is very important as FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 21 be composted according to be composted according be genetically engineered. be genetically engineered. may not If manure is applied within 120 days of If manure Organic growing of salad mixes follows growing Organic harvest, it must of the National Organic the requirements animal §205.203(c)(2). Specifically, Standard and accompanying feedstocks must manure in which: a process go through the same general steps outlined above. some special considerations are there However, grown Organically production. for organic but production, organic for seed is required seed may untreated grown non-organically be used if the type and variety needed is not Varieties available as organic. commercially used Organic Production Issues Production Organic requirements Cultural safety guidelines for growers and handlers safety guidelines for growers of leafy greens. , and E. coli food safety practices is especially Since salad mix is washed and cooled, While this guide focuses on post-harvest Salad mix and other leafy greens are greens and other leafy Salad mix all water must be tested for contamination with such as pathogenic organisms important for a product such as salad mix important for a product sites must not Production that is eaten raw. be vulnerable to potential contamination chemicals in or prohibited manure from neighboring sites. Every water from runoff be made to exclude animals should effort and and handling areas, production from hand washing. workers must practice proper handling and packaging of salad mix, it is handling and packaging of salad and important to note that food safety site quality begins with choice of production at every step in the and can be affected Attention and marketing chain. production to almost always eaten raw. Since they are often Since they are eaten raw. almost always sorted, and hand by hand, hand harvested points many are there mixed and packaged, touched they can be where in the process at final Even products and contaminated. times before may be touched many retail mix production eaten. Thus salad they are many challenges to and marketing poses food safety. Food safety considerations safety Food reuse of wash water should be avoided to reuse Local health contamination. cross reduce departments will advise on the types of for needed, and often test water tests that are bacteria and nitrates. The health department to licensed testing can also make referrals All equipment that laboratories in the area. must be cleaned has contact with the product vehicles and sanitized. Transportation clean they are should be inspected to be sure See the Salad Mix Resources and sanitary. food of comprehensive section for sources 22 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE diseases, but someofthebiofungicides are ly acceptable products forcontrolling fungal effectiveness. [2]There are fewgoodorganical- calcium—in hard waterreduce thespray’s distilled waterasminerals—especially tions shouldbemixedwith softenedor to control thesepests.Ideally, soapformula- Organic growers oftenuseinsecticidalsoap have fewpests,mainlythripsandaphids. plowed downtoimprove thesoil. organic fertilizersorgreen manures—crops means ofsoilfertilitysuchasformulated manures entirely andrely onalternative important, itmaybewisetoforego useof who usedalongeragingprocess. [1] nineteen timeshigher, onaverage,thanthose vegetables withcoliformbacterialevels compost agedlessthantwelvemonthshad it didfindthatgrowers who usedmanure or conventional andcertifiedorganic growers, in bacterialevelsbetweenvegetablesfrom tion. Whileitfoundnosignificantdifferences in Minnesotaforbacteriologicalcontamina- organic andconventional vegetablesgrown recent studyanalyzed may stillberisky. A harvest, is120daysormore. However, this between applicationandincorporation, minimum offivetimes. period, thematerialsmustbeturneda composting systemisused.Duringthat is maintainedfor15daysifawindrow static aeratedpilesystemisused;or is maintainedforthree daysifanin-vesselor is between25:1and40:1; As mentionedearlier, salad mixgreens Since foodsafetyforleafygreens isso Raw manure maybeusediftheinterval temperature between131-170°F A • temperature between131-170°F A • TheinitialC:Nratioofthefeedstocks • Materials Compliance For additionalguidance,see ATTRA’s allowed materials(seeSaladMixResources). Institute (OMRI)isanexcellentguideto control, etc.TheOrganic MaterialsReview intended, i.e.fertility, insecticide,disease crop production andapproved fortheuse these topics(seeSaladMixResources). isagoodsource forinformationon ATTRA effective. Bakingsodamaybeuseful,too. Organic HandlingIssues Cleaning andsanitizingequipment event,” such asaclearwaterrinseor the allowed iffollowed byan“intervening iodine, andsyntheticsurfactants, maybe National List,suchasquaternary ammonium, residues toaffect theenvironment. to workershandlingchemicalsandleavesno Ozone ismostexpensivebutposesnorisks chlorine products, butmore expensive. and more environmentally friendlythan that canbeused.Peraceticacidiseffective Substances (seePartI,GeneralResources) National Listof Allowed andProhibited and ozoneare amongthe sanitizersonthe acid, hydrogen peroxide, phosphoricacid, sodium hypochlorite,andothers),peracetic contaminated bythecleansersandsanitizers. while ensuringthattheorganic product isnot elimination oftheremaining microorganisms microorganisms, whilesanitationrefers to detergents toremove visibledirtandmost All inputsmustbeallowedfororganic Often, useofchemicalsnot onthe The chlorinebasedsanitizers(bleach, Cleaning equipmentinvolvesuseof in SaladMixResources. Organic FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 23 Unless total annual organic sales are less sales are Unless total annual organic Most salad mix will be comprised of only Most salad mix at least containing For example, products §205.606 of the National Organic than $5,000, an operation must become certi- certifying agent to repre- fied by an accredited certified organic lettuces and other leafy lettuces certified organic “100% Organic.” and can be labeled greens it is possible to formulate products However, content and less organic that might have labeling. different require can be ingredients 95% certified organic In such cases, the remain- labeled “Organic.” may include only those ing 5% of ingredients Aallowed on the National List. may product if it Organic” be labeled “Made With ingredi- contains a minimum of 70% organic may 30% of ingredients ents. The remaining using geneti- or processed not be produced sewage sludge, organisms, cally engineered or irradiation. agricultural is a list of nonorganic Standard that may be used in “Organic” products not equivalents are if organic products would available. The grower commercially for organic be expected to document a search Some organic of these ingredients. sources can be found at §205.606 ingredients sources a special website maintained by the Association and at the Certifiers Accredited Pages Association’s Organic Trade Organic Online (see Salad Mix Resources). Regulatory regulation Federal Marketing Labeling (see An excellent, comprehensive guide to An excellent, comprehensive Wash water will need to be tested for water will need to be tested Wash The most straightforward approach is to approach The most straightforward Salad Mix Resources). It is highly recommended Salad Mix Resources). but especially growers, for all organic those consumed raw. that are products growing post-harvest handling for organic crops is crops post-harvest handling for organic Crops Postharvest Handling for Organic contaminants. Most certifiers will request a