MONTANA

State Organic Program: No

State certifier: Yes

Contact:
Sean Mulla , Montana Dept. of Agriculture
Phone: 406-726-3100, smulla@mt.gov
Website: http://www.agr.state.mt.us/certific/organicProgram.shtml

· MDA
· OCIA
· Demeter/Stellar
· FVO/ICS
· GOA

Cost Share Program: Yes

History: In 1999, the Montana Legislature passed the "Plan for establishment of state organic certification program." Upon receipt of petitions from over 80% of the state's organic producers, the Department of Agriculture developed and implemented the program. The program was USDA accredited in April 2002 and issued its first certificates in September 2002. In 2003, the program certified over 70 organic production and handling operations in Montana.
Montana is a leading state in organic production, ranking first nationally in organic wheat acreage and second in total certified acres. Organic farms, ranches, orchards and gardens may be found in all areas of state. The most common types of organic operations are dry-land grain farms, mostly in the eastern plains, and vegetable and fruit producers based in the more populous areas of the western mountain region of the state and surrounding the larger cities.

Organic production is growing in Montana, aided by the implementation of the National Organic Program and the state certification program. Both organic acreage and the number of organic producers are growing by 10 - 20% per year. Growth is driven by strong demand for organic crops nationally and internationally as well as increasing local demand for organic fruit and vegetable crops.

While leading the nation in organic wheat production, Montana also produces a wide variety of other organic field crops, including barley, flax, peas and lentils. It also has substantial acreage of hay, forage and pasture lands, which in turn support growing numbers of organic beef cattle, dairy, sheep, hogs and poultry in the state. Montana's organic vegetable producers supply mostly local markets with everything from artichokes to zucchini. Apples and cherries are the most common fruit crops. Processed organic products include flours and cereals, cider and fruit juices, meats and beer and wine