How Organic is “Organic”?
As interest in eating organic grows, the range of what carries the “organic” label increases exponentially. Organic food is now available in nearly every section of the grocery store. But just because something is labeled “organic” doesn’t mean it follows the criteria you may think of as organic.
According to the Organic Trade Association, being certified as organic assures that the crop has been grown according to strict standards that were verified by an authorized third-party organization or the state government. Certification involves “inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.”
But some critics point out that this does not guarantee the items are “sustainably grown,” “cruelty-free,” “worker-friendly,” or “fuel-efficient”—important aspects to many organic product consumers. In fact, many organic operations do not sell “certified organic” items, because some smaller farms cannot reap enough reward from certification to cover the costs of becoming certified.
Sources add that the desire to cash in on the “organic” dollar has extended to the country’s giant food conglomerates. The concern is these big operators have the ability to use lobbyist pressure to get rules bent in their favor, potentially altering the definition of “organic” even further.
While the “certified organic” label may leave some aspects up to question, most sources agree that buying organic is preferable over standard industrial farm products. To find out more about what qualifies as “organic,” check out the Organic Trade Association frequently asked questions here: http://www.ota.com/organic/faq.html
