After earning USDA Organic certification in June, North Carolina’s Kordick Family Farm is offering a firsthand look at what organic certification really means for orchardists and cider makers—from record keeping and regulations to the difference between growing organic apples and producing certified organic cider.
WESTFIELD, North Carolina — Kordick Family Farm has become one of a relatively small number of orchards in the southeastern United States to earn USDA Organic certification, a milestone that the North Carolina grower hopes will challenge long-held assumptions about organic apple production in the region.
For cider makers sourcing organic fruit, however, the certification comes with an important distinction: only apples harvested from certified orchard blocks qualify as USDA Organic, while portions of the orchard remain in transition. The certification process also illustrates the complexity of organic standards and offers practical lessons for orchardists considering the same path.
The farm began exploring certification in late 2025, submitted its application in March 2026, and received certification in June. According to Brittany Kordick, meticulous recordkeeping allowed much of the orchard to qualify more quickly than expected.
One portion of the orchard, however, will remain in transition for another year because a thyme oil-based fungicide applied two years ago contained an ingredient that does not meet National Organic Program standards. Although the product carried no restricted-entry or pre-harvest interval, USDA Organic rules require land to remain free of prohibited substances for three years before crops can be certified.
“It’s complicated,” Kordick said with a laugh before explaining the nuances of the certification process. One of the lessons, she said, is that an input’s acceptability can hinge not on its primary ingredient but on proprietary inert ingredients that never appear on the label. For growers considering certification, that means careful research and recordkeeping are just as important as day-to-day orchard management.
For cider producers, the certification means apples harvested from certified orchard blocks may now be sold as USDA Organic, while fruit from transitional blocks will require another season before qualifying. Kordick notes that all of the orchard’s apples remain eligible under the farm’s Certified Naturally Grown (CNG) certification because that program considered the circumstances surrounding the thyme oil product and required only that it not be used again.
Why Pursue Organic Now?
The decision surprised even the Kordicks.
For years, the farm chose transparency over certification, publishing detailed information about its growing practices and encouraging customers to judge sustainability for themselves rather than relying solely on a label.
That approach, Kordick said, has become increasingly difficult as more farms promote selected sustainable practices, making it harder for consumers to distinguish operations built around avoiding synthetic inputs altogether.
“We’ve sort of seen the writing on the wall,” she said, explaining that certifications have increasingly become shorthand for consumers trying to identify farms committed to broader sustainable practices.
There was another motivation as well.
Kordick said she had grown tired of hearing that USDA Organic apple production couldn’t be done in the Southeast because of the region’s climatic challenges or that certification was simply too burdensome for a small family farm. Proving otherwise became part of the motivation.
As she put it: “Never tell us the odds.”
Beyond the Green Seal
Kordick describes the certification process as demanding but ultimately worthwhile.
Preparing three years of field histories for hundreds of heirloom apple varieties required extensive documentation, from planting records to individual soil amendments. The farm also developed an Organic Systems Plan and established traceability procedures that will continue long after certification.
Ironically, she says, the paperwork wasn’t the hardest part.
The biggest adjustment has been learning to farm with oversight. Kordick describes herself and her husband as “pretty contrarian by nature,” accustomed to experimenting in the orchard and making decisions as they go. Organic certification often requires growers to consult certifiers before introducing new products or practices—a cultural shift for an independent two-person operation.
“Organic certification makes life simple for consumers, but makes life pretty complicated for growers.”
— Brittany Kordick
Kordick also emphasizes that USDA Organic standards are not always as straightforward as consumers might assume. While the rules appear black and white, certifiers may interpret certain situations differently, adding another layer of complexity for growers navigating the process.
Why Keep Two Certifications?
Rather than replacing its Certified Naturally Grown certification, Kordick Family Farm plans to maintain both programs.
While USDA Organic remains the nation’s most widely recognized certification, Kordick believes Certified Naturally Grown reflects the broader philosophy of ecological farming that first attracted the family to certification.
She describes CNG’s peer-reviewed approach as more personal and grassroots than the federal program, noting that the organization emphasizes relationships between growers as much as standards.
Rather than viewing one certification as replacing the other, the farm sees them as complementary. USDA Organic provides broad consumer recognition and market familiarity, while Certified Naturally Grown reflects the values and community that have shaped the orchard since its beginnings.
What Cider Makers Should Know
For cider producers considering organic certification themselves, Kordick points to another important distinction: making certified organic cider requires more than growing certified organic apples.
Once fruit becomes a value-added product, producers generally need USDA Organic Handler certification in addition to Producer certification. That includes reviewing ingredients such as yeast nutrients and processing aids to ensure they also comply with organic standards.
Without Handler certification, producers may state that a product is made with USDA Organic apples, but they cannot display the USDA Organic seal on the finished cider.
For cideries sourcing certified organic fruit, understanding the distinction between Producer and Handler certification is an important step before making organic labeling claims.
Why This Matters to Ciderville
As consumer demand for organic products continues to grow, Kordick Family Farm’s experience offers a practical roadmap for orchardists weighing certification. It also provides cider makers with a clearer understanding of how organic fruit sourcing differs from producing certified organic cider.
Perhaps most importantly, the farm’s experience challenges a long-held assumption that USDA Organic apple production is unattainable in the southeastern United States. While the process demands extensive planning, documentation, and ongoing compliance, the Kordicks’ experience suggests certification is achievable for small orchards willing to invest the time.
For cideries looking to source certified organic fruit—or orchardists wondering whether organic certification is possible in the Southeast—the farm’s experience demonstrates that success depends as much on careful planning and recordkeeping as it does on growing practices.
And if there’s one message Kordick hopes other small growers take away, it’s that organic certification isn’t reserved for large operations with dedicated compliance staff. With careful planning, persistence, and a willingness to document every step, she believes it’s within reach—even for a two-person orchard determined to prove the skeptics wrong.
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