We have all been to either a supermarket or a farmer’s market with food items labelled as organic. What that means exactly can be confusing.
Produce that is considered organic has not been treated with synthetic pesticides, synthetic fertilizers, or been genetically modified. Animals bred for meat must have a hundred percent organic nourishment as well as freedom to roam outside, no matter the season. Cows and other ruminants must be provided with at least 30 percent of their food from grasslands.
Foods that are made with a minimum of 95% organic components may be labeled as organic. Products comprising at least 70 percent organic components can be labeled “made with organic ingredients,” while items made from 100 percent organic components will indicate this percentage on the label.
A Brief History of Organic Farming
Early farmers had no other option than to practice organic farming, yet they were able to accomplish a few major accomplishments over the years, like taming the first grains originated in Mesopotamia or transforming a unsatisfying grass referred to as teosinte into voluptuous, nutrition-filled corn.
For about 10,000 years, farming has mainly used natural methods, beginning with the initial plots in the Fertile Crescent and continuing with the large farms of colonial America. Certain plants could naturally manage insects and the quality of the soil, and people assisted by rotating the crops; if supplemental fertilizer was required, manure usually supplied it. As far back as 4,500 years ago, some agriculturists utilized hazardous additives, such as when the Sumerians covered their produce with sulphur to keep away pests. In a short period of time, the Chinese began utilizing dangerous metals such as arsenic and mercury to exterminate lice, a technique that was eventually employed on agricultural vermin.
Arsenic was the go-to pesticide from the Middle Ages until the mid 20th century, when a better alternative was developed. DDT had been invented in 1874, but it wasn’t fully recognized as a bug repellent until 1939 when Swiss chemist Paul Müller made a groundbreaking discovery that got him the Nobel Prize. By the time the German chemists came along, they had discovered a method to create ammonia to produce nitrogen-based fertilizers, with which they were awarded Nobel Prizes. Borlaug incorporated several types of innovative measures to counter starvation in Mexico, India, and the Philippines, and this earned him his place in history.
At the same time, there was another type of change that was ongoing in a quiet way, suggesting the use of traditional methods such as composting and planting various crops atop the soil. In the U.S., the initiative was headed up by J.I., who was a magazine publisher and also the founder of the Rodale Institute. In the 1960s and ’70s, Rodale was instrumental in making organic farming more widely accepted as people were beginning to become more aware of the importance of the environment.
When Congress established a national definition for “organic” and put in place certification regulations in 1990, it sparked an expanding growth of organic products. The U.S. has observed that the size of landholdings certified by the United States Department of Agriculture rose at a rate of 16 percent per annum between 2000 and 2008, and remained at a 5 percent growth rate even through the recession of 2009. National Organic Program spokeswoman Soo Kim. She stated that it appears there is a great interest in the item and she expects it to persist.
What Does ‘Organic’ Mean?
There was a period of confusion regarding the definition of “organic farming” until the late twentieth century, however these days it is governed by regulation and accredited by independent organizations globally. The Organic Foods Production Act of 1990 mandated the National Organic Program to oversee any related matters concerning organic agriculture in the United States. Organic farming is any agricultural system that is formulated to work with the local terrain by collectively using not just cultural, but also biological and mechanical processes to bring about advantages such as proper resource cycling, keeping an ecological equilibrium, and safeguarding biodiversity. For extra information, the National Organic Program website contains approved and forbidden substances, a set of organic regulations, and instructions on obtaining certified by recognized agents. For casual grocery shopping, though, keep these four tips in mind when checking food labels:
- Products labeled “100 percent organic” must contain only organically produced ingredients and processing aids (aside from water and salt).
- Products labeled “organic” must contain at least 95 percent organically produced ingredients (again, not including water and salt).
- Products labeled “made with organic ingredients” must contain at least 70 percent organic ingredients, and may list up to three on the main label.
- Nothing with less than 70 percent organic ingredients can say “organic” on its main label, but it can identify organic ingredients on its info panel.
How Is the Organic Label Regulated?
In order for a product to be able to brandish the designation “organic”, the food producer must first adhere to certain standards defined by the regulatory authorities in regards to the farm’s terrain, methods of cultivation, and production processes. The U.S. Department of Agriculture’s National Organic Program (NOP) is the agency responsible for managing the organic label.
