B.C. FoodandWine.com would like to tell you a little more about what organic products really are. With the help of the B.C. Ministry of Agriculture and Lands here are some descriptions that spell out the advantages of organic products to you and your family. In the case of livestock this clearly indicates a better life for the animals and higher land and water sustainability. Enjoy your B.C. organic products!

Organic tree fruit is produced using practices unique to organic systems blended with the advanced technological improvements of the tree fruit industry. The majority of the commercial organic apple acreage in British Columbia is in high density orchards. Cultivation is used for weed control around the trees and to incorporate nutrients from compost applications. Along with synthetic thinning chemicals, fumigants, and ripening agents, applications of fruit waxes are prohibited. Controlled atmosphere storage is permitted throughout the packing and shipping process; however, organic produce must be kept separate from conventional produce. What are certified organic grains? Crop rotation is the key control for weed, disease, fertility and pest management in organic grain production. In contrast to conventional grain and oilseed systems, where the use of synthetic fertilizers, pesticides and herbicides allows for high frequencies of cash crops in a rotation, organic grains can only be grown for one, or at most two years successively, before land must be returned to grass and alfalfa, or a green manure to restore soil nutrients and disrupt weed and pest cycles. Many producers use at least a five year crop rotation; however cropping patterns are unique to every farm. Grains produced organically are cleaned and processed separately from conventional grains by certified processors.

Crop rotation is the key control for weed, disease, fertility and pest management in organic grain production. In contrast to conventional grain and oilseed systems, where the use of synthetic fertilizers, pesticides and herbicides allows for high frequencies of cash crops in a rotation, organic grains can only be grown for one, or at most two years successively, before land must be returned to grass and alfalfa, or a green manure to restore soil nutrients and disrupt weed and pest cycles. Many producers use at least a five year crop rotation; however cropping patterns are unique to every farm. Grains produced organically are cleaned and processed separately from conventional grains by certified processors.

Organic meat products are made from animals raised under organic management. Breeder stock from conventional operations can be brought into an organic herd; however animals for slaughter must be raised organically from at least the last third of gestation to be certified organic. Pasture animals are required to have access to certified organic grazing land for at least 120 days of the year. In contrast to most conventional livestock production systems; in organic systems all phases of production from breeding through to finishing typically take place on one farm. Slaughter, cutting and wrapping of certified organic meat takes place in abattoirs which are either certified organic or non-certified co processing facilities that can ensure the integrity of the organic product.

Organic dairy products are milk and processed milk products from animals raised under organic management. Organic dairy producers and processors are subject to all aspects of the BC Milk Industry Act, from inspection procedures to sanitation standards in addition to the standards for organic certification. Organic dairy animals must have access to graze or browse certified organic pasture for at least 120 days out of the year. Twelve months of organic management is required before an animal‘s milk may be labelled as organic. Dairy animals that require treatment with antibiotics, or other prohibited substances must be withdrawn from production for twice the normal period and their milk cannot contaminate certified milk.

With many different specialty poultry products in the market, it is important to distinguish certified organic poultry from products designated as free run or free range. While some specialty poultry production incorporates aspects of organic standards (such as free-range), organic certification covers all facets of production from diet, health and sanitation to housing conditions and access to outdoors. All certified organic turkeys, meat chickens, and mature laying hens are given daily access to outdoor pasture for at least six hours, fed certified organic feed, and if synthetic medical treatments are used, meat birds lose their organic status and laying hens must be withdrawn from production for 90 days. As with all certified organic products, the processors (abattoirs and egg grading stations) must provide the CB with documentation of their procedures which ensure organic products are not being contaminated with prohibited substances or conventional products.

Organic farming falls under the Food Choice and Disclosure Act. The Organic Agricultural Products Certification Regulation enables farmers to: obtain a certificate confirming that they are following prescribed production methods; and upon certification, advertise their produce as being certified organic. The Certified Organic Associations of British Columbia (COABC) is designated under the Act to implement the BCCOP. Organic produce is identified by the phrase "British Columbia Certified" and the "Big Green Checkmark".