The Organic Food Label
The organic craze has spread tremendously across the developed world. Because of this, producers and retailers can mark the prices of organics up, partly because of an increase in certain inputs (especially labor) for the production of organic produce, and also because the demand greatly outweighs the supply. Consumers are attracted to anything with the organic label because they believe it will be healthier and was grown under more sustainable conditions. While not exactly false, neither of these beliefs are as clear cut as most of the general public realizes.
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What is Organic Food?
The food label, “Made With Organic Ingredients” means that at least 70% of the ingredients were produced under organic practices, and all non-organic ingredients were not genetically modified. The labels “Free Range” and “Hormone Free” are not the same thing as organic, and will be discussed in a later installment of this series. However, the organic label does mean 100% organic.
According to the USDA, “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony. Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water. Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.”
What does this mean? Organic farmers, to qualify for the label in accordance with USDA standards, must:
For animal products in particular, organic farmers must:
On the food processing end of things (after the goods leave the farm), organic products cannot include artificial preservatives, colors, flavors, and most non-organic ingredients.
The food label, “Made With Organic Ingredients” means that at least 70% of the ingredients were produced under organic practices, and all non-organic ingredients were not genetically modified. The labels “Free Range” and “Hormone Free” are not the same thing as organic, and will be discussed in a later installment of this series. However, the organic label does mean 100% organic.
According to the USDA, “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony. Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water. Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.”
What does this mean? Organic farmers, to qualify for the label in accordance with USDA standards, must:
- Avoid artificially constructed fertilizers. They must use the natural substitutes of cover crops, green manures, animal manures and crop rotations to fertilize the soil.
- Never plant GMO crops, feed GMO crops to their livestock, or use any genetically engineered ingredients.
- Be grown in soil that has not been administered any prohibited substances for 3 years prior to planting.
- Use only natural (typically not man-made) pesticide ingredients that have been deemed safe for human health such as soaps, lime sulfur, and hydrogen peroxide.
For animal products in particular, organic farmers must:
- Give the animals access to pasture, although it might not be 24/7
- Feed only organic feeds and forages
- Never administer antibiotics or hormones
On the food processing end of things (after the goods leave the farm), organic products cannot include artificial preservatives, colors, flavors, and most non-organic ingredients.
Sustainability
So what makes these practices better or worse for the environment? Cutting out synthetic fertilizers removes the emissions and chemical hazards brought about by producing them, which is a very industrial process. It also cuts out transportation emissions because the ingredients that are allowed are usually going to be accessible relatively close by. Organic farming also promotes biodiversity of plants, flowers, insects, earthworms, butterflies, and even birds, according to a great deal of scientific studies. Yet another benefit is that soil structure is improved allowing it to better hold organic matter and nitrogen. |
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On the flip side, organic farming isn’t completely free of blame. Because it prohibits the use of more pro-active and faster acting chemicals, it takes longer for organic crops to become ready to harvest, and yields are anywhere from 5-34% lower when compared to conventional agriculture. Since the chemicals organic farmers do use have much lower concentrations, it takes more inputs, including tractor fuel, land, and total volume of chemicals used, to grow the plants up to harvest.
There is a myth that organic farming removes the risk of polluting waterways with pesticides and fertilizers, but this is not true. Although naturally occurring inputs that are approved for use in organic agriculture may have a less severe of an impact (for example, animal manure causes less harm to regions at risk of hypoxic dead zones than synthetic fertilizer does—more on that in my Sustainability Series coming next fall), any substance dispersed by man onto crop fields has the potential to become pollution.
There is a myth that organic farming removes the risk of polluting waterways with pesticides and fertilizers, but this is not true. Although naturally occurring inputs that are approved for use in organic agriculture may have a less severe of an impact (for example, animal manure causes less harm to regions at risk of hypoxic dead zones than synthetic fertilizer does—more on that in my Sustainability Series coming next fall), any substance dispersed by man onto crop fields has the potential to become pollution.
Health
Although there is a great deal of truth to the claims about the environmental benefits of organic farming, those that pass it off as healthier are not as accurate. Although many studies do agree that organic foods do have the advantage of reducing exposure to pesticides, I have not seen any definitive science showing negative health effects of ingesting foods administered pesticides. The simple answer to this is to thoroughly wash your fruits and vegetables. However, there are no nutritional differences between organic and conventionally grown foods. Here is some science:
Although there is a great deal of truth to the claims about the environmental benefits of organic farming, those that pass it off as healthier are not as accurate. Although many studies do agree that organic foods do have the advantage of reducing exposure to pesticides, I have not seen any definitive science showing negative health effects of ingesting foods administered pesticides. The simple answer to this is to thoroughly wash your fruits and vegetables. However, there are no nutritional differences between organic and conventionally grown foods. Here is some science:
- “The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods.”
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- “More recent studies stated below have found that nutritionally speaking, conventionally grown foods and organically grown foods have no significant overall differences in their nutritional quality.”
Conclusion
Just to be clear, although I do approve of the production of Genetically Modified Organisms, I want to stress that I am not writing this post to condemn the organic farmers. I love how passionate they are about sustainable methods, but I am trying to clear up the myths. Personally, I avoid the organic label, not because of concerns about production methods, but because I don’t approve of how many producers have encouraged the spread of so much misinformation about organic food. If you’re going to market your products, you should be honest about their benefits instead of twisting the truth to make a buck.