Before the new National Organic Standards (NOS) were implemented in October 2002 more than 50 private organizations and state agencies had set their own standards and had varying definitions of “organic.”
Not all states had the same rules and regulations: the rules of some states were stricter and more complex than those of others. Food labeled “organic” in California, for example, may have differed from what was labeled “organic” in Michigan or New York.
That all changed when the U. S. Department of Agriculture (USDA) launched the NOS for agricultural products in October 2002. It marked the beginning of consistent certification and labeling of organic products from coast to coast. Now all foods that are sold, labeled, or represented as organic will have to be produced and processed in accordance with these federal standards.
“When consumers see the USDA organic seal on products, they will know that the products labeled organic will be consistent across the country,” said Agriculture Secretary Ann Veneman at a press briefing on October 21, 2002. “Organic agriculture is increasing and organic farmers across the country have been looking forward to the release of these regulations with anticipation they will create consumer confidence in their products.”
Use of Organic Foods and Products on the Rise
Organic food is gaining in popularity. According to USDA and organic trade groups, the industry is growing between 20 to 25 percent annually, and has been for the last several years. U.S. retail sales of organic food were estimated to be over $9 billion in 2001, according to the Organic Trade Association. In comparison, overall U.S. retail food sales—at home and away from home—totaled more than $800 billion in 2001, according to USDA’s Economic Research Service. Still, with the growing popularity of organics the need for standards that would protect both consumers and the industry was critical.
“I think the standards are in the best interest of consumers in terms of consumers wanting to make sure that the product is appropriately labeled as organic,” said Dr. Carl Winter, a food toxicologist and director of the FoodSafe Program at the University of California-Davis. “There were a large number of different types of organic certification agencies that existed throughout the country with different standards. There’s uniformity now, and I think consumers feel better about that.”
It took more than 10 years and hundreds of thousands of comments from government, scientists, growers, and consumers to implement the new standards. In 1990, the U.S. Congress passed the Organic Food Production Act of 1990 to facilitate commerce and to assure consumers that organic products meet consistent standards. In December 1997, USDA proposed a new National Organic Program (NOP) and solicited comments. In March 2000, after reviewing more than 275,000 comments, the USDA issued a revised proposal. More than 40,000 additional comments were received, many of which were incorporated into the final rule (published in the Federal Register on December 20, 2000). This final rule was fully implemented on October 21, 2002.
“From my perspective, as a grower selling into the processing food industry, I think it’s important that there are national standards,” said John Diener, a California grower who farms about 4,000 acres, 600 of which are organic. “Now across the United States you have compliance at a somewhat homogenous level.
“It’s good to have uniformity. No longer is there a set of standards from Santa Cruz (California) and a different set of standards from Hartford (Connecticut),” said Diener.
Veneman said that consumers will now see the results of USDA’s hard work.
The most visible results will be on signs and product labels in the marketplace. USDA developed strict labeling rules that apply to raw, fresh products and processed foods that contain organic ingredients. These rules are intended to help consumers know the exact organic contents of the foods they purchase. Before any product can be labeled organic, a government-approved certifier inspects the farm where the food is grown to ensure the grower is following all rules to meet USDA organic standards. Companies that handle or process organic food also must be certified.
Label Guidelines
“100 percent organic”
- All of a product’s ingredients or contents are organic. The USDA Organic Seal can be displayed on these products.
“Organic”
- The product must consist of at least 95 percent organically produced ingredients. The USDA Organic Seal can be displayed on these products.
“Made with Organic Ingredients”
- The product must contain at least 70 percent organic ingredients and can display the phrase “Made with Organic” followed by a listing of up to three specific ingredients.
Products that contain less than 70 percent organic ingredients
- These products cannot use the term “organic” anywhere on the display label. However, specific organic ingredients can be listed on the ingredients statement on the information panel.
What is “Organic?”
These labels and signs may clarify whether a product is 100 percent organic or contains organic ingredients, but do consumers really know what “organic” means? USDA defines “organic” food as food grown and processed without using most conventional pesticides; without fertilizers made with synthetic ingredients or sewage sludge, without biotechnology; and without ionizing radiation.