request contaminants. Most certifiers will a moni- water test unless the water is from that complies with the Safe source tored Act. Most municipal water Drinking Water Sanitizers are these standards. meet sources must be on usually used in wash water and food contact the National List as allowed for surfaces if synthetic. Some commonly used sanitizers include chlorine based sanitizers and peroxide, as described above, hydrogen acid. The certifi- peracetic acid/peroxyacetic er will expect a plan to test the water of and document the results discharged those tests. Post-harvest handling Post-harvest use cleaners and sanitizers that are on the are use cleaners and sanitizers that Again, check with the certifier National List. for and check the OMRI guidance materials and sani- help in determining which cleaners tizers to use. passage of time. What is important is that the is is important What of time. passage protect to event be sufficient intervening prohibited contact with from product organic be would grower the Therefore, materials. that the intervening expected to demonstrate need probably and would event is sufficient residues. to monitor for contaminating include pH testing, or Monitoring might strips (if quaternary ammonia ammonium test must used). Such testing are products remain. no residues demonstrate that 24 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE State regulation determine where heorshe drawstheline. will benecessarytotalkwiththecertifier This, however, isnotahard-and-fast rule. It market, itmightnotbeviewedasprocessing. in bulkorallowscustomerstoself-bagatthe activities. Ifthegrower then sellstheproduct and washingare recognized aspost-harvest requires additionalcertificationfees. which isnotonlytime-consuming,but well astheorganic production systemplan, to submitanorganic handling systemplanas processing (handling),thegrower isrequired preparing saladmixformarketare deemed is important.Iftheactivitiesassociatedwith vegetable crop andprocessing. Thedistinction between post-harvestmanagementofa production andsalesconcernstheboundary website. resources, visitthe ATTRA process andforotherusefulsaladmix information ontheorganic certification website (seeSaladMixResources). Formore certifier, visittheNationalOrganic Program’s sent itssaladmixas“Organic.” To locatea growers will certainly bethoroughly unwashed. Although as detailed above problems ifcustomerseatthesaladmix growers maybeheldliableforcustomer the product before eating. Additionally, as itislabeledwiththeinstructions towash consider itanunprocessed product aslong washed, “ready-to-eat.” Manystateswill shredding, and/oriftheproduct issoldas trimming, forexamplebychoppingor the mixisprocessed beyondsimple product andrequire licensing orpermitsif Most willconsidersaladmixaprocessed Generally speaking,harvesting,cooling, questionthatariseswithsaladmix A Regulations canvaryfrom statetostate. product before eating. specify thatcustomersmustwashthe product labelsandallprinted materials protect themselvesbymaking sure that washing thesaladmix,theymaywantto Liability insurance Liability their localFarmersUnionorFarmBureau. insurance atveryaffordable ratesthrough producers haveobtainedfoodproduct liability sources ofsuchinsurance.Manysmall product liabilityinsurers, ordirect growers to companies maybeabletoworkwithfood require proof ofsuchinsurance.Insurance many farmers’marketsandmostretailers some foodproduct liability insurance.Infact, Growers willprobably wanttocarry FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 25 Food Safety Food 2006. James R. (Editor-In-Chief). Gorny, Commodity Specific Food Safety Guidelines for Supply Chain. the Lettuce and Leafy Greens International Industry Groups: Produce Association, Produce Produce Fresh-cut Organic (NOP) Program National Organic (Acting Director), Barbara Robinson Deputy Administrator USDA-AMS-TMP Room 4008-South Building SW Avenue, 1400 Independence DC 20250-0020 Washington, 202.720.3252 Tel: Fax: 202.205.7808 [email protected] www.ams.usda.gov/nop Materials Review Institute (OMRI) Organic Box 11558 Eugene OR 97440 541.343.7600 Tel: Fax: 541.343.8971 [email protected] www.omri.org 2008. Organic Ann, and Lance Gegner. Baier, ATTRA, Materials Compliance. IP313. AR. 8 p. Fayetteville, www.attra.ncat.org/attra-pub/PDF/ organicmaterials.pdf Suslow, Trevor. No date. Postharvest No Trevor. Suslow, Organic Crops. Handling for Organic Series. in California Production Vegetable Publication No. 7254. University of California anrcatalog.ucdavis.edu/pdf/7254.pdf

Use of Baking Soda as a Fungicide Postharvest Handling of Fruits and Postharvest Handling of Fruits Vegetables Suppliers of Seed for Certified Production Organic NCAT's Organic Crops Workbook – A – Workbook Crops Organic NCAT's Allowed Guide to Sustainable and Practices Organic Crop Production Overview Production Crop Organic Season Extension Techniques for Season Extension Techniques Market Gardeners Organic Market Farm Documentation Organic Forms Scheduling Vegetable Plantings for Scheduling Vegetable Continuous Harvest Resource Guide to Organic and Guide to Organic Resource Production Sustainable Vegetable Thrips Management Alternatives in Thrips Management the Field

■ ■ ■ ■ ■ ■ ■ ■ ■ ■ Other ATTRAOther publications on organic of free Available vegetable production. 800.346.9140, or visit Call charge. www.attra.ncat.org/organic.html#vegetable. Publications include: Production and post-harvest Janet Bachmann, and George, Kuepper, 2002. Specialty Lettuce & Raeven Thomas. ATTRA, CT117. Production. Organic Greens: Fayetteville, AR. attra.ncat.org/attra- pub/lettuce.html Packaged Fresh Salad Greens (Salad Salad Mix) Resources Greens Fresh Packaged 26 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE www.theorganicpages.com 01302 Greenfield, MA P.O. Box547 Organic Trade Association Organic PagesOnline. www.606organic.com Accredited Certifiers Association (ACA). websitesponsored bythe A §205.606. listed onNOP Organic sources foragriculturalingredients Organic Ingredients www.johnnyseeds.com [email protected] Fax: 800.738.6314 Tel: 877.564-6697 955 Benton Ave., Winslow, ME04901-2601 Johnny’s SelectedSeeds Equipment Harvesting Small-Scale resources.asp www.caleafygreens.ca.gov/members/ member program, are availableat Leafy Green Product Marketing Agreement and LeafyGreens, theguidelinesfor for theProduction andHarvestofLettuce Commodity SpecificFoodSafetyGuidelines www.cfsan.fda.gov/~dms/lettsup.html Growers. and Vegetable Association, andWestern Marketing Association, UnitedFresh Fruit FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 27 It is beyond the scope of this publication Sugared jam and jelly sales have been Sugared to cover production of the many types of to cover production and herbs) that (and even vegetables fruits fruit However, can be used to make spreads. by how much pectin it can be grouped contains, and this in turn determines process- enough natural containing ing needs. Fruits pectin to form a gel include crab apples, tart apples, sour blackberries, sour boysenberries, most plums, cranberries, lemons, and wild variety). grapes (Eastern Concord Crop production basics Crop fruits and sometimes other ingredients. fruits the market for declining overall. However, is and low-sugar spreads all-fruit, organic, to buyers attractive All of these are growing. to avoid the high food who prefer of organic sugar in jams and jellies.[4] levels of refined often sweetened are These low-sugar spreads with cane juice, agave, or most commonly juice concentrate. Buyers of these with fruit a very high tend to prefer types of spreads taste and a natural fruit of fruit percentage and texture.

