Omar Bennett
Organic food and farming practices have gained popularity due to their perceived environmental and health benefits. Organic farming is an agricultural system that promotes ecological pest control and biological fertilizers derived from animal waste, nitrogen-fixing cover crops, and compost. It avoids synthetic fertilizers and pesticides, and genetically modified organisms (GMOs). The concept of organic agriculture was developed in the early 1900s and has since been formalized by governments with specific standards and regulations, such as the National Organic Program (NOP) in the US and the European Union's (EU) organic farming rules. These regulations cover agricultural products, including crops, livestock, and processed foods, and aim to promote environmental protection, maintain biodiversity, and ensure consumer trust. The demand for organic food has been increasing, with retail sales in the US and Europe reaching billions of dollars in recent years. However, organic food production faces challenges such as higher costs, lower yields, and the need to balance environmental benefits with increasing food demands.
| Characteristics | Values |
|---|---|
| Food grown and processed without | Synthetic fertilizers, pesticides, ionizing radiation, sewage sludge, genetically engineered plants or products |
| Food grown and processed with | Natural fertilizers, biological pesticides, ecological pest controls |
| Farming practices | Animal manures, cover crops, crop rotation, biologically based pest controls |
| Certification | Farmers must be certified for their produce and products to be labelled "organic" |
| Standards | National standards that govern the marketing of agricultural products as organically produced, facilitate commerce in fresh and processed food that is organically produced, assure consumers that such products meet consistent standards |
| Antibiotics | Used as a last resort |
| Genetic modification | Organic systems are opposed to genetic modification, so organic standards ban the use of all GM ingredients |
| Additives and processing aids | Heavily restricted in organic products |
| Toxic ingredients | Prohibited |
| Organic foods must not contain | Hydrogenated fats, artificial food colourings and preservatives like sodium benzoate, aspartame (artificial sweetener) and monosodium glutamate |
| Pig and poultry mutilations | Banned by the Soil Association's higher standards |
| Organic seal | The organic seal of the United States Department of Agriculture (USDA) |
| EU regulations | Prohibit the use of synthetic pesticides, fertilizers, ionizing radiation, sewage sludge, and genetically engineered plants or products |
| EU organic certification and inspection | Carried out by approved organic control bodies according to EU standards |
| Organic rules | Cover agricultural products, including aquaculture and yeast; cover every stage of the production process, from seeds to final processed food |
| Organic livestock | Must be fed a natural, organic, and non-GM diet |
| Organic food prices | Generally higher than that of conventionally grown food |
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What You'll Learn
- Organic farming practices use ecologically-based pest control and biological fertilizers
- Organic food is more expensive and has lower yields than conventionally-grown food
- Organic farmers rarely use antibiotics and are opposed to genetic modification
- Organic certification bodies ensure food meets strict standards and is inspected annually
- Organic farming rules cover agricultural products, including yeast and aquaculture
Organic farming practices use ecologically-based pest control and biological fertilizers
The concepts of organic agriculture were developed in the early 1900s by Sir Albert Howard, F.H. King, Rudolf Steiner, and others who believed that the use of animal manures, cover crops, crop rotation, and biologically based pest controls resulted in a better farming system. Howard, having worked in India as an agricultural researcher, drew inspiration from the traditional and sustainable farming practices he encountered there and advocated for their adoption in the West.
Organic farming is an agricultural system that uses ecologically based pest controls and biological fertilizers derived largely from animal and plant wastes and nitrogen-fixing cover crops. It is a sustainable agricultural system that has numerous ecological benefits. Compared to conventional agriculture, organic farming uses fewer pesticides, reduces soil erosion, decreases nitrate leaching into groundwater and surface water, and recycles animal wastes back into the farm.
Organic pest control integrates biological, cultural, and genetic controls to minimize pest damage. Biological control utilizes the natural enemies of pests, such as predatory insects (e.g. ladybugs) or parasitoids (e.g. certain wasps) to attack insect pests. Cultural controls, such as crop rotation, can be used to disrupt pest cycles. Genetic control involves the use of crop varieties that are resistant to specific pests and the planting of genetically diverse crops to protect against pests and plant diseases.
