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


OTCO recommends you always notify us prior to purchase of new technology to determine compliance of the new equipment, device, and its processing actions.

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