Allowed processes for multiple-ingredient products

Which processes can I use for my product?

For the most part, common mechanical and biological processing used for food products are allowed under the USDA National Organic Program:

• From ingredients to product — Cooking, baking, curing, heating, drying, mixing, grinding, churning, separating, distilling, extracting, slaughtering, cutting, fermenting, eviscerating, preserving, dehydrating, freezing, chilling or otherwise manufacturing
• From product to retail — Packaging, canning, jarring and otherwise enclosing food in a container
• Advanced methods — High-pressure processing, infrared dehydrating/ cooking, freeze drying, and various purification technologies