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Organic food sales in the United States rose by 5.9% in 2018, totaling $47.9 billion dollars. It is no surprise that aquaponic farmers want the organic label to bolster their marketing and sales, and equally no surprise that soil-based farmers do not want their selling power to be diluted. The heart of organic production is cultivating soil, so how can produce be certified organic if there is no soil? In 2015, a taskforce was assembled consisting of individuals representing both the soil-based organic industry and the hydroponic and aquaponic communities. The goal was to describe hydroponic and aquaponic systems and practices, examine how hydroponics and aquaponics align or conflict with USDA organic regulations, support their decisions with science, and explore alternatives. At its 2017 fall meeting, the National Organic Standards Board (NOSB) voted 8-7 against a proposal to prohibit hydroponic and aquaponic production in organic agriculture. Although aeroponics is prohibited, both hydroponics and aquaponics remain eligible for organic certification, while the USDA considers the NOSB decision. While aquaponics lends itself to a more sustainable growing methods, only OMRI approved items can be used during production. This prohibits the use of rockwool, hydroxide bases, chelated iron, and other common tools of the trade. Currently, only 17 of 80 certifiers will assist aquaponic farms with organic certification.
Known as the “grassroots alternative to organic,” CNG certification follows organic standards but focuses on growers who sell directly to the consumer. CNG farmers are restricted from using synt8hetic herbicides, pesticides, fertilizers, or genetically modified organisms (GMOs). Farms with CNG certification undergo an annual inspection and pay an annual fee. Inspections can be conducted by other CNG farmers, Extension agents, master gardeners, or other qualified personnel. Sections of the CNG standards for aquaponics can be found at (https://www.cngfarming.org/aquaponics_standards).
Good Agriculture Practices (GAPs) are specific methods that, when applied to agriculture, create food for consumers or further processing that is safe and wholesome. Currently a voluntary certification, the Food Safety Modernization Act (FSMA), will require farms to comply with food safety and security measures outlined in the document. In 2011, the Produce GAPs Harmonized Food Safety Standards was released, which require producers to meet standards for biosecurity, sanitation, worker training, and documentation. Information on Produce GAP can be found at (https://www.ams.usda.gov/services/auditing/gap-ghp/harmonized).
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling to manufacturing, distribution, and consumption of the finished product.
Determining risk factors in the production, processing, sale, and consumption of food items involves HACCP, SOPs, and Sanitation SOPs (SSOPs). Developing a protocol for each step of the operation and providing employee training is essential to provide a safe food product. The following are examples of how HACCP, SOPs, and SSOPs work in conjunction.