Organic Farming: Sophie Alexander's Sustainable Journey at Hemsworth Farm in Dorset

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

What is an organic food manufacturer?

Organic food producers use organic methods to grow their products. These foods include fruits, vegetables, grains, and dairy products.

Organic food production takes place on farms where crops are nurtured naturally. This includes soil preparation, pest control, and crop rotation.

To be organic, an agricultural product must meet the strict criteria of USDA (United States Department of Agriculture).

These guidelines make it possible for consumers to have safe, healthy, and delicious food.

Organic foods offer many health benefits. They are free from heavy metal contamination and pesticide residues. They also have higher nutritional content and better taste.

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

This certification signifies that the product meets all standards set by the National Organic Program.

Organic food helps us eat healthier and also protects the environment.

Organic farming methods help conserve natural resources like water and land. Organic methods also reduce greenhouse gas emissions that can cause climate change.

Organic agriculture is more sustainable and uses less chemicals.

Because harmful gases such as ammonia or nitrates are less likely in the atmosphere, it also improves air quality.

There are many types to organic farming.

Conventional farming is the use of synthetic inputs like pesticides or fertilizers.

Regenerative farming includes compost, cover crops, as well as green manures that improve soil health. It also promotes biodiversity.

Agroecology is concerned with sustainable relationships between humans, plants, animals, and the environment.

Permaculture encourages self sufficiency by designing systems that mirror nature.

Is organic meat more nutritious?

If you've been paying attention for any time, you probably already know the answer to this question. Here's the problem: Organic food is becoming more sought-after, while traditional food continues to decline in popularity.

The reason why organic foods continue to rise in popularity is that they are healthier for us. In addition to being safer for our health, organic products also help the environment by reducing pollution and waste.

However, there are also two sides to this coin. Organic produce is more difficult to grow and takes more resources. This means that organic food costs more money than its non-organic counterpart.

Organic meats are generally more expensive than conventionally raised animals. There are however ways to lower these costs without sacrificing the quality of organic meats.

Local purchases can help you save money. Locally grown fruits and veggies help to lower prices because farmers get incentives to grow good crops.

Look for bargains to cut down on costs. You may be able to get discounts when you buy organics.

Finally, another way to save money is by eating less meat. Feeding livestock can be very expensive.

Organic food is healthier for the planet and our bodies than conventional food, but it's important to not overlook its cost.

Why should I go organic?

There have been many health problems linked to conventional farming, including allergies, asthma, diabetes, obesity, cancer, birth defects and hormone imbalances. When buying food, you must make wise choices.

The Environmental Working Group (EWG), offers these tips to help you choose "cleaner" foods:

Buy organic fruits and vegetables whenever possible.

USDA organic labels can be found on meat, poultry (eggs, eggs), milk, cheese and yogurt as well.

Avoid processed foods labelled "natural"/ "no additives."

Always read the ingredient lists. If an ingredient isn't listed, it may be added during processing.

You should choose fresh meats rather than frozen or canned. Cans and frozen foods are often less nutritious than fresh meats, such as high fructose corn syrup.

Statistics

• 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)
• Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (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 impact on human health: Assessing the status quo and prospects of research - ScienceDirect


• Technical note: Simultaneous Vitamin and Carotenoid Analysis of Milk from Total Mixed Ratio-Fed Cows - ScienceDirect

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• Summary


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

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• eCFR Home

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• Organic Industry Survey


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

How To

Organic foods are healthier and more nutritious.

Organic foods can be grown without the use synthetic fertilizers and chemical pesticides. They are grown under natural conditions without artificial inputs such as fungicides, insecticides, herbicides, hormones, antibiotics, or genetic engineering. Cover crops, crop rotation, crop rotation, composting animal manure as well as recycling wastewater are all organic farming practices.

In 2002, USDA National Organic Programs (NOP) were established to regulate the production and handling of organic products that are sold in the United States. The NOP regulations ensure that organic agricultural products are produced according to federal standards outlined in the Federal Food, Drug, and Cosmetic Act. Furthermore, the NOP rules require organic products to be free of banned substances such as pesticides residues and growth hormones.

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 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. 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, organic farming accounted for $4.7Billion in 2013 sales. It was a 23 percent rise in retail spending for certified organic products since 2009. Sales at grocery stores were up 12 percent during this 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' 2015 survey found that 88% of respondents would spend more on organic food if it had higher nutritional values. A Health Affairs study also found that organic food consumers are less likely to develop health problems such as diabetes, cancer, obesity, heart disease, depression, and other diseases.

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

A 2014 report from the Environmental Working Group looked at data from the Department of Agriculture's Agricultural Marketing Resource Center and found that the incidence of foodborne illness caused by E. coli, salmonella, listeria monocytogenes, campylobacter, and verotoxin-producing E. coli O157:H7 decreased when comparing organic to non-organic chicken, pork, beef, lamb, milk, and cheese. The report also pointed out that E.coli 157 caused human illness declined in both children and adults following 2006 when USDA established stricter organic standards.

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