With its National Organic Program (NOP), the United States regulated the organic market. The regulation came into effect October 21, 2002. Since then all produce marketed in the United States as "organic", "100% organic" or "made with organic..." need to be certified according to the rule by a certification agency accredited by USDA, the US Department of Agriculture.

• 100% organic: 100% of all ingredients must be certified organic i.e. may normally not contain any allowed processing aids or auxiliaries (unless or organic agricultural origin). Allowed: water & salt.
• Organic: 95% of all ingredients must be certified organic. The remaining 5% must be organically produced, unless not commercially available in organic form, or must be nonagricultural substances or nonorganically produced agricultural products produced consistent with the National List (§205.605)
• Made with organic (specified ingredients or food groups): 70% of all ingredients need to be certified organic. The remaining 30% organic may also be conventional ingredients. No ingredients may be genetically modified or ionized or produced with using sewage sludge.
• Products with less than 70% organic ingredients: less than 70% of organic ingredients. The nonorganic ingredients may be produced and handled without regard to NOP. Such products are exempt from organic certification.

As defined by the USDA National Organic Standards Board (NOSB) April 1995

“Organic agriculture is: 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 harmony.

“‘Organic’ is a labeling term that denotes products produced under the authority of the Organic Foods Production Act.

The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.

“Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water.

“Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.” “Organic farming entails:

• Use of cover crops, green manures, animal manures and crop rotations to fertilize the soil, maximize biological activity and maintain long-term soil health.
• Use of biological control, crop rotations and other techniques to manage weeds, insects and diseases.
• An emphasis on biodiversity of the agricultural system and the surrounding environment.
• Using rotational grazing and mixed forage pastures for livestock operations and alternative health care for animal wellbeing.
• Reduction of external and off-farm inputs and elimination of synthetic pesticides and fertilizers and other materials, such as hormones and antibiotics.
• A focus on renewable resources, soil and water conservation, and management practices that restore, maintain and enhance ecological balance.

From the United States Department of Agriculture National Agriculture Library website: ”http://www.nal.usda.gov/afsic/pubs/ofp/ofp.shtml. Retrieved May 18, 2008. Additional information

The Organic Foods Production Act (OFPA), enacted under Title 21 of the 1990 Farm Bill, served to establish uniform national standards for the production and handling of foods labeled as “organic.”

The Act authorized a new USDA National Organic Program (NOP) to set national standards for the production, handling, and processing of organically grown agricultural products. In addition, the Program oversees mandatory certification of organic production.

The Act also established the National Organic Standards Board (NOSB) which advises the Secretary of Agriculture in setting the standards upon which the NOP is based. Producers who meet standards set by the NOP may label their products as “USDA Certified Organic.”

“A production system that is managed in accordance with the Act and regulations in this part to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.” USDA National Organic Program. http://www.ams.usda.gov/nop/NOP/standards/DefineReg.html (CFR Regulatory Text, 7 CFR Part 205, Subpart A — Definitions. § 205.2 Terms)

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.

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 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.” Consumer Brochure, USDA National Organic Program, http://www.ams.usda.gov/nop/Consumers/brochure.html

The final national organic standards rule was published in the Federal Register on December 21, 2000. The law was activated April 21, 2001. The rule, along with detailed fact sheets and other background information, is available on the National Organic Program's website, http://www.ams.usda.gov/nop/

From the United States Department of Agriculture National Agriculture Library website: ”http://www.nal.usda.gov/afsic/pubs/ofp/ofp.shtml. Retrieved May 18, 2008.