Are natural and organic foods the same?
No. The term “natural” is not regulated except for meat and poultry. It applies broadly to
foods that are minimally processed and free of synthetic preservatives; artificial
sweeteners, colors, flavors and other artificial additives; hydrogenated oils; stabilizers;
and emulsifiers. Most foods labeled natural are not subject to government controls
beyond the regulations and heath codes that apply to all foods. The USDA Food
Safety and Inspection Service (FSIS) requires natural meat and poultry to be free
of artificial colors, flavors, sweeteners, preservatives and ingredients. These products
must be minimally processed in a method that does not fundamentally change them.
The label must also explain the use of the term natural such as no artificial ingredients.
Labeling meat and poultry products natural does not refer to how the sources of those
foods were raised. “Organic” refers not only to the food itself, but also to how it was
produced. Foods labeled organic must meet or exceed the regulations of the National
Organic Program (NOP), which took effect October 21, 2002. They must be grown
and processed using organic farming methods that recycle resources and promote
biodiversity. Crops must be grown without using synthetic pesticides, bioengineered
genes, petroleum-based fertilizers and sewage sludge-based fertilizers. Organic
livestock must have access to the outdoors and be given no antibiotics or growth
hormones.
Organic foods may not be irradiated.
Farmers are devoting more acreage to organic products. Organic
cropland and pasture increased from 2.35 million in 2001 to 2.80 million
in 2003, according to the most current data from the USDA's Economic Research
Service (ERS) and Nutrition Business Journal
.
Studies show that organic farming systems can be more profitable than chemical-
intensive ones. The reasons include increased yields in drier areas or times, lower
production costs and higher prices. About 0.5 percent of U.S. crop and pasture land is
used to grow organic foods, according to the ERS. The countries with the highest
percentage: Switzerland (9.0 percent), Austria (8.6 percent), Italy (6.8 percent),
Sweden (5.2 percent), Czech Republic (3.9 percent) and UK (3.3 percent)
Are natural and organic foods healthier or safer than conventional
foods?
Overall, organic food is neither safer nor more nutritious than conventionally
produced food. Many basic organic foods such as milk, butter, ice cream and
meat contain as much fat and calories as their conventional counterparts.
Certain health benefits motivate shoppers to buy natural or organic foods. For instance,
people allergic to foods, chemicals or preservatives can gain relief by switching to
organic foods, personal care products and clothing. To reduce fat and cholesterol in
their diets, consumers can replace meat with products made from organic soy, wheat or
vegetables. Buyers of organic baby foods can avoid the pesticide residues in
conventional baby foods. Some organic foods also have significantly higher levels of
cancerfighting antioxidants, according to a study of corn, strawberries and
marionberries.
The Organic Center found that antioxidant levels averaged about 30 percent higher in
organic food compared with conventional products grown under the same conditions.
Some officials say, however, organic foods can at times be less safe than conventional
foods. In October 2002, USDA’s undersecretary for food safety warned that organic
foods’ lack of preservatives makes them vulnerable to bacteria and parasites.
Proponents of organic foods disagree, stating: Organic farming systems provide
a buffering capacity for the soil and plant surfaces, and therefore may lower the
likelihood of establishment of foodborne pathogens.There is evidence that organically
grown plants have stronger natural protection against plant pathogens than conventional
ones, but needs to be verified.
Certified organic growers follow strict guidelines for safe and hygienic food
production. And they are inspected by independent particles to qualify for certification.
As with all food producers, they must comply with local, state and federal health
standards. Pasteurization, selected use of chlorine and other food safety practices
are allowed and followed in organic production
How does the certification process work?
All organic production and handling operations must be certified by third parties
accredited by the USDA. Producers that sell less than $5,000 worth of organic
products a year do not have to be certified, although they must follow NOP
requirements and document that they do so. The regulations require that products
labeled:
“100 percent organic” contain only organic ingredients.
“Organic” contain at least 95 percent organic materials. Products in
this or the first category can (but are not required to) display the
USDA Organic seal shown on page 2.
“Made with organic ingredients” contain 70-95 percent organic ingredients
and may list up to three of them.
Products with less than 70 percent organic ingredients may not use the
term organic other than to list specific organic ingredients.
Complete information about the NOP, including the regulations and
penalties, is available at http://www.ams.usda.gov/nop/.
Remember to plant it, grow it and enjoy it!
Happy gardening, Terry
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