Organic is a labeling term for food or other agricultural products that have been produced according to the USDA organic regulations. These standards require the integration of cultural, biological, and mechanical practices which foster cycling of resources, promote ecological balance, and conserve biodiversity. This means that organic operations must maintain or enhance soil and water quality, while also conserving wetlands, woodlands, and wildlife.
Products displaying this label are produced according to USDA Organic requirements and must include at least 95 % certified organic ingredients. In wine products, it also means that “no sulfite addition is allowed”.
Products displaying this label are produced according to USDA Organic requirements and must include at least 70% certified organic ingredients and will display the statement “Made with Organic …”. “Made with organic” displayed on wine products allows for 100 parts per million addition of sulfites.
“Made in Montana” means products are grown, created, made, and/or enhanced in the state resulting in 50% or more added-value. The program requires that individuals and businesses meet the program’s value-added definition to utilize the trademarked image on their qualifying products.
“Grown in Montana”: Primarily agricultural products that have been grown in Montana such as grains, meats, poultry, wool, etc. or manufactured products that use 100% Montana grown agricultural products are allowed to use the label “Grown in Montana.”
Sulfites in Wine
Sulfites are added to wine to stabilize color and protect it from microbiological spoilage. Sulfite is essentially a preservative. Some sulfite occurs naturally and it may be added by the winemaker. If the sulfite tests at more than 10 parts per million, then the statement “Contains sulfites” is required on the label. If no sulfite is added but occurs in the wine naturally, then the statement “Contains naturally occurring sulfites, no added sulfites” appears on the label. Naturally occurring sulfites are generally at the 0-20 PPM level. The limit for sulfite in wine in the United States is 350 PPM and half of that in Europe.