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Frequently Asked Questions

What is the difference in organic and non-organic foods?

Organic food is made without chemical fertilizers or pesticides. Organic farming practices are good for soil health, water quality, animal welfare, and the environment.

Inorganic foods may be grown with chemical fertilizers, pesticides, or sewage sludge. Radiation is used to treat irradiated food; biological engineering techniques are used to create genetically modified organisms (GMO).

"Organic" and "natural" are often interchangeable. However, natural does not necessarily mean organic. Natural products can also be labeled with synthetic ingredients.

Organic produce is more nutritious than traditional produce due to the fact that it contains less harmful chemicals and pesticides. In addition, organic farmers do not use artificial fertilizers, hormones, antibiotics, or pesticides.

What are organic foods and how do they compare?

Organic produce does not contain synthetic fertilizers, pesticides and sewage sludge. It is also grown without irradiation or genetic engineering. There is no use of growth hormones and no animal testing. These crops are allowed to grow naturally, so farmers do not use chemicals to prevent weeds or pests.

Organic farming practices preserve soil quality and help conserve water resources. Organics are also better for your health as they contain more nutrients that conventional food. Organic foods are often higher in fiber, lower in fat, and less calories than those produced conventionally.

Are organic foods better?

According to the Environmental Working Group's recent report on pesticide residues within foods, organic fruits & vegetables contained nearly half of the pesticides that non-organic varieties. Organic apples had eight times less pesticides than nonorganic apples. However, organic strawberries had four times the amount of pesticides as their conventional counterparts.

Studies have also shown that organic foods reduce the risk of mercury and lead poisoning. For instance, one study showed that children who consumed organic meat had 33% less blood lead levels than children who did not. A second study found that conventional fish should be avoided by pregnant women due to the high levels of mercury.

Organic food tends to be healthier than nonorganic. Experts recommend fresh vegetables and fruits whenever possible in order to reduce the risk of getting cancer.

What are the benefits of organic farming?

Organic farming provides farmers with a way of producing food without using chemicals. Farmers don't have worry about whether harmful pesticides are affecting their crops or animals.

Organic farming also offers more natural fertilizers. These fertilizers promote healthy plants and decrease the amount of chemicals used.

Organic farming is also eco-friendly. Organic farming is also environmentally friendly. Farmers often use composting to recycle nutrients back into their soil. This reduces the risk of pollution and helps conserve precious resources.

As well as helping the environment, organic farming increases crop yields. Because organic farming uses less water during the growing season, this is why it is so successful.

Organic production methods result in farmers receiving higher prices. Healthier foods are demanded by consumers who are more aware of the dangers posed by pesticides and chemical fertilisers.

This increases demand for organic food products. Organic farming is growing in popularity.

Statistics

• 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)
• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
• Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)

External Links

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• PubMed Assessment of the micronutrient compositions of plant foods from conventional and organic agriculture methods.


• Comparison of the total and ascorbic Acid content of freeze-dried and frozen-dried marionberry, strawberries, and corn grown according to conventional, organic, and sustainable agriculture practices - PubMed

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• eCFR for Home

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• Organic Industry Survey


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

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• USDA

How To

Organic foods: Are they healthier and more nutritious than conventional food?

Organic foods can be grown without the use synthetic fertilizers and chemical pesticides. They are grown in natural environments without artificial inputs (fungicides/herbicides/hormones, antibiotics or genetic engineering). Organic farming methods include crop rotation, cover, composting animal manure and recycling wastewater.

The USDA National Organic Program (NOP), established in 2002 to regulate production, handling and processing 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. Organic products must also be free from banned substances, such as pesticides residues, growth hormones and irradiation.

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 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.

According to USDA's Economic Research Service (ERS), organic agriculture accounted in 2013 for $4.7 Billion in 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. Direct purchases of organic produce saw a 29 percent increase in spending, while seafood, meat, poultry and eggs experienced a 1 percent growth.

While organic food costs more, consumers say its quality justifies the added expense. Consumer Reports conducted a survey in 2015 and found that 88 percent of respondents would pay more for organic foods if they had higher nutritional value. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

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. In 2010, a review that included 31 studies concluded that organically-raised beef had lower levels of parasites and toxic chemicals than conventionally reared beef. A separate analysis of 11 publications from 2012 produced similar results.

The Environmental Working Group produced a 2014 report that compared organic and non-organic chickens, pork, beef and lamb. The Environmental Working Group also found that E.coli O157 has been associated with fewer human illnesses in children and adults since 2006, when USDA began requiring stricter organic standards for animal production.

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