"There are more and more consumers willing to pay for the premium that comes with organic certification and that transparency and integrity they are looking for in their food decisions."
—Joelle Mosso, Olam Spices & Vegetable Ingredients
Part 1: The 'big picture'
- The USDA National Organic Program's Jessica Walden explains the mission, vision and core role of the NOP in organic production.
Part 2: Organic production defined
- The Organic Trade Association's Gwendolyn Wyard asks the top consumer questions about organic practices.
- Detailed explanation of certification and traceability throughout production.
Part 3: Traceability and 3 distinctions of organic
- Cold Springs Organic's Nate Powell-Palm discusses livestock welfare practices required for USDA organic certification.
- The three different organic labels and what they mean.
Part 4: Retaining organic integrity
- J.M. Smucker's Kim Dietz explains the process for manufacturers and brands to become certified organic.
- Olam Spices and Vegetable Ingredient's Joelle Mosso ensures the trust and integrity of the NOSB.
- How can consumers become involved?
Part 5: Questions and answers
- How do you ensure the quality of ingredients and organic integrity from an international supplier?
- What is currently in the works for the organic transition certification program?
This session—Organic 101—was recorded at Natural Products Expo West 2017. Click "download" below to access the presentation slides.