Resources
Organic Agriculture
Background and Definitions
A Brief Overview of the History and Philosophy of Organic Agriculture
by George Kuepper
Organic…Is It For Me? (packet)
Certification
Small Scale Organics: A Guidebook for the Non-certified
Organic Grower
(Includes Guidelines and an Organic System Plan)
by George Kuepper
This Kerr Center publication simplifies the process of determining whether
an organic farming operation is in compliance with the USDA standards.
Farm
Made: A Guide to On-Farm Processing for Organic Producers
by George Kuepper, Holly Born and Anne Fanatico
This report provides an overview of the general requirements for organic
certification and for food processing facilities, followed by a discussion
of four different on-farm enterprises (sorghum syrup, packaged fresh
salad greens, table eggs, and jams, jellies, and preserves). It is intended
for current and prospective organic farmers who are considering adding
a processing enterprise. (Kerr Center, 2009)
For a printed copy, contact the Kerr Center by email or
by phone (918.647.9123).
Organic: Making the Transition (packet)
Production
Organic Gardening (packet)
Organics in the Midsouth…What are the
Challenges? (packet)
Fundamentals
of Organic Farming and Gardening – An Instructor’s Guide
(Georgia Organics,
2009)
Funded by ATTRA and the
Organic Farming Research Foundation, this Instructor's Guide is intended
to give instructors in a variety of settings information on the scientific
basis for Organic Farming and Gardening. It can be used in its entirety
as a full course or selected sections can be inserted as a supplement to a general
course on agriculture or gardening.
Organic Vegetable Production and
Marketing
(2007 SSAWG short course resources: Alex Hitt; Debbie Roos)
Proceedings of 'Enhancing the Adoption of Organic Production Workshop
(OSU, October 2008)
Marketing
Farm
Made: A Guide to On-Farm Processing for Organic Producers
by George Kuepper, Holly Born and Anne Fanatico
This report provides an overview of the general requirements for organic
certification and for food processing facilities, followed by a discussion
of four different on-farm enterprises (sorghum syrup, packaged fresh
salad greens, table eggs, and jams, jellies, and preserves). It is intended
for current and prospective organic farmers who are considering adding
a processing enterprise. (Kerr Center, 2009)
For a printed copy, contact the Kerr Center by email or
by phone (918.647.9123).
Organics in Oklahoma
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