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Frequently Asked Questions

What is inorganic foods?

Organic food is produced without the use of artificial fertilizers and pesticides. These chemicals may be harmful to your health and can also be found in non-organic foods.

Organic food is grown naturally without harmful substances such as chemical fertilizers, pesticides, herbicides, or fungicides. These chemicals can be dangerous for both humans and animals.

Inorganic food includes meat, fish, eggs, milk, cheese, butter, yogurt, honey, grains, vegetables, fruits, spices, and herbs.

The term organic refers to the way an agricultural product is grown. Organic farming, for example, uses natural methods and soil amendments in order to grow crops. Conventional farming, however, uses pesticides and synthetic fertilizers.

Foods labeled as organic must meet strict guidelines by the U.S. Department of Agriculture (USDA). All organic food must comply with the National Organic Program Standards. This means that it must not contain prohibited materials like antibiotics, growth hormones or genetically modified organisms (GMOs), as well as industrial solvents. Additionally, organic food must be raised without toxic chemicals, petroleum-based fertilizers, sewage sludges, or ionizing radiation.

What is an organic food manufacturer?

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

When crops are naturally nurtured, organic food production can be achieved. This includes crop rotation, soil preparation, and pest control.

The USDA (United States Department of Agriculture), must set strict criteria for organic agricultural products.

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

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

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

Organic farming methods help conserve natural resources like water and land. Organic farming techniques also help to reduce greenhouse gas emissions which contributes to climate change.

Organic agriculture uses fewer chemicals, and less pollution runoff.

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

There are many types of organic farming, including conventional, regenerative, agroecological, and permaculture.

Conventional farming refers to the use of synthetic inputs such as pesticides and fertilizers.

Regenerative farming is the use of compost, cover crops, or green manures to improve soil health. It also encourages biodiversity.

Agroecology promotes healthy relationships between humans and plants.

Permaculture promotes self sufficiency through the creation of systems that imitate nature.

What are some of the benefits of organic agriculture?

Organic farming offers farmers a method of growing food that doesn't require the use of chemicals. 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 promote healthy plants and decrease the amount of chemicals used.

Organic farming is also eco-friendly. Farmers often use composting techniques to recycle nutrients back into the soil. This reduces pollution and conserves valuable resources.

Organic farming can increase crop yields and help the environment. This is because there is much less water used during the growing season.

Organic production methods mean farmers can get higher prices. Consumers who are more informed about the dangers of pesticides or chemical fertilizers will demand healthier food.

This has increased the demand for organic foods. Organic farming is growing in popularity.

Do organic foods offer health benefits?

While organic foods may not be suitable for everyone's health, they are healthy for some people. They can be beneficial for your health if you eat them often.

Organic food does not contain artificial fertilizers or pesticides. It also doesn't contain fungicides. Organic produce is free from harmful chemicals that could cause harm to human health.

There are also fewer additives used during processing. You're more likely to eat organic products than you are non-organic.

Studies have shown that organic foods are more nutritious and rich in antioxidants than fruits and veggies grown from conventional sources.

Although organic farming methods tend to cost more than conventional farming methods, they often yield better results. Organic farming promotes soil fertility as well as biodiversity.

This helps preserve water resources and prevents erosion. Organic farms do not require toxic chemicals to operate. They also use less energy and fuel.

Some people worry that organic foods are more expensive than conventional ones. However, prices vary depending on where you live. Organic apples, on the other hand, tend to be more expensive that conventional apples.

But if you look at the total price of a basket of both types of fruit, you'll see that buying organic is cheaper.

Do you want to go organic?

It depends on what kind of person you are. It doesn't matter if organic food isn't for you.

You can still buy organic food if your preference is for good tasting food. Organic food is safer than traditional commercial produce, as they are not subject to chemical pesticides, chemical fertilizers, or genetically modified organisms (GMOs).

Organic agriculture preserves our environment by conserving natural resource and encouraging biodiversity.

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)
• 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)
• 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)

External Links

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• PubMed: Evaluation of the micronutrient content of plant foods grown using conventional and organic agricultural methods.


• Comparison of the total ascorbic and phenolic acid contents of air-dried and freeze-dried marionberry, strawberry and corn grown using conventional, organic and sustainable agricultural practices – PubMed

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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 foods: Safety, Risks and Public Concerns - A Review - Journal of Food Science and Technology

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• The impact of organic food on human health: Assessment of the status quo, prospects for research - ScienceDirect


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

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• eCFR :: Home

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 in natural conditions and without the use of any artificial inputs like fungicides or herbicides. Organic farming methods include crop rotation, cover, composting animal manure and recycling wastewater.

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. The NOP regulations ensure that organic agricultural products are produced according to federal standards outlined in the Federal Food, Drug, and Cosmetic Act. Additionally, organic products must not contain prohibited substances like pesticide residues or genetically modified organisms.

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 annual audits of operations to verify compliance with rigorous standards. This service is offered by several certifying agents, such as the CCOF Certified Organic Farmers & Ranchers or Quality Assurance International. These three organizations provide third party verification of farms following strict guidelines on environmental stewardship. labour practices, and animal care.

According to the USDA's Economic Research Service, organic agriculture accounted for $4.7 billion in sales in 2013. That year, retail spending on certified organic products totalled nearly $1.5 billion, representing a 23 percent increase 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. According to a 2015 survey conducted by Consumer Reports, 88 percent of respondents said they would pay more for organic food if it meant higher nutritional value. 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.

Although there is no evidence eating organic foods prevents or treats any diseases, some studies suggest that consuming them might improve overall health by reducing exposure to specific contaminants and pesticides. 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 11 studies published in 2012 reached similar conclusions.

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 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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