organic food

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A term that has acquired the meaning of foods grown under natural conditions (without the use of inorganic fertilizers, pesticides, or herbicides; and either not processed, or processed without the use of additives). The term, when used on food labels, has no legal meaning. In some states of North America, it is used to indicate food grown in places where no pesticides are used, or that no chemicals are added to the feed and water given to the animals. According to the Manual of nutrition, a Ministry of Fisheries and Agriculture (UK) booklet, ‘There is little difference between organic and non-organic produce in terms of nutritional value, which is largely determined by the species of plant or animal’. Advocates of organic food would dispute this statement.

In 1990, Congress passed the Federal Organic Foods Production Act, which called for national organic food guidelines including certification of growers and standards for organic food production, monitoring crops for chemical contamination and livestock for living conditions and screening organic imports. At this writing, however, this Act is still being worked on. The term "organic" typically describes food that has been cultivated and/or processed without the use of chemicals of any sort including fertilizers, insecticides, artificial coloring or flavoring and additives. In some states, however, it simply refers to the fact that crops are pesticide free and that animal feed and water are sans chemicals. Although consumers assume that foods labeled organic are as pure as possible, the truth is that-while many states have their own organic food guidelines-there are no consistent regulations governing the standards of organic food producers. This means that chemical cross-contamination (through shipping, wind, water leaching, and so forth) is, with some growers and shippers, a possibility. To confuse matters further, the Organic Trade Association states that the following definition of "organic" was passed by the National Organic Standards Board in April, 1995: Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony. "Organic" is a labeling term that denotes products produced under the authority of the Organic Foods Production Act. The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole. Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water. Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people. What's the answer to this rather vague issue? Until the Federal Organic Foods Production Act is implemented, the consumer's best safeguard for reliable organic food is to buy from a reputable purveyor. Until the Federal Organic Foods Production Act is implemented, the consumer's best safeguard for reliable organic food is to buy from a reputable purveyor.

Organic food refers to crops or livestock that are grown on the farm without the application of synthetic fertilizers or pesticides, and without using genetically modified organisms. In contrast, the type of agriculture followed by most farmers, which does include the use of synthetic pesticides and fertilizers, is termed "conventional" agriculture. In 2002, with a value in the United States of over $4 billion, organic foods still represent only a small segment of the entire food industry. However, since the early 1980s the organic food industry has increased considerably both in the acreage devoted to grow organic products and in its popularity with the general public.

Consumer surveys indicate that the public is concerned about the safety of the produce that they purchase in stores due to possible pesticide contamination. The media has also highlighted some environmental concerns that exist with "conventional" farming. These environmental concerns include pollution of aquatic habitats and aquifers by synthetic fertilizers and pesticides; agricultural labor and consumer exposure to pesticides; the short-term approach to "conventional" farming, which often results in unproductive unfertile soils a few years after intensive use of the land; the loss of biological diversity by replacing natural landscapes with extensive monocultures (the practice of growing the same crop, on the same location, year after year); the potential threats to native habitats and wild species from contamination by genetically modified organisms; and the displacement of the family farm by large plantations or corporate-style farming operations. The list of real or perceived health and environmental problems that exist with conventional farming, has in part, contributed to the increased popularity among the general public of organically produced food.

During the 1990s the U.S. organic food industry grew at a fast pace of over 20 percent annually. Because the supply has not been able to keep up with the high demand, organic food normally commands a premium price, compared to conventional food. Thus, organic farming is an attractive proposition for both established and new farmers concerned about human health and about the environment, and also because of the premium price obtained from selling organic produce in several countries.

History of the Organic Movement

The organic farming movement was born in the early twentieth century as a response to the concern that some agricultural ecologists had with conventional agriculture. Early critics of conventional agriculture and organic farming proponents included agricultural ecologists such as Sir Albert Howard in both England and India, and Scott Nearing and J. I. Rodale in the United States. For conventional agriculture, they claimed, short-term profits took a precedence over the environment, resulting in rapid degradation of fertile agricultural lands. From their perspective, the excessive reliance on external inputs such as fertilizers and pesticides, and continuous monocultures, antagonized the natural nutrient cycles and pest suppression mechanisms that exist in natural ecosystems. They proposed and developed production systems that precluded the use of synthetic external inputs, and substituted them with alternative production methods, only allowing the use of naturally available amendments such as composted animal manures, botanical pesticides, and the use of green manures (a cover crop, such as clover, that protects the soil from erosion and is subsequently turned under to amend the soil). Early organic production techniques were actually built upon production practices that were originally used by subsistence farmers throughout the world before the discovery of synthetic fertilizers and pesticides. These early farmers, over millennia, developed farming systems that worked closely with nature, resulting in a finely tuned system that periodically "regenerated" itself from an ecological standpoint, and thus ensured that the land would remain healthy and productive indefinitely. From the early twentieth century, organic farmers have continued to promote those well-tested techniques used originally by subsistence farmers, and have continued to modify and perfect them, and to introduce new innovative techniques as they learn more through research and experience.

