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“Organic.” It can be a very confusing word. When I was in college, “organic chemistry” was the study of carbon-based compounds whether they were in blueberries or benzene. An artist might talk about his work being “organic” even though it is cast in bronze. Some people use “organic” as a synonym for “healthy” while others assume it’s the same as “natural.” No wonder we’re confused!
About ten years ago The National Organic Program set out with the objective of clarifying and standardizing the term “organic” when it comes to our food supply. They have done a good job according to Ann Veneman, the USDA’s Agricultural Secretary. We now have national standards and a certification program to make sure we all know what we are getting.
When it comes to food (meat, produce, dairy), “organic” refers to how crops and livestock are raised and handled. And now “organic” means the same thing no matter what state the product is from. Generally, you can be sure that organic crops are not genetically altered, have not been radiated and that they have been grown on land that has been free of all prohibited substances for at least three years.
Only approved synthetic pesticides along with the favored natural ones are used for “organic” produce. Organic livestock have met specific requirements for the land on which they graze and the feed they eat. And they must be antibiotic-free.
On the other hand, “natural” generally means that nothing artificial has been added to the product. This term does not indicate that a particular product has met the rigorous standards to be called “organic” – but it may have. For example, a farmer may choose not to be certified as an organic producer, even though he follows all the rules for certification.
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For a more complete review of organic standards, including the standards for foods with more than one ingredient, stop in the store for a synopsis or visit our website to get linked to the National Organic Program or the USDA.
It can still be confusing, we know, but it’s getting much better!
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