Have you ever had one of those moments in the grocery store where you’re holding an apple with and “organic” sticker on it and thought, “organic? of course it’s organic, it’s an apple.” But then you glance sideways at all the other stuff getting misted, and you start thinking about what’s going on with all that produce that doesn’t have an “organic” sticker on it, and by the way, what the hell is that incredibly waxing coating on all my fruit? Unfortunately, it’s all just a slippery slope from there for us - the consumer.

When you buy organic foods, it is advised to look for the “USDA Organic” Seal but it is important to know that labeling is voluntary on the part of the farmer or manufacturer. Only foods in the categories “100% organic” and “organic” may display the USDA Organic Seal. Other foods with varying levels of organic ingredients may be labeled as follows:

• “100% organic” - single ingredient such as a fruit, vegetable, meat, milk and cheese (excludes water and salt).
• “Organic” - multiple ingredient foods which are 95 to 100% organic.
• “Made with organic ingredients” - 70% of the ingredients are organic. Can appear on the front of package, naming the specific ingredients.
• “Contains organic ingredients” - contains less than 70% organic ingredients.

Notice the use of words, but will you remember this the next time you strolling down the isles at the supermarket. The USDA Organic seal also tells you that a product is at least 95 percent organic. Now what I want to know is, what is it about how food is grown, cared for, processed and/or manufactured that allows it to have the “organic” seal?

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. 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. Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.” ~ National Organic Program

Just reading the definition of what organic food is makes my hair stand on end. Sewage Sludge? Bioengineering? Ionizing radiation? This stuff is being used with the food that I eat? This is stuff I’m feeding my toddler and my baby? Is that the waxy coating on my fruit? It is fascinating to me that the F.D.A. goes out of their way to say that they do not claim that organic food is better for you or more nutritious. Really, Mr. Government-Man it’s not?

Furthermore, I am getting mixed signals from different sources on how these laws are upheld.

The USDA now uses private and state agencies to inspect and certify food companies that market organic foods. Small farmers with less than $5,000 in organic sales, such as those selling at small farmers’ markets, are exempt from the certification process but they still must be truthful in their label claims and comply with the new government standards. Individuals or companies who sell or label a product as organic when they know it does not meet USDA standards, can be fined up to $10,000 for each violation.” ~ N.C. State University’s Success Family Extension

This sleuthing doesn’t really simplify things for me but it does put some key things into focus:

• If it doesn’t have the USDA Organics Seal on it, it isn’t organic (remember it’s voluntary, but if it is fraudulently used it is against the law) or it’s not completely organic.
• Packaging that claims a food is “Natural,” “Free-Range,” or “Hormone-Free” is not organic.
• Stuff I get from the weekend Farmer’s Market may not be organic
• Starting a patch garden in the side-yard is sounding more and more worth the effort, these days

Sited Links:
United States Department of Agriculture | Organic Foods
National Organic Program

Related Links:
Business Week | States Move to Label Cloned Foods