This is a work product of the National Organic Standards Board (NOSB). It does not represent official 

National Organic Program (NOP) positions or policy.

National Organic Standards Board

Compliance, Accreditation and Certification

Proposal

Calculating Percentage of Organic Ingredients in Multi-ingredient Products

February 12, 2013

I. INTRODUCTION:

The purpose of this document is to propose recommendations on determination of percentage 

organic ingredients in multi-ingredient products in order to assist the NOP in development of 

guidance for handlers and certifiers.

Consumers expect that labels on multi-ingredient products sold as “100% organic” or “organic” 

or “made with organic” reflect an accurate determination of percentage organic ingredients, and 

that all certifiers have uniformly calculated such percentages.

The integrity of USDA organic products in the USA and throughout the world depends on 

assurances of consistency and uniformity in interpretation and application of the Rule and 

associated Regulations, especially when calculating percentage organic ingredients.

 

II. BACKGROUND:

The Regulation at 205.302(c), under “Calculating the percentage of organically produced 

ingredients” states: 

“ The percentage must be determined by the handler who affixes the label on the 

consumer package and verified by the certifying agent of the handler. The handler may use 

information provided by the certified operation in determining the percentage”.

Thus, when an ingredient has been certified to the “organic” category, the supplier of that 

ingredient must provide information to the handler making the finished product regarding the 

actual percentage of organic content of that ingredient.

Over the years this has resulted in a wide variety of mechanisms for determining percentage of 

organic ingredients, and a wide variety of ways of establishing systems which allow verification

by auditors and inspectors. 

For example, if the supplier does not provide positive information, verified by the certifier, that 

the organic ingredient contains more than 95% organic content, then many, BUT NOT ALL

certifiers will only allow that ingredient to be calculated at 95% organic content.

With limited guidance, a lack of uniformity in procedures has developed. For example some 

certifiers may permit handlers to include 100% of the weight/volume of certified ingredients as 

organic, even if the ingredient is a formulated product and includes other permitted substances 

and may be in fact be anywhere from 95-100% organic. Chocolate chips for example may be 

certified organic, and contain 96% organic ingredients, plus 4% permitted substances on 

205.605/606. A cookie manufacturer may be considering that the entire weight of the chips 

counts as organic in the final cookie product. 

Many certificates list raw agricultural ingredients as “organic” when in fact they should be listed 

as “100% organic.” This can have a serious impact in calculating percentage organic in a multi-
ingredient product if the handler must, by default, list those raw agricultural ingredients as 95%.

Further, some handlers and certifiers may not be accurately examining the water and salt 

content for exclusion from the percentage calculation.

There is also a wide array of mechanisms in place amongst handlers as to how processing aids 

as opposed to additives are recorded or, if necessary calculated as part of the ingredient list.

Sub-ingredients are often added to multi-ingredient products, such as spice, oil, sugar, flavor or 

sauce mixes. Such sub-ingredients may be entirely or partially organic in ingredient make up, 

and the producer of such sub-ingredient mix may provide a Specification sheet listing 

ingredients and their organic percentages. In other instances no details are provided on subingredients.

When the percentage of organic ingredients as a percentage of all ingredients is calculated to 

be close to 95% or close to 70% then the issue of correct labeling of that product becomes 

difficult for the handler and those who must approve or verify. Standard practice is to calculate

ingredients as a percentage of all ingredients, although the relevant area of the Rule, as cited 

below, still states the calculation should be as a percentage of finished product.

In October, 2001 the NOSB, recommended1 to change the regulations at § 205.302(a), to 

replace the phrase “finished product” with “of all ingredients”. The rationale was: Most products 

lose weight during processing. Dividing the total weight of all combined organic ingredients by 

the weight of the finished products could easily show that a product contains over 100% organic 

ingredients. Current practice is to divide the total weight of all combined organic ingredients by 

the total weight of all ingredients (excluding salt and water). This calculation establishes the total 

percentage of organic ingredients. The Rule should be changed to correctly calculate the 

percentage of organic ingredients”.

This regulation change has not yet taken place.