From a production standpoint, the heart of organic farming is considered to be a healthy soil. Organic farmers consider the soil to be a living entity that needs to be cared for and nurtured. Furthermore, they claim, many of the ailments that today's farmers encounter in the field, in terms of nutritional problems or pest damage on their crops, is nothing but a symptom of an unhealthy soil. Modern research has actually substantiated that all aspects of the production system of the farm are interrelated. Some studies have found links between soil quality and pest, weed, or disease outbreaks. Key tactics used by organic farmers to improve soil quality include incorporation of organic amendments such as composts; the use of organic mulches, which also serve to smother weed growth and retain moisture; and the use of cover crops or green manures, which are incorporated into the soil after reaching a particular stage of growth. If the soil suffers from a nutrient imbalance or lacks a particular nutrient, this can be rectified by applying accepted natural materials such as lime, rock phosphate, or sulfur. Today, organic farmers can monitor the quality of their soils, not only by observing how well their crops are growing, but also by having their soils analyzed by certified diagnostic chemical laboratories.

Crop losses from pest attack can be one of the primary production problems for a farmer. Organic farmers believe that a healthy soil rich in organic matter will result in a balanced system that allows crops to better resist or outgrow pest invasions. The farmer's goal, concerning management of pests in the organic farm, is to establish a balanced system, in which pests and diseases are kept in check through natural pest suppression mechanisms, including the activity of natural enemies. Natural enemies are macro-or microorganisms that act as predators or parasites to reduce pest populations. Populations of natural enemies can be promoted in the farm through crop diversification, including intercropping, and by growing a diversity of crops concurrently on the farm. Other important cultural practices used to minimize pest attack include crop rotations, field sanitation, and planting resistant varieties. When pest outbreaks occur, as a last resort, organic farmers may apply naturally occurring pesticides (such as sulfur) and botanicals, release beneficials purchased from a commercial supplier, or use other tactics approved by organic certification guidelines.

The Organic Certification Process

Because the organic food industry is relatively small and new, it is important that consumers become aware of its claims, limitations, and potential benefits. In order to better protect the consumer, organic certification programs were created in many parts of the world to develop a label for organic food. An organic certification label makes a claim as to the production process used to grow a crop, but the label makes no claims concerning either the quality or the chemical composition of the product itself. Thus, an organic label does not claim that a particular product is more nutritious, pesticide-free, or tastier—it only indicates that the product was grown following a defined set of organic practices as certified by an accredited state, federal, or international certifying agency.

As the organic food industry grows in size, popularity, and value, its products are increasingly traded across national borders and continents, as it joins the global food trade market. To further the national and international expansion of this industry, and the ability of local growers to export organic products, the United States published a set of federal organic production standards in early 2001. The new federal organic standards will cover the entire country, and replace the guidelines previously used by independent or state agencies in various parts of the country. Because a similar area-wide certification program also exists in Europe and in other regions, it will become easier in the future to trade organic products across borders. In the end, the certification process results in an organic label in every item sold as organic, and this label assures the consumer that this product was produced following a strict set of standards that are uniform across the United States, and similar to those followed in other parts of the world.

The process to certify a farm as organic is a rather rigorous task that involves a lot of planning, good management, and record-keeping. Farmers rely on published organic certification guidelines to find out what practices are acceptable and what products are allowed for use on the farm. For land to be certified as organic, no synthetic fertilizers or pesticides can be applied to it for three years prior to certification. Part of the application process involves a detailed plan provided by the farmer that describes the entire operation, with a focus on what organic techniques will be used to produce and market crops in the farm. If the original fertility of the soil is deficient, the plans detail what will be done to rectify this problem. The certification process also includes taking soil samples to evaluate soil fertility and to detect the possible presence of any unacceptable pesticides in the soil. To ensure that the farm remains in compliance, organic inspectors will visit the farm annually. The record-keeping maintained by the farm helps the inspector to double-check that the farm operations are being conducted as indicated in the original farm plans.

