O r g a n i c f o o d i s a g r o w t h i n d u s t r y . F i n d o u t 

a b o u t s o m e o f t h e j o b s t h a t b r i n g o r g a n i c s 

f r o m t h e f a r m — a n d t h e f a c t o r y — t o y o u r t a b l e . 
Fall 2010 • Occupational Outlook Quarterly 3

From TVs to TV dinners, technology 

plays a role in nearly all aspects of 

modern life. But when it comes to food 

production, many of us are turning away from 

technology toward organic methods of food 

production—methods that combine science 

with traditional farming practices. Growth in 

the organic industry’s popularity should also 

sprout employment in its occupations.

New technology developed over the past 

several decades have allowed farmers to grow 

more food using fewer resources. Compared 

with 60 years ago, today’s farm can supply 

more than three times more corn per acre, 

and the average dairy cow produces almost 

four times more milk. Even as technology 

improves farm yields, however, many consumers are looking for healthier, environmentally 

sustainable alternatives to typical food. The 

result has been a rapid growth in the growing, 

manufacturing, regulation, and marketing of 

organically produced foods.

This article discusses some of the workers who are involved in producing organic 

food, certifying it, and bringing it to consumers. The first section explains what organic 

means and how this expanding specialty may 

offer opportunities. The next three sections 

describe some occupations in the organic 

industry, looking at ways in which the work 

involved might differ from that in the conventional food industry. The final section provides 

sources of additional information.

Opportunities in organic

Organic fruits, vegetables, and animal products—which include meat, eggs, and dairy 

items—are sold directly to consumers or 

to food manufacturers that make organic 

processed foods, such as bread and frozen 

meals. Foods that carry a U.S. Department of 

Agriculture (USDA) certified organic label 

come from producers that have undergone a 

certification process guaranteeing they have 

met specific criteria during production. For 

example, fruits and vegetables must be grown 

without the use of chemical pesticides or 

synthetic fertilizers, and animal products must 

come from livestock that have not been given 

growth hormones or antibiotics.

According to the USDA, certified organic 

acreage—which includes cropland, pastureland, and rangeland—quadrupled between 

1992 and 2008, and the number of organic 

operations nearly tripled. But organic farms 

and the organic food industry are still much 

smaller than their conventional counterparts. 

Nevertheless, organic foods are now available in nearly all retail food stores, and most 

consumers say they buy organic food at least 

occasionally. Growth in the industry seems 

likely to continue, and continued growth in 

demand may lead to career opportunities.

The U.S. Bureau of Labor Statistics 

(BLS) estimates that there were 1.8 million 

workers in the crop and animal production 

industries in 2008. But the organic segment 

is a small portion of that total. BLS does not 

currently collect wage or employment data 

for occupations that deal exclusively with 

organic goods—nor does it project employment for organic-specific occupations. Given 

the increases in organic food sales, however, 

opportunities are likely to continue in the 

occupations related to organic foods.

Adam Bibler

Adam Bibler is 

an economist 

in the Office of 

Occupational 

Statistics and 

Employment 

Projections, BLS. 

He is available 

at (202) 691-

5089 or at bibler.

adam@bls.gov.

Careers in organic

food production
4 Occupational Outlook Quarterly • Fall 2010

Growing organic: Farmers 

and other farm workers

Both conventional or organic food usually 

originates on a farm. The difference between 

conventional and organic farming is in the 

approach each uses to raise crops and animals. Where a conventional farm might use 

pesticides to fight insects that damage crops or 

livestock, for example, an organic farm might 

use predatory bugs that feed on such insects.

Farmers and ranchers, agricultural 

managers, and farmworkers and laborers are 

among the workers involved in producing 

organic food. The following pages describe 

the scope of their duties—both those specific 

to organic farming and those that are not.