Organic food producers must revise their practices in line with the National Organic Program annually. The National Organic Program collaborates with independent auditors who assess the practices of food producers yearly.
Starting from 2013, verifiers have to check leftovers on a minimum of 5 percent of the food items that each body verifies. This test serves as a indicator of any food producers that are disregarding organic regulations.
The USDA maintains records of legitimate organic operations in their organic authenticity database.
Organic Imports
Imported food must be certified as organic by a certifier that has been accredited by the National Organic Program (NOP) or an organization from the country of origin that has similar regulations. In locations where there is not a formal organic certification, or in which the regulations differ from those in the U.S., food production must meet agreed upon standards. Agricultural activities and methods of management need to conform to NOP rules before being brought in from foreign nations.
Sadly, these rules and guidelines are not always obeyed as they should be. In 2019, the NOP revoked organic certification from a Turkish supplier, but they chose not to examine the recent delivery even though there was a potential for it to be phony.
Are There Benefits to Organic Food?
Assuming the organic foods we’re talking about are truly organic, there are some benefits that may make them worth the extra cost:
Nutrients
A lot of households think that organic produce have more nutritive value than regular food. The results of a meta-analysis from 2012 indicate that there is not a considerable distinction between the nutrient levels of food produced using traditional methods versus organic methods. However, more updated research challenges this finding.
A study conducted two years after the initial review concluded that organic vegetables and fruits contained significantly lower levels of heavy metals when compared to non-organic produce. Organic products are known to have significantly higher levels of antioxidants, ranging from 19% to 69% higher than those in non-organic offerings. The rise of antioxidants is comparable to having a couple of extra servings of vegetables per day.
A review in 2016 revealed that organic dairy and meat products have a higher amount of iron and around one half more omega-3s than non-organic choices. Fatty acids can be kept in check and inflammation can be decreased when Omega-3s are included in a daily routine. They accomplish this by decreasing the levels of triglycerides in the blood and hindering plaque from collecting inside the arteries, keeping the amount of beneficial and harmful cholesterol in balance and decreasing cardiovascular illnesses.
Studies have concluded that organic dairy products contain lesser amounts of selenium and iodine compared to other dairy products; therefore, more investigation is necessary to get a better understanding of the topic.
Taste
Aside from health benefits, this is usually the main cause of my buying locally-sourced seasonal food. It just tastes better!
Nutrition and taste often go hand in hand. Eating meals that possess a higher amount of vitamins and minerals usually has a more pleasing flavor than those that possess less nutrition (as seen when comparing fresh, red strawberries in the month of June to the paler ones in January). There isn’t a great deal of information on what dishes taste superior, but each family can try it for themselves to determine if organic food is tastier or not.
Pesticides
When talking to a room of anxious parents, often the main point of contention is if organic or conventional foods have the higher use of pesticides. Studies conducted in 2012 and 2014 have found that the amount of pesticide residue on conventional fruits and vegetables is five and four times higher than those found on organic produce, respectively.
Despite being distinct, the concentrations are still below the tolerable limits set by the EPA (i.e. “safe” levels). However, concerned customers dispute that upper levels of pesticides are decided on a case by case basis and do not take into account the collective damage it may cause. Put simply, it’s acceptable to have a small amount of a single pesticide, yet when there are small amounts of ten or more pesticides involved, the total exposure to pesticides is far greater. Some people contend that even a small amount of these chemicals can be hazardous.
Harmful Bacteria
There is worry that regular food may contain more dangerous microorganisms than organic food. Organic animal products may have an equal amount of bacterial growth, however, significantly lesser antibiotic-resistant bacteria are present. The Centers for Disease Control and Prevention has expressed their concern over the development of germs that are not affected by antibiotics used in animal farming.
Research such as the Canadian study conducted in 2017 has repeatedly demonstrated that the amount of bacteria capable of resisting antibiotics found in meat is greatly reduced when antibiotics are used at a decreased rate in livestock.
