Submitted by: Mickie Swisher, Ph.D., Associate Professor, Sustainable Agriculture

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Consumers purchase organic foods for many reasons. Some believe that organic foods are “safer” than conventionally produced foods. Others believe that organic foods are “better for you” than conventional products. Others want to support food production systems that are environmentally sound. Others have yet different reasons for buying organic products. Consumers need to understand the rules so that they can decide whether buying organic foods can help them achieve their goals, whatever they may be.

The United States Department of Agriculture (USDA) developed legal rules about organic foods that went into effect about three years ago. These rules are very detailed. They cover how the food was produced, how it was processed, and even how it is transported. The rules are complex. Here we will just discuss a few items that may be of special interest to some consumers.

Are organic foods produced without the use of pesticides?

The short answer is “no.” However, it’s a good deal more complicated than this simple answer implies. The National Organic Standards require that farmers must use three levels of pest management. Pests include insects, pathogens, and even weeds. To be able to sell a product as organic, a farmer must use levels one and two before resorting to level three. The first level is designed to prevent a problem from ever occurring. A producer might, for example, select cultivars (varieties) of a crop that are disease-resistant. The second level is to use cultural practices to help prevent and control any problem that does arise. This could include things like releasing beneficial insects to help control insects that are pests. The third level is to apply some sort of active agent to control the pest. This is allowed if the first two levels of protection and control fail. Most of these agents are natural substances that act as pesticides. One example is to use Bacillus thuringiensis or “BT.” This is a naturally occurring bacterium that controls some pests. Both conventional and organic farmers use it.

However, there are also some synthetic or “chemical” pesticides that can also be used. These are probably not what most of us consider as “chemical pesticides” in the traditional use of the word. Plastic mulch – a plastic sheet applied in the field to prevent weeds from growing – is allowed for example. So are hydrogen peroxide, copper sulfate and insecticidal soaps. On the other hand, some “natural” pesticides – such as nicotine – are prohibited. So, it is incorrect to say that organic foods are produced without the use of pesticides, or even without the use of synthetic pesticides. However, these substances are applied basically as a “last resort” measure when level one and two measures for protection and control have not worked, and the list of permitted synthetic substances is not extensive. Clearly, the intent of the law is to greatly reduce the need for application of active agents in general, and to rely primarily on natural cycles and systems, like naturally occurring beneficial insects, to manage pests.

What about growth hormones, vaccines, antibiotics and such?

Genetically modified organisms (GMOs), growth hormones and ionizing radiation are all prohibited under the National Organic Standards. Vaccines are permitted and are used to protect the health of animals. Antibiotics are prohibited, but farmers are not allowed to withhold treatment from animals that are ill. This would constitute cruelty to the animal. The rules governing the use of antibiotics when an animal does become ill are very explicit. For example, if an animal becomes ill and is treated with an antibiotic, the animal must be clearly identified and cannot be sold as “organic.”

Are organic foods “better for you”?

The USDA makes no claims whatsoever that organically produced foods are safer or more nutritional than conventionally produced foods. The National Organic Standards cover how food products are grown, handled, processed and transported, not about the nature of the food product itself. Consumers should beware of claims that organic foods are more nutritious; have “disease-fighting” qualities and the like. The research to support such claims, by and large, has not been completed and the National Organic Program was not set up to encourage people to buy organic products, or to “protect” consumers from any known or perceived risk associated with conventionally produced foods. Rather, the intent is to make sure, when you do choose to buy an organic food product, that you know exactly what standards were applied in its production and processing and that the label on the product guarantees that the National Standards were met.

Are organic food production systems environmentally sound?

Certainly, the intent of the National Organic Standards is to encourage the use of environmentally sound agricultural production practices. USDA says that:

“Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering, or ionizing radiation. “

The regulations require that farmers have detailed plans for protecting soil and water quality and natural ecosystems. For example, the rules state that farmers must use a system of crop rotation and cover crops, both of which are designed to help ensure the long term productivity of the land.

However, many conventional farmers use these same practices. Soil conservation, for example, is not a concern just for organic farmers, but for most farmers who want to protect this critical resource for the future. Similarly, virtually every farmer is concerned about water quality and many farms, not just organic farms, are subject to regulatory and inspection programs to ensure that water quality is not compromised through farming practices. Protecting the resource base for food production is a key concept that underlies the National Organic Standards. Nonetheless, many farmers today are deeply concerned about the sustainability of our food production systems as well as natural ecosystems and use every practice possible to ensure their protection.

Reference

United States Department of Agriculture. Agricultural Marketing Service. The National Organic Standards. Retrieved from http://www.ams.usda.gov/nop/NOP/standards/FullText.pdf on March 18, 2007.

Submitted by: Mickie Swisher, Ph.D., Associate Professor, Sustainable Agriculture
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The United States Department of Agriculture (USDA) developed legal rules about organic foods that went into effect about three years ago. These rules are very detailed and carry a stiff fine -- $10,000 – for labeling any food product “organic” unless the USDA standards for organic production are met. The rules cover how the food was produced, how it was processed, and even how it is transported. Every organic food product sold in the United States, regardless of where it was produced, must meet USDA’s standards. Any use of the term “organic” to describe a food product requires meeting USDA standards.

What Are the Standards?

The standards are very detailed. They cover things like the cleaning materials that can be used on machinery, how to store and transport organic products to make sure they do not come into contact with conventionally produced items, and how to protect water quality. You can find a copy of the standards at http://www.ams.usda.gov/nop/NOP/NOPhome.html.

What Should I Look For?

Every organic food product must have a certification label on it. This will be a small, usually inconspicuous, label that gives the name of the certifying agency and provides information about how to contact the certifier.

Here is an example:

The product may also carry the USDA Organic logo, but this is not required. More and more producers are using this logo because it is highly visible and more easily recognized by most consumers.

Private certifiers, or, in some cases, state departments of agriculture, not the USDA are responsible for certification. All of these certifiers are, however, accredited by the USDA. This means that the USDA has verified that the certifier follows all of the procedures that USDA requires for certification and that the certifier does know and understand the USDA standards for organic production, processing and transportation. You can find a complete list of the certifiers at http://www.ams.usda.gov/nop/CertifyingAgents/Accredited.html. There are currently 95 certifying agencies for USDA, 50 domestic and 45 international.

What Does Certification Mean?

Any farm or company that produces an organic product must go through an inspection process. The farmer or producer applies for certification by filling out a lengthy application form that explains everything that he/she has done and will do to meet the national organic standards.

Let’s take a farm as an example. A farmer must have followed all of the rules and regulations for organic production for at least three years. The application indicates what the farmer has done in the past, and what he/she will do in the coming year. The farmer provides a new application for re-certification every year. If the farmer’s plan meets the requirements for certification, an inspector goes to the farm to make sure that the practices that the farmer said are being used actually are being used – and to make sure that there are no violations of any of the organic standards on the farm. If a farmer fails to meet the standards, decertification follows.

Can I Be Sure?

Consumers must look for the certification label on a product to make absolutely sure that it meets the USDA standards. If someone sells a product at a farmers’ market, they should have a copy of the certification documentation for you to see. It is true that farmers who sell less than $5,000 worth of products per year can use the term organic – as long as they meet all of the USDA standards – but do not have to be certified. Packaged products must have the certifier’s seal on them. While there is a stiff penalty for calling a product “organic” that does not meet USDA’s requirements, as is so often the case, the consumer must be vigilant and look for the seal. If you suspect that a product is being labeled organic that is not certified, you should contact the USDA and file a complaint. The contact information and procedure is available at http://www.ams.usda.gov/nop/Compliance/FileComplaint.html.