Farmers, ranchers, and agricultural managers

Farmers, ranchers, and agricultural managers 

direct the activities of farms and ranches. On 

small farms, these workers generally oversee 

the entire operation; on larger farms, they may 

oversee a single activity, such as marketing. 

Farmers and ranchers own and operate their 

farms. Agricultural managers are hired to 

work on behalf of a farmer, absentee landowner, or corporation.

On a crop farm, farmers, ranchers, and 

agricultural managers decide what and how 

much to grow and when to plant, harvest, and 

rotate fields. They supervise tilling and weeding to ensure a good crop. After harvesting is 

done, they make sure that crops are properly 

packaged and stored. For farmers raising animals, daily activities include feeding, monitoring the animals’ health, maintaining the animals’ living spaces, and, for dairy operations, 

milking more than once a day. Livestock 

farmers also oversee breeding activities.

A year-round, 7-day workweek and the 

uncertainties of weather are among the realities of farm life. But organic farmers have 

additional challenges. Because synthetic fertilizers cannot be used on organic crops, these 

farmers instead use manure, compost, and 

other organic fertilizers. In place of herbicides, attention to weeding or use of cover 

crops is important. Controlling pests without 

pesticides requires use of other methods, such 

as sowing “trap crops,” plants intended to 

lure pests from the main crop. And on animal 

farms, organically raised livestock must have 

Farmers and other farm 

workers harvest crops and 

make certain that the food 

is properly stored.
Fall 2010 • Occupational Outlook Quarterly 5

access to the outdoors. This requires that 

farmers manage their animals’ activities, such 

as rotating pastures for grazing cattle.

Running a farm also has a business component. These tasks include marketing, sales, 

and bookkeeping. Farmers, ranchers, and agricultural managers may perform all or some of 

the required tasks. Workers on larger farms 

often delegate the physical tasks to farmworkers and laborers, as described below. Operators on smaller farms usually perform most of 

the work themselves.

Because of the need for timely distribution of fresh food, marketing and sales are 

especially important in both organic and 

conventional farming. To get their food to 

consumers, farmers often make arrangements 

with buyers or wholesalers, who then sell the 

products. (To learn more about these workers, 

see “Getting food to consumers: Buyers and 

sellers,” beginning on page 9.)

Other farmers, particularly organic ones, 

sell their products directly to consumers 

at farmers’ markets, through communitysupported agriculture programs, or, at crop 

farms, by allowing consumers to pick their 

own produce. Increasingly popular farmers’ 

markets allow producers to gather, often 

at a designated time and place, to sell their 

goods. In community-supported agriculture 

programs, farmers sell “shares” of their total 

goods for a set price before producing the 

food and then make regular food deliveries 

throughout the season. Some farmers arrange 

for self-pick, or pick-your-own, products, letting consumers come directly to the farm and 

pick their own produce to buy. This arrangement helps the farmer eliminate the costs of 

labor for harvesting and of transporting.

Skills and training. There are no specific educational requirements for becoming 

a farmer, rancher, or agricultural manager, 

although postsecondary education in agriculture—including, for organic farmers, 

instruction on organic farming practices and 

techniques—is recommended. And working 

on an existing farm through an internship or 

other arrangement is a good way to learn more 

about the occupation.

Aspiring farmers should enjoy working 

outdoors, be physically fit, and must understand the commitment required to run a 

farm. They also need managerial ability for 

organizing a farm’s business operations, solid 

Monitoring animal health 

is an important task for 

livestock farmers.

U.S. Department of Agriculture photo by Chuck Greiner
6 Occupational Outlook Quarterly • Fall 2010

communication skills for dealing with consumers and other buyers, and knowledge of 

accounting and bookkeeping for the substantial recordkeeping required due to organic 

farming regulations. Proficiency in using a 

computer, including basic spreadsheet and 

word processing programs, is increasingly 

important.

Farmworkers and laborers

Agricultural farmworkers and laborers perform much of the physical labor on a farm. 

This includes the work of raising crops and 

livestock but also involves maintenance of 

the farm itself, such as basic repair of fences, 

pens, or farm equipment. Some of the alternative approaches to organic farming may make 

the work more labor-intensive than conventional farmwork.

On organic crop farms, farmworkers 

and laborers plant seeds and prune, irrigate, 

harvest, and pack and load crops for shipment. 

They also apply fertilizers to crops, use 

organic methods for controlling pests and 

weeds, and may help with produce sales, such 

as at a local farmers’ market.

On organic ranches and animal farms, 

farmworkers and laborers care for livestock 

by supplying the animals’ food and water, 

maintaining their living areas, and ensuring 

that they spend time outside. Farmworkers and 

laborers may need to transport cattle to grazing areas or move portable coops to pastures, 

which may involve driving machinery and 

lifting equipment or animals.

Skills and training. As with farmers, 

ranchers, and agricultural managers, farmworkers and laborers have no specific educational requirements for entering the occupation; most farmworkers learn their skills on 

the job. But workers on organic farms often 

benefit from knowledge of, or experience in, 

organic farming techniques. And knowledge 

of the physical requirements of farming may 

be as important as the ability to perform them.

Much farm work is strenuous and takes 

place outdoors in all kinds of weather. Work 

schedules are variable and revolve around 

crop cycles and weather. Therefore, farmworkers and laborers must be physically fit and be 

able to work extended hours. Communication 

and basic math skills are also important for 

Workers on organic farms 

often benefit from having 

knowledge or experience in 

organic farming techniques.
Fall 2010 • Occupational Outlook Quarterly 7

farmworkers and laborers who deal with customers and sell produce.

Working with producers: 

Inspectors and consultants

To use the “Certified Organic” seal, a farm or 

a food manufacturer must pass inspection by 

an accredited certifying agency. Such agencies 

may be part of a State government, a nonprofit 

group, or a for-profit company.

The USDA’s National Organic Program 

sets the standards for organic production of 

foods and also oversees accreditation of the 

certifying agencies. Agricultural inspectors 

and consultants are among the workers knowledgeable about the certification process.

Agricultural inspectors

Agricultural inspectors do preliminary 

research and site inspections to investigate 

farms and food manufacturing companies. 

These inspectors usually work for Federal or 

State governments. Inspectors examine food 

processing operations to ensure compliance 

with health, safety, and quality laws. The work 

of inspectors for organic certification differs 

from that for conventional inspections.

Organic farms and companies are 

required to maintain organic production 

plans. These plans include detailed information about the farm, such as which crops are 

produced or which animals are raised, as well 

as information about the production process 

and the farm’s pest control or fertilization 

techniques. The inspector reviews this plan 

and other relevant information, such as the 

farm’s inspection history. The inspector then 

visits the farm, spending time in its fields and 

crop storage areas and examining its machinery. He or she talks to the farmer and observes 

farm operations to see that they match what’s 

in the organic production plan.

Inspectors also review food manufacturing plants using a similar process. In plants, 

however, the inspector looks at different 

things. He or she examines the cleaning, 

handling, and packaging techniques used by 

the facility, as well as reviews employee training programs. Inspectors ensure that a plant’s 

manufacturing procedures, like those on a 

farm, follow the description in the organic 

production plan.

After completing the inspection, the 

inspector prepares a report of the farm or 

plant to document his or her findings. The certifying agency considers the inspector’s report 

As part of the organic 

certification process, 

agricultural inspectors 

report whether a farm’s 

operations match its 

organic production plan.

U.S. Department of Agriculture photo by Peggy Greb
8 Occupational Outlook Quarterly • Fall 2010

in deciding whether the farm or manufacturer 

may obtain or retain organic certification.

Skills and training. There are no formal 

educational requirements for becoming an 

agricultural inspector. However, most employers require work experience in a related field, 

such as food processing, or some college 

coursework in biology, agricultural science, or 

a related subject.

Inspectors for organic certification are 

also usually required to have formal training in organic inspection. The largest training programs are offered by the Independent 

Organic Inspectors Association, which has 

separate trainings and accreditations for crop, 

livestock, and processing inspection. Employers often provide or sponsor ongoing training 

to keep up with the latest rules and regulations 

for organic production.

Potential inspectors should be comfortable working outdoors. In addition to their 

technical knowledge, they also need good oral 

communication skills for talking with producers and good written communication skills for 

drafting reports.

Consultants

Consultants provide technical advice and 

assistance to producers seeking to expand 

their organic operations or to transition from 

conventional to organic farming. The transition can be lengthy; it may require farmers 

or manufacturers to adopt new methods, and 

it can be costly. USDA regulations require 

a 3-year transition period for land used in 

organic production in most situations.

By law, inspectors may clarify rules but 

are not permitted to advise the facilities they 

examine. As a result, some certifying agencies 

and other establishments offer consulting services for aspiring organic producers. Consultants explain the organic certification process 

as fully as possible and provide suggestions, 

cost estimates, and more to help producers 

understand the complexity of an expansion or 

transition. Farmers and manufacturers may 

use the information from consultants to make 

a decision about whether to proceed.

In addition to working one-on-one with 

individual farmers, some consultants present 

group training. Nonprofit certifying agencies 

Consultants explain the 

organic certification 

process to help farmers 

and food manufacturers 

decide whether to expand 

production or transition 

from conventional to 

organic farming.

Photo: U.S. Department of Agriculture
Fall 2010 • Occupational Outlook Quarterly 9

and State governments often host educational 

events to disseminate information and answer 

producers’ questions relating to organic production and certification. These organizations 

employ consultants full time who specialize in 

this type of work.

Skills and training. Consultants who 

advise or train organic farmers and manufacturers have diverse educational and professional backgrounds. Like consultants in other 

industries who have specialized knowledge, 

however, these consultants should have 

expertise in the organic industry—including a 

thorough understanding of the organic certification process as it relates to specific products.

Because consultants usually work without 

direct supervision, they should be self-motivated, disciplined, and have good time-management skills. They should also have analytical, problem-solving, and creative abilities, 

as their work often requires them to suggest 

solutions to obstacles encountered with the 

certification process. And they should have 

good interpersonal and communication skills 

for working with a wide range of people.

Getting food to consumers: 

Buyers and sellers

In response to the growing popularity of 

organic goods, retailers have increased their 

offerings of such products. Once sold primarily in natural and health food stores, organic 

goods have become mainstream: most organic 

food is now sold in conventional grocery 

stores. Purchasing agents and buyers of farm 

products and wholesale sales representatives are some of the workers who help make 

organic foods more readily available.

Purchasing agents and buyers of 

farm products

Purchasing agents and buyers of farm 

products work on behalf of grocery stores, 

restaurants, and other businesses. Their job is 

to obtain quantities of goods before they are 

resold to individual customers. Agents and 

buyers may also work on behalf of wholesalers, who serve as intermediaries in the path 

between producers and retailers.

Purchasing agents and 

buyers of farm products 

help make organic foods 

more readily available to 

consumers.
10 Occupational Outlook Quarterly • Fall 2010

To get the needed products and negotiate 

on prices and delivery dates for goods, agents 

and buyers may visit the producer or wholesaler directly. Agents and buyers keep abreast 

of changing consumer preferences to make 

sure what they buy can be profitably resold.

Purchasing agents and buyers of farm 

products who work with organic goods might 

be responsible for one category of goods, such 

as produce or cheese, or for many. Agents 

and buyers who work for a chain of grocery 

stores may oversee buying for one store or one 

region of stores.

To judge the quality of a product firsthand, agents and buyers often travel to visit 

farms, producers, or distributors. These 

workers also analyze sales data to determine 

what goods—and at what price—customers 

demand so they know what to buy and how 

much to pay.

