Agriculture Reference
In-Depth Information
white butcher/freezer paper has a plastic coating, so it's important to be informed about which
packaging materials are appropriate for your intended use.
It is common among small egg producers to recycle egg cartons for resale. While this prac-
tice is quite noble in intent, it may be contaminating organic eggs. The Federal Safety Inspec-
tion Service (FSIS) considers egg cartons (pulp or foam) to be one-time-use packaging. Al-
though it is typically legal for small backyard-flock owners selling directly to the public to re-
use and relabel cartons, it is generally frowned upon in retail stores. Most stores purchasing
eggs, particularly organic eggs, from small farmers will require the use of new, properly labeled
cartons.
The very simplest labeling laws vary from state to state, but get more complicated when la-
beling USDA-inspected meats or eggs. It is important for a producer to research local and state
law for labeling eggs or on-farm processed poultry. This is particularly important when selling
off-farm at farmers' markets or when wholesaling to retail stores or restaurants.
Here are the New York Department of Agriculture and Markets labeling requirements for
shell eggs (such requirements may vary by state):
1. The word “EGGS.”
2. Grade—in letters 3/8 inch or larger.
3. Size—in letters 3/8 inch or larger.
4. Count—may be expressed in dozens.
5. Name, address, and zip code—if other than producer or packer must so state.
6. Identified as to source, with packer identification, or if labeled “Packed by,” full name and ad-
dress is acceptable.
Here are the New York labeling requirements for farm-processed poultry:
1. Product identification (broiler chicken, whole duck, etc.).
2. Slaughter date.
3. Name and address of producer.
4. EXEMPT—Art. 5A NYS DA&M Law.
And here are sample labeling requirements for USDA-inspected meat and poultry:
1. Product identification (i.e., Chicken).
2. Cut identification (i.e., Whole Fryer).
3. Plant number (USDA plant inspection number).
All of the minimum labeling requirements listed above involve simple, basic facts. Once a
producer starts making claims on the label things get more complicated. The term “labeling”