Fruit growers can extend the season by can extend the season growers Fruit will collectively be These products

offering their customers products such as their customers products offering relatively are jams and jellies. These products and have very good shelf simple to produce low-risk foods from life. Jellies and jams are of their a food safety perspective because As long as high sugar and high acid content. jams and jellies air, from protected they are acid can be with adequate soluble solids and with minor heat treatment. preserved them, so in molds can still grow However, mold, as well they must be sealed to prevent loss and oxidation. as moisture unless the specific to as “spreads” referred type is meant. “Jelly” is strictly defined in the United States as, “that semisolid food not less than 45 parts by weight made from to each 55 parts by juice ingredient of fruit A weight of sugar.” jam is similar to a jelly ingre- pulped fruit or except that the crushed dient is used rather than the juice. The fruit is cooked until it is concentrated to about are At least 45 parts of fruit 68% solids. 55 parts of sugar.[3] for each required jam but with larger like are “Preserves” a mix of are “conserves” chunks of fruit; What are jams, jellies, and spreads? jellies, jams, are What The Basics The Jams, Jellies, and Spreads: Jellies, Jams, by Holly Born Spreads SECTION 3 II, ENTERPRISE and Jellies, Jams, 28 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Farm-scale processing basics desired thickness andtasteare achieved. For in acooking kettleandcookeduntil the and/or juice,sugar, andpectinare blended tion iscleaned,crushed, andpasteurized. and tasteasguides.Fruit that passesinspec- inspected forquality, usingcolor, ripeness, picked whenjustripe.Harvestedfruit is underripe. Plumsandcherriesare bestif and raspberriesgelbestifpickedslightly ripeness. Pears,peaches,apricots,strawberries, fruits, singlyormixed,with varyinglevelsof in order toobtainaconsistent product. variety), guava,andpomegranates. raspberries, grapes(Western Concord figs, apricots,elderberries,strawberries, requiring addedpectinare peaches,pears, grapes, melons,andoranges.Fruits always berries, sourcherries,grapefruit, grapejuice, pectin are sweetcherries, quince,ripeblack- Next, pre-measured amounts offruit Fruit spreads are madefrom avarietyof In practice,pectinisalmostalwaysadded Fruits thatwillusuallyrequire additional cooked and cooled—about three times. If wide rangeofacidity(or pH)values. tions, orintheabsenceof sugarandovera that theyformgelsatlow sugarconcentra- methoxy pectinsdiffer from normalpectinin is set.Slow-setusedforjelly. Thelow- keep thefruit from risingtothetopbefore it and isusuallyusedforjamspreserves to higher temperatures thantheslow-settype, pectin willproduce. Rapid-setpectingelsat the poundsofjellythatonepoundpure are classedasrapid-setandslow-set,orby added toheatedwaterorfruit juice.Pectins thick, jam-likeconsistency. and are cookedlongerto reduce thefruit toa spreads are sweetenedwithfruit juicesonly less sugar. Oftengelatinisadded.Fruit need tobechangedonethatworkswith the regular product. Thetypeofpectinmay sugar contentbeatleast25%lessthanthatin versions ofjamsandjelliesrequire thatthe needed. “Low-”and“reduced-sugar” fruit togel,pectin,acid,sugar, andwaterare The mixture is usuallyreworked— Pectin isusuallyblendedwithsugarand FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 29 The National Organic Standard, §205.606, Standard, The National Organic Only products containing 100% certified containing Only products listed on products of organic Some sources with at least 70% certified Products organic ingredients may be labeled “100% may be labeled ingredients organic least 95% containing at Products Organic.” the other with ingredients certified organic the use without produced 5% of ingredients (genetic engineering, of excluded methods or ionizing radiation) may be sewage sludge, labeled “Organic.” agricultural a list of non-organic provides that may be used in “Organic” products not equivalents are if organic products available. If any of these non- commercially for the search used, are ingredients organic must be documented. sources organic §205.606 can be found at www.606organic.com. of all types of organic Another good source Association’s Trade is the Organic ingredients Pages Online at www.theorganic- Organic pages.com. may be labeled “Made ingredients organic ingre- and specify up to three with Organic” categories. The remain- dients or ingredient may not be grown ing 30% of ingredients may not using sewage sludge as a fertilizer, (excluded) include genetically-engineered and may not be irradiated. See ingredients, information on how “Labeling” for more labeling. composition affects product Pectin High-methoxy pectin is a natural ingredient However, sourced. and should be organically it is also on the National List under Organic Processing Issues Processing Organic Product Composition

Fruit must be certified organic in order must be certified organic Fruit Preserves are almost always packaged in almost always packaged are Preserves does not harm the Heat processing spread filled with the fruit Clean jars are

for the product to be certified as organic. for the product operations under the $5,000 from Fruit certification cannot be used. exemption from of for sources See Jams, Jellies Resources fruits. organic information on growing Organic Production Issues Production Organic glass, although bulk packaging in food- glass, although bulk is also done. In general, contact-grade plastic for approved that are packaging materials for use in appropriate food contact are The packaging itself is processing. organic involved in likely to be one of the main costs production. and gives a better seal as well quality product on the as killing any mold that may be present (A mixture. top surface of the fruit minimum of 185°temperature mold F is needed to kill is easily achieved with a hot This spores. water bath since water boils at 212° F.) placed on the jars. and metal lids are mixture then heated in boiling water The jars are being bath canners for 6-10 minutes before is wax cooled. Sealing the jars with paraffin If the seal is incomplete, not recommended. in the jelly. mold can grow additional flavorings are to be included, they included, to be are flavorings additional or other point. Citric acid added at this are correct to obtain the added are acidifiers Lime the spread. needed to produce balance acid; there- high in citric are and lemon juice used. source the most prevalent they are fore be obtained by the Citric acid can also sugars. fermentation of 30 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Cleaning andsanitizing equipment Gelatin Citric acid "Organic" or"MadewithOrganic" ingredients. (low-methoxy pectins)inproducts labeled under §205.605.Therefore, youcanusethem are synthetic,butare ontheNationalList in makingreduced orsugarfree products, cially available.Low-methoxypectins,used may beusedifnoorganic formiscommer- §205.606, indicatingthatnonorganic pectin remaining microorganisms. Bothprocesses while sanitizingrefers