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For now, love yourself and enjoy this one ...
Frequently Asked Questions
Which organic products are most in demand?
The fastest-growing industry is organic food. Even though we have come a long ways from our roots there is still plenty of room for growth.
Organic products are the future. They are safer, better for our environment, and more affordable for consumers.
They are also generally more expensive. This is why we created the Organic Food Index. We wanted to determine which foods are the most popular among shoppers today and whether these trends are changing.
The results showed that organic food is increasing in popularity. Between 2011 and 2012 the number of Americans buying organic food increased nearly 50%.
According to USDA, organic production grew by 10% last year. Organic food now accounts for 9% of U.S. agricultural output.
Organic food is certainly on the rise but consumers are still not able to afford it. According to the Organic Trade Association (OTA), average retail prices for organic food are almost double those of conventional alternatives.
However, organic food is growing more quickly than any other part of the food market. If you look closely at the data, it will be apparent that organic food consumption has steadily increased since 2009.
According to OTA however, the volume in supermarkets of organic products grew by 14% from 2010 to 2011.
This increase reflects consumer demand for healthier foods, which explains why organic food sales are increasing across all age groups.
However, younger generations are leading the charge when choosing organic food. Millennials are twice more likely to purchase organic food than baby boomers. 25 percent of organic food purchases are made by young adults younger than 35.
What are the health benefits of organic farming
Organic farming is a way for farmers to grow food naturally without the use chemicals. Organic farming is a way for farmers to produce food without using harmful pesticides.
Organic farming also offers more natural fertilizers. These fertilizers promote healthy plants and decrease the amount of chemicals used.
Organic farming is also sustainable. Farmers often use composting techniques to recycle nutrients back into the soil. This helps to reduce pollution and conserve valuable resources.
As well as helping the environment, organic farming increases crop yields. This is because organic agriculture uses less water in the growing season.
Organic production methods result in farmers receiving higher prices. Consumers who are more informed about the dangers of pesticides or chemical fertilizers will demand healthier food.
This leads to a greater demand for organic food products. Organic farming is gaining popularity because of these reasons.
What are organic fruits and vegetables?
Organic foods are grown without pesticides, synthetic fertilizers, hormones, or antibiotics. Organic foods contain more nutrients like vitamins A, C and E, as well as omega-3 fatty oils. These nutritious ingredients make organic foods better for our bodies, and for the planet.
Organic foods are produced using sustainable agricultural practices that protect soil quality and promote biological diversity. They are made without the use of harmful chemicals, irradiation or sewage waste.
While most consumers associate organics with produce, many organic products include dairy, meat, poultry, eggs, baked goods, personal care items, pet food, and household cleaning supplies.
According to the USDA, "organic" means that crops are raised in compliance with federal standards. To grow these foods, farmers cannot use non-organic (or conventional) methods. However, they may use approved natural pest control methods, such as crop rotation and cover cropping, and animal feed made from organic materials.
A farmer must also adhere to guidelines about how much fertilizer or pesticide he applies during the growing season. Also, he must rotate his fields between different crops. GMOs, synthetic insecicides, artificial growth hormones or synthetic fertilizers can't be used by farmers.
Fruits and vegetables labelled "100% organic" meet all the requirements above. 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
- Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (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)
- When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
- 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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- Occupational Pesticide Exposures and Cancer risk: A Review: Journal of Toxicology and Environmental Health Part B Vol 15, No 4
- Genetically modified food safety and public concerns: a review by Journal of Food Science and Technology
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- EWG's 2022 Shopper's Guide to Pesticides in Produce
- Clean Fifteen (tm) Conventional Produce Using the Least Pesticides
How To
Organic foods are healthier and more nutritious.
Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown in natural conditions and without the use of any artificial inputs like fungicides or herbicides. Organic farming practices include crop rotation, cover crops, composting animal manure, recycling wastewater, and integrated pest management (IPM).
In 2002, the USDA National Organic Program (NOP), was established to regulate the sale, purchase, labelling, production, and distribution of organic products in the United States. NOP regulations ensure organic agricultural products conform to the Federal Food, Drug, and Cosmetic Act. Organic products must also be free from banned substances, such as pesticides residues, growth hormones and irradiation.
The United States offers two certification programs for producers that want their products to be certified organic: one for farmers, ranchers and the other for manufacturers. Both programs require audits of operations each year to ensure that they are meeting strict standards. There are several certifying organizations that offer these services. These include the CCOF Certified Organic Farmers & Ranchers as well as 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.
The USDA's Economic Research Service estimates that organic agriculture was responsible for $4.7 billion of 2013 sales. In 2013, organic agriculture accounted for $4.7 billion in sales. This represents a 23-percent increase over 2009. Sales at grocery stores were up 12 percent during this period. Spending on direct purchases of organic produce increased by 29 percent, while spending on meat, poultry, eggs, dairy, and seafood grew by only 1 percent.
While organic food costs more, consumers say its quality justifies the added expense. Consumer Reports conducted a survey in 2015 and found that 88 percent of respondents would pay more for organic foods if they had higher nutritional value. Health Affairs also reported that organic food intake is associated with fewer health problems, such as obesity, diabetes and heart disease.
Even though there is no evidence organic foods cause or treat diseases, some studies show that they can improve overall health by reducing pesticide and other contaminants exposure. 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 eleven studies published in 2012 led to similar conclusions.
The Environmental Working Group's 2014 report examined data from the Department of Agriculture’s Agricultural Marketing Resource Center. It found that foodborne illnesses caused by E.coli, salmonella and listeria monocytogenes and verotoxin producing E.coli O157:H7 declined when organic and non-organic chickens, meat, lamb, dairy, and cheese were compared. The Environmental Working Group also found that E.coli O157 has been associated with fewer human illnesses in children and adults since 2006, when USDA began requiring stricter organic standards for animal production.
Resources:
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