III. RELEVANT AREAS OF THE RULE:

NOP Regulation and Policy statements:

§ 205.302 Calculating the percentage of organically produced ingredients.

(a) The percentage of all organically produced ingredients in an agricultural product 

sold, labeled, or represented as “100 percent organic,” “organic,” or “made with 

organic (specified ingredients or food group(s)),” or that include organic ingredients 

must be calculated by:

(1) Dividing the total net weight (excluding water and salt) of combined organic 

ingredients at formulation by the total weight (excluding water and salt) of the finished 

product.

(2) Dividing the fluid volume of all organic ingredients (excluding water and salt) by the 

fluid volume of the finished product (excluding water and salt) if the product and 

ingredients are liquid. If the liquid product is identified on the principal display panel or 

information panel as being reconstituted from concentrates, the calculation should be 

made on the basis of single-strength concentrations of the ingredients and finished 

product.

(3) For products containing organically produced ingredients in both solid and liquid 

form, dividing the combined weight of the solid ingredients and the weight of the liquid 

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ingredients (excluding water and salt) by the total weight (excluding water and salt) of 

the finished product.

(b) The percentage of all organically produced ingredients in an agricultural product 

must be rounded down to the nearest whole number.

(c) The percentage must be determined by the handler who affixes the label on the 

consumer package and verified by the certifying agent of the handler. The handler 

may use information provided by the certified operation in determining the percentage.

§ 205.2, Terms Defined:

Ingredient: any substance used in the preparation of an agricultural product that is still present 

in the final commercial product that is consumed

Processing Aid (NOP definition, based on FDA regulation at 21 CFR 100 (a)(3)(ii) Foods 

Exempt from Labeling): 

1. A substance that is added to a food during the processing of such food but is removed in 

some manner from the food before it is packaged in its final form.

2. A substance that is added during processing, is converted into constituents normally 

present in the food, and does not significantly increase the amount of the constituents 

naturally found in the food; and

3. A substance that is added to a food for its technical or functional effect in the processing 

but is present in the finished food in insignificant levels and does not have any technical 

or functional effect on that food.

IV. DISCUSSION: 

In 2012 the CAC subcommittee discussed this issue in detail and issued a discussion document 

with a request for public comment prior to the Public Meeting in October 2012. The NOSB 

received a substantial body of public comment with detailed recommendations for change.

These comments came from Accredited Certifying Agencies, non-profit organizations, research

groups and trade associations, and they are included in the brief discussion below.

1. Regulatory change: 

There is broad consensus that the standard practice is to divide the total net weight (excluding 

water and salt) of combined organic ingredients at formulation by the total net weight (excluding 

water and salt) of all ingredients. Thus a simple change to the Regulation at 205.302 is needed to 

clarify that the calculation of percentage organic ingredients should be made based on “all 

ingredients” not “finished product” because most products lose weight during processing.

2. Self-calculating Forms:

Formulated multi-ingredient NOP-certified products contain organic ingredients that are either 

single or multiple-ingredient ingredients. Certified handlers adding an organic ingredient to a 

formulated product need to understand that the ingredient may contain anywhere between 95% 

and 100% organic ingredients. For a multi-ingredient certified product used as an ingredient in a 

multi-ingredient product, the actual organic content must be obtained. Otherwise the ingredient 

should be calculated at either 95% organic or 70% organic depending on how the product is 

classified on the certificate.

Thus, to ensure uniformity in making these calculations a number of certifiers use selfcalculating forms, samples of which were sent to the NOSB. Certifiers provide these forms to 

handlers, and there is broad consensus that self-calculating tools are very useful, but one 

standard NOP generated form is not required. 
One certifier noted that being able to provide useful and coherent tools for clients was a point of 

differentiation for a certifier. 

A sample template of a self-calculating form could be included on the NOP website to 

demonstrate inclusion of all ingredients; show how to exclude water and salt, list supplier of 

ingredient, percentage organic content of each ingredient, percentage in formulation, and the

self-calculating column showing actual organic percentage of each ingredient. Such a sample

form should show how to list processing aids separately.

