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 must meet certain standards when it comes to animal, environmental, and human concerns. Organic agriculture forgoes using chemicals in cultivating and harvesting 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. Globally, the organic market is presently worth more than $27 billion, with the land area devoted to it equaling 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. Ninety-five percent of the ingredients in processed foods have to be certified organic, and the remainder of ingredients is subject to approval.
In order to obtain organic certification, the producers of organic foods must adhere to the following: 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. They must not use pesticides. Instead, pests are controlled with other insects, and the act of weeding and planting other crops side-by-side as a way to control each other’s pests.
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.
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