Checklist for Being an Organic Farmer

The following are some of the basic requirements for organic farms:

• Only used inputs that are listed on the "Permitted Substances List" of the Canadian Organic Standard on the field during the past 36 months (prior to harvest) of the organic crop;
• Do not use genetically modified inputs (seed, inoculants, etc.);
• Must have a farm plan detailing inputs and practices for each field and livestock group;
• Maintains excellent field records and daily journals to permit traceability of the farm products and on-farm practices;
• Does not grow the same crop as organic and non-organic, unless it is visually distinguishable;
• Maintains an identification system for distinguishing organic and non-organic crops, livestock and products during production, processing, handling and storage;
• Soil fertility and biological activity of the soil is maintained by using crop rotations, incorporating plant and animal matter (cover crops) and animal manure as appropriate according to the farm plan;
• Manure management practices should minimize soil and water degradation;
• Crop pest management enhances crop growth using preventative methods and uses a combination of cultural and mechanical methods, and botanical and biological measures when necessary;
• The operator shall establish and maintain preventative health care measures;
• Livestock shall be managed responsibly with care and respect. Stress shall be minimized in all handling practices;
• Organic livestock operations shall establish and maintain animal living-conditions that accommodate the health and natural behaviour of all animals;
• Organic livestock shall be fed organic feeds and have access to the outdoors whenever weather conditions permit. Herbivores must have access to pasture during the grazing season (minimum 30% of total forage intake);
• An organic system must maintain the organic qualities of the product from production, preparation, storage, handling and labelling, to point of sale;
• Processing methods can be mechanical, physical or biological (e.g. fermentation and smoking) and minimizes the use of non-agricultural ingredients, food additives and processing aids;
• During the transition to certified organic, the operator should apply for certification to an accredited organic certification body at least 15 months prior to harvest of the organic products;
• Protect the environment, minimize soil erosion and soil degradation, and maintain water and air quality as much as possible;
• Encourage biological diversity within the farm system; and
• Recycle materials and use renewable resources whenever possible.

This is a very brief synopsis of over 60 pages of the organic standards and on using organic farm practices. For more details, refer to www.ontario.ca/organic.