toeliminationofthe remove visibledirtandmostmicroorganisms, sugar. Thiscanchangehow pectinbehaves. tiny bitmore calciumthanconventional example, organic sugarusuallycontainsa final product ifnotaccountedfor. For ent chemicalproperties thatmaychangethe organic ingredients oftenhaveslightlydiffer- to adaptconventionalrecipes toorganic, as entrepreneurs. Thisexpertisemaybeneeded programs tooffer assistancetofoodproduct sity foodsciencedepartmentsandother making isusuallyavailablethrough univer- inputs orprocesses. be produced withoutgenetically engineered in “MadewithOrganic” products, andmust organic gelatinisused,it mayonlybeused have beengeneticallymodified. not bederivedfrom microorganisms that fermentation ofcarbohydratesubstancesand However, itmustbeproduced bymicrobial synthetic, nonagriculturalingredient. Cleaning involvesuseof detergents to Technical assistanceinjamandjelly Gelatin, ifused,mustbeorganic. Ifnon- Citric acidison§205.605asanon- event issufficient topreclude contamination, expected todemonstrate thattheintervening prohibited materials.Theprocessor willbe ensure theorganic products donotcontact passage oftimeoraclear waterrinse,that followed byan“interveningevent,”suchas other syntheticsurfactants,are allowedif such asquaternaryammonium,iodine,and residues toaffect theenvironment. workers handlingchemicalsandleavesno most expensivebutposesnorisksto products, butitismore expensive.Ozoneis environmentally friendly thanchlorine ozone. Peraceticacidiseffective andmore hydrogen peroxide, phosphoricacid,and hypochlorite, andothers),peraceticacid, chlorine basedsanitizers(bleach,sodium National Listthatcanbeusedincludethe cleansers orsanitizers.Sanitizersonthe ing theorganic products witheither must beaccomplishedwithoutcontaminat- Often, chemicalsnotontheNationalList, FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 31 In In general, the Farm-scale processing. take place? processing will Where “Non-potentially hazardous foods” are jam, foods” are “Non-potentially hazardous want to carry will probably Processors processor will need to be licensed or permit- will need to be processor Usually this requires ted as a food handler. courses in safe food successfully completing health by the state handling as required state health department will department. The to parties interested be able to direct courses. approved Regulatory on the information panel only. These products These only. panel information on the display the USDAmay not seal. some states, home-based kitchens may process some states, home-based kitchens example, in some types of food for sale. For is a home a “Domestic Kitchen” Tennessee, require- based kitchen that meets the established non-potentially to process in order ments herein foods for sale to the general public. hazardous do not meet jellies, candy and baked goods that foods. the definition of potentially hazardous food that commercial [5] Most states require be done in a state-licensed commer- processing restaurants, cial kitchen such as those used by and other places of worship, bakeries, churches etc. Generally, community centers, fairgrounds, food for service to any location that prepares the public may be an option. in liability insurance, and some food product fact many farmers’ markets and most retail- of such insurance. proof ers require Insurance companies may be able to work or direct liability insurers with food product of such insurance. to sources processors have obtained food Many small producers liability insurance at very affordable product or their local Farmers Union rates through Farm Bureau. name of If labeling as “100% For products labeled “Made with For products National Organic Program (NOP) Program National Organic Labels need to include the common name Labels need to include the common Organic Ingredients,” organic ingredients organic Ingredients,” Organic state- must be identified in the ingredient can be percentage ment and the total organic displayed on the principal display panel. The Agent]” statement “Certified by [Certifying must appear on the label under the Organic” or “Organic,” the organic ingredi- the organic or “Organic,” Organic” ents must be identified in the ingredient by statement and the statement “Certified must appear on the label Agent]” [Certifying These under the name of the processor. may display the USDAproducts seal. Organic Labeling for definitions.) (See Part I, Organic with less than 70% Products the processor. can only identify the ingredients organic statement, content in the ingredient organic can be displayed percentage and total organic labeling requirements. of the product (for example, “Raspberry of the product in descending Jam”) and list all ingredients and The processor predominance. of order needs to the date of packaging/batch code recall, be identified so that in case of product instead batches can be recalled only affected line. of the whole product Labeling and regularly monitor for residues. monitor regularly and pH testing, or may include Monitoring quaternary test strips if using ammonium demonstrate must Testing products. ammonia the best However, remain. that no residues cleaners and sanitiz- is always to use approach List. Be certain to on the National ers that are Materials OMRI (Organic consult the certifier. defi- guidance materials are Review Institute) in determining for help nitely recommended sanitizers to use. which cleaners and 32 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Jams, Jellies, andSpreads Resources publicationD.jsp?publicationId=418 www.ianrpubs.unl.edu/epublic/pages/ Extension ServicePublicationNo.G1604. University ofNebraskaCooperative Processing forEntrepreneurs Series. Smith, Durward. 2006.Fruit Jellies–Food General information onfruitprocessing Fruit publicationsinclude: www.attra.ncat.org/horticultural.html#Fruits charge. Call800.346.9140,orvisit publications. Available freeATTRA of production General information onorganic fruit pub/PDF/cropsworkbook.pdf attra.ncat.org/new_pubs/attra- Guide toSustainableandAllowedPractices Also seeNCAT’s Organic Crops Workbook: A jam making An in-depthtechnicaldiscussion ofjellyand ■ ■ ■ ■ ■ ■ ■ and Low-SprayPeachProduction Grapes: Organic Production Organic Organic Culture ofBrambleFruits Blueberries: Organic Production Strawberries: Organic Production Production Low-Spray andOrganic Plum Organic PearProduction Overview Tree Fruits: Organic Production at www.uga.edu/nchfp/how/can7_jam_jelly.html National CenterforHomeFoodProcessing: jelly.htm oregonstate.edu/dept/foodsci/foodweb/ websites: Oregon StateUniversityJamandJelly magazine: Resources from Organic Processing Jams, Jellies,Selected andSpreads 05processing.htm www.organicprocessing.com/opfall05/opfall Hard as You Think Segregating anOrganic Facility:It’sNotas 04manufacturing.htm www.organicprocessing.com/opfall04/opod Requirements Organic PestManagementOperationsand 05coverstory.htm www.organicprocessing.com/opfall05/opfall Perfect Co-packer GuidetoFindingthe Seeing EyetoEye: A spring05enterprise.htm www.organicprocessing.com/opspring05/op of aJam—andIntotheNiche GetsConventionalProcessors Out Crofter’s visit: terly byTheTarget Group, Inc.To subscribe, Organic Processing magazineispublishedquar- spreads withalarge numberofrecipes Information onmanydifferent typesof Extension Links topublicationsfrom Cooperative www.organicprocessing.com FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 33 National Organic Program Compliance Program National Organic Checklist for Handlers Certification Process Organic Inspection: for an Organic Preparing Steps and Checklists Materials Compliance Organic ■ ■ ■ ■ ATTRA publications. Available free of ATTRA free Available publications. 