Risks and Benefits of Organic Foods

Currently, organic products are sold at premium prices in an ever-increasing number of stores, and increasingly compete for shelf space with conventionally grown produce in supermarkets. Reasons for the premium prices obtained for organic products include that they are grown without pesticides and thus may be more expensive to produce because of the added labor; because they are grown in a way that does minimal harm to the environment; because no genetically modified organisms are used in the production process; because of a perception that they are better tasting; and also because the produce may have been grown locally and the consumer wishes to support small family farms. Because conventionally grown products are often bred to withstand shipping and to withstand a long shelf life after harvest, often at the expense of flavor, consumers often prefer to purchase tastier varieties, grown locally under organic conditions. However, consumers should be aware that exceptions may occur, and that in some instances conventionally grown products may actually be more nutritious, tastier, and grown in ways that minimized damage to the environment. Also, in some instances some organic farms may not be managed correctly, resulting in environmental problems such as excess erosion. Botanical pesticides, even though they are "natural," should also be evaluated for their risk to humans, wildlife, and the environment. Similarly, improper handling of organic produce after harvest may result in product contamination and in food-borne illnesses. Thus, it is important that the consumer becomes educated about both the benefits and possible risks of purchasing either conventional or organic products, so that better decisions can be made about what products to buy, and whether it pays to invest in products with a premium price.

Current Trends for Organic Foods

Because of its popularity, the organic industry grew at a fast pace since the mid-1980s. Throughout the 1990s in the United States, the organic industry grew by 20 percent annually. Similar trends were observed in regions where affluent and educated consumers support environmentally sound production programs, small family farms, locally grown produce, and products free of pesticide residues or bioengineered materials. Thus the organic industry has also grown in Europe, Japan, New Zealand, and Australia, sometimes at a faster pace than in the United States. However, questions exist as to the future expansion of the industry. Even though many conventional farmers are interested in converting to organic production, this process becomes more difficult as the area under production increases. As the area of production increases significantly, from farming only a few acres, into farming hundreds of acres, problems of soil fertility or pest outbreaks become more difficult to manage with organic techniques. This lack of appropriate technology is explained in part because in the past little formal research was conducted by universities to support organic farmers. During the twentieth century, most agricultural researchers were busy supporting an agricultural system that relied on the use of expensive synthetic chemicals. Thus, considerable research support will be necessary in the future to develop production techniques that will allow for the successful production of organic crops on a wider scale than is possible today. Considerable consumer support will also be necessary to facilitate the expansion of the organic industry. Better informed consumers may learn to accept products with minor blemishes, realizing that the minor defects do not affect taste or nutrition and that these products were grown without the use of toxic chemicals. Educated consumers may also be willing to pay a premium price for organic products, knowing that a large organic industry translates in the long term into a healthier environment with cleaner lakes and rivers and potable aquifers.

If the organic farming movement is to expand the area under cultivation and into other countries, the industry will have to grow in sophistication, to establish a seamless delivery system from the farm to the dinner table. The organic industry also will need to better educate the public about what organic farming is, and what it is not. The newly released national organic standards in the United States, and equivalent certification programs in Europe and elsewhere, will facilitate this process. Because the certification standards clearly delineate the entire production system, the public will be better assured of what they are purchasing when they see an organic label. Misconceptions about organic products will have to be overcome to build public trust in the industry. For example, proponents often claim that organic products are tastier and more nutritious than conventional products. While some isolated studies have indicated that in some cases organic food was more nutritious (more vitamins, etc.), this cannot be generalized to all crops and locations. On the other hand, contrary to some public perceptions, organic produce is not often infected with microbial contaminants, and the risk of food-borne illnesses from organic produce is minimal.

Thus, from the consumer's standpoint, there are several important reasons to purchase organic products. These include supporting the production of farm products that are grown in a manner that minimizes negative impacts on the environment; advocating a system that protects the health of the agricultural workers by minimizing their exposure to toxic chemicals; supporting a system that helps to maintain a rich wildlife in rural areas; and standing for an agricultural system that provides a fair price for the food that is purchased, thus allowing small organic farmers to lead independent, productive lives. A number of innovative marketing techniques bring urban consumers into closer contact with the land. One example of this trend is called Community Supported Agriculture (CSA), or subscription farming. With CSA, community members purchase "shares" of an organic farm—and thus help the farmer to purchase needed inputs prior to the production season. By doing this, the community shares the risk of crop losses that farmers face every season. As part of the program, the CSA farm distributes to its members products from the farm on a weekly basis, providing a bounty of fruits, vegetables, and often dairy products. The urban family members also visit the farm, sometimes to help with the harvest, once or more during the growing season. This type of marketing program helps bridge the wide gap that exists between urban and rural areas, and both parties benefit from this innovative arrangement. The urban families, especially children, learn about where their food comes from, allowing them to become better consumers, and to understand the impacts of agriculture on the environment. In turn, this symbiotic association allows the CSA farmer to become more savvy about the likes and dislikes of the urban consumer, allowing the farmer to modify and improve the farm's menu of products year after year.

