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This publication provides an overview of the requirements for producing and labeling an organic food product for sale. It includes information about the National Organic Program of the U.S. Department of Agriculture as well as Indiana Certified Organic, the only accredited certifying agent in the state. 3 pages. Color.
Disponible en español.
Other titles in the Purdue Extension Food Entrepreneurship Series:
FS-15-W, Food Preservation MethodsFS-16-W, Regulations for Indiana Food ProcessingFS-17-W, Using an Approved Kitchen to Prepare Food for SaleFS-18-W, Using a Home Kitchen to Prepare Food for Sale
Katherine Clayton, Deidre Bush, Kevin Keener
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