800.346.9140, or visit Call charge. Certification and Regulations: Organic www.attra.ncat.org/organic.html#overview Publications include: Organic Materials Review Institute (OMRI) Organic Box 11558 Eugene OR 97440 541.343.7600 Tel: Fax: 541.343.8971 [email protected] www.omri.org Organic (NOP) Program National Organic Deputy (Acting Director), Barbara Robinson Administrator USDA-AMS-TMP Building Room 4008-South SW Avenue, 1400 Independence 20250-0020 DC Washington, 202.720.3252 Tel: Fax: 202.205.7808 [email protected] www.ams.usda.gov/nop How to Clean an Organic Facility an Organic to Clean How www.organicprocessing.com/opfall03/opod 03manufacturing.htm 34 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Farm basics production What are tableeggs? Table Eggs: The Basics by AnneFanaticoandGeorge Kuepper Table Eggs II,ENTERPRISE4 SECTION equipped with lampsforheatingand which Chicks must beraisedinbrooder boxes delicate andvulnerable for thefirstthree. chicks to“featherout”and theyare especially (about 20-22weeks). which are birds oldenoughtolayeggs more economicaltobuystartedpullets, Depending onthecostoffeed,itmaybe also wantstoraisemalesforslaughter. less thanoneyearold),unlesstheproducer It iswisetoorder onlypullets(femalebirds from localfarmersco-opsandfarmsuppliers. Sometimes chicksmayalsobepurchased Shipping isusuallydoneviaUSPSorUPS. distributors thatworkwithhatcheries. purchase day-oldchicksfrom hatcheriesor local restaurants andretailers. with direct-to-consumer sales orsalesto relatively smalloperations, particularlythose will focusonchickens.Italsofocuses of theprocedures are thesame,thisdiscussion may comefrom avariety of birds, andmany in-the-shell. Thoughcommercial tableeggs form mostfamiliartoconsumers—fresh and Brooding. Acquiring chicks. Table eggsorshellare eggsinthe It takesuptoeightweeks for Farmers typically litter. [6,7] inches apart and18-36inchesabove thefloor roosting space,withthepolesspaced12–14 litter. Allow sixtoeightinchesperbird for to fivehens,locatedtwo feetabovethefloor There shouldbeonenestboxforeveryfour square feetoffloor, perhen,isrecommended. sary forproductive laying. predators, andtoensure thecomfortneces- provide protection from the elements and nesting sitesforlayingandroosting, to requires someformofhousingtoprovide until laying. weeks, andbereduced to 16%from thenup should contain18%protein forthefirsteight must beavailablefrom the outset.Pulletfeed grow rapidly. for spacewillincrease as the birds beginto warmth, thoughattwoweeksorso,theneed media. Closeconfinementisdesirablefor shavings, ground corncobs, andsimilar legs.” Growers recommend ricehulls,wood bedding isrequired toprevent “spraddle and excessivehandling.Non-slippery provide protection from drafts,predators, minimumofone-and-a-halftothree A Layer housing. Appropriate food,cleanwater, andgrit Even free-range poultry FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 35 It is unusual, but wet cleaning is prohib- better dirty eggs through Preventing wash water should be about 20° F warmer contents than the eggs. This encourages the pores. to swell and push dirt out of the of equivalent or lower temperatures Water eggs; much can draw contaminants into the can lead to cracking. higher temperatures should be as brief as possible exposure Water the possibility of contamination. to reduce sometimes used in Mild cleaning agents are wet cleaning. Eggs should be dried as soon as possible. for some markets. ited by state regulation prohibit Minnesota regulations Specifically, and the sale of wet-cleaned eggs to stores [10] Immersion washing is espe- restaurants. upon and may be specifically cially frowned Dry cleaning using a brush, prohibited. has fewer or a loofah sponge sandpaper, issues than wet cleaning, and is recommend- ed for small producers. management of the hens and their nesting Once Discard eggs that are very eggs that are Discard Ideally, eggs are processed the day after processed eggs are Ideally, Cleaning. Day length can be managed to stimulate Day length can be is The laying cycle for a chicken flock Egg collection. Eggs should be collected Layer management and nutrition. nutrition. and management Layer they are laid. The USDAthey are processing requires that In programs within 30 days of lay. processed eggs are high quality, assure within seven days of lay. dirty. If eggs are washed (wet cleaned), the If eggs are dirty. laying. At 18 weeks, pullets should be placed At 18 weeks, pullets laying. When half of the on 14 hours of daylight. it should be have begun laying, birds [8] adjusted to 16 hours. peaks at usually 12 months. Production to eight weeks, then slowly six around hens are production, declines. In commercial at 70 weeks, or or processed either destroyed to molt. Molting is a natural forced they are their feathers renew which birds in process their bones and reproductive and replenish declines systems. During molting, egg laying Following forced further or ceases entirely. and production molting, the hens can resume kept up to 105 weeks of age. often are often if weather is extremely more twice a day, any cracked hot or cold. Immediately discard 45° cool eggs to or misshapen ones. Promptly rapidly temperature (Eggs held at room F. them with the small end lose grade.) Store down. [9] laying begins, pullets should be switched to be switched pullets should laying begins, 16 - 18% protein ration that contains a laying litter should be calcium. Floor with 3.5% and kept deep, low dust, to six inches three always be litter should Wet dry. reasonably removed. On-farm processing basics On-farm processing 36 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE typically made ofpulppaper, styrofoam, or half-dozen, or dozen-and-a-half.Cartons are packaging fordirect saleisbythedozen, according tosizeorasunsized.Standard Resources). outlets suchasNASCO(seeTable Egg for gradingisavailablethrough farmsupply sified, orungraded.Farm-scaleequipment grade butmarktheireggsasmixed,unclas- needs toweigh.Manyproducers donot Manual large, andjumbo).TheUSDA sizes (peewee,small,medium,large, extra involves sortingeggsintoweightclassesor (www.ams.usda.gov/poultry/). Programs website egg grading,seetheUSDA-AMSPoultry exterior andinteriorquality. Forspecificson are AA, A, andB.Gradesare basedonboth as NASCO(seeTable EggResources). available through farmsupply outletssuch ment forcandlingcanbehomemadeoris eggs shouldnotbesold.Farm-scaleequip- Candling willalsoreveal cracking; cracked the yolkisfirmandfree of defects.