Bibliography

Bradley, Fern Marshall, and Barbara W. Ellis, eds. Rodale's All-New Encyclopedia of Organic Gardening: The Indispensable Resource for Every Gardener. Emmaus, Pa.: Rodale Press, 1997.

Gliessman, S. R., ed. Agroecosystem Sustainability: DevelopingPractical Strategies. Boca Raton, Fla.: CRC Press, 2001.

Howard, A. The Soil and Health: A Study of Organic Agriculture. New York: Schocken Books, 1947.

Lampkin, N. Organic Farming. Ipswich, U.K.: Farming Press, 1990.

Lampkin, N. H., and S. Padel. The Economics of Organic Farming: An International Perspective. Wallingford, U.K.: CAB International, 1994.

Oelhaf, R. C. Organic Agriculture: Economic and Ecological Comparisons with Conventional Methods. New York: John Wiley, 1978.

Powers, L. F., and R. McSorley. Ecological Principles of Agriculture. Albany, N.Y.: Delmar, 2000.

Rodale, J. I., ed. The Encyclopedia of Organic Gardening. Emmaus, Pa.: Rodale Books Inc., 1959.

Sooby, J. State of the States: Organic Farming Systems Research atLand Grant Institutions 2000–2001. Santa Cruz, Calif.: Organic Farming Research Foundation, 2001.

Stonehouse, B., ed. Biological Husbandry: A Scientific Approach toOrganic Farming. London: Butterworths, 1981.

—Hector Valenzuela

It has been suggested that Beyond organic be merged into this article or section. (Discuss)

Organic vegetables at a farmers' market in Argentina.

Organic foods are made according to certain production standards. The use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and avoided as a last resort. However, contrary to popular belief, certain non-organic fertilizers are still used. If livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet. In most countries, organic produce may not be genetically modified.

Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as "organic" within their borders. Most certifications allow some chemicals and pesticides to be used, so consumers should be aware of the standards for qualifying as "organic" in their respective locales.

Historically, organic farms have been relatively small family-run farms^[1] — which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide.

Contents 1 Meaning and origin of the term 2 Identifying organic food 2.1 Legal definition 3 Environmental impact 3.1 Yield 3.2 Energy Efficiency 3.3 Pesticides and farmers 3.4 Pesticide residue 4 Nutritional value and taste 5 Cost 6 Related movements 6.1 Beyond Organic 7 Facts and statistics 7.1 North America 7.2 Europe 7.3 Caribbean 7.4 Organics Olympiad 8 See also 9 References 10 Further reading 11 External links

Meaning and origin of the term

In 1939, Lord Northbourne coined the term organic farming in his book Look to the Land (written in 1939, but published in 1940), out of his conception of "the farm as organism", to describe a holistic, ecologically-balanced approach to farming—in contrast to what he called chemical farming, which relied on "imported fertility" and "cannot be self-sufficient nor an organic whole".^[2] This is different than the classic use of the term "organic", to refer to a class of molecules that contain carbon, especially those involved in the chemistry of life.

Identifying organic food

Mixed organic bean sprouts

• See also: Organic farming for information on the production of organic food.

Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the food's total plant and animal ingredients must be organic (95% in the United States^[3] and Australia) and any non-organically produced ingredients are subject to various agricultural requirements. Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients.

They may also be required to be produced using energy-saving technologies and packaged using recyclable or biodegradable materials when possible.^{[citation needed]}

Early consumers interested in organic food would look for non-chemically treated, fresh or minimally processed food. They mostly had to buy directly from growers: "Know your farmer, know your food" was the motto. Personal definitions of what constituted "organic" were developed through firsthand experience: by talking to farmers, seeing farm conditions, and farming activities. Small farms grew vegetables (and raised livestock) using organic farming practices, with or without certification, and the individual consumer monitored. As demand for organic foods continued to increase, high volume sales through mass outlets such as supermarkets rapidly replaced the direct farmer connection. However, for supermarket consumers, food production is not easily observable, and product labeling, like "certified organic", is relied on. Government regulations and third-party inspectors are looked to for assurance. A "certified organic" label is usually the only way for consumers to know that a processed product is "organic".

Legal definition

The National Organic Program (run by the USDA) is in charge of the legal definition of organic in the United States and does organic certification.

