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Explain the process behind organic food labeling?
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Organic food labeling is a system used to identify food products that have been produced using organic agricultural methods. Organic produce must meet specific standards of cultivation and production set by the United States Department of Agriculture (USDA). These standards involve adhering to methods of cultivation and production which exclude the use of synthetically produced fertilizers and pesticides, use crop rotation and animal manure, and prohibit the use of GMO’s (genetically modified organisms), antibiotics, hormones, and genetic engineering. Once a product meets these standards, it is then eligible to be certified and labeled as “organic” by a USDA-accredited certifying agent, who inspects the facilities in which it is grown or produced to ensure that all regulations are being followed. Organic food labels must include the certifying agent’s name and address, the specific type of product (e.g. fruit, vegetables, dairy, etc.), and the percentage of organic ingredients contained in the product. Organic labeling is voluntary, so producers of organic food may or may not choose to label their products as organic.