WASHINGTON

State Organic Program: No

State certifier: Yes

Contact:
Miles McEvoy, Washington State Dept. of Agriculture
Phone: 360-902-1924, mmcevoy@agr.wa.gov
Brenda Book, Washington State Dept. of Agriculture
Phone: 360-902-2090, bbook@agr.wa.gov
Les Eklund
Phone: 360-902-1891, leklund@agri.wa.gov
Website: http://www.agr.wa.gov/FoodAnimal/Organic/default.htm


Certifiers operating in state:
· WSDA
· Oregon Tilth
· QAI
Cost Share Program: Yes

History: The Washington Organic Food Products Act, chapter 15.86 RCW, was enacted in 1985 and amended in 1987 to implement one of the first state organic certification programs in the nation. In 2003, the Washington State Department of Agriculture certified 566 producers and 294 handlers of organic food.

Organic farms are found throughout the state of Washington and represent a diversity of crops, sizes and marketing options. Organic acreage in Washington State is dominated by three types of crops - tree fruit, vegetables, and forages. Apples are the leading tree fruit and continue to show substantial acres in transition, although lower than in the previous few years. Organic apples represent the largest single organic crop in Washington State with 4.2% of the state's apple acreage in organic production. Organic tree fruit production is based in the central, irrigated areas of the state.

Vegetable production is more diverse, however, two crops grown for processing (corn and peas) account for about two-thirds of the acreage. Most of the larger scale vegetable production occurs in the irrigated south central region (Grant, Yakima, Adams, Benton, Franklin counties), while smaller and more diverse vegetable production is common on western Washington farms more oriented towards direct marketing.

Among forages, alfalfa production is based in central Washington while other forages are grown around the state. The growth of the organic dairy sector has created demand for organic forages, an important market for this production.

Other organic agricultural products produced in the state include poultry, eggs, beef and milk. Processed organic foods produced in the state include organic fruit juice, wine, frozen vegetables, bakery products, tofu, frozen meals, oil, and French fries.