Organic Washington Apples

Organic Washington Apple Facts

Washington apple growers produced between 2 and 3 million boxes of certified organic apples in 2002*.
In 2002, Washington State cultivated 9,861 acres of certified organic orchards, an increase from 4,117 acres in 1998*.
The United States is the leading organic apple producer in the world, with Washington State growing about two-thirds of U.S. certified organic apples.
Organic Washington apples are available in every key variety – Red Delicious, Golden Delicious, Granny Smith, Gala, Fuji, Braeburn, Washington Pink, Cameo® and Rome Beauty.
Each organic Washington apple is picked by hand.

If you choose to buy organic Washington apples, read the sticker on the apples to ensure the apples are certified USDA organic.

Organic Washington Apple FAQs

Q. How are organic Washington apples grown and packed?
A. Organic Washington apples are grown and packed only with materials and methods approved by the National Organic Program (NOP), which rely on natural materials and processes. Organic orchards receive nutrition and fertilizers consisting of compost, animal manure, fishmeal, plant residues and other natural nutrients. Natural pest control methods are derived from plant extracts, the fermentations of yeast, beneficial insects, mating disruption pheromones and systems that bait and trap pests. Weeds may be controlled by mulching, cover plantings and mechanical methods.

In addition, certified organic apples can only be processed and packed on equipment using belts, brushes and water specially cleaned and prepared to handle organic fruit. Organic apples may not commingle with conventionally grown apples in either the orchard or in the packing houses.

Q. How many years does it take for an apple orchard to be certified organic?
A. The land on which the apples are grown must have been farmed organically for three years or fallowed for three years before certification is granted. This means that for at least three years prior to the first certified organic harvest, only practices and materials allowed under the national organic standard have been used. Prior to the third year, the apples from the orchard are considered transitional fruit. Transitional fruit cannot be sold as certified organically grown.

Q. How are organic apple growing and handling practices monitored?
A. The NOP requires producers and handlers to submit an Organic System Plan. The plan must document the practices and procedures used, the materials they plan to use, the soil monitoring methods used to determine that soil and water quality are being maintained and improved and the records that are maintained. And, for growers who produce or handle both organic and conventional apples, the procedures that are in place to prevent commingling of the products. An annual update of the system plan must also be submitted each year.

Q. Are organic apple orchards and packing facilities inspected?
A. It is mandatory that organic orchards and packing facilities be inspected every year. The Washington State Department of Agriculture conducts these inspections. During the certification process, random samples are collected to verify compliance with organic production standards. Growers must submit soil tests every three years.

Q. Do organic practices involve or include genetically modified organisms?
A. No. Genetically modified organisms are not allowed under organic regulations.

Q. How do I know my apples are grown organically?
A. Look at the stickers on the apples and watch for signs in the supermarket. Along with the national organic standards, the USDA developed strict labeling rules to help consumers know the exact organic content of the food they buy. The USDA Organic seal (at right) tells you that a product is at least 95 percent organic. However, apple growers may or may not use the full USDA Organic seal, the certified organic apples my simply have “certified organic” on the existing sticker.

Q. What is Organic?
A. Organic food production is based on a system of farming that maintains and replenishes soil fertility through the use of biological (rather than chemical) pest control. Organic foods are minimally processed without artificial ingredients, preservatives or irradiation.