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Frequently Asked Questions
What is an organic food manufacturer?
Organic food producers use organic methods to grow their products. These foods include fruits, vegetables and dairy products.
Organic food production takes place on farms where crops are nurtured naturally. This includes soil preparation, crop rotation, and pest management.
For an agricultural product to be considered organic, it must meet strict criteria set out by the USDA (United States Department of Agriculture).
These guidelines are designed to ensure consumers have access to safe, healthy and nutritious food.
The benefits of eating organic range from lower levels of pesticide residues and heavy metal contamination to higher nutrient content and better flavour.
USDA certified organic products must bear the USDA Certified Organic label.
This certification means the product has met the standards of the National Organic Program.
Organic food helps us eat healthier and also protects the environment.
Organic farming methods preserve natural resources, such as water or land. Organic methods also reduce greenhouse gas emissions that can cause climate change.
Organic agriculture uses fewer chemicals and reduces pollution runoff.
Because of this, harmful gases such as ammonia and even nitrates will not build up in the air.
There are many types of organic farming, including conventional, regenerative, agroecological, and permaculture.
Conventional farming uses synthetic inputs such pesticides and fertilizers.
Regenerative farming involves compost, cover crops, and green manures to improve soil health. It encourages biodiversity.
Agroecology promotes healthy relationships between humans and plants.
Permaculture is a system that mimics nature and promotes self-sufficiency.
What is organic food?
Organic produce is grown without pesticides, synthetic fertilizers, sewage sludge, irradiation, genetic engineering, or confinement feeding. There are no growth hormones used and animal testing is not performed. These crops can be grown naturally by farmers, and they don't need to be treated with chemicals to control pests or weeds.
Organic farming practices help maintain soil quality and reduce erosion. Organics have more nutrients than traditional food, which makes them better for our health. Organic products have a higher fiber content and are lower in calories and fat than conventionally manufactured ones.
Is organic meat better?
If you have been paying attention for long enough, you will probably know the answer. But here's the rub, organic food is becoming more popular while conventional food continues to fall out of favour.
Organic foods continue to be popular because they offer a healthier alternative. Organic foods are also safer for our overall health and reduce pollution.
However, there are also two sides to this coin. Organic produce takes longer to grow and requires more resources to do so. This means organic food will cost more than its non-organic counterpart.
Organic meats are typically higher priced than conventionally raised animals. There are however ways to lower these costs without sacrificing the quality of organic meats.
Buy local to save money. Buy locally grown vegetables and fruits to help keep prices low. Farmers receive incentives to grow healthier crops.
A great way to save money is to search for deals. Organics often come with discounts.
A third way to save money on meat consumption is to eat less. Because of the amount of feed required to raise livestock, meat production can become expensive.
While there are many reasons organic food is better for our bodies as well as the planet, we must not forget the cost.
Is organic a guarantee that the product is pesticide-free
Organic food is organic and free of pesticides. This means that organic food is not exposed to pesticides or fertilizers.
Because organic produce is free of harmful additives, it also has more nutrients than conventionally grown foods.
The USDA National Organic Program (NOP), requires that farmers follow strict guidelines when growing organic crops.
These guidelines cover soil preparation, crop rotation and pest control. They also include water conservation and harvesting techniques.
Organic farming also promotes healthy ecosystems which are beneficial to wildlife and natural habitats.
Statistics
- 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)
- Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)
- To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)
- According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)
External Links
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- PubMed Assessment of the micronutrient compositions of plant foods from conventional and organic agriculture methods.
- Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices - PubMed
How To
Organic food: Are they healthier and better for you?
Organic food is produced without chemical pesticides or synthetic fertilizers. They are grown in natural environments without artificial inputs (fungicides/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) was established in 2002 to regulate the production, handling, processing, labelling, sale, and distribution of organic products sold in the United States. NOP regulations make sure that organic agricultural product conforms 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. This service is offered by several certifying agents, such as the CCOF Certified Organic Farmers & Ranchers or Quality Assurance International. These three organizations provide third party verification of farms following strict guidelines on environmental stewardship. labour practices, and animal 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. During this time, grocery store sales increased by 12 percent. 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. According to a 2015 survey conducted by Consumer Reports, 88 percent of respondents said they would pay more for organic food if it meant higher nutritional value. Health Affairs published another study that found organic food eaters are less likely than those who consume conventional foods to have health problems such diabetes, heart disease and cancer.
Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. One example is the conclusion reached by a review of 31 studies, published in 2010, that organically reared beef was significantly less toxic than conventionally-raised beef. A separate analysis of 11 publications from 2012 produced similar results.
The Environmental Working Group released a report in 2014 that analyzed data from USDA's Agricultural Marketing Resource Center. They found that there was a decrease in foodborne illness due to E.coli, salmonella, listeria moncytogenes or campylobacter. The group also observed that E.coliO157 is a less prevalent cause of illness in humans among children than adults. This was because the USDA has imposed stricter organic standards on animals raised for human consumption.
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