What is certified organic?
Northeast Organic Farming Association Guidelines for Maple Syrup Organic maple syrup production is distinguished from conventional maple syrup production: 1. By cultural practices designed to maintain tree health and ensure long-term preservation of the sugarbush as an ecosystem. 2. By the prohibition of conventional products and methods, including: synthetic chemicals added at various stages of management, production and methods that alter the nutritive value of the processed product. A. Cultural practices that sustain trees and their ecosystems: 1. Maintenance geared to the long-term preservation of the sugarbush ecosystem. 2. Tapping management using preventative methods to keep trees healthy. 3. Production methods and equipment are designed to ensure that the product suffers no loss of nutritive value of the end product. B. The following products and methods are prohibited in the production of pure organic maple syrup: 1. Synthetic fertilizers and pesticides shall not be used in th
A – Organic is defined as “an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological activity.” Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all of the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.
