What is Organic?
According to the USDA, “Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation.”
The USDA has developed an organic accreditation program to offer consumers the ability to choose between modern growing techniques and older processes. This is in result of a large part a response to the use of genetically modified products (e.g. winter wheat) and concern for more "environmentally friendly" farming methods. Current regulations permit the term to be used in the following three ways in food labeling:
USDA Certified Organic - No synthetic ingredients are allowed by law (either administered or ingested through feed). Production processes must also meet federal organic standards and must have been independently verified by accredited inspectors.
Organic - At least 95 percent of ingredients are organically produced. The remainder can be non-organic or synthetic ingredients.
Made with Organic Ingredients - At least 70 percent of ingredients are organic. The remaining 30 percent must come from the USDA's approved list.
Seeing the USDA Organic seal guarantees the product is at least 95% organic. The seal is printed in green and brown, white and black and/or outlined in black with a transparent background.
(Insert pictures of the different color seals)Organic foods have become fairly popular within the past years and according to David Urani a Research Analyst for Wall Street Strategies states that “organic food revenue has been increasing at an annual rate of approximately 18.7%”. Consumers are beginning to take notice about what they buy and eat.
Thinking about going organic? Learn more (link to attached blog post)
To learn more about the USDA's Organic Certification Program visit the USDA website.
