To be "organic" in the US you have to be certified. You can advertise that they are raised without pesticides, etc. and all the other claims that go into the organic certification, you just can't use the exact term.

"Heirloom" is a not a reserved term and depending on your market, you may get a premium for true heirloom varities.

Here is a link that might be useful: Organic Certification

Ok, I was thinking of saying organic seed, but I guess I will just go without.

Agree with alabamanicole on the "organic" question. And, as posted on your other thread here on this question, just because a variety is not a hybrid doesn't make it a "heirloom". There are many, many open pollinated (non-hybrid) varieties that aren't heirlooms. So if you are going to use that label please be sure they really are a heirloom variety. Otherwise just call them open pollinated varieties or non-hybrid varieties.

We start selling 2 weeks before plant out time for our area as there are always some who want to push their luck although we advise against it and we continue sales for approx. 3-4 weeks into the season depending on how many plants we have left. What you charge depends on the size of the container, the overall appearance of the plant, and what the market will tolerate in your area. That $$ value varies widely across the country so you have research the local competition's prices.

Dave

Wait til after planting time to sell

My understanding is you don't have to be certified if your sales are under $5000. My neighbor sells organic and is not certified. He told me he uses organic methods but has sales under $5000 and can legally use the term organic.

Also from the link in alabamanicole's post which seems to confirm my neighbor's opinion.

Except for operations whose gross income from organic sales totals $5,000 or less, farm and processing operations that grow and process organic agricultural products must be certified by USDA-accredited certifying agents.

Zeuspaul

Not sure how many you are selling and how, but we went by a yardsale two weeks and they were selling tomatoes, peppers, herbs... most things seem to say end of April/beg of May for tomatoes and peppers so it sounds like he was a bit early, but apparently he did it every year and sold a couple hundred seedlings in that one day. He said it wasn't a huge profit maker but it made enough to let him buy more stuff to feed the gardening habit!

The problem I see is that there are two levels of organic certification.

There are the USDA Federal guidelines and then there are the many organic certifying associations across the country.

Here where I live there's NOFA, ( Northeastern Organic Farmers Association) and MOGFA ( Maine Organic Farmers Association), and the latter is actually the program that served as a model for almost all non-Federal organic certifying associations in the US.

Becoming certified with either of the above is not easy b'c of the restrictions imposed, so much so that some have chosen not to continue for various reasons. But almost anything "organic" these days commands a higher price so many continue with their certification.

And yes, they can sell plants, produce, etc. and label it as organic.

I didn't take a look at the USDA link but last I knew there were about four different levels of "organicness" which to me complicates the picture and I've always felt that the USDA guidelines referred more to edibles than to plants.

Carolyn

The deal is that all those certifying agents are under the USDA Organics and if you certify with one of those agents your product becomes USDA certified organic. (I, for example, certify with One Cert, but my invoices carry the USDA certified organic lable.) I pay over 1000 dollars a year to be inspected and certified - it is based on sales - but that allows me to sell in places I would otherwise not be able to sell.
It is true that if your sales are less than 5000 you can say organic, but you must follow NOP guidelines, including organic seed if available, no treated seeds, organic potting soil etc. If you decide to go with organic - less than 5000 - download a copy of the NOP regs and follow them.

I didn't know about the $5000 sales limit; that's interesting. Most of the small producers I know just tell you what their methods are. I think I trust that a lot more than someone who calls themselves organic but isn't certified, unless they also are open about their methods.

The deal is that all those certifying agents are under the USDA Organics and if you certify with one of those agents your product becomes USDA certified organic. (I, for example, certify with One Cert, but my invoices carry the USDA certified organic lable.) I pay over 1000 I think it was)

*****

Robbins, now that I didn't know. So being certified by NOFA or MOGFA leads to USDA certified, but at what level? As I said, last I knew there was more than one level of "organicness".

I used to have the guidelines from NOFA, not b/c I was being certified for anything, but b/c one place where I grew my tomatoes was owned by some folks who wanted to get certified by NOFA and the issue was one of pesticide drift and how far away one had to be from anyone using pesticides, which was stated in the guidelines.

I wasn't using pesticides but quite close by there were commercial fields of potatoes and corn where pesticides were being used, and they were denied certification.

Another friend here was certified organic by NOFA and wanted to remain so but the cost of doing so became prohibitive. And then he got really concerned when Kocide was pulled from the approved list, not b'c of the active ingredient, but b/c of NOT Ided inactive ingredients. It's all he had that was even a small help with tomato foliage diseases and use on other crops he grew. he had a roadside stand with a drop your money in the slot feature and the produce was always fresh, he even kept the mesclun bunches cool in foam containers, but he mainly sold to restaurants and hotels.

Carolyn

As far as I know there is only one level of organic - and you either are or are not.
Some of the regulations can make one more than a wee bit crazy, but the one on the inert ingredients kind of makes sense. Some companies refuse to state what the inert ingredients are and that leaves the possibility open that they mey be something not allowed by NOP rules.
It is frustrating to me that there are no organic pesticides available for harlequin bugs - a real pest on brassicas - and we grow thousands of broccoli, cabbage and cauliflower. I suppose that if they continue to get worse we will have to stop growing fall brassicas. And other than Actinovate - at over $100/tiny little bag - there is little we can use on tomatoes. We can use copper as a fungicide, but have to prove that it is not contaminating our soil.
On the other hand - we do get a premium for our organic produce and of course i can feel good that it is free of any chemicals, etc. - and I am leaving this farm somewhat better than it was when we moved here....

Levels of Organic from Alabamanicole's link

100 percent organic

Products labeled as "100 percent organic" must contain (excluding water and salt) only organically produced ingredients and processing aids.

Organic

Products labeled "organic" must consist of at least 95 percent organically produced ingredients (excluding water and salt). Any remaining product ingredients must consist of nonagricultural substances approved on the National List including specifi c non-organically produced agricultural products that are not commercially available in organic form.

Made with organic ingredients

Processed products that contain at least 70 percent organic ingredients can use the phrase "made with organic ingredients" and list up to three of the organic ingredients or food groups on the principal display panel. For example, soup made with at least 70 percent organic ingredients and only organic vegetables may be labeled either "soup made with organic peas, potatoes, and carrots," or "soup made with organic vegetables."

Sorry, I wasn't thinking of processed foods.
Robbins

Zeus, those are the levels of "organicness" that I was referring to so I guess they don't apply to organically raised plants, but would perhaps to fruits sold as "organic".

Carolyn

At the farmer's market here a lot of farmers use the term "No Spray" which has always been as good as organic to me. I'd suggest doing that rather than risk a misunderstanding as to your certification level.