The word “organic” describes the way in which agricultural foodstuffs are produced and prepared. Particular requirements be obliged to certainly be achieved and managed to ensure that items to be called "Organic". Organic plants must be developed in secure dirt, don't have any adjustments, and have to stay behind independent from traditional products. Producers aren't permitted to use artificial pesticides, GMOs, oil-based fertilizers, and sewage sludge-fertilizers. By organic farming, organic food is produced. Organic farming means all kinds of agricultural products are produced organically. Certified organic products are those which have been produced, stored, processed, handled and marketed in accordance with precise standards and certified as “Organic” by a certification body. This study aims at assessing the knowledge regarding various aspects of storage of organic food among women consumers of Patna Sadar. For the purpose of this study, 100 women consumers have been selected and data has been collected through interview schedule and observation method. Food can be raw, processed or formulated and every form needs to store at its optimum condition. Various aspects which affect the storage of organic food should be focused in order to avoid food wastage and for better use of the organic items. Significant losses of food are caused by inadequate storage conditions as well as decisions made at earlier stages of the supply chain, which predispose products to a shorter shelf life.