As more consumers opt for organic products, it has become more crucial than ever to educate shoppers on what an “organic label” signifies and its benefits. Many are often confused by what it entails and misunderstand the potential advantages associated with eating organic.
An organic food product or food made with organic ingredients must contain at least 70% organic ingredients for it to qualify as organic production and cannot use synthetic pesticides, irradiation or genetically modified crops in its production.
Cost
Consumers typically choose organic food because it eliminates toxic pesticides and chemicals from their diet, but this option often costs more than food grown using conventional methods. To cut costs, select produce that’s in season or on sale; visit farmers markets; join a food co-op; or join buying clubs which offer bulk purchases at reduced rates.
The Organic Trade Association (OTA) maintains data on organic product prices and market developments. Their membership comprises producers, processors, grocers, retailers, certifiers, farming associations as well as importers and exporters.
Between 2004 and 2010, relative organic premiums for processed foods like coffee, granola and canned beans generally decreased, with fresh produce such as lettuce attracting the highest premiums (179.3% more than non-organic), followed by romaine lettuce (127.8%) and Brussels sprouts (1268%) – reflecting higher production costs as well as special considerations such as parents willing to pay more for organic baby foods they will only consume briefly during infancy.
Health
Many consumers buy organic foods because they believe it to be more healthy for them, including more balanced gut bacteria, improved digestion and greater nutrient absorption. Organic meat, eggs and dairy may also be considered more nutritious options than their non-organic counterparts.
Organic fruits and vegetables often boast more nutrition than their non-organic counterparts, according to studies. Organic apples for instance contain more flavonols and phenolic acids while organic spinach provides more vitamin C with reduced levels of nitrates. Furthermore, many people may prefer the taste of organic produce.
If you’re trying to reduce costs, purchasing organic produce during its seasonality can help save on costs. Shop around at different grocery stores and farmers markets until you find the best prices; alternatively consider community-supported agriculture (CSA) programs or food co-ops as more economical organic solutions.
Environment
Organic farming practices restore and sustain soil health, increase biodiversity, and foster ecological balance. By forgoing synthetic chemicals altogether, farmers prevent pollution while encouraging bees, birds and other pollinators to flourish – thus decreasing incidences of disease among livestock as well as antibiotic use.
As much as consumers may buy organic products to benefit the environment, there can also be economic advantages to both producers and customers alike.
Though organic products often incur higher prices, several strategies exist to offset these expenses. For instance, purchasing grain and leafy greens from producers who source locally may help lower transportation costs; an increasing demand could motivate processing plants to convert their lines to run exclusively organic products and thus cut processing costs by 15%-20%; The Organic Trade Association provides information regarding pricing and market development.
Taste
Organic foods boast more intense flavour because they have been grown without the use of synthetic chemicals, providing more nutrition and minerals, including vitamin C. Furthermore, their flavors have had time to mature naturally over time, adding layers of complexity that complement each bite of organic fare.
National Organic Standards require growers, processors, and handlers of organic produce to be certified by an accredited organic certification body and must forego artificial fertilizers, pesticides and growth regulators as well as any form of radiation exposure in any form.
Products labeled 100% organic must only contain certified-organic ingredients and processing aids, with the exception of salt and water, as allowed by USDA Organic regulations. Foods with many ingredients may still qualify as organic when 70% or more of it consists of agriculturally produced organic ingredients (excluding water and salt) are present (excluding water and salt). Some non-agricultural substances may be permitted for processed organic foods if listed on USDA’s Organic National List such as enzymes in yogurt or pectin in fruit jam – only then may these claim be labeled organic!
