What is "Organic," and is it really the best food choice? (Imported from "WaterColors")

Introduction:

The term "organic" carries a lot of weight in the consumer world, these days. Despite that, I usually don't hear any consumers attach any definite meaning to the word. When I hear shoppers describe why they prefer organic products over conventional, the reasons usually include statements such as, "organic is healthier" or "it's better for the environment". While these reasons sound good and are probable, they are also vague. When I hear of local producers defending their choice not to "go organic," the argument is typically that it is too expensive to do so. This is also a little vague, and can be frustrating to those who are concerned with choosing healthy, responsibly produced foods.


There seems to be a lack of communication between producers and consumers. The core of this misunderstanding may be the dichotomous views held by the two groups (Chrzan). It is important for these views to be recognized and a more informed dialogue to take place between consumers and their food source. In this post I hope to facilitate this process by identifying two "organic views" and by briefly describing organic certification.

Certification:
To be become certified organic, any product must originate in practices which meet the general requirements described by the National Organic Program. More restrictive requirements can be made by state programs, so certification practices may vary between states; however, all certified organic products must be grown and processed in a way that is considered sustainable and promotes biodiversity (USFDA). Some noteworthy regulations prescribed by the USDA state that: resources should be recycled to some extent; synthetic or sewage-sludge based fertilizer, pesticides with long-lasting effects on the environment, and genetically modified organisms (gmo's) are not permitted for use; livestock must be allowed access to range and may not be given growth promoters, hormones, or subtherapeutic doses of medication; during processing, products may not have ingredients added which have not been organically produced (with some exceptions). It is also required that packaging materials meet standards that preserve the integrity of organically produced food. Also, livestock may be given vaccinations or be medicated for acquired diseases. These requirements must be in place for a minimum of three years before applicants become eligible for certification. Even when all the criteria have been met by producers, farmers must still pay an accredited third party to approve their product for certification, unless they sell $5,000 or less of agricultural products annually (Small Farmer Exemption).

Consumer View:
Many consumers tend to think of "organic" as an object. They expect it to be something which is chemical-free, has improved taste, and is "better for you". Many consumers understand the purchase of organic foods to help protect or restore the environment (Chrzan).

Understanding "organic" to be merely an object likely arises from ignorance of federal standards and state programs which facilitate organic certification. Not knowing the qualifications and expense of organic certification, the consumer can develop loyalty to the object and spend more money on products bearing the "USDA Organic" label, to the exclusion of other products. Their desire for a product they can identify quickly as being healthier and more sustainable can dissolve trust in small-scale farmers whose products are not identified this way. Other consumers are frustrated by their inability to buy exclusively organic, due to its comparatively high price, and do not understand why the price is higher.

Producer View:
"Organic" is seen by most producers as a process. It represents a system of farming which must be researched, planned, reassessed, responsive. For some producers, especially small-scale farmers, it is considered a lifestyle; a conscientious way to provide food to the community; however, their carefully planned strategy for growing and processing may or may not result in actually becoming certified organic. In contrast, for many large-scale producers, the choice to provide organic produce is a recent one and made in response to growing popularity among consumers. Organic produce is grown in addition to their established conventional crops. In these cases, a mixture of organic and conventional practices are typically used on the same farm. This tactic provides a broader market for the producer. The crops that have been organically grown become certified (Chrzan).

The Value of Organic Foods:
Choosing to farm organically opens the door to a growing sector of the economy. It can create new jobs and allow small farms to employ more family members. Larger companies supply most of the certified organic produce found in grocery stores, and many small farmers establish local direct-sale chains with the community. The latter often do not consider certification an option, either due to expense (despite the Small Farmer Exemption) or because the local sales are already so robust that it is not considered necessary (Chrzan).

Sustainable farming techniques represents better stewardship of resources. The preservation of biodiversity is profitable for both plant and animal species. Also, organic farming eliminates herbicide and pesticide drift (when sprayed treatments are carried to unintended targets, sometimes miles away) as well as soil buildup (Crinnion).

Although the application of synthetic herbicides and pesticides to certified organic produce is  prohibited, it does not always mean that labelled items in the store are free of these treatments. As stated earlier, most of the certified store goods are provided by large companies with mixed practices. Recently converted fields still retain some of these chemicals, and existing crops are highly susceptible to drift. Despite this, organic produce has been demonstrated to have one-third the residue of conventionally grown produce. This attribute is significant when considered in the context of study conducted in 2003 on a group of preschoolers - students on organic diets exhibited concentrations of pesticide residues (detected in urine) ranging from nonexistent to 6-fold lower than students on conventional diets (Crinnion).

Nutritionally, organic foods are very similar to their conventional counterparts, with some exceptions. Fat and calorie content are almost the same, but studies have demonstrated organic food to contain increased amounts of vitamins and antioxidants (USFDA). In general, organic products also demonstrate elevated levels of iron, phosphorous, magnesium, and vitamin C. As organic practices become more established, the difference in vitamin and antioxidant content becomes more pronounced. Organic vegetables and fruits have been found to be more effective in suppressing carcinogenic environmental toxins. In one Dutch study, the breast milk of women who consumed more organic food contained significantly more omega-3 and -6 fatty acids. Another study found that consumption of organic dairy and dairy products can reduce the risk of eczema by as much as 36%, compared to conventional dairy (Crinnion). In addition, many consumers report that organic products have improved taste.

Although there appear to be definite health benefits to choosing organic food, many food groups assert that large companies are increasing pressure on the National Organic Standards Board to relax certification regulations (Chrzan). This would allow more products to be marketed as "certified organic". Other advocates point out that the three year organic practices benchmark for certification is too minimal, as it can take as much as 10 years for an organic field to mature (Crinnion).
 
Conclusion:
Buying groceries in the store labelled "USDA Organic," to the exclusion of other products, may not support the local economy and can even degrade the quality of one's diet. These items, as described above, usually come from large companies with mixed farming practices. The result is less support for local farmers who are not certified, and possible increased consumption of foods contaminated by chemical buildup and drift.

Many local, small-scale farmers implement high farming/processing standards, which are reinforced by the ability to pay careful attention to smaller crops. Those concerned with the quality of food that has not been certified organic can find ample assurance by simply asking local growers about their produce. The farmers market or co-op is an excellent place to support the local community and purchase the freshest produce. When in the grocery store, choosing certified organic is an easy way to identify food that meets higher nutritional and sustainability standards more closely than conventionally raised produce.

Wherever it comes from, "organic" is both an object and a process. As an object, it represents an easily identifiable way to make a conscientious food choice. As a process, it provides a more sustainable farming structure and enables both consumers and producers to practice stewardship.

Works Cited:

Chrzan, Janet. "The American Omnivore's Dilemma: Who Constructs “Organic” Food?." Food & Foodways: History & Culture of Human Nourishment 18.1/2 (2010): 81-95. Academic Search Premier. EBSCO. Web. 25 June 2011.

Crinnion, Walter J. "Organic Foods Contain Higher Levels of Certain Nutrients, Lower Levels of Pesticides, and May Provide Health Benefits for the Consumer." Alternative Medicine Review 15.1 (2010): 4-12. Academic Search Premier. EBSCO. Web. 25 June 2011.

U. S. Food and Drug Admin. Natural and Organic Foods. Washington, DC: FMI 2005.

To read more go to:
http://www.ams.usda.gov (click on "National Organic Program")