Organic
In organic farming, foods are produced according to certain standards that protect the environment. Crops are grown without the use of most pesticides, synthetic fertilizers, human waste or sewer sludge. Animals are reared without antibiotics or growth hormones. Different countries regulate their organic industries in different ways. For example, some countries have banned the use of genetically modified foods.
The United States Department of Agriculture has set up standards for U.S. food labeled “organic.” The Web site for the National Organic Program defines it this way:
“Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.”
See our Tip of the Day: Organic food to learn which foods are most important to eat organic, and what the various organic labels and wording on packages mean.
Sources:
-- “Organic Food,” Columbia Encyclopedia on the Infoplease.com Web site. Accessed Sept. 5, 2007. http://www.infoplease.com/ce6/society/A0836838.html
-- “Organic Food Standards and Labels: The Facts,” The National Organic Program, USDA Web site. Accessed Sept. 5, 2007. http://www.ams.usda.gov/NOP/Consumers/brochure.html
-- “The National Organic Program,” USDA Web site. Accessed Sept. 5, 2007. http://www.ams.usda.gov/NOP/indexIE.htm
