Converting to an Organic Farming System - PDF Format
Organic Weed Management - PDF Format
Maintaining Soil Fertility Under an Organic Management System - PDF Format
Managing Insects and Disease Damage Under an Organic System - PDF Format
Organic Marketing and Certification - PDF Format
Organic Farming: Green Bean Variety Trial - PDF Format
Organic Farming: Squash & Pumpkin Variety Trail - PDF Format
Growing Organic Vegetable Transplants - PDF Format
West Virginia '63 . . .
Collecting West Virginia '63 Tomato Seeds - PDF format
West Virginia '63 - A New Home-Garden Tomato
Resistant to Late Blight - PDF Format
Other Organic Resources . . .
Certified organic production exists in more than 100 nations worldwide. Here in the United States, the National Organic Program defines organic agriculture as farming which “responds to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity” (NOP, 2000).
To achieve these standards, the organic producer must pay particular attention to record-keeping, as certification requires field maps, management records, input records, soil tests, and pest monitoring data. While this may seem daunting, proper management and accurate records help ensure the continued quality and reputation of organic food products to consumers, who have expressed increasing demands for organics in recent years.
In the 2002 Census of Agriculture, West Virginia claimed $176,000 in certified organic sales. To support the continued advancement of organic agriculture in the state, the Extension Service partnered with Northeast SARE developed a set of fact sheets on organic farming while working in conjunction with the WVU Organic Research Project. These fact sheets are tailored to provide essential information concerning research-based organic management practices for farmers that are setting up, maintaining, or converting to organic farming systems.