See what it takes to go organic in a new free fact sheet from Ohio State University.

“The Organic Certification Process for Crops,” published in March by OSU Extension, lists the requirements and the steps to take, from starting transition to applying for certification. Topics include how to apply, how long it takes, the records needed and what to expect, plus a listing of Midwestern certifying agencies.

Teaming to write it: Alan Sundermeier of OSU Extension’s Wood County office and Sustainable Agriculture Team and Margaret Huelsman and Deb Stinner of the Organic Food and Farming Education and Research (OFFER) program, part of the university’s Ohio Agricultural Research and Development Center (OARDC).

“Any size operation that is considering organic production should become familiar with the certification process as soon as possible to prepare crop rotations for a successful transition to organic farming systems,” Sundermeier said.

Get copies at county offices of OSU Extension or online at http://ohioline.osu.edu/sag-fact/0003.html.

Certification allows a farmer to sell, label and/or represent a crop as organic; organic crops generally earn premium prices. The process stems from the 1990 Organic Foods Production Act, which created the National Organic Program and led to the development of national organic standards that took effect in 2002.

OFFER, established in 1998, conducts experiments on some 50 acres of certified organic research land and teams 20 scientists from a range of fields, from soil fertility to weed control to taste tests to farmer co-ops.

OSU Extension’s Sustainable Agriculture Team works to coordinate and enhance Ohio State’s research, teaching and educational outreach efforts in sustainable agriculture.