Organic food is food made using methods meeting the requirements of organic agricultural production. Organic farming involves practices that cultivate land without using synthetic pesticides, fertilizers, or other artificial aids. Organic farming practices vary worldwide, though organic agriculture most often involves practices that preserve biodiversity, restore ecological balance, and cycle natural resources for human benefit. It also aims to alleviate hunger, improve nutrition and healthcare, and limit the adverse effects of pesticides on people, the environment, and the economy.
Organic food needs to be grown in locations that have sustainable ecosystems. In addition, organic farming methods do not use synthetic chemicals on or in the food. The use of pesticides and herbicides is not permitted. Instead, farmers use natural compounds such as manure, compost, plants, insects, and microorganisms to control pests, prevent soil erosion, prevent soil pollution, and control environmental contamination.
Some of the world’s best crops are grown in countries that practice organic standards and do not use synthetic chemicals on or in their food. These include lettuce, barley, cucumbers, strawberries, and sweet peas. In the United States, a number of consumers prefer organic food over conventional offerings because the taste is often preferred. However, in some regions of the country, organic standards are not observed due to the high cost of purchasing certified organic produce.
In order to market organic food to consumers, producers need to obtain certification. The certification proves that the crop has been produced in accordance with recognized organic agricultural standards. Certificate providers provide a C certify or Golden Seal certification to consumers who purchase their products.
Because of growing consumer concern over the environment and food safety, many consumers have turned to organic food to ensure they and their family is consuming safe and healthy foods. However, pesticide residue and other chemicals can remain in the produce from the picking process to the shipping and storage. Some foods do not go through this process. This is because the pesticides used for growth control are not removed during the production process. Instead, these chemicals are left in the food to be consumed later.
Many consumers have become concerned over this fact, which is why many states have passed legislation requiring that this practice be discontinued. In response, the organic certification industry has developed standards to help prevent residue and pesticides. Today, many crops produced in the U.S. are tested for residue before they are sold for retail. The certification also encourages companies to utilize more environmentally friendly farming methods.
Organic certification also focuses on the source of the food. While some consumers are comfortable with non-organic food, others are not. For example, animal products, such as eggs, milk, meat, and dairy products are generally considered non-organic, even if they were produced without the use of chemicals. However, most people are aware of the fact that organic milk and eggs are grown using antibiotics and hormones, while conventional dairy products are not.
The purpose of this type of certification is to help consumers make educated buying decisions about both organic and non-organic foods. For example, consumers can learn the difference between organic and non-organic meats and find out what pesticides are used on non-organic grains. By understanding how foods are grown and processed, consumers can become more informed consumers. Organic certification helps to make both choices easier and safer for everyone.
Organic certification is also focused on the soil in which the food is grown. While many farmers grow conventional produce using high levels of chemicals, they also grow many organic foods without the use of such compounds. An organic certification means that the crop was grown in an organic growing environment, meaning that there are no prohibited substances or synthetic fertilizers or pesticides used in the growing process. Certified crops may still contain some hazardous substances, however. It is the intention of organic certification to eliminate any potential risk.
As an example, certified organic foods produced by certified farmers may be free from synthetic fertilizers or pesticides. This does not mean, however, that every organically grown crop is safe from these types of substances. Some farms and growers use substances that have been banned by the USDA as being unsafe for consumption. Non-organic crops that come from those farms may contain levels of those banned substances that exceed the safety levels set by the USDA.
Consumers should ask about the quality of the soil in which their organic products were grown, and look to see whether the fields were treated with harmful substances before consuming the crop. It is important to remember that organic products often contain substances that have not been tested for human consumption. However, by choosing organically produced foods, consumers can ensure that they are safe from non-organic substances that are potentially dangerous.