Organic products are produced under stringent guidelines that cover soil quality, animal raising practices and pest and weed control measures. Furthermore, these items must pass announced and unannounced inspections with flying colors.
Organic foods containing at least 70% organic ingredients may be labeled “made with organic” and may bear the organic seal, though all non-organic components must also meet certification standards.
Cost
Organic is often confused with nutrition facts, ingredients lists and dietary claims; its definition can be somewhat unclear. Organic refers to how food is grown and processed according to certain strict regulations concerning soil quality, animal husbandry, pest control and additive usage. Farmers following an organic farm model rely heavily on natural substances instead of synthetic fertilizers and chemical pesticides as land managers for managing both their fields and crops – using physical, mechanical or biological techniques for effective crop production management.
Organic products often cost more than their nonorganic counterparts; however, the price disparity has narrowed due to less restrictive government policies, crop insurance programs for small organic producers, and economic recession.
From 2004 to 2010, organic price premiums for spinach, coffee, granola and yogurt all decreased, while yogurt and strained baby food maintained their middle of the range position. This trend can be explained by consumers having higher health consciousness levels as well as more knowledge and subjective norms around organic products compared with before.
Environment
Many consumers who opt for organic products do so to reduce their environmental impact, as organic farming does not use synthetic chemicals that could leave residues on food or in the water supply.
Organic farmers are less likely to expose their neighbors and farmworkers to toxic pesticides due to National Organic Program requirements that farmers, handlers (companies that take financial control of products from producers), and food processors maintain certified organic certification.
Organic farming also reduces the amount of nitrogen and phosphorus fertilizer that runs off into rivers, lakes and natural environments as unused nitrogen and phosphorus fertilizer runoff, which can contribute to eutrophication — the process by which low oxygen levels lead to high toxicity levels in bodies of water. Organic farming helps combat this effect by mandating that nitrogen and phosphorus fertilizer be replenished with compost or natural rock powders instead; in addition, The Organic Trade Association prohibits using manure or sewage sludge as natural fertilizers as natural fertilizers as per Organic Trade Association rules.
Health
Organic foods often boast superior nutrition when compared to their non-organic counterparts. A study found that organic milk had significantly higher levels of heart-healthy omega-3 fatty acids compared to conventional dairy, while organic fruits and vegetables contain significantly fewer pesticides and heavy metal cadmium contamination.
Organic products are also better for the environment, particularly when it comes to pollinators populations such as bees and butterflies. Conventional farming often uses chemicals which kill off these pollinators insects resulting in their populations decreasing further and ultimately leading to colony collapse disorder (CCD).
Organic food has grown increasingly popular over time, with studies linking its consumption to many health advantages. While organic options tend to be more costly than their non-organic counterparts, they may be an ideal solution for those with food sensitivities or chemical exposure issues. To minimize costs when purchasing organics, try shopping with a list and only purchasing what is needed; also consider freezing herbs, fruit and vegetables until needed for longer storage times.
Taste
Many shoppers opt for organic products to avoid the pesticides used in traditional farming, which can contaminate both soil and water resources and pose potential harm to children. Furthermore, these chemicals pose health risks to farm workers as they are exposed to them daily.
Avoiding pesticide use is just one reason for opting for organic products; other motivations for doing so include their delicious flavor and nutritional value as well as how organic farms affect our environment.
Organic foods must be grown or processed without using synthetic pesticides and fertilizers, artificial food additives, sewage sludge, bioengineering or irradiation; also without genetic modification (GMO) ingredients and antibiotics for livestock; additionally the “organic” label must contain at least 70% organic ingredients; other labels, like grass-fed and free range indicate how the animals were raised instead of whether they are truly organic products. Furthermore, all produce and meat must be free from hormones.
