Abstract
There was a time when one would have to visit a health food store to buy organic food. However, they are now freely available in general food stores and supermarkets. Organic foods have become the rave among the health conscious who believe that not only are such foods safer than conventional foods but taste better too. At the same time, there is a majority of people around the globe that continues to consume food produced using conventional methods. For any food to be marketed as ‘organic’, it has to attain certifications from the government. Different from private gardening, government regulation pertaining to the production and marketing of organic foods has been stringent, which could explain that such food products are generally priced higher than conventional counterparts. Despite the heavy government regulations, there has been no conclusive scientific evidence to prove that organic foods are better, tastier or healthier than conventional foods.
Organic Food versus Conventional Food
The Green Revolution that industrialized the agricultural sector has been said to be the trigger of the organic food movement that began in the 1940s . The term was first coined in 1939 by Lord Northbourne who viewed farms as ‘organisms’ and suggested that one should adopt a more holistic and balanced perspective of farming . Organic foods are produced on ‘organic farms’, where the farming process does not utilize synthetic or artificial products such as commercial pesticides or chemical fertilizers. Only natural manure or compost is used for the purpose of fertilization of the soil. Further, industrial solvents, chemical additives, preservatives and irradiation are not used while processing organic foods . This method of natural farming or rearing applies all food products including meat, vegetables, fruits, crops and dairy products. In case of meat, no artificial or synthetic methods are used to enhance the production – bulk up the cattle or increase production of milk for example – and even the feeds given to the livestock is natural and organic. The main purpose of organic farming and foods is to keep the entire food production process natural and free from synthetic, artificial and industrial chemicals.
Needles to say, this makes the process of producing organic foods quite different from that used for conventional foods. Table 1 illustrates some of the major differences between conventional and organic farming.
It should be noted that not all natural foods can be claimed or labelled as ‘organic’. In the U.S., only food products that have been certified as organic by the United States Department of Agriculture or USDA can carry the word ‘organic’ on their labels. The regulations pertaining to organic farming much more stringent when compared to natural farming. Hence, the process followed in organic and natural farming also differs. As can be seen from Table 2, while natural farming is at liberty to synthetic products such as pesticides, genetically modified organisms, antibiotics, growth hormones, and irradiation, these processes are not permitted in organic farming. Similarly, regulations pertaining to animal welfare and environmental pollution as well as audits of processes from farm to table apply to organic farming while they are not required in natural farming.
The demand for organic food has grown over the last decade, especially in the United States. While organic food accounted for 1.2% of the total food consumption in the US in the year 2000, its share had grown to 4% by the year 2010 . Table 3 illustrates the gradual yet steady popularity that organic food has gained among consumers.
This growth in the demand for organic foods can be attributed to the public perception that these products are healthier, safer, tastier and more nutritious when compared to conventional foods . There is also a general perception that organic foods are lower in calories and are even considered to ‘environmentally friendly’ . Another popular perception is that organic food tastes better than conventional ones. While a majority of studies have found that there is no marked difference between the two varieties , a few studies have revealed that organic fruits do taste richer . Studies have also found that the nutritional content of organic foods is not decisively better than conventional foods . However, when considering the presence of anti-nutrients in conventional food, it has been found that organic foods are, indeed, safer to consume. Organically grown green leafy vegetables have lower amounts of nitrogen , while organically raised chicken contained lesser arsenic and heavy metal contamination . Similarly, cadmium as well as other heavy metals were found to be far lesser in organic food . A 2012 study also found that pesticide contamination was detectable in 38% of conventional foods while only 7% of organic foods showed similar levels. However, the presence of E. coli bacteria was found to be 5% higher in organic foods .
Considering the fact that the demand for organic food products is mainly due to the health and safety perception among consumers, it has become an imperative that such products are regulated in order to ensure that consumers do not fall victims of malpractices, negligence or even fraud. As such, organic food production and marketing is heavily regulated in most countries across the globe. The International Federation of Organic Agriculture Movements or IFOAM is a global organization with members from most major producers while the United States Department of Agriculture or USDA is the foremost regulatory author of organic foods in the US. Similarly the European Economic Commission or EEC is the regulatory authority for the European region.
The USDA launched its National Organic Standards in October 2002 in order to cope with the growing prevalence of food products labelled as ‘organic’ on the shelves of regular food stores and supermarkets . According to these standards, for a product to carry the word ‘organic’ on its label, it has to meet certain set requirements. Further, products can display the USDA Organic seal which essentially tells the consumer that the product has been produced organically and can be trusted. However, the seal too can be displayed on under specified terms. A product that has been made using 95% organic materials and processes can display the seal by itself. If the percentage of organic ingredients is up to 70%, the product may carry the seal but has to state ‘made with organic ingredients’. It can also list three major organic ingredients on the front display of the product or its packaging. However, if the percentage of organic ingredients is below 70%, then the word ‘organic’ cannot be used on the packaging except to mark the organic ingredients used in the ingredients list. Table 4 illustrates the terms set by the USDA for using the USDA Organic seal:
The USDA Organic seal can also be displayed at processing units as well as farms that have been certified by a USDA accredited agent. The USDA has also prescribed product specific standards that have been segregated into the following categories: a) Cotton, b) Dairy, c) Fresh fruits and vegetables, d) Livestock, e) Nuts and specialty crops, f) poultry and eggs, g) Processed fruits and vegetables, and h) Tobacco . The department also monitors imports of organic foods from the world over though agents located in foreign countries. Such products are often required to carry the seals of the authority that regulated organic food production in the country of origin. These rules apply to producers who sell over $5,000 worth of organic produce annually. Smaller farmers whose annual sales figures are below this amount do not have to apply formally for permission to use the term ‘organic’ but must still adhere to the standards set by the USDA.
The USDA drew criticism in 2007, when it permitted 38 non-organic, ‘minor’ ingredients that could constitute up to 5% of an organic product that had been allowed to bear the USDA Organic seal. Some the ingredients that could be added include fish oil, food colouring, whey protein concentrate, processes animal intestine casings, rice starch and lemongrass . Considering that most independent and small organic farms have been acquired by larger corporations and multinational companies by 2012 , such measures have raised concerns over the integrity of the USDA. The relaxation of standards would open the doorway for larger companies to exploit loopholes and may impact the organic foods demand negatively.
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