3. Salt Excluded:

Commenters all agree that the only salt which may be excluded is sodium chloride. Potassium 

chloride is on the National List as an allowed non-synthetic and should be calculated as a nonorganic ingredient.

Standard practice is to require any additives, such as anti-caking agents, added to the salt to be 

on the National List at 205.605 or 205.606. If salt containing an additive on the National List is 

added to a certified product the additive cannot be excluded. Therefore the product may not be 

labeled as 100% organic.

4. Water Excluded:

Commenters provided considerable discussion, and raised numerous questions on this complex 

issue.

In August 2002 the NOP issued a policy memo addressing the exclusion of water when 

calculating percentage organic ingredients in multi-ingredient food products. This information is 

incorporated in the NOP Handbook as Policy Memo 11-9.2 This memo includes reference to 

21CFR 131-169 for food and 21CFR 101.30 for vegetable and fruit juices. Several major 

certifiers find that the FDA is out of date in addressing water content in standardized foods. 

Several commenters noted that the lack of a standard of identity for many standardized foods is

an impediment to consistency and accuracy in calculating water to be excluded. There is a need 

for clarification and detailed guidance from the NOP on this topic. 

5. Processed single ingredients:

A specification sheet for a product such as “organic” olive oil could be of great assistance to the 

organic baker making a multi-ingredient product, but this is often not available.

6. Multi-ingredient ingredients:

Several commenters expressed frustration at how to calculate percentage organic when adding 

a purchased multi-ingredient ingredient, such as chocolate chips to a product and suggested 

that a specification sheet be provided if requested by handler.

7. Organic label versus organic content:

There were a number of comments related to the fact that the issue of organic content

contribution versus organic labeling claim creates confusion and leads to a lack of consistency 

in interpretation when formulating multi-ingredient products. 

Organic operations want their crops and ingredients to be in the 100% organic category on 

certificates so that buyers calculate their content at 100% in finished products. If certifiers had 

clear permission to assume 100% organic content for single-ingredient ingredients and crop 

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ingredients in the “organic” category this would remove some of the inconsistencies.

Very few products actually make the 100% organic claim on the retail label.

As noted by the range of comments received by the NOSB there is a lack of consistency in 

determining organic percentages for ingredients treated with processing aids. Often single 

ingredients such as flour, oil or sugar or crop ingredients such as apples do not meet the 100% 

organic category due to permitted, but non-organic processing aids (filtration materials in the 

case of oil, wash water in the case of apples) They will be listed on an organic certificate by the 

certifier as “organic”. However common sense tells you that they may contribute more than 95% 

organic content to the finished product formula. 

The organic content of a product is based on the percentage of organic ingredients. The use of 

non-organic processing aids prevents a product being labeled as 100% organic but the product 

contains 100% organic ingredients and can be calculated as such when determining an 

organic percentage. For Example: Pear Juice Concentrate may be formulated using 100% 

organic pears, NOP-compliant non-organic enzymes as processing aid, and NOP-compliant 

non-organic Diatomaceous Earth as a filter aid. For calculation purposes however the pear juice 

should be calculated at 100% organic in the formulation because all of the ingredients are 100% 

organic.

8. Raw Agricultural Ingredients:

The lack of a statement of specific percentage of organic content on either the organic 

certificate or product specification sheet, if one is available, requires additional work for both the 

certifier and handler. The inclusion of such information on the certificate would be helpful.

Single raw crop ingredients such as carrots or pears, can be listed as “100% organic” on the 

Certificate (or attached addendum list) issued by the certifier to the Handler. In many cases 

however the Certificate and attached list simply states “organic”. Thus, when making a multiingredient product, those ingredients listed as “organic” on their certificates must be calculated 

at the default 95% organic calculation. While there may be some instances where a raw crop 

has been changed, such as adding a wax coating to a cucumber, all commenters agreed that it 

is reasonable to assume that a single raw crop ingredient should be considered 100%organic 

for content.

The recommendations following reflect the public comments received prior to the Public Meeting 

and presented at the Public Meeting.

