Organic Production in a nutshell

Organic farming is a system of food production designed to produce food of optimum quality and quantity using sustainable farming practices which enhance and maintain the long-term fertility of the soil, minimise damage to the environment and encourage a high standard of animal welfare.

To sell organic produce you need to farm organically and be registered with an organic control body which will inspect your farm and certify produce to organic standards.

The application process is based on information and farm records, as well as a detailed organic conversion plan, submitted prior to a farm inspection.

Initial application and inspections to renew the licence cost approximately £250 - £600 plus VAT per annum. Ad-hoc monitoring inspections can also occur during the year. Complete records of production activities, inputs, purchases and sales must be kept and made available during inspections.

The conversion period for land is usually two years. Crops sown in the third year after the start of conversion are classified as fully organic. During the conversion period produce cannot be sold as organic but has to be sold as conventional (non-organic) product.

Livestock on the holding prior to conversion may never be sold as organic, but the progeny of organically managed breeding stock can be sold as organic after the specified conversion period.

Milk from dairy cows can be sold as organic after the specified conversion period.

Conacre land can be used for organic production providing it is under conversion or already converted. This implies some form of longer term leasing rather than on an annual basis.

A lease is required if you intend to claim any support Schemes.

CAFRE Organic Development Advisers provide a range of assistance to prospective, converting and converted organic producers: