Recently, full-size natural foods supermarkets have sprung up across the country, conceivably able to offer an organic version of nearly every conventional food. Although the requirements of most U.S. organic certifiers are similar, there are sometimes fundamental differences. Further, not all producers who identify themselves as organic are certified, and at this time, they don't necessarily have to be certified to make that claim. Some states regulate only what is produced in their own state while others cover all organically grown products marketed within their borders. Some states require that all products sold as organically produced be certified, whereas others specify that only those products produced in the state be certified.
Some states limit the range of categories of products that can display an organic label.
Currently, producers in all states are prohibited from labeling meat and poultry as organic, whereas dairy products and eggs can be labeled and sold as such now. It also covers wild crops, and pasture and rangeland grazed by organic livestock. Because one cannot tell by visual inspection if a product is organic, certification by an accredited third party is central to the concept of organics, providing assurance that organic integrity has been maintained from farm to retail outlet. In the International Market Organic production is growing worldwide. Attracted by higher prices, many developing countries are exploring organics as a way to boost farmer income and access new markets.