Organic Foods (Food Entrepreneurship Series)
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SKU
FS-14-W
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.
Other titles in the Purdue Extension Food Entrepreneurship Series:
FS-15-W, Food Preservation Methods
FS-16-W, Regulations for Indiana Food Processing
FS-17-W, Using an Approved Kitchen to Prepare Food for Sale
FS-18-W, Using a Home Kitchen to Prepare Food for Sale
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