Main article: Organic certification

See also: List of countries with organic agriculture regulation

To be certified organic, products must be grown and manufactured in a manner that adheres to standards set by the country they are sold in:

• Australia: Australian Organic Standard and NASAA Organic Standard
• Canada: Canada Gazette, Government of Canada
• European Union: EU-Eco-regulation
  • Sweden: KRAV
  • United Kingdom: Department for Environment, Food and Rural Affairs (DEFRA)
• India: NPOP, (National Program for Organic Production)
• Japan: JAS Standards.
• United States: National Organic Program (NOP) Standards

Environmental impact

Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. The general consensus across these surveys^[4][5] is that organic farming is less damaging for the following reasons:

• Organic farms do not consume or release synthetic pesticides into the environment — some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife.
• Organic farms are better than conventional farms at sustaining diverse ecosystems, i.e., populations of plants and insects, as well as animals.
• When calculated either per unit area or per unit of yield, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.

However, some critics of organic farming methods believe that organic farms require more land to produce the same amount of food as conventional farms (see 'Yield' section, below). They argue that if this is true, organic farms could potentially destroy the rainforests and wipe out many ecosystems.^[6][7]

A 2003 investigation by the Department for Environment Food and Rural Affairs in the UK found, similar to other reports, that organic farming "can produce positive environmental benefits", but that some of the benefits were decreased or lost when comparisons are made on "the basis of unit production rather than area".^[8]

Yield

One study found a 20% smaller yield from organic farms using 50% less fertilizer and 97% less pesticide.^[9] Studies comparing yields have had mixed results.^[10] Supporters claim that organically managed soil has a higher quality^[11] and higher water retention. This may help increase yields for organic farms in drought years.

One study from the Danish Environmental Protection Agency found that, area-for-area, organic farms of potatoes, sugar beet and seed grass produce as little as half the output of conventional farming.^[12] Findings like these, and the dependence of organic food on manure from low-yield cattle, has prompted criticism from scientists that organic farming is environmentally unsound and incapable of feeding the world population.^[13] Among these critics are Norman Borlaug, father of the "green revolution," and winner of the Nobel Peace Prize, who asserts that organic farming practices can at most feed 4 billion people, after expanding cropland dramatically and destroying ecosystems in the process.^[14] Michael Pollan responds to this by pointing out that average yield of world agriculture is substantially lower than modern sustainable farming yields. Bringing average world yields up to modern organic levels could increase the worlds food supply by 50 % ^[15]

A 2007 study ^[16] compiling research from 293 different comparisons into a single study to assess the overall efficiency of the two agricultural systems has concluded that

organic methods could produce enough food on a global per capita basis to sustain the current human population, and potentially an even larger population, without increasing the agricultural land base (from the abstract)

The researchers also found that while in developed countries, organic systems on average produce 92% of the yield produced by conventional agriculture, organic systems produce 80% more than conventional farms in developing countries, because the materials needed for organic farming are more accessible than synthetic farming materials to farmers in some poor countries. On the other hand, communities that lack sufficient manure to replenish soils would struggle with organic farming, and the soil would degrade rapidly^[17] .

Energy Efficiency

Some studies are also consistent in showing that organic farms are more energy efficient.^[18]

Pesticides and farmers

There are studies detailing the effects and side effects of pesticides upon the health of farm workers.^[19] Even when pesticides are used correctly, they still end up in the air and bodies of farm workers. Through these studies, organophosphate pesticides have become associated with acute health problems such as abdominal pain, dizziness, headaches, nausea, vomiting, as well as skin and eye problems.^[20] In addition, there have been many other studies that have found pesticide exposure is associated with more severe health problems such as respiratory problems, memory disorders, dermatologic conditions,^[21][22] cancer,^[23] depression, neurologic deficits,^[24][25] miscarriages, and birth defects.^[26] Summaries of peer-reviewed research have examined the link between pesticide exposure and neurological outcomes and cancer in organophosphate-exposed workers.^[27][28]

Imported fruits and vegetables from South America are more likely to contain high level of pesticides,^[29] even pesticides banned for use in the United States.^[30] Migratory birds, such as Swainson's hawks, have wintering grounds in Argentina where thousands of them were found dead from monocrotophos insecticide poisoning.