The pesticide issue can be somewhat misleading. Consumers who purchase organically grown and processed foods as a way to reduce their potential exposure to synthetic pesticides and fertilizers should not assume that organically grown food is pesticide-free. Likewise, they should not assume that all conventionally grown foods are grown with pesticides. Just because a pesticide is registered for use on a particular crop does not mean that a grower will use it, according to Winter.
“As an educator, I would love for the general population to have a much better understanding of what organic food is and what it isn’t, and what conventionally grown food is and what it isn’t,” said Winter. “I would be very happy if most consumers understood the differences rather than base their views primarily on the assumed superiority of organics.”
“While there certainly is interest in organic foods at the consumer level and a lot of attention is given to the issue, at the same time there may not be a strong understanding as to what organic really means—or in many cases, what organic doesn’t mean,” said Winter. “If you ask people, ‘Are pesticides allowed to be used in organic production?’ most people would say, ‘No, of course not. That’s why they’re organic.’ When in fact there is a list of permitted materials that can be used, which includes many of the same materials that have been commonly used in conventional agriculture for decades.”
This National List of Allowed and Prohibited Substances was created by the National Organic Standards Board (NOSB) and contains natural (or biological) and synthetic substances that are allowed in organic farming and production as well as natural substances that are prohibited. Included on the list are botanicals (plant-derived materials such as rotenone), microbials (Bacillus thuringiensis, or Bt), synthetics (insecticidal soaps, horticultural oils), and minerals (sulfur, copper, copper-zinc).
Produce is Safe—Eat and Enjoy
Whether the produce is grown organically or conventionally, with or without pesticides, leading health authorities—including the National Cancer Institute, American Cancer Society, U.S. Surgeon General, American Dietetic Association, and American Heart Association—agree that fruits and vegetables are safe for both adults and children. They encourage consumers to eat at least five servings of fruits and vegetables each day for better health. These experts have taken pesticide residues into consideration when making these recommendations.
There is no credible evidence that a diet rich in organic (as opposed to conventionally grown) fruits or vegetables is safer and better for you. In fact, USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food. Organic food differs from conventionally produced food only in the way in which it is grown, handled, and processed. For example, fresh, organic produce grown with manure could be less safe than conventionally grown produce unless it is cooked sufficiently to eliminate harmful bacteria.
“Consumers who are philosophically driven believe that organics are better,” said organic and conventional grower Diener. “But I honestly can’t say that organic foods are better. An organic tomato is not superior to a conventional tomato. I don’t think there’s 10 times more lycopene in an organic tomato than in a conventional tomato.”
Adds Winter, “Certainly there’s the expectation on the part of a large percentage of consumers that believe organic products will be safer and maybe more nutritious than conventional produce, but there is no scientific data or literature to back that up.
“From my perspective, both organic and conventional foods are very healthful products for people to consume,” he adds. “I personally don’t care which type people are eating, provided they are eating enough fruits, vegetables, and grains and that they have access to them and can afford them.”
Sensible Practices for Organic and Conventional Produce
Whether you purchase organically grown or conventionally grown produce, the U.S. Environmental Protection Agency recommends these healthful, sensible food practices:
Washing:
Wash and scrub all fresh fruits and vegetables thoroughly under running water. Running water has an abrasive effect that soaking does not have. This will help remove any bacteria or traces of pesticide residues from the surfaces of fruits and vegetables and remove dirt from crevices. Not all pesticide [or bacterial] residues can be removed by washing.
Peeling and trimming:
Peel fruits and vegetables when possible to reduce the amount of dirt, bacteria, and possible pesticide residues. Discard outer leaves of leafy vegetables.
Selecting a variety of foods:
Eat a variety of foods from a variety of sources. This will give you a better mix of nutrients and reduce any potential exposure to a single pesticide.
Source: U.S. Environmental Protection Agency Pesticides and Food: What You and Your Family Need to Know. (http://www.epa.gov/pesticides/food/tips.htm).
For more information, visit
http://www.ams.usda.gov/nop
