Organic Meat Goat Production

Roger Merkel - Langston University

Unit Objective

After completion of this module of instruction the producer should be able to interpret the standards for a certified organic meat goat operation and to review different websites to gain production information and knowledge. The producer should be able to evaluate the feasibility and economics of his/her meat goat operation becoming organic certified. The producer should know the steps required to obtain organic certification. The producer should be able to complete all assignment sheets with 100% accuracy and score a minimum of 85% on the module test.

Specific Objectives

After completion of this instructional module the producer should be able to:

  1. Explain why consumers are requesting more organically produced goat meat.
  2. State the name of the act that Congress passed related to organic farming and the year the act was passed.
  3. State the name of the agency of the federal government that had responsibility for development of standards for organic production of food within the U. S.
  4. State where the National Organic Program (NOP) is housed within the federal government.
  5. Explain when states can impose stricter regulations than those provided by the federal government.
  6. Discuss exemptions and exclusions from certification.
  7. Explain the meaning of the term organic.
  8. Explain the standards a producer must follow related to record keeping for a certified operation.
  9. Describe the purpose of the organic production and handling systems plan including the components of the plan and the agency/organization that must approve the plan.
  10. Explain the standards for land and seeds and planting stock within an organic production system.
  11. Know the regulations on what is an “organic” goat.
  12. Explain what an organic goat producer can and cannot use in the way of animal treatment products.
  13. Describe the acceptable living conditions of goats within an organic production program.
  14. State some of the general requirements for certification.
  15. State how an organic meat goat producer becomes certified.
  16. Explain when and how often on-site inspections are performed for an organic meat goat production program.
  17. State the requirements for continuation of certification.
  18. State when synthetic substances can be used in an organic livestock operation.

Module Contents

  • Introduction
  • Where to Find This Information on the Web
  • What Can and Cannot Be Done in “Organic” Goat Production
    • What has to be certified
    • Exemptions and exclusions from certification
    • Use of the term, “organic”
    • Recordkeeping by certified operations
    • Allowed and prohibited substances, methods, and ingredients in organic production and handling
    • Organic production and handling system plan
    • Land requirements
    • Seeds and planting stock practice standard
    • Origin of livestock
    • Livestock feed
    • Livestock health care practice standard
    • Livestock living conditions
    • General requirements for certification
    • Application for certification
    • On-site inspections
    • Continuation of certification
    • Synthetic substances allowed for use in organic livestock production
  • Considerations on Organic Production
  • Suggested Assignments
  • PDF Versions

    You may download this module in PDF format.

    Certification Table of Contents
    Browsing Table of Contents