Organic Transition Trainer Workshop

April 14 & 21, 2022: webinars
April 26-28, 2022: in-person

About the Transition Trainer Workshop

Apply now to take this professional development course to deepen your knowledge about the National Organic Program regulations. Learn the details of what farmers have to do to apply for organic certification and to be compliant with the regulations. This course is geared to those who assist crop and livestock producers who are transitioning to organic or new to inspection and certification. Graduates from the course will be able to confidently assist farmers in preparing for organic certification, or maintain certification, and can be a reliable source of information for their peers about the National Organic Program and regulations. This training is recommended for extension agents or other technical service providers and working with farmers interested in learning more about organic production and certification. Participants must be able to commit to all 5 days of the training. This course is provided at no cost. Capped at 16 participants. Transportation and lodging not included. This project is supported through funding from the United States Department of Agriculture, Agricultural Marketing Service, National Organic Program.

Course Requirements


Pre-course work is required in advance of the 1/2 day webinars of April 14th and 21st.

The in-person portion of the course on April 26-28 will take place in Frankfort, KY and at regional certified organic farms (one in Fayette County and another in Scott County).

Participants take a test at the end of the course. 

How to Apply


If you are working with Kentucky farmers and interested in this professional development opportunity, apply at the link below by March 5, 2022. Space is limited. Notification of enrollment status will be shared the week of March 8th. 

Organic Agriculture in Kentucky and the US


The number of organic farming operations in Kentucky has more than doubled in recent years and is now 220 farms. And the interest in organic production and certification from new and existing farmers continues to grow. In 2020 organic food sales topped $62 billion in the US, showing significant gains over conventional food sales and creating opportunities for growers. Organic certification can also bring a marketing advantage for small farms selling direct to consumer. To best support farmers in making production and management decisions, regional agriculture support networks and agriculture professionals should have a working understanding of the National Organic Program regulations. 

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Above: The 2018 cohort of Transition Trainers on a mock livestock inspection at Elmwood Stock Farm as part of the in-person training.


Become an Organic Inspector


OAK is partnering with other organizations to pilot a Organic Inspector Apprenticeship Intensive in Kentucky during 2022. These are separate professional development offerings from the above Organic Transition Trainer Workshop. If you are interested to become an organic inspector, the courses below are great opportunities to take the required basic training and participate in a newly developed apprenticeship intensive course on crop and/or livestock. The 6 day long apprenticeship intensives support inspectors in having a successful start to their career. There are no registration fees for participants in these courses. In lieu of a registration fee, participants agree to complete pre and post training surveys and evaluations to aid the development of a toolkit for future trainings. 


Learn more and apply. Get the details on Basic Organic Inspector Crop and Livestock Trainings and Inspector Apprenticeship Intensives and submit and application.

Curious, but need more information? Check out this PDF to learn more about the National Organic Program, organic trends, inspector career opportunities, required trainings and steps you need to take to become an inspector.


Partners include: International Organic Inspectors Association, Organic Integrity Cooperative Guild, Kentucky State University, University of Kentucky and Kentucky Department of Agriculture. This project is supported through funding from the United States Department of Agriculture, Agricultural Marketing Service, National Organic Program