Foods that are defined as organic are generally free of synthetic hormones, pesticides and vaccinations. They are grown or raised on organic pastures. The organic food philosophy incorporates such humane agricultural practices as allowing animals to range free in foraging or scratching for food.

"Natural" is a term that does not mean the same thing as organic. The important difference is that natural foods are free of additives or preservatives.

Proponents of organic (and natural) foods argue that food produced organically is healthier, fresher and tastes better. So far, scientific opinion suggests this is more in the mouth of the beholder. Nevertheless, what began as a trendy fad is now firmly established as a food culture among a growing segment of the consuming public. Evidence comes from the phenomenal growth of organic and natural-based retail operations such as Whole Foods and the growth of organic and natural sections in mainstream meat, vegetable and fruit departments.

The downside is the cost. Organic and natural products, while ironically leaving out expensive synthetic hormones, cost more in labor and have a higher level of wastage in transporting the food to the retailer (because it is picked, boxed and transported when it is closer to being ripe than are conventional crops) This is why more and more consumers are moving beyond organic and natural, and embracing the concept of the locavor. The locavor believes in the virtues of the organic and natural food product that is also environmentally acceptable. Thus, local organic produce is the best food to consume because it is raised or grown locally. This benefits local farmers, is likely to be the freshest food available, incorporates all of the qualities of organic and natural food and avoids the global warming evils of being transported across the globe or the country.

So the next time you buy fruit at a farmer’s market, you’ll be doing something good for the farmers, the planet and yourself, a win-win-win for us all.


* Organic Labeling
The U.S. Department of Agriculture demands that 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 substances approved on the National List.


The Facts on Organic Certification

Meat and Poultry Products
For meat and poultry products to carry the organic label, they must meet the following criteria:
• Livestock must be fed 100 percent organically grown feed (grains) and forage (pastures).
• Synthetic hormones and vaccinations are prohibited.
• Synthetic pesticides on pastures are prohibited.
• The use of sewage sludge for fertilization and genetic engineering is prohibited.
• The use of irradiation is prohibited.

The rule details the methods, practices and substances that can be used in producing and handling organic crops and livestock and processed products. It also establishes clear organic labeling criteria.

All agricultural products labeled organic must originate from farms or handling operations certified by a state or private agency accredited by USDA, according to the rule. Farms and handling operations selling less than $5,000 worth per year of organic agricultural products are exempt from certification.

Labels
Foods that meet USDA’s organic standard can be labeled in one of four categories:
• 100 percent organic
• Organic (at least 95 percent organic)
• Made with organic ingredients (at least 70 percent organic)
• Contains organic ingredients

Foods that are 100 or 95 percent organic can display the green USDA Organic seal.