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History of organic food
Organic food has been around for centuries. However, the modern conception of organic agriculture began in the 1940s. Back then, farmers and scientists in Europe pushed for an alternative to industrial agriculture, which aimed to increase crop yields but often used chemicals and pesticides in the process.
The term "organic" was popularized by Lord Northbourne in his 1940 book Look To The Land. In this book, Northbourne describes organic farming practices as a way to restore balance with nature and attain soil health. This was a radical shift from centralized corporate control that marked much of conventional agricultural practices at the time.
Organic farming officially became an industry in 1945 when J.I Rodale founded Rodale Institute in Pennsylvania. He argued that "clean" farming practices that included maintaining soil fertility through natural cyclical processes conveyed beneficial consequences such as better-tasting crops and fewer diseases compared to chemical-based farming methods.
In 1972, an organic food division was established under California Certified Organic Farmers (CCOF) organization — the first governmental certifying agency to grant organic certification labels on foods produced domestically. Since then other organizations have followed suit and created their own standards including the United States Department of Agriculture (USDA). As of 2020, USDA National Organic Program (NOP) is the main regulatory body overseeing agricultural products labeled as “organic” offering guidelines and certification policies that companies must maintain compliance with before being able to distribute goods bearing its seal of approval.
Organic food has come a long way since it originated over seventy years ago when it only accounted for 0.3% of global food production in 1993 compared to 6-7% today according to a 2018 report from FAO - Food and Agriculture Organization of the United Nations.
Origins
The origins of organic food are a fascinating topic. It is not just about where food comes from, but how food is produced and distributed as well. To be truly green, the process requires an uncompromising level of respect for nature and for the people who live and work in the area. In many cases, organic products are produced by the farmers themselves. Historically, this type of production has been outside of conventional channels. However, in recent years, some farmers have decided to sell their produce directly to the public. This has had a significant impact on the conventional food system.
A survey of consumers in Hong Kong and Shanghai showed that the small town by the sea may have a leg up on the big apple in the organic food department. Consumers also rated organic food from China a smidgen more favourably than its more cosmopolitan counterpart. Hence, better communication and promotion are needed to convince the populace that organic foodstuffs originating from the mainland are of comparable quality.
Early years
The early years of organic food have been characterized by many factors. One such factor is the increasing consumer demand for organic foods. Another factor is the improved processing and marketing of such products. Lastly, the growing popularity of restaurants that use organic ingredients is a contributing factor.
In the early days of industrial agriculture, a group of farmers started to oppose the use of synthetic fertilizers and pesticides. This led to the formation of several associations. Among them was the Soil Association of the United Kingdom.
Other notable early proponents of organic farming included Sir Albert Howard and J.I. Rodale. Both wrote books on the subject. During their time in India, Howard advocated using organic farming methods and animal manure as fertilizers. He also believed that the humus in a soil is essential for its health.
1940s
Organic food has been practiced in the United States since the late 1940s. Initially, organic farming was practiced in small plots and experiments. However, organic farmers struggled to keep up with the growing demand for organic food products. Today, there are many retail marketing chains that specialize in organic foods.
The organic movement was influenced by the rise of the environmental movement. In addition, the Dust Bowl of the 1930s showed the importance of biodiversity and soil conservation. A small group of farmers began to resist the use of synthetic fertilizers and pesticides.
Organic concepts were initially polarized, with some arguing that traditional methods were backward and unscientific, while others argued that manmade chemicals were scientific and produced fast results. This polarization was further exacerbated by the increasing use of manmade chemicals in agriculture.
1980s
Organic food was introduced to the U.S. during the 1980s, and its popularity has continued to grow since then. Consumers today are more aware of the potential negative effects of chemicals and pesticides, and many swear by organic foods.
The National Organic Program (NOP) was created by the U.S. Department of Agriculture in 1990 to provide marketing opportunities for organic producers. However, most consumers are unaware of the history of the NOP.
Although the NOP is not directly responsible for regulating organic products, it does establish standards. It has been a driving force behind the organic movement, and its existence has played a significant role in boosting the popularity of organic produce.
In addition to creating national standards for organic production, the NOP also works to create domestic markets for U.S. organic producers. This is done through the USDA Agricultural Marketing Service.
Growing popularity
The organic food industry has been growing at a rate of nearly nine percent a year for the last decade. In fact, it has overtaken the non-organic food segment.
The organic sector is constantly evolving, with new certifications and products emerging all the time. Organic foods have become more modern and accessible to consumers.
Consumers are largely attracted to the nutrient and taste benefits of the food. This is largely due to the improved farming practices that have enabled farmers to produce more robust crops. There is also an increased awareness of the health benefits of organic foods.
While the market is still fragmented, there are a number of key players, including Hain Celestial, Danone, and The Hain Celestial Group Inc. These players are aggressively extending their organic product lines to capitalize on the demand.
Frequently Asked Questions
How can you tell if your produce is organic?
These three labels are essential if you want to be certain that you are purchasing organic produce.
USDA Organic Certified – Produced by USDA and certified as 100% organic.
Certified Naturally Grown: Produce that has been grown in accordance with organic practices, but has yet to receive certification from USDA.
