All grains and the flour milled and produced at the Minot Milling facility are Kosher and Organic Certified.
Organic is an adjective that applies not just to growers (organic farming) but to processors and retailers as well. Organic flour is from organically grown wheat, which has been organically milled.
The concept of organic tends to focus more on the overall agricultural and processing approach than on the chemical or physical properties of the food. There is an emphasis on sustainable agricultural practices such as crop rotation, composting, energy conservation, and erosion prevention, to provide long term protection of the soil, ecosystem, and ground water supply.
Organic farmers do not use synthetic pest controls and use crop rotation to minimize insects and crop diseases. More specifically: no fertilizers, herbicides, insecticides, growth stimulators, or fungicides (not on the approved list) can be applied for a minimum of three years prior to harvest; a five-year crop and field history record, including financial records, must be maintained; lab analysis for soil nutrients and soil residues are required. Plant tissue tests and water analysis may be required for certification of some crops; a long-term plan for organic management must be in place. This includes plans for fertilizer, pesticide, weed and water management.
Certification requires: a yearly inspection of the production facility by a third party certification group and compliance with standards; no synthetic ingredients can be added during processing. Inspectors also check sanitation practices and look for potential contamination by prohibited substances, including packaging and storage containers; all product labels meet the organic standards of the certifying agency; records must be maintained to ensure compliance with organic guidelines. This includes procedures for keeping organic foods separate from non-organic foods and records, which show the chain of custody of the raw materials.
To establish minimum organic standards and to create an organic certification program, Congress passed the Organic Foods Production Act (OFPA) as part of the 1990 Farm Bill. A federal definition and national minimum standards will provide assurance to customers and will preserve the integrity of the "certified organically grown" claim.
A certifying agency is a non-profit agency involved in research and educational related to sustainable agriculture. Currently 44 states have organic certification agencies. There are also various international, national and regional certification agencies. ‘Organic’ is a labeling term that denotes products produced under the authority of the Organic Foods Production Act. The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.
Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water. Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.
Definition Courtesy of the National Organic Standards Board 1995.
In order to meet kosher standards and receive the kosher seal, food must be prepared under a rabbi's supervision. The word "kosher" is a derivation of the Hebrew kasher, meaning "proper" or "pure." Because kosher foods bear an inherent hallmark of wholesomeness and quality, they are rapidly becoming popular with a new market of health-conscious consumers.