The word "organic" has become a household term now. You can readily find organic produce in your local supermarket and you might even notice the word popping up your favorite prepared foods, too. But what's all the fuss about?
Proponents of organic farming support the movement because it has a softer impact on the environment (fewer pesticides), uses less energy, and supports a diverse ecosystem of plants and animals. This is in opposition to current industrial farming practices, which encourage the use of pesticides, genetically modified organisms, and the practice of monoculture (filing the field with one plant type, such as soy or wheat).
To use the "organic" label on their products, companies and farmers must be certified by an accredited certifying agency (there are 53 in the U.S.) and must meet regulations set forth by the National Organic Program, which was created by the USDA's Organic Foods Production Act in 1990.
The organic certification process starts when a farmer submits an application that includes information like a history of the substances (such as fertilizers) that were applied to the land for the past three years and the farmer's organic system plan. Called the OSP, the plan details the farm's methods and lists all substances that are used on the crops. Farms must also describe their record-keeping system and their plans to prevent the interaction of organic and non-organic crops. After being certified, farms must keep detailed records for five years.
Once the application is reviewed by the certification agency, the agent visits the farm for an inspection. After being certified, farms are inspected annually. The farm must notify the certifying agent anytime they use a prohibited pesticide on the crops, because this might affect their "organic" status.
For prepared products to be organic, 95% of the animal and plant ingredients must be certified organic. Often, manufacturers will not deem the entire product as organic, but will list organic ingredients on the label, such as organic cocoa or organic flour.
There are some great organic and gluten-free products out there for the gluten intolerant community. Bob's Red Mill sells some delicious organic coconut flour that will liven up your baked goods. And you will likely find that many of the gluten-free snacks in the grocery aisle contain organic ingredients.
However, don't confuse the overused "all-natural" label with an organic certification. Many manufacturers can label products as being "all-natural" if they don't contain synthetic ingredients, like preservatives or dyes. Organic foods tend to be all-natural by definition. Farmers and producers must meet a stricter set of requirements listed by the USDA.
The benefits of eating organic foods have yet to be conclusively shown. A 2002 study did show that organic produce contains fewer pesticide residues than conventionally grown food. Unfortunately, there have not been many strong studies on the effect of eating an organic diet over a long period of time.
Opponents of the organic movement claim that organic practices are not sustainable. Data has shown that organic crops often have a lower yield than conventional crops. This forces organic farmers to use more farmland to grow the same amount of food. Since there is a limited amount of viable farmland in the world, critics have pointed to the growing world's population as a cause to abandon the practice of organic farming.
While the debate continues among the experts, it is ultimately up to consumers to decide if the increased price of organic food is worth the perceived benefits. After all, farming was completely organic for most of human history.
