Phone: 888-398-4636 (toll-free)
Shipping & Handling
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
The Education Store, 301 S. 2nd Street
Lafayette, IN 47901 USA, (765) 494-6794
© 2008 Purdue University. An equal access, equal opportunity university.
RSS Feed | firstname.lastname@example.org | Web Policies
1-888-EXT-INFO (1-888-398-4636)Department Resources