How the certification provides transparency and trust to consumers.

From his stands at various farmers’ markets throughout Placer County, Bob Bonk sells specialty citrus grown on his Newcastle farm, Snow’s Citrus. “Our family started the mandarin farm in 1974,” he says. “Suma mandarins are unique to the region, and no one wants to mess with that variety.”

The window for growing and harvesting mandarins is short — November to January — and involves hand labor and distribution. Selling his Satsuma variety at farmers’ markets helps maximize both supply chain efficiency and product freshness. “We’re not taking our fruit to a big packing shed to get pennies-on-the-dollar back,” he says.

In addition to selling his produce, Bonk is the market manager of the Roseville Fountains Farmers Market and the Old Town Auburn Farmers’ Market. He has also served as the board president of PlacerGROWN. In his years of experience as both producer and market manager, Bonk has witnessed the benefits to farmers in selling their crops in these more intimate settings. And it’s not just a win for the sellers. “If you’re concerned about where your food comes from, the farmers’ market is the place to shop,” Bonk says.

Farmers Market Certification Program

But not all farmers’ markets are created equal, at least not in the sense that they all undergo the same high level of inspections. Only certified markets require vendors to meet certain qualifications and undergo review by a state inspector. According to the California Department of Agriculture (CDFA), there are about 655 certified farmers’ markets and approximately 2,700 certified producers in the state. Though this distinction doesn’t necessarily mean noncertified markets are the Wild West, consumers can trust that produce purchased at California Certified Farmers’ Markets (CFMs) is fresh and locally grown.

“A lot of farmers’ markets don’t promote their certifications, but it’s beneficial to them because it shows consumers that they are personally growing what they sell,” says CDFA Direct Marketing Program Staff Services Analyst Jasmine Toledo.

Farmers Sell Direct to Consumer

The CFM was established to remove barriers between farmers and consumers. Up until 1977, small food growers had to properly size, pack, and label their fresh produce and nuts to be able to sell outside their farm. This mandate came at a high cost — financially, physically, and in time spent — to producers.

Bonk recalls getting involved with the Placer County farmers’ markets as a producer during former Governor Jerry Brown’s first term and believes Brown was the one who initiated the CFM program. “It gave small growers an opportunity in a venue where they are not competing with the big guys,” explains Bonk.

Certification Process

Toledo says it’s not too difficult for a nonprofit, government agency, or individual food producer to get certified to sell at a farmers’ market or become a market manager. When an agricultural department inspector is sent out to a farm site, they want to see proof of land ownership (or a county lease) and ensure that what’s in the ground is what will be sold at the market. This can be a little difficult for seedlings or other crops that are in their beginning stages, but not so much for old growth or long-established fruit or nut trees.

The CDFA’s Certified Producer’s Certificate verifies the name of the farm or ranch, the production site address, acreage, and storage location. It requires farmers to list their commodities, including the amount grown, estimated production, harvest season, and number of months the commodities have been in storage. The county’s agricultural commissioner or enforcing officer signs off on it, and the certificate “must be conspicuously posted at points of sale.”

Different Regulations for Producers

Toledo says non-CFM-certified producers who are selling at a market aren’t necessarily doing anything illegal, but it’s important to keep in mind that there are different regulations for different kinds of products sold. For instance, craft fairs, flea markets, or other kinds of events may fall under another category than a CFM, requiring a different permitting process.

Commodities like livestock, eggs, and honey are notarized by the county’s agriculture commissioner, and that requires a different certificate. “At any given time, we can potentially be inspected by up to nine different agencies,” Bonk says. While that may seem inhibitive to small-time growers, it’s great for customers.  “There are a lot of layers to the onion, but the beauty of it to the consumer is that someone else is doing the heavy lifting for you.”

Consumer Trust

In markets full of family-owned businesses, Bonk describes the venue as a community where relationships between producer and consumer are built on trust. Customers learn through conversation with Bonk that he uses sustainable farming practices free of pesticides and chemicals, and that his fruit is grown naturally. “The purchase of food should be a very personal thing,” he says.

“If you have questions about your food, it gives you an opportunity to talk directly to the person who grows it,” says Toledo. “I hope people keep supporting local farmers’ markets and producers.”