The Truth About Organic Food

In the late 1970's and early 1980's I was busy developing new and exciting baking intermediates at Basic Foods Labs. The only problem was my job involved making natural foods less natural, and I was not happy.

My transition from food chemist to chiropractor was in its early stages at that time, but I did learn quite a lot about what we eat and how it’s made, which has helped me gain invaluable insight into what constitutes food that is “good for you.”

When I first heard the term “organic food” years ago, I chuckled. Isn’t all food organic? Maybe some foods are less organic than others, but as a chemist I knew the term “organic” referred to substances that once were part of a living organism, and organic chemistry was involved with the chemicals that comprise these organic substances. How could any food be entirely “inorganic” and still be considered food?

I am happy to report that, in 2010, the term “organic” as it relates to food has a whole new meaning. It is a term not taken lightly by growers, sellers or our government, and it is very highly regulated and policed. There are strict labeling, production, growing and farming, and distribution requirements — all overseen by the United States Department of Agriculture (USDA) on a national level, as well as by some local governments.

Although several countries now monitor the use of the term organic, I will restrict my blog to the U.S. and its regulations. In general, foods labeled organic fall into two main categories: raw foods, like fruits and vegetables, and processed food, like crackers and bread. Rules and regulations governing raw foods are strict and straight-forward, and rules on processed foods a bit less so. I will not explore the word organic as it applies to non-foods, like cotton fibers or clothing, because in this area, regulation is scant and oversight is minimal.

Organic food production in the U.S. is managed by the National Organic Program (NOP) of the USDA. Its laws and regulations were set forth originally under the Organic Foods Production Act of 1990 (OFPA). The NOP develops, implements and administers national production, handling and labeling standards for all organic foods, and these regulations are strictly enforced with severe penalties for violators.

The OFPA, part of the 1990 Farm Bill, authorized the Secretary of Agriculture to appoint a 15-member National Organic Standards Board (NOSB), with the main mission to make recommendations about whether a substance should be allowed or prohibited in organic production or handling; to assist in the development of standards for substances to be used in organic production; and to advise the secretary on other aspects of the implementation of the OFPA.

The current board is comprised of four farmers/growers, two handlers/processors, one retailer, one scientist, three consumer/public interest advocates, three environmentalists, and one USDA accredited certifying agent.

Raw foods labeled as organic are grown/cultivated without the use of artificial pesticides, herbicides or fertilizers. In order for farmers to apply the term to their agricultural products or livestock, the farms must first be “certified organic” by a USDA certifying agent, part of the NOP.

Organic certification is complex and difficult for farmers to obtain. Not only can no non-organic or synthetic fertilizers, pesticides or other prohibited materials be used in the production or distribution of their fruits and vegetables, but certification involves a commitment of several years to ensure the land is “pesticide and fertilizer free” before any organic-labeled food can be grown. Only then can a farmer apply for the organic label on his or her produce. Similar restrictions exist on livestock.

If a farmer’s application is judged to be complete, the NOP certifier assigns an organic inspector to inspect all relevant areas of the farm, looking for all indications that the farmer is operating according to their organic plan, and is in compliance with organic standards. He or she inspects the fields, farm implements and buildings; reviews borders and adjoining land use; and assesses contamination and commingling risks. The inspector reviews all written records documenting management practices, seed sources, inputs used, compost production, conventional production done on the farm, and records of harvest, storage, transportation and sales.

As for processed foods, products labeled as “100 percent organic” must contain (excluding water and salt) only organically produced ingredients and processing aids.  Products labeled “organic” must consist of at least 95 percent organically produced ingredients (excluding water and salt). Any remaining product ingredients must consist of non-agricultural substances approved on the National List, including specific non-organically produced agricultural products not commercially available in organic form.

Processed foods that contain at least 70 percent organic ingredients can use the phrase “made with organic ingredients” and list up to three of the organic ingredients or food groups on the label. For example, soup made with at least 70 percent organic ingredients, and only organic vegetables, may be labeled either “soup made with organic peas, potatoes and carrots,” or “soup made with organic vegetables.”

Processed products labeled “made with organic ingredients” cannot be produced using excluded methods, sewage sludge or ionizing radiation. The percentage of organic content and the certifying agent seal or mark may be used on the principal label. However, the USDA “organic” seal cannot be used anywhere on the package. Whew!

My next post:  Are organic foods really better for you?