The Organic Option
The definition of organic varies depending on who is involved in the conversation. Generally, organic refers to the growing, raising, or processing of food without drugs, synthetic chemicals, or hormones, using methods that conserve natural resources and limit the effects on the environment.
But how do you know if something is really organic? As organic food increased in popularity, consumers began calling for the standardization of the organic labeling process to ensure that important criteria were met before a label could be obtained.
The call for certification started in the 1970s. Before then, organic farms were small and served local shoppers. As the movement caught on and organic farming expanded with mass production and distribution, however, it became evident that farmers needed to prove that they used organic practices and consumers needed to be reassured of the integrity of organic labels.
Just because something is labeled organic, how do I know it is safe for the environment?
The USDA regulations for organic production mandate “a production system that is managed in accordance with the Act and regulations in this part to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.”
In the 1980s, private and state programs began providing organic certifications, but standards varied from group to group and state to state, and incidences of fraud began to arise. To level the playing field, the federal government stepped in to regulate the industry.
The Organic Foods Production Act of 1990 helped create the National Organic Program (NOP), which is run through the U.S. Department of Agriculture (USDA). The NOP prepared standards, the National Organic Program Regulations, and all organic certifiers were required to be in compliance with these regulations by the end of 2002.
Foods meeting the USDA requirements for being organic have a USDA seal. To obtain the seal, foods must be 95 percent organic. Foods using only organic products and methods may also state “100% organic” on the packaging. A lower level of organic certification is available for foods that are 70 to 95 percent organic. These foods can be labeled as “made with organic ingredients.”
To obtain the organic certification, farmers must find a certification agent through either a state or private agency. They must complete an application, documenting information such as pest management practices, seed and seedling sources, storage and handling measures, and monitoring practices. The agent certifies the paperwork and assigns an organic inspector to review operations at the farm. If everything is in place, the certification agent will approve organic certification and the farm can use the organic label.
Organic foods should not be confused with natural or whole foods, although they are all similar in that they steer clear of pesticides and growth hormones. The requirements for a food being deemed organic are well defined while requirements for whole or natural foods are not. Natural foods generally do not include synthetic ingredients, and whole foods tend to maintain their nutrients and fiber because they are processed as little as possible.
