Most of us have a definition etched in our minds when we hear the word Organic.
It has been recognized that organic farms have a much higher quality of soil compared to non-organic farms. The better soil allows plants to absorb more nutrients and defend against disease. The commercial use of fertilizers and pesticides is known to reduce the quality of the soil.
The Organic Foods Production Act (OFPA) was passed in 1990. This act required that products labeled as organic must be certified by a state or service accredited by the USDA. Some things prohibited are the use of genetic engineering or radiation or in general any synthetic substances. Rules regulating Organic animals state that they be given no antibiotics or growth hormones and are allowed access to the outdoors. ( however the definition of access is vague and very controversial) Farms and distribution companies must be certified under the rules of the USDA organic standards.
Regarding labeling:
100% Organic: 100% organically produced ingredients
Organic: 95% or more organically produced ingredients
Made With Organic Ingredients: have a minimum of 70% organic ingredients and the remaining ingredient must have no genetically modified organisms (GMO's)
Small scale farmers and distributors are allowed to use the term Organic if they meet the standards but do not receive the USDA certified Organic Seal.
Most importantly Organic production reduces the levels of harmful chemicals introduced to the human population and in addition keeps them out of the water resources. Families that purchase organic foods feel it's an investment in the future.
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