[11] and densityofthewhite,whetherornot smaller inhigh-qualityeggs),theproportion white andshellatthelarge endoftheegg, the aircell(theemptyspacebetween Interior qualityisdeterminedbythesizeof inside. Today, ahigh-intensitylightisused. held upinfront ofacandletoreveal the hearkens backtothedayswhenaneggwas ing theinteriorqualityofeggs.Thename Egg Resources.) Quality/Egg Washing” webpageinTable cleaning theeggs.(SeePlamondon’s“Egg space willgreatly reduce theneedfor Packaging. Grading. Candling. details whataneggofaspecificclass h rmr SAegggrades The primaryUSDA Candling isameansforassess- Eggs maybecarton-packed Grading also Egg Grading days from dayofpack.[12] with afederalgrademustbesoldwithin30 depends onthestaterequirements. Eggs the “Sell-by”orexpirationdate,which day oftheyear. Thecartonisalsodatedwith Julian datethatrepresents theconsecutive displayed onthecarton.Itisathree-digit regulations require thepackdatetobe clear plastic. Organic production issues Organic production Organic Issues Fortunately, selectionfor eggproduction has heritage breeds fororganic production. also developosteoporosis orbrittlebones. birds canlayover300eggsperyearbutmay production, withconsequences.High-yielding both conventionalandorganic poultry high-yielding geneticsare typicallyusedin suitability tositeandoperation.However, should bechosenfordiseaseresistance and Organic Standard stipulatesthatbreeds breed selectionisimportant.TheNational produce standard whiteeggs,theissueof market forcolored eggs,or choosesto certified organic grower. using starterpullets,unlesstheycamefrom a organic growers donothavetheoptionof hatcheries presents noproblem. However, buying day-oldchicksfrom conventional of life.Therefore, thestandard practiceof such beginningnolaterthanthesecondday considered organic, itmustbemanagedas Labeling. There isincreasing interest inusing Whether theorganic farmer seeksaniche Obtaining chicks. Eggs packedunderfederal For anypoultrytobe FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 37 Organic Alternatives to Treated Alternatives Organic (see Table Egg Resources). (see Table Wire and all-slat flooring is generally not and all-slat Wire sodium bisul- such as Litter treatments, lumber must not treated used, Where for outdoor In practice, the requirement does not Standard The National Organic or water quality. Many certifiers allow Many certifiers quality. or water However, weather. during cold confinement will and quite hardy are some breeds if allowed. outdoors venture solid flooring with litter permitted; some can scratch. so birds should be maintained it must be likely to eat their litter, are If birds for requirement to comply with the organic feed. 100% organic common in fate and hydrated lime, are to lower pH, reduce conventional production ammonia and control growth, microbial synthetic materials These are production. If production. allowed in organic not that are used, they must be are litter treatments from either non-synthetic or be made on the synthetics allowed for that purpose on the National List. (Hydrated lime is to use as a National List, but is restricted for external pests.) topical treatment eggs, feed, or soil they contact the birds, read traverse. For guidance on alternatives, ATTRA’s Lumber in a wide array of access has resulted housing options and a fair bit of confusion over how much space and time outdoors At least one certifier should have. that birds outdoor a system wherein has approved At the access is limited to enclosed porches. based some pasture are other extreme not only go outside, but birds systems where have abundant forage. specify indoor or outdoor stocking densities, Poultry (see Table Egg (see Table as allowed under The National Organic As technology advances, genetically- As technology advances, Brooding. While many conventional growers Layer housing. Housing should protect must have access to In addition, the birds engineered and cloned birds may become may and cloned birds engineered organic in prohibited are available. These production. been common with heritage breeds in recent in breeds heritage with common been strains exist. For and good utility decades, ATTRA’s read further information, Genetics for Pastured Production for Pastured Genetics Resources). outdoor §205.239(a)(1) requires Standard livestock. This does not access for all organic chicks. Confinement apply to brooding and good example of is a proper brooding temporary confinement §205.239(b). chicks with a medicated starter provide this is not allowed in ration while brooding, management Organic systems. organic Chick starter feed. 100% organic requires at later feeds, as well as all feeds provided stages of life, must be certified organic. the elements, maintain a comfort- from birds ventilation and provide able temperature, to exercise clean bedding, and allow birds not and conduct natural behaviors. Cages are permitted. and air, fresh areas, the outdoors for exercise sunlight, and must be able to scratch and to §205.239(b) of the According dustbathe. livestock may be Standard, National Organic temporarily confined due to inclement of the stage of requirements weather, conditions under (e.g. brooding), production or well-being of the which the health, safety, or risk to soil animal could be jeopardized, 38 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE synthetic methionine, whichwillbe allowed organic production, withtheexception of icals forthree years. areas musthavebeenfree of syntheticchem- development. Any pasture orfree-range the typeofbird, breed, andage/stageof provide thelevelsofnutrientsappropriate to allowed inorganic feed.Feedrationsmust antibiotics, orslaughterbyproducts are found ontheNationalList.Noanimaldrugs, those syntheticadditivesandsupplements on-farm orpurchased. Itmaycontainonly must be100%organic, whether produced specified undertheStandard. bird shouldhaveduring its lifetimeisnot Furthermore, howmuch outdoor accessa “popholes” thatshouldbeprovided. a requirement forthenumberofbird exitsor that mayberaisedinonehouse;noristhere square feetperbird. square feetperbird; mostlookforatleast1.5 stocking ratethantheindustryaverageof0.7 but manyorganic certifiers lookforalower Synthetic aminoacidsare prohibited in Layer managementandnutrition. There isnolimitonthenumber ofbirds Feed last twotofourweeksfor goodcontrol. during the“downtime.” Downtimeshould reduces pathogens,manyofwhichdie before startinganewone)isadvised.This management (completelyharvestingaflock particularly important. An “all-in,all-out” tion isvital.Sanitationbetweenflocks stress andsupportimmunity. Goodsanita- housing, space,andventilationtoreduce includes proper nutrition,andadequate important inorganic production. This diseases. which certifiesthatflocksare free ofcertain National PoultryImprovement Program, breeding flocksapproved bytheUSDA clean birds. Makecertain togetbirds from prevention inorganic systemsstartswith least twotothree years. allowed tomoltnaturallyandkeptforat their productive life.Ideally, layersshould be maintains thebirds’ welfare andextends not asefficient asforced molting,butit flock atabout70weeks.Naturalmoltingis though itiscommontodestroy/process the