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Frequently Asked Questions

How do I know if my produce is organic?

These three labels can help you make sure you're buying organic produce.

USDA Organic Certified – This certification is issued by USDA to ensure that the product is 100% organic.

Certified Naturally Grown - Produce that has passed strict requirements for organic practices but has not yet received certification from the USDA.

Pastured/Free-range - Made from animals that graze on grass and herbs outdoors.

These labels are used to indicate that the product meets specified criteria.

• No synthetic pesticides and fertilizers
• No genetically altered organisms
• Animals are never given antibiotics
• Animals are not ever given hormones.
• No growth-promoting medications
• No feed additives
• No artificial ingredients
• No irradiation
• No sewage solids
• GMOs banned
• Never gave antibiotics
• No hormones ever given
• No growth-promoting drug
• No feed-additives
• No artificial ingredients
• No sewage waste (if it's non-GMO).
• No irradiation

I hope this article has been helpful.

What is an organic food producer?

Organic food producers grow organic products without the use of pesticides or chemical fertilizers. These foods include fruits, veggies, grains, and dairy goods.

Organic food production happens on farms where crops have been naturally nurtured. This includes soil preparation and pest control as well as crop rotation.

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

These guidelines help consumers access healthy, safe and nutritious foods.

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 Organic Products must have the "USDA Certified organic" label.

This certification means the product has met the standards of the National Organic Program.

Organic food is not only healthier for us, but also protects our environment.

Organic farming techniques preserve water and land. Organic farming techniques also help to reduce greenhouse gas emissions which contributes to climate change.

Organic agriculture uses less chemicals and reduces the amount of pollution runoff.

It also improves air quality because harmful gases like ammonia and nitrates are less likely to build up in the atmosphere.

There are many kinds of organic farming: permaculture, regenerative and conventional.

Conventional agriculture refers to the use synthetic inputs, such as pesticides/fertilizers.

Regenerative farming uses compost, cover crops, green manures, and other methods to improve the soil's health. It encourages biodiversity.

Agroecology focuses on sustainable relationships between people, plants, and animals.

Permaculture encourages self sufficiency by designing systems that mirror nature.

What are the benefits of organic products for skin?

Organic skincare products are free from synthetic chemicals, such as parabens and phthalates, petroleum jelly, mineral oil, petroleum jelly, propylene glycol, sodium laurylsulphate. Talc, triclosan. titanium dioxide. triethanolamine. Vitamin A palmitate.

Organic skincare products are free from artificial colours, fragrances and preservatives.

They also help to preserve healthy skin and prevent premature aging.

These are some standard terms you might come across when shopping for organic items:

• Paraben Free – These chemicals are used to preserve certain cosmetic products, but can cause serious health problems if taken in large amounts.
• Fragrance-Free – The product does not contain essential oils or perfumes.
• Cruelty Free - No animals were injured during the manufacturing process.
• Natural Ingredients - The ingredient is derived naturally from the animal or plant.
• Vegetarian/Vegetarian- The ingredients are either vegan/vegetarian.
• Gluten-Free means that the formulation was free of gluten.
• Non-Toxic-The product doesn't contain any toxic chemicals, carcinogens, and/or other harmful substances that could be harmful to your health.
• Biodegradable: The product will be discarded as harmless components.
• Pesticide-Free: No pesticides used during growing or harvesting.
• GMO-Free means that no ingredient in the product contains genetically modified organisms.
• Certified Organic means all ingredients were grown in ways that preserve the soil, water and air.

Why is organic food important

Organic produce is vital for our health. It is the best option to ensure that we eat nutritious food. It's better for us and more sustainable because it doesn’t depend on pesticides or fertilizers.

Organic farming uses natural methods of cultivating crops that are free from harmful chemicals. This reduces the risk of environmental pollution, which makes it safer for people and animals. So when you choose organic food, you're helping to protect yourself and the planet.

But organic food offers more than just health benefits. We all know how bad processed food can make us feel. Organic fruits and vegetables aren’t subject to chemicals spray. It means that organic fruits and vegetables taste better, last longer, and are brighter.

Organic food is so important. It's healthy for you and the planet.

How do you determine if food has been grown organically?

Ask any chef and he will tell you that fresh ingredients are the most important thing. We feel better when our food is good.

The same applies to our food. We can identify exactly where and how organic foods were grown when we purchase them. We also know it was not treated using harmful chemicals.

Organic foods are produced without using synthetic pesticides, fertilizers, hormones, antibiotics, or genetically modified organisms (GMO). Organic farmers aren't allowed to use these substances.

However, organic farming is not an easy task. There are many ways to safely grow organic crops.

Organic farming is often called sustainable agriculture. It is a less resource-intensive alternative to conventional farming, but still provides enough nutrients to sustain life.

Organic farming techniques include crop rotation and cover cropping. These techniques prevent soil erosion while improving water quality.

They also reduce chemical runoff into waterways. Local farms can be found in cities that raise organic produce.

There are two types certified programs for organic products. The USDA National Organic Program certifies one, while independent certifying agencies certification the other. Both require strict adherence of organic standards.

USDA seals, or O Seals, may be attached to certified organic products. These symbols indicate that the product meets federal requirements.

Is organic meat better?

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. Organic foods are also safer for our overall health and reduce pollution.

But there are two sides to this coin. Organic produce takes more time to grow and requires greater resources. Organic food is more expensive than non-organic.

Organic meats will typically be more expensive than those that are raised in conventional conditions. But, you can reduce the cost of organic meats without compromising quality.

Buy local to save money. Locally grown fruits and veggies help to lower prices because farmers get incentives to grow good crops.

Deals are another way to cut costs. There are often discounts offered when purchasing organics.

Consuming less meat is another way to save cash. The feed required to raise cattle can make meat production expensive.

There are many reasons organic foods are better for our bodies and the environment, but we need to be mindful of the cost.

Statistics

• 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)
• 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)
• Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (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)

External Links

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• USDA

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• Evaluation of the micronutrient composition of plant foods produced by organic and conventional agricultural methods - PubMed


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

[TAG22]

• Home


• Agricultural Marketing Service

[TAG25]

• Occupational Pesticide Exposures and Cancer Risk: A Review: Journal of Toxicology and Environmental Health, Part B: Vol 15, No 4


• Genetically modified foods: safety, risks and public concerns--a review - Journal of Food Science and Technology

How To

Organic foods: Are organic foods healthier?

Organic foods are grown without the use chemical pesticides or synthetic fertilisers. They are grown under natural conditions without artificial inputs such as fungicides, insecticides, herbicides, hormones, antibiotics, or genetic engineering. Crop rotation, cover crops and the use of compost animal manure, wastewater recycling, and integrated pest management (IPM) are some examples of organic farming.

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. Organic products must also be free from banned substances, such as pesticides residues, growth hormones and irradiation.

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 that operations are audited annually to verify compliance with the 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. These three organizations provide third party verification of farms following strict guidelines on environmental stewardship. labour practices, and animal 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. Groceries sales increased by 12 per cent during this time. Spending directly on organic produce grew by 29 percent while that on meat, poultry, eggs and seafood only grew by 1 percent.

While organic food may be more expensive, consumers think its superior quality justifies the higher price. 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.

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. A review of 31 studies that were published in 2010 found that organically raised beef has significantly lower levels than conventionally raised beef. A separate analysis of eleven studies published in 2012 led to similar conclusions.

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. After 2006, when USDA required stricter organic standards in animal raising for human consumption, the group noted that E.coli O157 was less common among children and adults.

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