Pesticide residue

A study published in 2002 showed that "Organically grown foods consistently had about one-third as many residues as conventionally grown foods."^[31][32]

Monitoring of pesticide residues in the United States is carried out by the Pesticide Data Program (part of USDA, which was created in 1990. It has since tested over 60 different types of food for over 400 different types of pesticides - with samples collected close to the point of consumption. Their most recent results found in 2005 that:

“	These data indicate that 29.5 percent of all samples tested contained no detectable pesticides [parent compound and metabolite(s) combined], 30 percent contained 1 pesticide, and slightly over 40 percent contained more than 1 pesticide.	”
—USDA, Pesticide Data Program[33]

Several studies corroborate this finding by having found that while 77 percent of conventional food carries synthetic pesticide residues, only about 25 percent of organic food does.^{[34][35][36][37][38][39][40][41][42][43]}

A study published by the National Research Council in 1993 determined that for infants and children, the major source of exposure to pesticides is through diet.^[44] A recent study in 2006 measured the levels of organophosphorus pesticide exposure in 23 schoolchildren before and after replacing their diet with organic food. In this study it was found that levels of organophosphorus pesticide exposure dropped dramatically and immediately when the children switched to an organic diet.^[45] Food residue limits established by law are set specifically with children in mind and consider a child's lifetime ingestion of each pesticide.^[46]

There are controversial data on the health implications of certain pesticides. For example, the herbicide Atrazine has been shown in some experiments to be a teratogen, causing demasculinization in male frogs exposed to small concentrations. Under the effects of Atrazine, male frogs were found to have greatly increased occurrences of either malformed gonads, or testicular gonads which contain non-degenerate eggs.^[47] Effects were however significantly reduced in high concentrations, as is consistent with other teratogens affecting the endocrine system, such as estradiol.

Organic farming standards do not allow the use of synthetic pesticides, but they do allow the use of specific pesticides derived from plants. The most common organic pesticides, accepted for restricted use by most organic standards, include Bt, pyrethrum, and rotenone. Some organic pesticides, such as rotenone, have high toxicity to fish and aquatic creatures with some toxicity to mammals. It causes Parkinson's disease if injected into rats.^[48]

The United States Environmental Protection Agency and state agencies periodically review the licensing of suspect pesticides, but the process of de-listing is slow. One example of this slow process is exemplified by the pesticide Dichlorvos, or DDVP, which as recently as the year 2006 the EPA proposed its continued sale. The EPA has almost banned this pesticide on several occasions since the 1970s, but it never did so despite considerable evidence that suggests DDVP is not only carcinogenic but dangerous to the human nervous system — especially in children.^[49] The EPA "has determined that risks do not exceed levels of concern"^[50], a study of longterm exposure to DDVP in rats showed no toxic effects.^[51]

These concerns over the particular impact of pesticides on children have not gone unheeded. Fio360, an eco early-care center in Atlanta, GA, has even gone so far as to prepare organic foods for its clients' children.

Nutritional value and taste

The most important study of organic food to date was completed in 2007^[52] and found that organic fruit and vegetables contain up to 40% more antioxidants than conventional equivalents, and that the figure was 60% for organic milk. The 4-year study was funded by the European Union and was the largest of its kind ever undertaken.^[53] A meta-analysis five years earlier (a review of all prior studies on the subject) had found no proof that organic food offered greater nutritional values, more consumer safety or any distinguishable difference in taste.^{[54][55][56][57]}

Limited use of food preservatives may cause faster spoilage of organic foods. Such foods in the stores, on the other hand, are guaranteed of not having been stored for extended amounts of time, still being high in decaying nutrients that food preservatives fail to preserve. Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products.^[58]

Organic food may also potentially have higher amounts of natural biotoxins, like solanine in potatoes^[59], as to compensate for the lack of externally applied fungicides and herbicides etc. However, in current studies, there have been no indications of difference in amounts of natural biotoxins between organic and conventional foods.^[59]

Regarding taste, a 2001 study concluded that organic apples were sweeter. Along with taste and sweetness, the texture as well as firmness of the apples were also rated higher than those grown conventionally. These differences are attributed to the greater soil quality resulting from organic farming techniques compared to those of conventional farming.^[60]

Cost

Organic products typically cost 10 to 40% more than similar conventionally produced products.^[61] Processed organic foods vary in price when compared to their conventional counterparts. An Australian study by Choice magazine in 2004 found processed organic foods in supermarkets to be 65% more expensive, but noted this was not consistent. Prices may be higher because organic produce is produced on a smaller scale, and may need to be milled or processed separately. Furthermore, there is an increase in shipping costs from more centralized production in otherwise regional markets. In the case of dairy and eggs, the animal's requirements such as the number of animals that can be raised per acre, or the breed of animal and its feed conversion ratio affects the cost.

Related movements

Community-supported agriculture (CSA) is an approach where members prepurchase "shares" in a season's harvest, and pick up their weekly portions from distribution sites. Thus, consumers provide direct financing for farms, participate in the risks and rewards of annual growing conditions, and distribute food directly from the farm.

Local food is buying food that was produced geographicly closer to the consumer. Local food is seen as a way to get fresher food and invest in one's own community.

