Overview

Organic pork is raised in a production system that promotes and enhances biodiversity and biological cycles. It is based on minimal use of off-farm inputs. Hogs raised organically are not given antibiotics and growth hormone stimulants. In general, organic foods are minimally processed with artificial ingredients or preservatives. Overall, organic food sales continue to grow annually.  April 2008. . . Organic Pork

Marketing

• Alternative Marketing of Pork, Appropriate Technology Transfer for Rural Areas (ATTRA), 2004 - This study explains alternative marketing methods, such as direct, niche or organic-labeled pork, for producers using sustainable agricultural practices.
• Biofuels send organic meat prices soaring, Natural Foods Merchandiser, February 2008. 
• Factors Affecting Pork Consumption, Economic Research Service, USDA, 2005 - Pork ranks third in annual U.S. meat consumption. This report analyzes existing and potential pork consumption trends using demographic data.
• Fourth National Organic Farmers' Survey: Sustaining Organic Farms in a Changing Organic Marketplace (Full Report), Organic Farming Research Foundation, 2004 - OFRF's National Organic Farmers' Surveys have collected data about organic farmers and farming for the years 1993, 1995, 1997 and 2001.
• Fourth National Organic Farmers' Survey: Sustaining Organic Farms in a Changing Organic Marketplace (Executive Summary), Organic Farming Research Foundation, 2004.
• Hogs/Pork, ERS, USDA.
• Market Trends, Organic Trade Association.
• Organic Farming and Marketing, ERS, USDA - This site provides a wealth of statistics related to organic products.
• Organic Producers and Marketers Exempted from Commodity Promotion Assessments, Agricultural Marketing Service, USDA, 2005 - This release outlines assessment changes for products marketed with a 100 percent organic label.
• Organic Production, Economic Research Service, USDA - This site includes data sets through 2005.  
• The Organic Trade Association - This association works to promote organic products in the marketplace. Its membership includes growers, shippers, processors, certifiers, farmer associations, brokers, manufacturers, consultants, distributors and retailers.
• Pork (Domestic Production and International Trade Information), FASonline, USDA.

Processing/Manufacturing

• American Association of Meat Processors (AAMP) - Represents more than 1,700 small- and medium-sized meat, poultry and food businesses.
• North American Meat Processors Association (NAMP) - A nonprofit trade association that provides information and technical services to the meat processing industry.

Production

• Accredited Certifying Agents, National Organic Program.
• Comparison of Pig Flow and Labor Needs in Two Organic Pork Production Systems, 2001 - This research report evaluates pig flow and labor needs for two organic pork production systems. One system is a seasonal organic pork production system, while the other system is a continuous organic pork production system.
• Cost of Organic Pork Production, Iowa State University, 2003 - One issue that frequently surfaces in the organic pork production industry is the relatively limited information on production costs. The objective of this report is to determine the cost of organic pork production. This report addresses the issue by examining the increase of costs involved in expanding a seasonal (summer-only farrowing) organic pork production system to continuous production of organic hogs.
• Food Label Procedures, FSIS, USDA - This site includes procedures, policies, a listing of ingredients, packaging materials and other related links.
• Managing for Herd Health in Alternative Swine Systems: A Guide, Practical Farmers of Iowa, 2004 - This guide was funded with a grant from the North-Central Region of SARE, the Sustainable Agriculture Research and Education Program, USDA.
• The National Organic Program, Ag Marketing Service, USDA - This site lists the national standards on organic agricultural production and handling, certification procedures and accreditation.
• Organic Feedgrain Producers and Handlers, The National Organic Program, USDA.
• Organic Pork Standards Fact Sheet, National Pork Board - This fact sheet explains what the organic standards mean to pork producers.

Businesses/Case Studies

• Attracting Consumers with Locally Grown Products, Food Processing Center, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln, 2001 - This research study summarizes results of a survey of 500 households in Nebraska, Iowa, Missouri and Wisconsin. The primary grocery shopper of each household was surveyed for attitudes and opinions on locally grown and produced food, including organic and all-natural food and meat purchasing behaviors.
• Comparison of Premiums and Returns in Organic Pork Production, 2001 - This research study evaluated alternative premium payments and structures for organic pork production.
• Considerations in Organic Hog Production, Appropriate Technology Transfer for Rural Areas (ATTRA), 2001 - This study reviews hog behaviors, pasture and housing considerations, husbandry and health issues associated with organic hog production.
• Organic Valley Family of Farms claims to be the largest organic farmer-owned cooperative in the United States with more than 600 farm families. It is based in LaFarge, Wisconsin, and markets pork and other meats under its Valley's^TM Organic Meats brand.
• Tide Mill Organic Farm - Tide Mill Organics is a certified organic meat and produce business operated by husband/wife Aaron Bell and Cindy DelSignore. The farm is part of a multi-family ninth-generation farm in Maine. The business markets freezer pork in a variety of packages.

Links checked February 2008.