Decoding Organic
Food with the “USDA Organic” label can be found on almost every major grocers’ shelf, yet many consumers are confused by the meaning of the words “certified organic,” or don’t understand why foods with this label carry a higher price tag.
Organic foods have been around since the 1960s. The organic movement was set into motion by consumers who were concerned about health risks from the farm industry’s use of pesticides and insecticides. But until the 1980s, most organic farms were small mom-and-pop businesses. That changed with the passage of the Organic Food Production Act of 1990, which was the first major legislation to set regulations and standards governing the growing and processing of organic foods. Since then, the organic market has become a multi-billion-dollar industry. With over $17.7 billion in organic-food-based consumer sales, and $938 million in non-food organic products in 2006, the organic farming industry has morphed overnight, resulting in small organic farms being outnumbered by large-scale organic farming operations.
The Organic Trade Association defines organic foods as those that are “produced within a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers.” They must be grown and/or produced without the use of antibiotics, synthetic hormones, or genetic engineering. The use of sewage sludge, which is wastewater from sources such as homes, hospitals, and industrial complexes, is prohibited. Irradiation—the process of treating food with gamma rays, x-rays, or high-voltage electrons—is also prohibited.
Animals that are raised as organic livestock must be fed an organic diet, be antibiotic- and growth-hormone free, and have regular access to the outdoors.
Food or non-food products must be certified in order to carry the organic label. The USDA utilizes third-party certifiers, both private and state-owned, to act as certifying agents. These agents are in place to ensure that farmers or producers adhere to a stringent set of standards, including providing information regarding the types of chemicals or substances that were applied to the land over the prior three years; the types of organic products that are being grown, raised, or processed; and an organic system plan that covers how standards will be implemented and maintained. Inspections of organic facilities are done yearly to ensure that standard organic practices are being followed. Farmers must keep detailed records of their production, harvesting, and handling methods.
Once the farmer or producer is certified, they are then allowed to place the “USDA Certified Organic” label on their products. The USDA organic label has three levels or categories. The label “100% organic” means exactly that—the food or non-food product is made from 100% organic ingredients. The label “organic” means that the product contains at least 95% organic ingredients. The label “made with organic ingredients” means that the product contains more than 70% organic ingredients. The manufacturer of any foods or non-foods labeled as organic without being certified is subject to a fine of up to $11,000 for each instance of illegal labeling.
The organic sector has the most impressive growth rates in the overall food market, with a 21% increase between 2005 and 2006, and projected increases of 18% a year between 2007 and 2010, per the last industry study conducted by the Organic Trade Association. This growth can be attributed to the number of medical studies that have concluded that organic foods are much more beneficial to our health than non-organic foods. Additionally, many consumers are now aware that eating organic is eco-friendly. Organic farming promotes soil health and fertility, reduces global warming, and reduces the pollution of water supplies from chemical residue runoff.
Top Foods to Eat Organic
According to the nonprofit Environmental Working Group, the 12 fruits and vegetables that consistently test the highest for pesticide residue—and the ones you should always try to buy organic—are peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, kale, lettuce, grapes, carrots, and pears. Among those that test the lowest for pesticides are onions, avocados, sweet potatoes, tomatoes, and broccoli.
