What is Organic
The term “organic” may only be used on products that have been produced, handled, and processed in accordance with strict procedures and stringent regulations established by the US Department of Agriculture.
Organic food is produced without using most conventional pesticides, chemicals, petroleum-based or sewer-sludge based fertilizers, bio-engineering or ionization radiation.
The primary focus of organic farming is to use practices that builed healthy soils and utilize organic fruits and vegetables that have grown on land clean of chemical fertilizers and pesticides for at least 36 months.
Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones.
Before a product can be labeled “organic”, a government-approved certifying agency inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process food before it reaches your local supermarket must also be certified.
It is a federal offense to label a product “organic” unless it has been certified.
- The National Organic Program, USDA