V. RECOMMENDATIONS:

1. Proposed Regulatory Change 

The CACS proposes a change to the regulations at 205.302(a) as follows with proposed 

deletions with strike through and additions in bold italics:

§ 205.302 Calculating the percentage of organically produced ingredients.

(a) The percentage of all organically produced ingredients in an agricultural product 

sold, labeled, or represented as “100 percent organic,” “organic,” or “made with organic 

(specified ingredients or food group(s)),” or that include organic ingredients must be 

calculated by:

(1) Dividing the total net weight (excluding water and salt) of combined organic 
ingredients at formulation by the total weight (excluding water and salt) of the finished 

product all ingredients.

(2) Dividing the fluid volume of all organic ingredients (excluding water and salt) by 

the fluid volume of all ingredients the finished product (excluding water and salt) if the 

product and ingredients are liquid. If the liquid product is identified on the principal display 

panel or information panel as being reconstituted from concentrates, the calculation should 

be made on the basis of single-strength concentrations of all the ingredients. and finished 

product.

(3) For products containing organically produced ingredients in both solid and liquid 

form, dividing the combined weight of the solid ingredients and the weight of the liquid 

ingredients (excluding water and salt) by the total weight (excluding water and salt) of all 

ingredients the finished product.

(b) The percentage of all organically produced ingredients in an agricultural product 

must be rounded down to the nearest whole number.

2. Self-Calculating forms

Section 205.302 (c) states:

(c) The percentage must be determined by the handler who affixes the label on the 

consumer package and verified by the certifying agent of the handler. The handler 

may use information provided by the certified operation in determining the percentage.

The CACS proposes that handlers utilize a self-calculating form of their own, or utilize a form 

provided by their certifier so that a uniform method of calculation is clearly established.

3. Salt Excluded.

The CACS proposes that the only salt excluded from the calculation is sodium chloride. 

Potassium chloride, listed on 205.605 and any item on the National List such as magnesium 

chloride or magnesium sulfate used as an ingredient shall be counted in the organic content

calculation.

4. Water Excluded

Water is excluded from the percentage calculation. 

The CACS proposes extensive, detailed and clear NOP guidance to drive consistency among 

handlers and certifiers to determine how much water should be excluded from certain multiingredient formulations that include such ingredients as chicken soup, soy “milk”, almond “milk”, 

fruit juice, vegetable juice, or ready to drink teas.

5. Processed Single Ingredients.

Handlers or certifiers may request specification sheets from manufacturers of processed single 

ingredients if they desire more verification that the ingredient was not processed in a way that 

there would be remaining non-organic components in the single ingredient product. Examples of 

such ingredients include oil, flour, sugar, and syrup.

6. Multi-ingredient ingredients;

For multi-ingredient ingredients, such as chocolate chips, where as much as 5% of the 

ingredients may be non-organic, the certifier must provide documentation of claims that the 
organic content is beyond 95% if requested by another handler or certifier.

7. Organic Label versus Organic Content:

As specified in 205.302, the organic content or percentage of a product is based on the 

percentage of organic ingredients. Sanitizers and processing aids are not ingredients; therefore 

they should not impact the organic percentage of a product. The use of a non-organic 

processing aid prevents the single ingredient product from being labeled as 100% organic, but 

the product continues to contain 100% organic ingredients and can be calculated as such when 

it is calculated into a multi-ingredient organic product

8. Raw agricultural and Single-ingredient ingredients can be assumed by handlers, 

manufacturers and certifiers to contribute 100% organic content in a multi-ingredient 

formulation, even if they are listed as “organic” on a certificate, except where it is clear that the 

ingredient is significantly different from the raw condition.

9. NOP Guidance

The NOSB recommends that the NOP establish and maintain an easily accessible website with 

examples of how to calculate percentage organic ingredients in multi-ingredient products, and 

related topics such as how to determine when a processing aid becomes an ingredient in 

calculation, and how to determine excluded water.

Motion to accept and forward to the full Board the proposal on Calculating % of organic 

ingredients in multi-ingredient products as amended 

Subcommittee Vote:

Moved: Jean Richardson Second: Joe Dickson

Yes: 7 No: 0 Absent: 1 Abstain: 0 Recusal: 0