Lately, a common question among consumers has been, Is it really better to go organic, or is there not much of a difference between organic and non-organic food?
First off, let’s examine the word organic in its applied sense. Organic farming refers to a system that relies on certain principles of animal, human, and environmental concerns. Organic agriculture does not use chemicals as a means of cultivating food. This is part of a wider concern that seeks to lessen damage to the environment and wildlife, as well as to humans who eat the food. The organic marketplace is so large that it is worth over $27 billion, and the land used for organic products is roughly the size of Italy.
Organic Labeling
Foods with the organic label attest to the following: that it comes from a farm, and that it uses processors and importers approved by a recognized certification process. With processed foods, at least 95% of the agricultural ingredients have to be certified organic. The remaining 5% can consist of non-organic ingredients, but only in the case of approved contents.
If a farmer wishes to obtain organic certification, he must adhere to the following set of standards: They must not use fertilizers as they contain nitrous oxide. The soil is kept fertile with manure and crop rotation that alternates the planted crops, leaving natural nutrients behind. Alternate ways of getting rid of bugs must be used, like other insects, or weeding and planting different crops side-by-side. This allows for one’s bugs to deal with the others. Absolutely no pesticides can be used.
Most additives, such as coloring and preservatives, are out of the question. All animals need to have space and access to free range areas. The food these animals eat must also be organic. There are minimum slaughter ages and other humane considerations for animal treatment.
