Organic ingredients are produced through farming practices which do not use synthetic fertilizers, pesticides or genetically modified organisms – meaning that they are healthier for both you and the environment.
To be considered organic, all ingredients must meet USDA organic standards. Products with less than 70% organic content may be labeled “made with organic” or indicated on their principal display panel as having such content.
Environmentally friendly
By opting for organic foods, consumers can significantly reduce exposure to synthetic chemicals and pesticides – something which not only benefits the environment, but can also lower risks associated with various diseases over time.
Organic farming practices also improve soil health. Soil that contains an ideal balance of nutrients can better support crops while simultaneously supporting a diverse population of microorganisms that contribute to overall plant wellness.
Organically produced food not only protects the environment, but it also supports local and small-scale farmers – helping build community resilience and economic diversity. Most organic farms are small operations run by families.
Organic or “made with organic ingredients” products must only use agriculturally derived ingredients; in the case of multi-ingredient processed food products, federal organic regulations allow a limited number of non-organically produced substances (known as Allowed Non-Organic Ingredients ) from non-organic farms (Allowed Non-Organic Ingredients) that must first be reviewed and approved by the National Organic Standards Board before use.
Healthier
When buying packaged foods, opt for organic ingredients whenever possible to minimize exposure to synthetic chemicals while potentially leading to greater health benefits over time.
When selecting food products, look for the USDA organic seal on their principal display panel and in their ingredient list. If a product contains at least 70% organic ingredients, it may display or claim “made with organic (insert up to three food groups or ingredients).”
Foods labelled organic may still contain trace amounts of pesticides due to runoff from nearby conventional farms or GMO crops, so consumers should always follow safe food handling practices when handling organic produce. While it does not mean fortified or enriched, organic foods tend to offer higher nutritional values with reduced levels of toxicity – these vegetables and fruits contain more Vitamin C, iron, phosphorus magnesium while having less nitrates than their non-organic counterparts.
Flavorful
Organic ingredients will add more flavor to your food, since preservatives and chemicals used in non-organic food tend to mask its original taste. You’ll often see lists of preservatives on non-organic food packages.
Organic foods are grown according to federal regulations that address soil quality, animal raising practices and pest and weed control, and forbid synthetic chemicals from use during production and processing.
If a product displays the USDA organic seal, this indicates that all its ingredients have been certified organic. You may also see labels stating: “made with organic ingredients” or simply: “organic.” In these latter instances, products contain both certified organic ingredients as well as other non-organic ones that comply with organic regulations (no GMOs or sewage sludge), even though they were not produced from organic crops themselves; nevertheless they must still meet organic certification regulations in terms of synthetic ingredients or artificial preservatives being present within their composition if being considered organic certification: synthetic ingredients or artificial preservatives cannot be present – all must remain certified organic certification to qualify as organic certification standards.
Economical
Organic foods must be produced at a greater expense due to farmers having to pay for certified pesticides and fertilizers as well as organic feed, which will eventually be passed along to consumers.
Purchase of locally produced organic food helps support local farming economies while cutting transportation costs, and also provides unique and region specific products.
Direct purchases from the farmer or producer are the cheapest way to acquire organic foods, although not all farmers can make this possible. Some smaller local farms adopt organic practices but cannot afford certification costs – these farmers may be found at local farmer’s markets. Be wary of packaged “organic” food that still contain high levels of sugar, salt or fat despite being touted as healthy; money spent on such processed items could divert funds away from more pressing health issues; in order to be truly organic you should focus your purchases solely on those certified organic by certified organic labelling certification – and only buy those certified as such when buying directly from farmers/producers themselves.