Pastured/Free range - These are animals that live outside and graze freely on grasses and herbs.
These labels indicate that the product meets specific criteria, which include:
- No synthetic fertilizers or pesticides
- No genetically modified organisms
- Animals are never given antibiotics
- Animals are never given hormones.
- No growth-promoting medications
- No feed additives
- No artificial ingredients
- No irradiation
- There's no sewage waste sludge
- GMOs are not allowed
- Antibiotics have never been administered
- No hormones ever given
- No growth-promoting drug
- No feed-additives
- No artificial ingredients
- No sewage effluent (if it isn't a GMO).
- No irradiation
I hope you found this article helpful.
What are organic foods?
Organic produce is free from synthetic fertilizers, pesticides, sewage sludge and confinement feeding. No growth hormones are used, and there is no animal testing. These crops are allowed to grow naturally, so farmers do not use chemicals to prevent weeds or pests.
Organic farming methods also help to preserve soil quality, reduce erosion, and conserve water resources. In addition, organics are better for our health because they contain more nutrients than conventional food. Organic products are typically higher in fiber and lower in fat and calories than conventionally produced ones.
Is organic meat healthier?
If you've been paying attention for any time, you probably already know the answer to this question. But here's the rub, organic food is becoming more popular while conventional food continues to fall out of favour.
The reason why organic foods continue to rise in popularity is that they are healthier for us. Organic foods are safer for our bodies and help to reduce pollution.
But there are two sides to this coin. Organic produce is more difficult to grow and takes more resources. Organic food can be more expensive than its nonorganic counterpart.
Organic meats are generally more expensive than conventionally raised animals. But there are ways to cut costs without sacrificing quality.
Local purchases can help you save money. Locally grown produce helps to keep the prices down because farmers are given incentives to grow healthy crops.
Look for bargains to cut down on costs. Many organic products can be purchased at a discount.
Finally, another way to save money is by eating less meat. Feeding livestock can be very expensive.
There are many reasons organic foods are better for our bodies and the environment, but we need to be mindful of the cost.
Why is organic produce important?
Our health is dependent on organic produce. Organic produce is the best way to eat healthy foods. It's better for us and more sustainable because it doesn’t depend on pesticides or fertilizers.
Organic farming relies on natural methods to cultivate crops, without the use of harmful chemicals. This makes organic farming safer for both humans and animals. Organic food is a way to help the environment and protect yourself.
The health benefits of organic foods go well beyond our bodies. We all know how toxic processed food can make you feel. However, organic fruits & vegetables aren’t treated with chemical sprays. This means they are more fresh tasting, last longer and look better.
Because of this, organic foods are so important. Organic food is not only healthier for you but also for the whole world.
What is an Organic Food Producer?
Organic food producers make products that are organically grown. These foods include fruits, veggies, grains, and dairy goods.
Organic food production is only possible on farms where the crops are grown naturally. This includes crop rotation, soil preparation, and pest control.
For an agricultural product to be considered organic, it must meet strict criteria set out by the USDA (United States Department of Agriculture).
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 bear 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 help preserve natural resources such as water and land. Organic farming techniques also help to reduce greenhouse gas emissions which contributes to 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 types and varieties of organic farming.
Conventional farming involves the use artificial inputs such as fertilizers and pesticides.
Regenerative farming is the use of compost, cover crops, or green manures to improve soil health. It also encourages biodiversity.
Agroecology emphasizes sustainable relationships between people and plants.
Permaculture promotes self sufficiency through the creation of systems that imitate nature.
Statistics
- Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
- Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
- When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (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
ota.com
ecfr.gov
doi.org
- Occupational Pesticide Exposures and the Cancer Risk: A Review. Journal of Toxicology and Environmental Health. Part. B. Vol 15, Issue 4.
- Genetically modified foods: Safety, Risks and Public Concerns - A Review - Journal of Food Science and Technology
ncbi.nlm.nih.gov
- 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 they safer and more nutritious?
Organic foods are grown without the use chemical pesticides or synthetic fertilisers. They are grown in natural conditions and without the use of any artificial inputs like fungicides or herbicides. 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. In addition, the NOP rules mandate that organic products must be free from prohibited substances, including pesticide residues, veterinary drugs, growth hormones, genetically modified organisms, irradiation, sewage sludge, industrial waste, and heavy metals.
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 that operations are audited annually to verify compliance with the strict standards. Several certifying agents offer these services, including CCOF Certified Organic Farmers & Ranchers, Quality Assurance International, and the American Grassfed Association. These organizations offer third-party verification that farms adhere to strict guidelines about environmental stewardship and labour practices.
According to USDA’s Economic Research Service, organic farming accounted for $4.7Billion in 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 on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.
While organic food may be more expensive, consumers think its superior quality justifies the higher price. 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 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. 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 publications from 2012 produced similar results.
The Environmental Working Group's 2014 report examined data from the Department of Agriculture’s Agricultural Marketing Resource Center. It found that foodborne illnesses caused by E.coli, salmonella and listeria monocytogenes and verotoxin producing E.coli O157:H7 declined when organic and non-organic chickens, meat, lamb, dairy, and cheese were compared. 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.