producers, maylettheflockmoltnaturally, birds. Organic producers, especiallysmall molting becauseitisverystressful tothe manure andurine. birds andleadstomore nitrogen excretion in excessive inoverallprotein. Thisstresses the soybean orsunflowermealsresult indiets worms. Supplementingwithmethionine-rich with free-range foodslikeinsectsandearth- ing whenbirds donotsupplementtheirdiet methionine inpoultrydietscanbechalleng- until October1,2010.Providing adequate Thorough cleaning isanimportantfirst Proactive healthmanagementisvery Disease andpestmanagement. Generally, certifiersdonotpermitforced Disease FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 39 , by Poultry E. coli microflora, thereby microflora, and (see Table Egg (see Table Probiotics are often used in organic often used are Probiotics include prebiotics, Other natural products can be External parasites such as mites is the range, and pasture Rotating yards, protect the flock during lay and outdoor lay and during the flock protect further For not likely to interfere. access is Resources. Egg see Table information, prohibited to replace poultry production Probiotics (AGP). promoters antibiotic growth fed to birds which are beneficial microbes, are gut to establish beneficial pathogenic organ- colonization by reducing isms, such as Salmonella “competitive exclusion.” non-digestible food ingredients which are stimulat- that benefit the host by selectively in of bacterial species present ing the growth example is lactose, which is used An the gut. in the gut. by beneficial lactic acid bacteria to dustbathe. managed by allowing birds add diatomaceous earth to Many producers their effectiveness. the dustbaths to increase is an is needed, pyrethrum If mite treatment mites, For roost allowed natural product. in cracks, and crevices which inhabit roosts, linseed oil, the house, a natural oil, such as can be used. internal parasites. The key to reducing prohibits Standard National Organic synthetic parasiticides, though standard nonsynthetic materials and additions to the National List might be made. Conventional for not allowed anticoccidial medications are parasite coccidiosis, of the protozoan control manage- through which is usually controlled ATTRA’s ment or vaccines. Read Parasite Management for Natural and Organic Coccidiosis Production: Resources). In addition, water lines need regular In addition, water produc- allowed in organic are Vaccines Good biosecurity should be practiced, have biosecurity Some producers care. They can be flushed with organic acids, with organic They can be flushed care. to loosen such as citric acid or vinegar, iodine or debris, and then sanitized with between flocks. Chlorine peroxide, hydrogen sanitation when is also used for water-line in the house. are birds commonly used to tion. Poultry vaccines are disease, Newcastle disease, Marek’s prevent and coccidiosis. infectious bronchitis, to the bird including limiting visitor access disinfectants, with approved Footbaths area. booties such as iodine, as well as disposable can be used at the or dedicated footwear, particu- entrance to houses. Since wild birds, larly waterfowl, can carry diseases that harm it is important to exclude domestic poultry, Outdoor feeders areas. free-range them from Self-feeders should not attract wild birds. advisable that dispense feed on demand are Egg Resources). (see Table that concerns with outdoor access and argue immunity; vaccines need time to create not required. long periods are however, Immunity generally develops a week or so of after the first boost. The last round vaccines (usually 16-18 weeks) is intended to step towards effective sanitation and disin- and sanitation effective towards step matter Organic a poultry house. fection of for a disinfectant in order removed must be and disinfec- sanitizers Approved to work. materials, iodine, tants include chlorine phos- peracetic acid, peroxide, hydrogen and alcohol, acids, phoric acid, organic not particularly effective. though alcohol is may also be used heat tools Propane-fueled for disinfection. 40 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Resources). Organic Crop Production (seeTable Egg and pasture. Read ATTRA’s Manures for manure willbereturned to organic cropland means ofdisposal.Ideally, organic poultry recycling. Burningmaynotbeusedasa organic products, andthatoptimizenutrient in waysthatdonotpolluteorcontaminate Organic Standard requires managingwaste such methodsfail. tions. Beaktrimmingisonlypermittedif through managementorlower bird popula- the victimandmightbetterbeaddressed an indicatorofstress inthe perpetratorand pecking) iscontroversial. Feather peckingis mizes pain.Beaktrimming(toreduce feather welfare anddoneinamanner thatmini- are allowedonlyifessential foranimal allowed syntheticpesticidescanbeused. fans are used.Thirdly, naturaland/or ical andphysicalcontrols such astrapsand prevention andsanitation. Secondly, mechan- multilevel approach isused, beginningwith Manure management.TheNational Physical alterations. For rodent, fly, andotherpestcontrol, a Physical alterations Organic processing issues Labeling kill microbes. Vinegar containsaceticacid,whichhelpsto bacteria andstainsifmixed1:3withwater. nonsynthetic andeffective atremoving be harmfultosepticsystems.Vinegar is Ongoing andexcessiveuseofdetergent can Resources). allowed eggwash(seeOMRIinTable Egg (OMRI) listsonebrandnameproduct asan the Organic MaterialsReviewInstitute washing agents. At thetimeofthiswriting, serve mostlyassanitizersratherthan peroxide, ozone,andperaceticacid.These synthetics includechlorine,hydrogen the NationalOrganic Standard. Allowed synthetics ontheNationalListat§205.603of either benonsyntheticoramongtheallowed tives are usedforwetcleaning,theymust labeling requirements. their products accordingly. and otherbusinessesto promote andlabel Made InOklahoma Forestry, forexample,hasaprogram titled Department of Agriculture, Food,and help distinguishproducts. TheOklahoma have additionallabelingprograms thatcan State departmentsofagriculture mayalso measures andotherareas ofcompliance. federal requirements forweightsand agriculture thatcanassist incomplyingwith programs availablethrough departmentsof product labeling.There are oftenstate-based (FDA) setsthebasicrequirements forfood Be consciousofwhere wash watergoes. Wet cleaning. National Organic Program (NOP) The federalFoodandDrug Administration If detergents orotheraddi- that allowsin-statefarms When dealing with FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 41 If the farm falls within the limits of a city, If the farm falls within the limits there may be additional zoning requirements may there may to meet. City and/or county regulations of new facilities also apply to the construction needed. if those are The Egg Products Inspection Act was Inspection The Egg Products for the manufactured All food products 1. A1. as “100% may be labeled product A2. if labeled “Organic” may be product for Additional specific requirements passed in 1970 to ensure egg products are egg products passed in 1970 to ensure 1972, quar- safe for human consumption. In egg terly