FAQs: Organic Foods

These FAQs define and describe the difference between organic, certified organic, and 'natural' foods; lists the USDA standards for the organic foods industry; and explains how organic production benefits farmers, the environment, and consumers.

• What does organic mean?
• What is the difference between 'organic' & 'natural'?
• What are the standards that define 'certified organic'?
• How is organic processing better for the environment?
• What types of food are available as organic?
• What conventionally grown fruits and vegetables contain the Highest and Lowest levels of pesticides?
• What are the organic standards for raising meat, poultry, & dairy?
• Are organic foods healthier?
• Do organic farmers ever use pesticides?
• How large is the organic foods industry?
• Does organic production benefit farmers?

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What does organic mean?

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.

What is the difference between 'organic' and 'natural'?

"Natural" often is misrepresented in product labeling to imply "healthful," but "natural" only means that the product has undergone minimal processing. Unlike products that are certified organic, natural products have no certification or inspection system and do not necessarily relate to the products' growing methods or use of preservatives.

What are the standards that define 'certified organic'?

When a grower or processor is "certified organic," a USDA accredited public or private organization has verified that the business meets or exceeds the standards set forth in the USDA Organic Rule.

Farmers must grow produce for three years without the application of synthetic pesticides or chemicals. The farm, its equipment, and any processing facilities are inspected by an independent agency unaffiliated with the grower, the processor or the vendor, and are then issued a certificate from that agency certifying the farm's produce as "organic."

The USDA has identified three categories for labeling organic products:

100% Organic: Made with 100% organic ingredients

Organic: Made with at least 95% organic ingredients

Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms)

Products with less than 70% organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.

How is organic processing better for the environment?

Organic farming, by definition, does not use environmentally harmful chemicals that may contaminate rain and groundwater. Organic farming also replenishes and maintains healthy, fertile topsoil with rich biological matter, which does not erode into waterways. Additionally, unusual varieties of crops and livestock are more likely to be raised organically, which helps to keep the gene pool for food products diversified.

What types of food are available as organic?

Most consumers think of fruits and vegetables when they think of organic products, but there are many other organic foods, including pastas, sauces, frozen juices, frozen meals, cereals, soups, chocolate, cookies, meat, poultry, dairy and even wine.

Which conventionally grown fruits and vegetables contain the Highest and Lowest levels of pesticides?

Highest - Limit your exposure to pesticides by especially buying these produce organic:

• Apples
• Bell Peppers
• Celery
• Cherries
• Grapes (imported)
• Nectarines
• Peaches
• Pears
• Potatoes
• Red Raspberries
• Spinach
• Strawberries

Lowest - These conventionally grown fruits and vegetables contain the lowest levels of pesticides:

• Asparagus
• Avocados
• Bananas
• Broccoli
• Cauliflower
• Corn (sweet)
• Kiwi
• Mangos
• Onions
• Papaya
• Pineapples
• Peas (sweet)

 

What are the organic standards for raising meat, poultry, and dairy?

Organic livestock standards prohibit the use of synthetic growth hormones such as rBGH and the routine use of antibiotics. Additionally, all animals must be raised in natural living conditions appropriate for their species. The animals are fed only organic feed, and the processing for all meat, poultry and dairy products must meet organic standards, as well.

Are organic foods healthier?

Some studies say 'yes,' others say 'not necessarily'. So far there is little conclusive scientific evidence.

One good example is that research has shown that organic milk contains almost two-thirds more omega 3 fatty acids, which are good for unborn children and may combat heart disease and the effects of arthritis.

Some recently published studies in peer-reviewed journals have shown organic foods to have higher nutritional value. For example, researchers at the University of California, Davis, recently found that organic tomatoes had higher levels of phytochemicals and vitamin C than conventional tomatoes.

Organic foods, simply, are spared the application of potentially harmful long-lasting insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Now, the EPA considers 60% of all herbicides, 90% of all fungicides, and 30% of all insecticides as potentially cancer-causing.

Do organic farmers ever use pesticides?

Organic farmers' primary strategy is "prevention." By building healthy soils, healthy plants are better able to resist disease and insects. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps and barriers. If these fail, the certifier may grant permission to apply botanical or other non-persistent pesticides from the USDA National List of Approved Substances under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

Note: Organic food is not necessarily pesticide free, though it will have much lower levels of pesticides. Pesticides can travel in the air (or "drift") from a treated field to an untreated field. Pesticides can also persist in soil and be taken up by some foods even though no new pesticides were used to grow the food.

How large is the organic foods industry?

According to the Organic Trade Association, one to two percent of the U.S. food supply is grown using organic methods and is produced by approximately 7,800 certified organic farmers. Organic food sales have rapidly increased by more than 20 percent annually during the past decade, which has resulted in an estimated $9.3 billion industry in 2001.

Does organic production benefit farmers?

Lots of farmers say they feel empowered by organic systems, which make them use their brains (not chemicals) to solve problems.

Because there are only very limited pesticides allowed in organics, farm workers should be at less risk from exposure to chemicals. Several scientific studies have found that exposure to certain agricultural pesticides may be associated with an increased risk of cancer among pesticide applicators.

Growing organic produce can also open up new markets for farmers.

Sources:

• Alavanja MCR, Samanic C, Dosemeci M, Lubin JH, Tarone R, Lynch CF, Knott C, Thomas K, Hoppin JA, Barker J, et al. 2003. Use of agricultural pesticides and prostate cancer risk in the agricultural health study cohort. American Journal of Epidemiology 157(9): 800-14.
• CNN In-Depth: Food. 1998 The Organic Explainer. Accessed 2007 Oct. 15.
• Food and Agriculture Organization of the United Nations. 2007 Sept. Frequently Asked Questions on Organic Agriculture. Accessed 2007 Oct. 15.
• Lee WJ, Hoppin JA, Blair A, Lubin JH, Dosemeci M, Sandler DP, Alavanja MCR. 2004. Cancer incidence among pesticide applicators exposed to alachlor in the agricultural health study. American Journal of Epidemiology 159(4): 373-80.
• Lee WJ, Blair A, Hoppin JA, Lubin JH, Rusiecki JA, Sandler DP, Dosemeci M, Alavanja MCR. 2004. Cancer incidence among pesticide applicators exposed to chlorpyrifos in the agricultural health study. Journal of the National Cancer Institute 96(23): 1781-9.
• Snedeker S. Program on Breast Cancer and Environmental Risk Factors, Cornell University College of Veterinary Medicine. 2006 May 3. Chemicals and the Risk of Breast Cancer Frequently Asked Questions: Does Washing Food Remove Pesticides?. Accessed 2007 Oct. 15.
• United States Department of Agriculture, Agricultural Marketing Service. 2007 Oct. 12. National Organic Program. Accessed 2007 Oct. 15.
• Whole Foods Market. 2002 Aug. 1. Organics - Frequently Asked Questions. Accessed 2007 Oct. 15.

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