The fair trade movement, based on the principle that social and environmental sustainability are inextricably interdependent, is often linked to organic food.

Biodynamic agriculture, a method of organic farming, is closely related to the organic food movement.

Beyond Organic

Beyond Organic is a concept aligned with the idea of creating sustainable and ecological systems of food production capable of transcending the standards currently affixed to foods and processes now categorized by the term "organic". Since the organic food movement has been increasingly industrialized and often forced to undergo processes similar to those of conventional agriculture (such as monocultural plantings on massive scales) due to market pressures, many members of the what was originally the organic food movement are demanding that new standards be established for sustainable organic foods. Many ardent supporters of organic foods are frustrated that the integrity of what constitutes "organic" foods and farming methods have been compromised by FDA legislation that allows for synthetics to be introduced into organic processed foods and other unsustainable industrial attributes associated with "organic" foods.^[62]

Facts and statistics

Organic Seals
International
United States
France
Australia

While organic food accounts for 1–2% of total food sales worldwide, the organic food market is growing rapidly, far ahead of the rest of the food industry, in both developed and developing nations.

• World organic food sales jumped from US $23 billion in 2002^[63] to $40 billion in 2006.^[64]
• The world organic market has been growing by 20% a year since the early 1990s, with future growth estimates ranging from 10%-50% annually depending on the country.

North America

United States:

• Organic food is the fastest growing sector of the American food marketplace^[65] .
• Organic food sales have grown by 17 to 20 percent a year for the past few years^[66] while sales of conventional food have grown at only about 2 to 3 percent a year.^[67]

• In 2003 organic products were available in nearly 20,000 natural food stores and 73% of conventional grocery stores.^[68]
• Organic products account for 2.6% of total food sales in the year 2005.^[69]

• Two thirds of organic milk and cream and half of organic cheese and yogurt are sold through conventional supermarkets.^[70]

Canada:

• Organic food sales surpassed $1 billion in 2006, accounting for 0.9% of food sales in Canada.^[71]
• Organic food sales by grocery stores were 28% higher in 2006 than in 2005. ^[72]
• British Columbians account for 13% of the Canadian population, but purchased 26% of the organic food sold in Canada in 2006. ^[73]

Europe

In the European Union (EU25) 3.9% of the total utilized agricultural area is used for organic production. The countries with the highest proportion of organic land are Austria (11%) and Italy (8.4), followed by Czech Republic and Greece (both 7.2%). The lowest figures are shown for Malta (0.1%), Poland (0.6%) and Ireland (0.8%)^[74]

Austria:

• 11.6% of all farmers produced organically in 2007.^[75] The government has created incentives to increase the figure to 20% by 2010.^[76]

• 4.9% of all food products sold in Austrian supermarkets (including discount stores) in 2006 were organic.^[77] 8000 different organic products were available in the same year.^[78]

Italy:

• Since 2005 all school lunches must be organic by law.^[79]

Poland:

• In 2005 168,000 ha of land were under organic management. 7 percent of Polish consumers buy food that was produced according to the EU-Eco-regulation. The value of the organic market is estimated at 50 million Euros (2006).^[80]

UK:

• Organic food sales increased from just over £100 million in 1993/94 to £1.21 billion in 2004 (an 11% increase on 2003).^[81]

Caribbean

Cuba:

• After the collapse of the Soviet Union in 1990, agricultural inputs that had previously been purchased from Eastern bloc countries were no longer available in Cuba, and many Cuban farms converted to organic methods out of necessity.^[82] Consequently, organic agriculture is a mainstream practice in Cuba, while it remains an alternative practice in most other countries. Although some products called organic in Cuba would not satisfy certification requirements in other countries (crops may be genetically modified, for example^[83][84]), Cuba exports organic citrus and citrus juices to EU markets that meet EU organic standards. Cuba's forced conversion to organic methods may position the country to be a global supplier of organic products.^[85]

Organics Olympiad

Organics Olympiad 2007 awarded gold, silver and bronze medals to countries based on twelve measures of organic leadership.^[86]. The gold medal winners were:

• Australia with 11.8 million organic hectares.
• Mexico with 83,174 organic farms.
• Romania with 15.9 million certified wild organic hectares.
• China with 135 thousand tonnes of organic wild harvest produce.
• Denmark with 1805 organic research publications recorded.
• Germany with 69 members of IFOAM.
• China with an increase of 1,998,705 organic hectares.
• Liechtenstein with 27.9% of its agricultural land certified organic.
• Mali with an 8488% annual increase in its organic hectares.
• Latvia with an annual 3.01% increase in its organic share of agricultural land.
• Liechtenstein with a 10.9% 4-yearly increment of the organic share of its total agriculture.
• Switzerland with a per capita annual spend on organic produce of 103 Euros.