The prohibition of synthetic fertilizers and pesticides in organic farming leads to the conservation of natural enemies, including predators and parasitoids, and increases the diversity of pollinators. The community of microorganisms flourishes in organically managed farms, leading to increased organic matter decomposition, soil fertility, and sustainability of the ecosystem. Organic farming enhances the biodiversity of the ecosystem through multicropping and growing hedges and refuges for beneficial insects and wildlife.
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Organic food is more expensive and has lower yields than conventionally-grown food
The price of organic food is generally higher than that of conventionally grown food, and it has lower yields. This is due in part to the strict standards and regulations that organic farmers must adhere to, which result in higher production costs. Organic farming is an agricultural system that uses ecologically based pest controls and biological fertilizers derived largely from animal wastes and nitrogen-fixing cover crops. Organic farmers work to a strict set of standards, which must legally comply with strict EU regulations, to ensure that their farms sustain the health of the environment, people, animals, and wildlife.
Organic production has been practiced in the United States since the late 1940s, and the industry has grown significantly since then. The demand for organic food was further stimulated in the 1960s by the publication of Silent Spring by Rachel Carson, which documented the environmental damage caused by insecticides. The price of organic food can vary depending on the product, season, and market conditions, but it is generally more expensive than conventionally grown food.
Organic farming practices often result in lower yields than conventional farming methods. Yields of organic crops have been found to be about 25% lower overall than conventionally grown crops, although this can vary depending on the type of crop. This lower yield is a challenge for organic agriculture, as it must balance maintaining its environmental benefits with increasing yields and reducing prices to remain competitive in the face of a growing world population.
The higher costs of organic food are due to the more extensive production methods and the need for more labour-intensive practices. Organic certification bodies work with farmers and food processors to ensure their food meets strict organic standards, and the certification process is not easy to obtain. Organic farmers must also protect their products from contamination with prohibited substances and ensure their farms meet the required standards, which can result in additional costs.
Overall, the higher prices and lower yields of organic food present challenges for consumers and farmers. However, organic food provides benefits to the environment, society, and the natural world that counterbalance these drawbacks.
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Organic farmers rarely use antibiotics and are opposed to genetic modification
The organic farming movement was developed in the early 1900s by Sir Albert Howard, F.H. King, Rudolf Steiner, and others. They believed that using animal manures, cover crops, crop rotation, and biologically based pest controls would result in a better farming system. Organic farming is an agricultural system that uses ecologically based pest controls and biological fertilizers derived largely from animal wastes and nitrogen-fixing cover crops.
Organic farmers and processors must show that they are protecting their products from contamination with prohibited products. Organic standards ban the use of all GM ingredients, and animals on organic farms must be fed a natural, organic, and non-GM diet. Organic farming standards in the European Union (EU) and the United States prohibit the use of synthetic pesticides, fertilizers, ionizing radiation, sewage sludge, and genetically engineered plants or products.
Organic certification bodies work with farmers and food processors to ensure their food meets strict organic standards. Organic farms and manufacturing companies are inspected at least once a year, and some of these inspections can be unannounced. Getting organic certification is not easy; organic is a protected term, subject to legal regulation. For a food or drink product to be labelled as organic, at least 95% of the ingredients must come from organically produced plants or animals.
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Organic certification bodies ensure food meets strict standards and is inspected annually
The growth of the organic food industry has led to the development of organic certification bodies that work with farmers and food processors to ensure that their food meets strict standards. In the United States, the National Organic Program (NOP), a marketing program within the US Department of Agriculture (USDA), sets marketing standards and establishes national standards for organically produced agricultural products. More than 40 private organizations and state agencies certify organic food in the US, with their standards for growing and labelling organic food varying. In the European Union (EU), organic certification and inspection are carried out by approved organic control bodies according to EU standards.
