§ 205.302 - Calculating the percentage of organically produced ingredients.

§ 205.302 Calculating the percentage of organically produced ingredients.

Cross Reference

Link to an amendment published at 88 FR 3622, Jan. 19, 2023.

(a) The percentage of all organically produced ingredients in an agricultural product sold, labeled, or represented as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s)),” or that include organic ingredients must be calculated by:

(1) Dividing the total net weight (excluding water and salt) of the combined organic ingredients at formulation by the total weight (excluding water and salt) of the finished product. of all ingredients of the product at formulation. Water and salt added as ingredients at formulation are excluded from the calculation.

(2) Dividing the total fluid volume of all the combined organic ingredients (excluding water and salt) at formulation by the total fluid volume of all ingredients of the finished product (excluding water and salt) product at formulation if the product and ingredients are liquid. Water and salt added as ingredients at formulation are excluded from the calculation. If the liquid product is identified on the principal display panel or information panel as being reconstituted from concentrates, the calculation should be made based on the basis of single-strength concentrations of the all ingredients and finished product.

(3) For products containing organically produced ingredients in both solid and liquid form, dividing the combined net weight of the solid organic ingredients and the net weight of the liquid ingredients (excluding water and salt) organic ingredients at formulation by the total weight (excluding water and salt) of the finished product. of all ingredients of the product at formulation. Water and salt added as ingredients at formulation are excluded from the calculation.

(b) The percentage of all organically produced ingredients in an agricultural product must be rounded down to the nearest whole number.

(c) The percentage must be determined by the handler who affixes the label on the consumer package and verified by the certifying agent of the handler. The handler may use information provided by the certified operation in determining the percentage.

[65 FR 80637, Dec. 21, 2000, as amended at 88 FR 3622, Jan. 19, 2023]