See also

• Organic farming
• Risk Management Agency
• Sustainable agriculture
• Genetically modified food
• Organic Farming Digest
• Australian Organic Farming and Gardening Society
• Natural foods
• Seasonal food
• Sustainable food system
• Whole foods
• The Future of Food (a documentary film about genetically modified food, also with a segment on organic food).
• Sustainable living
• Community-supported agriculture
• China Green Food Development Center
• National Organic Certification Cost-Share Program

References

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Further reading

On Organics

• PAN UK (2008). Pesticides on a Plate. PAN-UK (UK). ISBN 13 978-0-9549542-6-0. http://www.pan-uk.org. 
• Environmental Magazine (2005). Green Living. Penguin Group (USA). ISBN 0-452-28574-7. 
• Gussow, Joan Dye (2002). This Organic Life: Confessions of a Suburban Homesteader. Chelsea Green Publishing. ISBN 1-931498-24-5. 
• Nancarrow, Loren; Taylor, Janet Hogan (2000). Dead Daisies Make Me Crazy: Garden Solutions without Chemical Pollution. Ten Speed Press. ISBN 1-58008-156-8. 
• Pretty, J. N., et al. (2006). "Resource-Conserving Agriculture Increases Yields in Developing Countries". Environmental Science and Technology 40: 1114–1119. doi:10.1021/es051670d. 
• Phillips, Michael (1998). The Apple Grower: A Guide for the Organic Orchardist. Chelsea Green Publishing. ISBN 1-890132-04-7. 
• Rubin, Carole (2003). How to Get Your Lawn & Garden Off Drugs: A Basic Guide to Pesticide-Free Gardening in North America. Harbour Publishing Company. ISBN 1-55017-320-0. 
• Stokstad, Erik (May 2002). "Organic Farms Reap Many Benefits". Science 296: 1589. doi:10.1126/science.296.5573.1589a. http://sciencenow.sciencemag.org/cgi/content/full/2002/530/1. 
• Kingsolver, Barbara; Kngsolver, Camille; Hopp, Steven L. (2007). Animal, Vegetable, Miracle. HarperCollins. ISBN 0060852550. 

On Conventional vs Organic Farming

• Guthman, Julie (2004). Agrarian Dreams: The Paradox of Organic Farming in California. University of California Press. ISBN 0-520-24095-2. 
• Hamilton, Denis; Crossley, Stephen (editors) (2004). Pesticide residues in food and drinking water. J. Wiley. ISBN 0-471-48991-3. 
• Hond, Frank et al. (2003). Pesticides: problems, improvements, alternatives. Blackwell Science. ISBN 0-632-05659-2. 
• Watson, David H. (editor) (2004). Pesticide, veterinary and other residues in food. Woodhead Publishing. ISBN 1-85573-734-5. 
• Wargo, John (1998). Our Children's Toxic Legacy: How Science and Law Fail to Protect Us from Pesticides. Yale University Press. ISBN 0-300-07446-8. 
• Williams, Christine (2002). "Nutritional quality of organic food: shades of grey or shades of green?". Proceedings of the Nutrition Society: 19-24. 

Pesticides and food

• Extensive Press Release on Pesticides from the Ontario College of Family Physicians
• Pesticide and Food (pdf) Brochure from Nutrition.gov
• Pesticide Residue Limits on Food from the Environmental Protection Agency
• Pesticides in Food from the Northeast Organic Farming Association
• Testimony to the FDA on Ranking Possible Toxic Hazards of Dietary Supplements Compared to Other Natural and Synthetic Substances from the Carcinogenic Potency Project
• Paracelsus to Parascience - The Environmental Cancer Distraction from Drs. Bruce Ames and Lois Swisky-Gold, The Environmental Cancer Distraction, on natural versus synthetic chemicals
• ACSH Holiday Dinner Menu. American Council on Science and Health, on toxins in our food.

External links

• OrganicFoodee Organic food magazine founded in 1999
• Pesticide Action Network Working to eliminate the dangers of toxic pesticides, our exposure to them, and their presence in the environment where we live and work.
• Sustainable Table Educational resource on sustainable food issues
• Organic Consumers Association Major US-based non-profit promoting consumer interests in organic food
• USDA National Organic Program Responsible for administering organic food production & labeling standards in the United States
• The British Library - Organic Food Industry Guide Sources of UK information
• Minimising the impact? The meanings of organic food. Academic research into the meanings of organic food.

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