The word "organic" may appear on the packaging of meat, milk or egg yolks, cheese and other single-ingredient foods. Certified organic requires the rejection of synthetic agrochemicals, radiation and genetically engineered foods or substances. Literally, the term is exaggerated: All food is made up of organic chemicals (complex chemicals that contain carbon). Any ingredients used in organic food production or processing must be proven safe. Awareness on the importance of organic foods is growing. But, whether organic chicken or a pesticide-free salad suggests a "healthy" alternative has long been a matter of debate.
Organic farming USA is one of the fastest growing areas in horticulture with more than you can do. In fact, sales of organics have grown by more than 20 percent each year over the past decade. In terms of number of farms, area and production value, the organic food industry is growing at a rate of 20-30% per year. As commodity programs were phased out, more and more farmers found that organic production was a legitimate and economically viable alternative. The increase in the number of organic farmers has been steadily increasing at the same rate
Under current organic production systems, breeders are not allowed to use conventional synthetic organic fungicides in their disease management program. Non-organic milk comes from farms that are allowed to use genetically modified fodder with common antibiotic treatments and synthetic pesticides. The effects of these hormones and chemicals on bioproducts have long been debated. Many Americans are turning to organic foods because of growth hormones in cows, pesticides on products, and antibiotics in poultry.
Growth hormones or antibiotics should not be given to biologically raised animals for any reason. Producers must provide 100 percent organic livestock farm food products, but farmers can also provide approved vitamin and mineral supplements.
The US Department of Agriculture has finally established a national system for labeling organic food. The new federal rule guarantees you, the consumer, organic products grown without toxic pesticides, herbicides or fertilizers. Pesticides derived from natural sources (such as organic pesticides) can be used in the production of organically grown food. Restrictions on what pesticides can or should not be used provide the organic grower with some unique and highly demanding challenges. At least 70 percent of the organic food package lists the organic ingredients on the front. Currently more than 40 private companies and state agencies (certifiers) certify organic food, but their standards for raising and labeling organic food may vary. Regardless of when these labeling rules apply, consumers should be prepared for some confusion when shopping for organic foods. One thing is for sure, organic products are not labeled uniformly because most farmers who use organic methods do not pursue certification. Additionally, the language used on seals, labels, and logos approved by Organic Certifiers may be different.
Consumers are struggling with the fact that the availability of organic matter is often limited when needed in large quantities. More and more people are beginning to appreciate the extra measure of price and quality available in the organic market.
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