on-site inspections of all shell A became required. processors with producer a flock of less than 3,000 hens is exempt from Act, although states have complying with the a is on their own egg laws and regulation state-by-state basis. in an approved public must be prepared In most states, licensing is licensed facility. overseen by the state health department. and licensing by the Additional approval be might also state department of agriculture enterprises in some states. for some required Additional regulatory issues regulatory Additional Organic” if it contains only 100% organic only 100% if it contains Organic” eggs can Table agricultural ingredients. if they “100% Organic” certainly be labeled using washed not washed, or were were cleaners or sanitizers. The water without any seal may be used on organic USDA’s Organic.” labeled “100% products agri- it contains a minimum of 95% organic Certifiers may require cultural ingredients. using that whole eggs washed or sanitized water be labeled any agent other than pure seal may organic The USDA’s “Organic.” labeled “Organic.” also be used on products in Subpart D of addressed are labeling organic §§205.300–311. Standard the National Organic whole table eggs, there are two levels of levels two are eggs, there table whole labeling: organic 42 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Table Egg Resources www.ams.usda.gov/poultry Fax: 202-690-2930 Tel: 202.720.2356 Washington, DC20250-0259 1400 Independence Avenue, SW 0259,Room3944-South STOP USDA-AMS PoultryPrograms Standards, grading, andequipment www.sustainablepoultry.ncat.org Sustainable Poultry Poultry publicationsinclude: www.attra.ncat.org/livestock.html#Poultry charge. Call:800-.346-.9140,orvisit publications. Available free-of-ATTRA General information ■ ■ ■ ■ ■ ■ ■ ■ Range PoultryHousing Production Poultry GeneticsforPastured Production Poultry: Equipmentfor Alternative Alternative Production Poultry HouseManagementfor Booklet Pastured Poultry: An HPICaseStudy Production inFrance Label Rouge:Pasture-Based Poultry An Entrepreneur's Toolbox Growing Your RangePoultryBusiness: Systems andOutdoor Access Alternative PoultryProduction www.enasco.com/top/313/ Tel: 800.558.9595 Fort Atkinson, WI53538-0901 P.O. Box901 901 Janesville Ave. NASCO Biosecurity www.plamondon.com/faq_eggwashing.html Plamondon’s PoultryPages. Egg Quality/EggWashing. Nodate.Robert Egg washing www.omri.org [email protected] Fax: 541-343-8971 Tel: 541.343.7600 Eugene OR97440 Box 11558 Organic MaterialsReviewInstitute(OMRI) www.ams.usda.gov/nop [email protected] Fax: 202.205.7808 Tel: 202.720.3252 Washington, DC20250-0020 1400 Independence Avenue, SW Room 4008-SouthBuilding USDA-AMS-TMP Administrator Barbara Robinson(ActingDirector), Deputy National Organic Program (NOP) Organic September. attra.ncat.org/avian.html Free-range andOrganic Flocks. ATTRA. Fanatico, Anne. 2006. Avian Influenzain www.aphis.usda.gov/vs/birdbiosecurity/ BiosecurityfortheBirds USDA FARM MADE: A GUIDE TO ON-FARM PROCESSING FOR ORGANIC PRODUCERS 43 Processing on the 1998. Packing Eggs R. Scott. Beyer, State Sales. Direct Farm for Extension. January. Cooperative University www.oznet.ksu.edu/library/lvstk2/mf2307.pdf 2007. Sheila E. Scheideler. Sok, Kody M. and Backyard for the Egg Cleaning Procedures of -Lincoln Flock. University NE. June. Extension, Lincoln, www.ianrpubs.unl.edu/epublic/live/g1724/ build/g1724.pdf General Legal/Regulatory Guide for Hamilton, Neil. 1999. The Legal Marketing. Drake University Farm Direct Des Moines, IA. Agricultural Law Center, 235 p. 2006. Anna, and Jill E. Krueger. Jess Speier, Understanding Farmer’s Market Rules. Inc. (FLAG), Action Group, Farmers’ Legal St. Paul, MN. www.flaginc.org/topics/pubs/arts/Farmers Market.pdf Waste management Waste for 2003. Manures George. Kuepper, March. ATTRA. Production. Crop Organic attra.ncat.org/attra-pub/manures.html www.solwayfeeders.com www.solwayfeeders.com Self-feeders Pest, parasite, and disease management 2006. Poultry Parasite Anne. Fanatico, Management for Natural and Organic ATTRA. Coccidiosis. Production: attra.ncat.org/attra-pub/coccidiosis.html Gegner, Lance. 2002. Organic Alternatives Lance. 2002. Organic Gegner, July. ATTRA. Lumber. to Treated attra.ncat.org/new_pubs/attra- pub/lumber.html Treated lumber alternatives Treated Kuepper, George. 2004. NCAT’s Organic 2004. NCAT’s George. Kuepper, A Livestock Workbook: Guide to Sustainable February. ATTRA. Practices. Allowed and attra.ncat.org/new_pubs/attra- pub/PDF/livestockworkbook.pdf Anon. 1999. Small-Scale Egg Production Anon. 1999. Small-Scale Pennsylvania and Nonorganic). (Organic Extension, University State Cooperative Park, PA. agalternatives.aers.psu.edu/Publications/sm all_scale_egg.pdf Behar, Harriet. 2007. Organic Poultry Organic 2007. Harriet. Behar, Organic FS 702. Midwest Eggs. Production: Service (MOSES), Education & Sustainable WI. Spring Valley, www.mosesorganic.org/attachments/produ ctioninfo/fsegg.html 44 THE KERR CENTER FOR SUSTAINABLE AGRICULTURE Extension, Blacksburg, VA. 2p. Factsheet No.3.Virginia Cooperative Requirements forLayingFlocks.SmallFlock 7. Clauer, PhilipJ.Nodate. Management Extension Service,CollegeStation,TX.4p. Laying Flock.PS5.250. Agricultural 6. Thornberry, Fred D.1997.TheSmall cpa.utk.edu/pdffiles/cpa138.pdf in Tennessee,. January2007. and Operating“DomesticKitchenFacilities” #138: RulesandRegulationsforEstablishing 5. CenterforProfitable Agriculture Info October 20. Has ScentofSuccess.TheOregonian. 4. Trevison, Catherine.2005.Organic Jam icationD.jsp?publicationId=418 www.ianrpubs.unl.edu/epublic/pages/publ Extension ServicePublicationNo.G1604. University ofNebraskaCooperative Processing forEntrepreneurs Series. 3. Smith,Durward. 2006. Fruit Jellies--Food pub/lettuce.html Publication #CT117. attra.ncat.org/attra- Greens: Organic Production. ATTRA Raeven Thomas.2002.SpecialtyLettuce& 2. Kuepper, George, JanetBachmann,and Journal ofFoodProtection 67(5):894–900. Produce Grown byMinnesotaFarmers. coli O157:H7inOrganic andConventional Escherichia coli,Salmonella,and Preharvest EvaluationofColiforms, Dyck, andFranciscoDiez-Gonzalez.2004. 1. Mukherjee, Avik, DorindaSpeh,Elizabeth Endnotes Shell_Eggs/index.asp www.fsis.usda.gov/Fact_Sheets/Focus_On_ Eggs. 12. USDADFSIS.2007a.FocusonShell entry?id=2400 www.epicurious.com/tools/fooddictionary/ Epicurious website. 11. Anon. Nodate.Eggs.FoodDictionary, eggsafety.htm www.mda.state.mn.us/food/safety/ Department of Agriculture. Grocery Stores andRestaurants.Minnesota 10. Anon. 2007.SaleofShellEggsto tableegg.ppt sustainablepoultry.ncat.org/downloads/ Scale Table EggQualityandProcessing. Poultryman’s SupplyCo.Nodate.Small 9. ShadyLanePoultryFarmand Extension Service,CollegeStation,TX.4p. Laying Flock.PS5.250.Texas Agricultural 8. Thornberry, Fred D.1997.TheSmall If you have comments on this publication, please contact:

George Kuepper Kerr Center for Sustainable Agriculture P.O. Box 588 Poteau, OK 74953 [email protected]

Kerr Center for Sustainable Agriculture P.O. Box 588, Poteau, OK 74953 Phone: 918.647.9123 • Fax: 918.647.8712 [email protected] www.kerrcenter.com Copyright © 2009