These resources were produced by the Organic Processing Institute in Middleton, Wis., between 2012 and its closing in 2015.

Two-page fact sheets cover issues of concern to organic and non-organic food processing companies: managing allergen risks, processing with a co-packer, basics of organic certification, sourcing organic ingredients, sanitation, and regulations for disposal of poultry waste in Iowa, Minnesota, and Wisconsin.

Case studies authored by Elena Byrne examine successful organic manufacturers: tortilla chips, camelina oil, and herbal products.