Skills and training. Requirements for 

purchasing agents vary by the size and type 

of establishment. Most employers prefer to 

hire applicants who have a college degree and 

who are familiar with the merchandise they 

sell and with wholesaling and retailing practices. Educational background should include 

coursework in supply-chain management. 

Formal education is especially important for 

agents and buyers working in the organic food 

manufacturing industry. Continuing education 

is often necessary for advancement.

Professional certification is becoming 

increasingly important. There are many types 

of certification, based on specialty, but all 

require work-related experience and education 

followed by successful completion of written or oral exams. Buyers typically learn the 

particulars of their business through on-thejob training.

Good communication and negotiation 

skills are a plus, as they help when working 

with suppliers. Strong analytical skills are also 

necessary in determining which goods to buy. 

Prior knowledge of the particular qualities of 

organic foods or other goods is beneficial.

Purchasing agents and buyers must have 

basic computer skills and be proficient in 

various software. They also need an ability to 

analyze technical and financial data and have 

good skills in communication and negotiation.

Wholesale sales representatives

Farmers and producers who do not sell their 

products directly to consumers, retailers, or 

restaurants instead sell them to wholesale 

businesses. Wholesale sales representatives 

are the workers responsible for selling these 

goods to other businesses.

Like any sales workers, wholesale sales 

representatives must find new customers to 

win new business. This effort sometimes 

requires making cold calls or traveling to 

businesses—and being well informed about 

the goods and products they sell.

Sales representatives might handle 

organic products exclusively or as part of a 

larger portfolio. For example, a sales agent 

might sell ingredients to an organic food 

manufacturer, such as organic flour to a baker. 

Or, a sales rep migh sell finished products to 

retail outlets, such as packaged organic meat 

to grocery stores.

In each case, sales agents must know 

which establishments in their area are likely 

to buy organic products. And they must know 

market prices and industry trends to sell the 

organic goods.

Skills and training. Some wholesale sales 

representative positions require applicants to 

have a bachelor’s degree, but most jobseekers 

are fully qualified with a high school diploma 

or its equivalent. For these positions, previous 

sales experience is a plus.

Companies often have formal training 

programs, which may last up to 2 years. In 

some of these programs, employees rotate 

among plants and offices to learn all phases of 

the employer’s operation.

To create business, sales agents must be 

friendly and personable. The ability to communicate well is also important. General 

business skills, such as the ability to analyze 

sales data, are beneficial. A background in an 

aspect of organic food production or knowledge of organic regulations is helpful, too.
Fall 2010 • Occupational Outlook Quarterly 11

For more information

This article provided only snapshots of the 

occupations featured. For more general information about these occupations beyond their 

organic focus, see the Occupational Outlook 

Handbook. The Handbook provides detail 

about the work, employment, wages, outlook, 

training and more for farming, inspecting, 

buying, and other occupations related to food 

and food production—as well as for hundreds 

of other occupations. This resource is available in many career centers and public libraries and online at www.bls.gov/ooh.

To learn more about becoming an organic 

farmer, contact World Wide Opportunities 

on Organic Farms. This organization is an 

exchange network through which farms and 

volunteer workers connect. Volunteers learn 

more about organic farming by working on 

farms in exchange for living accommodations and food. For more information about 

opportunities on farms in the United States, 

contact:

World Wide Opportunities on Organic Farms

430 Forest Ave.

Laguna Beach, CA 92651

(949) 715-9500

info@wwoofusa.org

www.wwoofusa.org

For general information about the organic 

industry, contact:

Organic Trade Association

60 Wells St.

Greenfield, MA 01301

www.ota.com

For more information about becoming an 

organic inspector, contact:

International Organic Inspectors Association

Box 6

Broadus, MT 59317

(406) 436-2031

ioia@ioia.net

www.ioia.net