Organic food sales have been growing rapidly, and meat is no exception. Many consumers are convinced that organic meat is healthier and tastier than their conventional counterpart.
People make their choices based on different values and beliefs. Some buy for health reasons, others out of a sense of morality.
What is Organic Meat?
When you choose organic meat at the grocery store, you are supporting sustainable agriculture and a better environment. Organic meat production helps eliminate synthetic chemicals, supports soil health and biodiversity and ensures that animals are raised in living conditions that are conducive to their natural behavior.
To be labeled organic, meat must come from animals that have been raised without antibiotics or hormones. Animals must also be fed a diet of 100% organic feed and forage. Antibiotic resistance is a major concern, and the organic meat industry has been working to limit its use.
The farms and ranches that produce organic meat are regularly inspected by one of the national certifying organizations. Detailed records must be kept for the entire chain from farm to abattoir to packer/processor and to retailer. These records are then used for future inspections. This is a way to ensure the integrity of all organic products from farm to plate.
How is Organic Meat Produced?
As you stroll through the meat aisle at your local supermarket, you may notice the “organic” label sprinkled throughout the selection. However, many consumers are confused about the organic label and what it actually means.
Essentially, the organic label means that the livestock was raised in an environment that is free of synthetic growth hormones. It also requires that the animals are fed a diet that is free of antibiotics and hormones.
Another important factor to consider is that the organic meat production process helps to cut down on greenhouse gas emissions. This is because the animals are allowed to graze freely, and it cuts down on energy that would be needed to grow crops for animal feed.
Currently, the demand for organic meat is growing worldwide. This is mainly because of increased concerns about the use of growth-enhancing hormones and antibiotics in conventional meat products. Additionally, the increasing inclination of consumers toward healthy meat is anticipated to boost the organic meat market growth over the forecast period.
What is the Quality Standard for Organic Meat?
Purchasing meat these days can be confusing. There's organic, grass-fed and the always-vague natural.
To be labeled organic, meat must come from animals raised on a farm certified by an official USDA National Organic Program (NOP) inspector and processed in a facility that is also NOP-certified. The meat cannot contain any synthetic pesticides, fertilizers, hormones or antibiotics.
Organic production standards specify living conditions for livestock that accommodate their natural behaviors, such as the ability to graze on pasture and exercise areas, and that all animals receive preventive medicine, vaccines and dietary supplements. Animals must not be given any growth-enhancing hormones or subtherapeutic antibiotics, but can receive veterinary care, if needed.
Physicochemical quality parameters of meat from organically fed animals have been reported to be superior to conventionally-fed counterparts, with higher moisture content, lower water holding capacity (WHC), lower pH value and a greater proportion of polyunsaturated fatty acids (PUFA). However, some studies also report that the increased locomotive activity on organic farms may reduce the overall meat yield and lead to reduced carcass quality due to decreased feed conversion and increased energy requirement.
How Can I Enjoy a Better Tasting Meal by Consuming Organic Meat?
The organic label is a good way to be certain that the meat you purchase has been raised without the use of pesticides. Many consumers find that organic meat, particularly grass-fed beef, tastes better than conventional supermarket options. This may be due to the fact that the animals are not fed antibiotics or growth hormones, which can alter the flavor of meat.
It is worth noting that organic meat does not guarantee that the animal was not exposed to antibiotics or steroids, since these are used by farmers on a regular basis. However, it does indicate that the antibiotics or steroids have vacated the animal's system by the time it is processed for sale.
Ultimately, it is up to the individual consumer whether or not to spend extra money on organic foods. While it is a great idea to limit red meat consumption, the organic label can help you feel confident that the meat you do consume is free of potentially harmful chemicals and has been produced in an environmentally friendly manner.
Frequently Asked Questions
Are organic foods good for your health?
Some organic foods may not prove to be good for you. For those who consume them regularly, however, they can offer certain health benefits.
Organic food does not contain artificial fertilizers or pesticides. It also doesn't contain fungicides. Organic produce does not contain harmful chemicals that could be harmful to the human body.
Additionally, organic products are less likely to contain additives during processing. Organic products are healthier than those that use additives during processing.
Studies show that organic foods contain more nutrients and antioxidants than conventionally grown fruits and vegetables.
While organic farming is more expensive than traditional farming, it often produces better results. Organic farming promotes soil fertility as well as biodiversity.
This helps conserve water resources and protects against erosion. Organic farms also require less energy and fuel, as they aren't treated using toxic chemicals.
People worry that organic foods will be more expensive than those made from conventional food. Prices can vary depending on where you live. Organic apples, for example, are more expensive than regular apples.
If you take a look at the cost of a basket containing both types of fruits, you will see that organic is less expensive.
So, should you buy organic?
It all depends on who you are. If you don't like the taste of organic food, then you probably shouldn't bother.
Organic food is available if you are a fan of good food. Organic food is safer because organic produce is not grown by commercial growers who use pesticides and chemical fertilizers.
Organic agriculture conserves the environment and promotes biodiversity.
What are the health benefits of organic farming
Organic farming provides farmers with a way of producing food without using chemicals. Farmers don't need to worry that harmful pesticides could harm their crops or animals.
Organic farming allows for natural fertilizers to be used. These fertilizers aid in the growth of healthy plants as well as reducing the amount chemical waste.
Organic farming is also eco-friendly. Many farmers use composting methods to replenish soil nutrients. This reduces the risk of pollution and helps conserve precious resources.
