I want to become certified organic and am having a heck of a time with the USDA website. I can't for the life of me find what exactly the standards are that "processors" need to follow in terms of sanitizing equipment, storing ingredients, packaging products, transporting foods, etc. Has anyone out there gone through the process? Any one have any advice for someone trying to start the certification process?
I have no input, but I am quite curious now.
Get your wallet out. Farmers in Missouri that are certified organic have to pay $30,000.00 to be certified. That also was several years ago. I use alot of organic ingredients and for the right price I can make a completely organic cake but no one wants to pay for the elevated price. Why don't you just call it organic, what are you selling?