Organic production has been practiced in the United States since the late 1940s. From that time, the industry has grown from experimental garden plots to large farms with surplus products sold under a special organic label. Food manufacturers have developed organic processed products and many retail marketing chains specialize in the sale of "organic" products. This growth stimulated a need for verification that products are indeed produced according to certain standards. Thus, the organic certification industry also evolved.
More than 40 private organizations and state agencies (certifiers) certify organic food. But their standards for growing and labeling organic food may differ. For example, there are differences in:
-permitting or prohibiting different pesticides or fertilizers in growing organic food
the language contained in approved seals, labels, and logos
-By the late 1980s, in an effort to standardize production and certification, the organic industry petitioned Congress to draft the Organic Foods Production Act (OFPA) defining "organic".