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Frequently Asked Questions

What are organic food products?

Organic produce does not contain synthetic fertilizers, pesticides and sewage sludge. It is also grown without irradiation or genetic engineering. No growth hormones are used, and there is no animal testing. These crops can naturally grow, so no chemicals are used by farmers to combat pests or weeds.

Organic farming practices preserve soil quality and help conserve water resources. Organic foods are healthier than conventional foods because they have more nutrients. Organic products have a higher fiber content and are lower in calories and fat than conventionally manufactured ones.

Is organic food better for us?

According to the Environmental Working Group's latest report on pesticide residues in foods, organic fruits and vegetables had nearly half the level of pesticides compared with non-organic versions. Organic apples had eight times less pesticides than nonorganic apples. However, organic strawberries had four times the amount of pesticides as their conventional counterparts.

Some studies also suggest that eating organic food helps reduce your exposure to toxic metals, such as mercury and lead. One study found that organic meats had 33 percent less lead in children than the levels of those who did not eat them. Another study concluded conventional fish consumption should be stopped by pregnant women because it contains high levels of mercury.

Organic food seems to be safer than the non-organic. However, to reduce your risk of cancer and other diseases, experts recommend choosing fresh fruit and vegetables whenever possible.

What is an organic food producer?

Organic food producers make products that are organically grown. These foods include fruits and vegetables, grains, as well as dairy products.

Organic food production is only possible on farms where the crops are grown naturally. This includes soil preparation, pest control, and crop rotation.

Organic products must meet certain criteria established by USDA (United States Department of Agriculture) before they can be considered organic.

These guidelines will ensure that consumers have safe, healthy, and nutritious food.

Organic food offers many health benefits. From lower levels of pesticide residues, heavy metal contamination, to higher nutrient contents and better flavour, organic foods are healthier.

USDA Certified Organic products must be labeled with the seal "USDA certified organic".

This certification means that the product meets the standards laid down by the National Organic Program.

Organic food can help us eat better and protect our environment.

Organic farming methods preserve natural resources, such as water or land. Organic farming also helps to reduce greenhouse gases emissions, which are responsible for climate change.

Organic agriculture is more sustainable and uses less chemicals.

It improves air quality as harmful gases such nitrates or ammonia are less likely to accumulate in the atmosphere.

There are many forms of organic farming.

Conventional farming uses synthetic inputs such pesticides and fertilizers.

Regenerative farming involves compost, cover crops, and green manures to improve soil health. It promotes biodiversity.

Agroecology concentrates on the sustainable relationship between people, plants and animals.

Permaculture promotes self-sufficiency through the design of systems that mimic nature.

Statistics

• Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
• 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)
• 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)
• 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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• Organic food and the impact on human nutrition: A comparison of the status-quo and potential research - ScienceDirect


• Technical note: Simultaneous analysis of vitamin and carotenoid content in milk from cows fed total mixed rations. Xanthophyll detection is possible - ScienceDirect

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• Summary


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

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• Home


• Agricultural Marketing Service

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• PubMed Evaluation of the micronutrients in plant foods made by conventional and organic farming methods.


• PubMed: Comparison of the total phenolic, ascorbic acid and freeze-dried strawberry, marionberry, and corn grown with conventional, organic, sustainable agricultural practices.

How To

Organic foods: Are organic foods healthier?

Organic foods are made without the use or synthetic fertilizers. They are grown naturally without artificial inputs such pesticides and herbicides. Organic farming methods include crop rotation, cover, composting animal manure and recycling wastewater.

In 2002, USDA National Organic Program was established. It regulates the handling, processing, labelling and sale of organic products within the United States. NOP regulations ensure organic agricultural products conform to 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.

In the U.S., there are two types of certification programs available for producers who want their products labelled "organic": one for farmers and ranchers and another 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. 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 in 2013, organic agriculture generated $4.7 billion in revenue. The retail spending on organic products accounted for nearly $1.5 billion in 2013, a 23 percent increase over 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending on organic produce was up 29 percent, but only 1 percent on meat, seafood, eggs, and dairy.

Organic food is more expensive but the quality of organic food is worth it. Consumer Reports found that 88 per cent of respondents would be willing to pay more for organic food if the nutritional value was higher. Health Affairs also published a study showing that organic foods are less likely for people to get heart disease, diabetes, cancer, or obesity.

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. 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. Similar results were also reached by a separate analysis of 11 2012 studies.

The Environmental Working Group produced a 2014 report that compared organic and non-organic chickens, pork, beef and lamb. 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.

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