Environment and Animal Welfare
Consumers are not only worried about their own health, but they are also focused on the well-being of the planet and its creatures. A piece published by Columbia University states that organic farming typically brings less strain on the natural environment courtesy of more biodiversity, limited chemical runoff, and decreased soil erosion compared to traditional agricultural practices. All of this makes organic farming more sustainable. Despite what some critics think, organically grown produce can be harvested in quantities that rival conventional farming, making it a viable choice when it comes to being environmentally friendly.
Based on an article unveiled by Rodaleinstitue.org, organic farming manifests superior performance to conventional farming by a margin of 40 percent even when weather conditions are adverse, such as in the case of droughts. Prioritizing food that is high in nourishment (like vegetables) over those that are low in nourishment, such as grains, is an element of organic farming.
Furthermore, as organic animals must be reared in certain ways (being fed organic feed, being provided with part of their food from pasture, and having access to the outdoors), the living conditions of organic animals are superior to those of non-organic creatures.
Costs of Organic Farming
Those who oppose organic farming typically look at the cost of the food since most of the time it costs more than regular produce due to various variables, including reduced productions and increased labor. However, the reduced yields can have more serious impacts than just increasing the cost of food – some specialists argue that they could put food security at risk while climate change is already causing climate chaos in some of the leading farming zones. Below is a look at two of the main arguments made against organic farming:
Food Prices
Organic items typically cost a bit more than non-organic ones, resulting in the perception that they are expensive and therefore possibly hindering the growthrate of the U.S. organic industry. The USDA’s Economic Research Service observes the disparities between organic and regular food prices at both the wholesale and retail level, where the varyings are significant, varying on a product-to-product basis. For instance, organic carrots can cost up to 39% more than their traditional counterpart, while organic eggs come at a price that is more than double that of regular eggs.
The average cost of regular eggs by the dozen at wholesale was $1.21 in 2008, while organic ones cost around 115% more at an average of $2.61. Despite their sizable differences during an economic crash, the gap between organic and conventional farms is believed to gradually reduce in coming years. This is a result of organic farms becoming more organized and well known, as well as obtaining the similar tax bonuses and benefits given to traditional farms.
Food Availability
Borlaug, when leading the Green Revolution in the middle of the 20th century, was aware of the growth in popularity of the organic movement that was occurring in the United States. Rachel Carson’s book “Silent Spring” from 1962 caused a lot of Americans to develop an intense distrust of pesticides, while the restriction of DDT also had a similar effect.
The U.S. environmental movement was also putting a lot of pressure on the various techniques Borlaug brought forward. In an interview with the Atlantic in 1997, Borlaug verbally took on his dissenters multiple times before his decease in 2009, expressing, “It’s true that certain environmental activists in Western nations are genuinely devoted to the field, however a great deal of them come from privileged backgrounds.” “They’ve never experienced the physical sensation of hunger.
If they spent just 30 days in a poor nation where I have been living for 50 years, they’d be pleading for tractors, fertilizer, and irrigation channels.
Those who are in favor of industrial farming are upholding Borlaug’s legacy by advocating for policies such as the allowance of DDT and the more widespread use of GMOs, which they proclaim is the only solution for the demand of food due to the increasing population. It has been well-known for a long time that organic farms produce fewer crops per acre than conventional farms. In a comparison of organic and conventional strawberries, researchers discovered that the organic plants yielded less fruit, but the output was more condensed and nutritious.
However, recent studies have purported to disprove this idea. A 2005 Cornell study determined that organic farms produced the same amount of corn and soybeans as conventional farms, yet with 30 percent less energy usage. Similarly, a 2007 report acknowledged that yields from organic and conventional farms were “almost equal”, and suggested that organic farming had the potential to triple traditional farms’ output in developing nations. One of the authors of the study stated that they anticipate that they will be able to definitively disprove the belief that it is impossible to produce enough food through organic farming.
Is Organic Food Worth it?
To figure out if organic foods are worth the cost you need to consider a few things:
- Is your organic food truly organic? – If it’s not, it’s probably not worth paying for.
- Can you get similar quality food without the label? – Do you have a source for fresh produce or animal products that are produced in an acceptable way? Maybe paying extra for the label isn’t worth the cost.
- Can you afford organic food? – This is possibly the most important question to answer. While we can change our budgets to allow for more grocery money, sometimes it’s simply not possible to buy organic (or all organic).
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