Organic certification is a rigorous process, and farmers must adhere to a strict set of standards to obtain it. These standards are legally mandated and are designed to promote environmental protection, maintain biodiversity, and build consumer trust. For instance, organic standards in the EU and the US prohibit the use of synthetic pesticides, fertilizers, ionizing radiation, sewage sludge, and genetically engineered plants or products. Organic farming systems use ecologically based pest controls and biological fertilizers derived from animal wastes and nitrogen-fixing cover crops.
Organic certification bodies also ensure that organic farms and companies are inspected at least once a year, with some of these inspections being unannounced. These inspections are crucial to maintaining the integrity of the organic label and ensuring that organic farms continue to meet the required standards. The inspections cover all stages of production, preparation, and distribution, from primary production to storage, processing, transport, distribution, and supply to the final consumer.
Organic certification is not limited to agricultural products but also includes specific rules for livestock, processed food, wine, yeast, and aquaculture. For instance, organic standards ban the use of certain antibiotics, such as Colistin, and restrict the use of other antibiotics to only when necessary for animal health. The feed for organic livestock should primarily be obtained from the farm where the animals are kept or from farms in the same region, and natural methods of reproduction are encouraged.
Overall, organic certification bodies play a vital role in ensuring the integrity and quality of organic food by enforcing strict standards and conducting regular inspections. This allows consumers to trust that organic products have been produced in a way that is better for people, animals, wildlife, and the natural environment.
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Organic farming rules cover agricultural products, including yeast and aquaculture
The concept of organic agriculture was developed in the early 1900s by Sir Albert Howard, F.H. King, Rudolf Steiner, and others. They believed that the use of animal manures, cover crops, crop rotation, and biologically based pest controls resulted in a better farming system. Organic farming is an agricultural system that uses ecologically based pest controls and biological fertilizers derived from animal wastes and nitrogen-fixing cover crops.
Organic farming rules in the European Union cover agricultural products, including yeast and aquaculture. These rules encompass every stage of the production process, from seeds to the final processed food. This means that there are specific provisions covering a large variety of products, such as seeds, cuttings, and other propagating materials. There are also rules for the organic aquaculture sector, which include respecting biodiversity and not allowing the use of induced spawning by artificial hormones.
In the United States, the National Organic Program (NOP) is a marketing program within the Agricultural Marketing Service of the US Department of Agriculture (USDA). The NOP works to develop and implement national standards that govern the marketing of agricultural products as organically produced. The Organic Foods Production Act of 1990 requires the Secretary of Agriculture to establish a National List of Allowed and Prohibited Substances. This list identifies synthetic substances that may be used and non-synthetic substances that cannot be used in organic production and handling operations.
The Organic Materials Review Institute (OMRI) is an international nonprofit organization that determines which input products are allowed for use in organic production and processing. The use of antibiotics is restricted in organic farming, with some antibiotics, such as Colistin, being banned entirely. Organic systems are opposed to genetic modification, so organic standards ban the use of GM ingredients, and animals on organic farms must be fed a natural, non-GM diet.
Organic certification bodies work with farmers and food processors to ensure that their food meets strict organic standards, which are laid down in law. Farmers must be certified for their produce and products to be labelled as "organic", and there are specific standards for crops, animals, and wild-crafted products.
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Frequently asked questions
Organic food is food grown and processed without the use of synthetic fertilizers, pesticides, or other synthetic substances. In the EU and the US, organic food standards prohibit the use of synthetic pesticides, fertilizers, ionizing radiation, sewage sludge, and genetically engineered plants or products.
Organic farming practices are based on ecologically-based pest controls and biological fertilizers derived from animal waste, nitrogen-fixing cover crops, and compost. Organic farmers also use crop rotation and natural methods of reproduction. They avoid the use of antibiotics unless absolutely necessary and do not use any hormones.
Organic food and farming offer a range of benefits. Organic farming is better for the environment, promotes biodiversity, and reduces the use of synthetic chemicals. Organic food is also believed to be healthier due to the absence of pesticide residues and genetically modified organisms (GMOs).
Organic certification bodies work with farmers and food processors to ensure that their products meet strict organic standards. In the EU and the US, organic farms and companies are inspected at least once a year, and products must meet specific organic content requirements to be labelled as organic. Look for certified organic symbols or logos on product packaging.
