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Library Materials (11)
What should I know about using salt and preservatives in organic food?
What is an organic certification cost share reimbursement? What is the process for reimbursement?
What ingredients can be utilized in the 5% of non-organic ingredients allowed in a processed product labeled as “organic”?
What Farms and Businesses are Exempt From Organic Certification?
What are the outdoor access and temporary confinement requirements for organic poultry?
What are buffer zones and why does my farm need them?
The Checklist For Conventional Farmers Transitioning to Organic Certification
Retail and Wholesale Labeling for Farms
Allowed Detergents and Sanitizers for Food Contact Surfaces and Equipment in Organic Operations
Allowed Mulches on Organic Farms and the Future of Biodegradable Mulch
A Guide for Conventional Farmers Transitioning to Organic Certification
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