Organic farming improves crop yields while also helping the environment. This is because organic farming requires less water to grow the crops.
Organic farming methods can also result in higher prices for farmers' produce. Healthier foods are demanded by consumers who are more aware of the dangers posed by pesticides and chemical fertilisers.
This leads to a greater demand for organic food products. For these reasons, organic farming is becoming increasingly popular.
What is the difference in organic and non-organic foods?
Organic food is made without chemical fertilizers or pesticides. Organic farming practices are good for soil health, water quality, animal welfare, and the environment.
Inorganic food is grown with pesticides and chemical fertilizers. Radiated foods can be treated with radiation. Genetically modified organisms (GMOs) are created by biological engineering techniques.
"Organic" and "natural" are often interchangeable. Natural does not necessarily have to mean organic. You may also find products that are labeled as "natural", which could contain synthetic ingredients.
Organic produce is typically more nutritious than conventional produce because the soil contains fewer harmful chemicals and pesticides. Organic farmers do not use pesticides, artificial fertilizers, hormones, anti-biotics, and other harmful chemicals.
What are organic fruit?
Organic foods do not use pesticides, artificial fertilizers, hormones or antibiotics. They contain more nutrients such vitamins A, C. E, and, in some cases, omega-3 oils. Organic food is healthier for the environment and our bodies.
Organic foods are grown using sustainable farming practices that preserve soil quality and encourage biological diversity. They are free of toxic chemicals, irradiation and sewage effluent.
Most people associate organics with fruits, but organic products also include dairy, meat and poultry, as well as baked goods, personal care items, pet food and household cleaning supplies.
The USDA defines "organic" as that crops being raised according to strict rules set forth by federal government standards. Non-organic methods cannot be used by farmers to grow these foods. However, they may use approved natural pest control methods, such as crop rotation and cover cropping, and animal feed made from organic materials.
In addition, the farmer must follow guidelines regarding how much fertilizer and pesticide he uses during the growing season and rotate his fields between various crops. GMOs, artificial growthhormones, synthetic insecticides, and synthetic fertilizers cannot be used by farmers.
The requirements for organic fruits and vegetables are met if they are labeled 100 percent organic. Some farms don't label their products 100% organic, as it could confuse consumers. Instead, they will label the product as "made from organic ingredients". "
Statistics
- As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)
- Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
- Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
- When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
External Links
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- Organic food and its impact on human well-being: ScienceDirect assesses the status quo as well as future research prospects
- Technical Note: Simultaneous carotenoid- and vitamin analysis of milk coming from total mixed ration-fed cattle optimized for xanthophyll discovery - ScienceDirect
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- PubMed: Assessment of the micronutrients found in plant foods that are produced using organic and conventional agricultural techniques - PubMed
- Comparison of the total and ascorbic Acid content of freeze-dried and frozen-dried marionberry, strawberries, and corn grown according to conventional, organic, and sustainable agriculture practices - PubMed
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- EWG's 2022 Shopper's Guide to Pesticides in Produce
- Clean Fifteen(tm) Conventional Produce with the Least Pesticides
How To
Organic food: Are they healthier and better for you?
Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown under natural conditions without artificial inputs such as fungicides, insecticides, herbicides, hormones, antibiotics, or genetic engineering. Organic farming practices include crop rotation, cover crops, composting animal manure, recycling wastewater, and integrated pest management (IPM).
The USDA National Organic Program (NOP), established in 2002 to regulate production, handling and processing of organic products sold in the United States. NOP regulations ensure organic agricultural products conform to the Federal Food, Drug, and Cosmetic Act. Additionally, organic products must not contain prohibited substances like pesticide residues or genetically modified organisms.
There are two types available in the U.S. for producers who want their products to be labeled "organic". One for farmers and ranchers, and one for manufacturers. Both programs require audits of operations each year to ensure that they are meeting strict standards. Several certifying agents offer these services, including CCOF Certified Organic Farmers & Ranchers, Quality Assurance International, and the American Grassfed Association. All three organizations provide third-party verification of farms' adherence to strict guidelines regarding environmental stewardship, labour practices, and livestock care.
According to the USDA's Economic Research Service, organic agriculture accounted for $4.7 billion in sales in 2013. It was a 23 percent rise in retail spending for certified organic products since 2009. Groceries sales increased by 12 per cent during this time. Direct purchases of organic produce saw a 29 percent increase in spending, while seafood, meat, poultry and eggs experienced a 1 percent growth.
While organic food costs more, consumers say its quality justifies the added expense. Consumer Reports' 2015 survey found that 88% of respondents would spend more on organic food if it had higher nutritional values. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.
Although there is no evidence eating organic foods prevents or treats any diseases, some studies suggest that consuming them might improve overall health by reducing exposure to specific contaminants and pesticides. A review of 31 studies that were published in 2010 found that organically raised beef has significantly lower levels than conventionally raised beef. Similar results were also reached by a separate analysis of 11 2012 studies.
According to a 2014 report by the Environmental Working Group, the incidence of foodborne disease caused by E.coli, salmonella or listeria monocytogenes, E. coli and E. coli O157H7 was lower when organic chicken, non-organic pork, beef, lamb and milk were compared. The group also noted that the incidence of human illnesses due to E. coli O157 declined among children and adults after 2006, when the USDA started requiring more stringent organic standards for animals raised for consumption.
Resources:
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