Certified Organic

Certified Organic is an agricultural certification process that refers to the production, processing, and handling of food and agricultural products in a way that reduces harm to humans, animals, and soil life. To become Certified Organic, food producers must meet strict standards set by the governments in the countries where the food is grown and imported. Although pricing of organic foods remains higher than that for conventional foods, prices are coming down as demand for organics increases.

The term organic refers to the methods used in the growth of agricultural products, as well as the processing and handling of these products. Farms growing organic foods vary [Page 69]in size: they may be small family farms that sell products only at local farmers markets, or mass-production farms that distribute products in supermarket chains across the country and the world. Compared with conventionally grown foods, organic food products are produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering (genetic modification), or ionizing radiation. Organics are typically minimally processed, without the addition of artificial or synthetic ingredients. The processing equipment and storage and shipping containers must be verified to ensure that they do not contain synthetic fungicides, preservatives, or fumigants. Growers must also prove that no prohibited substances have been used on the land for at least three years.

Animal care and manure composting techniques must be done in a manner to reduce the risk of transmitting food-borne diseases. For meat, poultry, eggs, and dairy to be certified organic, the animals must be uncaged inside barns or warehouses, with some access to outdoor areas. They must be fed an organic, all-vegetarian diet containing no antibiotics, pesticides, or growth hormones. To become certified, a producer must select an approved third-party organic certifier, maintain records of production and all materials used, and agree to an annual inspection by a certifier.

With population growth following the Industrial Revolution, the use of pesticides and synthetic chemicals in food production expanded to grow more food with less hands-on management. The 1962 publication of Rachel Carson's Silent Spring awakened the world to the harm that pesticides cause to humans and to the environment. The benefits of growing and consuming organic foods are debated. However, research on organic farms done over several decades has shown that organic farming reduces soil erosion, lowers fossil fuel consumption, lessens leaching of nitrates into the soil, improves carbon sequestration, and eliminates pesticide use, which is beneficial to humans and the environment. Some also argue that organically grown food simply tastes better.

Although communities across the world have grown organic food since the beginning of agriculture, it was not until 1990, when the Organic Foods Production Act—part of the 1990 Farm Bill—authorized the secretary of agriculture to appoint a National Organic Standards Board, which was done in 1992. The role of the board is to develop the standards for organic food production and handling (i.e., what can and cannot be used) as well as to implement the national organic program. The program is responsible for developing, implementing, and overseeing the labeling standards for organic products, as well as for authorizing agents who inspect organic production and handling to ensure that they meet the U.S. Department of Agriculture (USDA) organic standards. For example, nonsynthetic materials are allowed unless specifically prohibited, but no synthetic materials are allowed unless specifically approved for use postharvest, such as biopesticides, chlorine dioxide, citric acid, and waxes made of natural materials.

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