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Frequently Asked Questions

What are the benefits of organic farming?

Organic farming gives farmers the opportunity to grow food without the use of chemical pesticides. The farmers don't have to worry about pesticides causing harm to their crops and animals.

Organic farming also permits for the use of natural fertilizers. These fertilizers are good for plants that are healthy and reduce chemical waste.

Organic farming can also be environmentally friendly. Many farmers use composting methods to replenish soil nutrients. This reduces pollution and conserves valuable resources.

Organic farming also helps the environment by increasing crop yields. This is because there is much less water used during the growing season.

Organic production methods mean farmers can get higher prices. Healthier foods are demanded by consumers who are more aware of the dangers posed by pesticides and chemical fertilisers.

This drives up the demand for organic products. For these reasons, organic farming is becoming increasingly popular.

What are organic fruits?

Organic food is free from pesticides, synthetic fertilizers and hormones. Organic foods also have more nutrients such as vitamins C, E and K plus omega-3 fatty acid. Organic food is healthier for the environment and our bodies.

Organic foods are produced using sustainable agricultural practices that protect soil quality and promote biological diversity. They are free of toxic chemicals, irradiation and sewage effluent.

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.

The USDA defines organic as crops that are grown according to federal standards. These foods cannot be grown by farmers using conventional methods. However, they can use approved organic pest control methods like crop rotation and covering cropping or animal feed made with organic materials.

The farmer must also follow the guidelines for how much fertilizer and insecticide he uses throughout the growing season. He must also rotate his fields among different crops. GMOs, artificial growth hormones, synthetic pesticides and synthetic fertilizers are not allowed in the fields of farmers.

All the above requirements are met by vegetables and fruits that are labeled "100% Organic". However, some farms won't claim that their products are 100% organic. This would confuse the consumers. Instead, they will call their product "made using organic ingredients." "

What is organic meat exactly?

Organic meat means real food, grown without artificial fertilizers or pesticides. This also means that animals weren't given any genetically modified feed. Because there are no harmful chemicals in the meat, it is safe for human consumption.

Organic meats are also better for our environment. Organic foods reduce pollution in rivers, lakes and landfills. Organic farmers are less likely to use toxic chemicals to kill birds or insects. This helps protect wildlife.

It is best to buy organic meats locally as much as possible. Local shopping helps keep more money in your community than it does out of state. Local businesses often pass along savings to customers when shopping locally. Shopping locally helps to keep American workers employed, as opposed to sending them overseas.

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)
• 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)
• Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)

External Links

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• USDA

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• The health effects of organic foods and their impact on the human body: A review of the status quo and future prospects of research – ScienceDirect


• 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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• OTA


• U.S. sales of organic products soared to new heights, reaching nearly $62Billion in 2020

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• Summary


• Clean Fifteen(tm) Conventional Produce with the Least Pesticides

How To

Organic foods: Are they healthier and more nutritious than conventional food?

Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown in natural environments without artificial inputs (fungicides/herbicides/hormones, antibiotics or genetic engineering). Organic farming practices include crop rotation and cover crops, the composting of animal manure, the recycling of wastewater, as well as 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 assure that organic agricultural products comply with the Federal Food, Drug, and Cosmetic Act. The NOP regulations also require that organic products are free of prohibited substances such as pesticide residues and genetically modified organisms.

For producers in the USA who want their products "organic", there are two kinds of certification programs: one for farmers or ranchers and one for manufacturers. Both programs require annual audits of operations to verify compliance with rigorous 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. Each of these organizations provides third-party verification to verify that farms are following strict guidelines in regards to environmental stewardship, labour practices and care for livestock.

According to USDA's Economic Research Service (ERS), organic agriculture accounted in 2013 for $4.7 Billion in 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. 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 conducted a survey in 2015 and found that 88 percent of respondents would pay more for organic foods if they had higher nutritional value. 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.

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. For example, a review of 31 studies published in 2010 concluded that organically raised beef had significantly lower levels of toxic chemicals and parasites than conventionally raised beef. A separate analysis of 11 publications from 2012 produced similar results.

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 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.

Resources:

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