E - Route to Global Village

 

 

Labels can be confusing, whether you're shopping at a farmers' market or a grocery store. The term "organic" has evolved over the past two decades from a vague, often misunderstood term to a precise (though still often misunderstood) term. Fortunately for consumers, the U.S. Department of Agriculture (USDA) has created specific conditions that farms must meet in order to label their products organic.

To be certified organic by the USDA: 

 

• The land that the crop is grown on must have been free of any prohibited substances for at least three years. 

• The farm cannot use any genetically modified products, sewage sludge (a type of fertilizer), or irradiation.

• In most cases, a farmer must use organic seeds.

• Farmers cannot use any synthetic pesticides, herbicides, or fertilizers to control pests and weeds. Instead, they must use physical, mechanical, and biological controls. When necessary, an organic farm can use certain approved biological or botanical substances for pest control.

• Farmers must keep detailed records, have an on-site inspection by an official certifying agent, and pay all the fees associated with the certification.

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 In addition, the USDA has four approved definitions for using the organic label:

 

• 100% Organic – Used for single-ingredient foods (such as raw fruits and vegetables) or products made from only 100 percent organic ingredients.

 

• Organic – Any product that is at least 95 percent organic.

 

• Made with Organic (Ingredient) – Any product containing at least 70 percent organic ingredients. (Up to three ingredients can be used in this label claim, such as "made with organic corn, wheat, and sugar").

 

• Organic Ingredients – Any multi-ingredient product with more than 70 percent organic ingredients.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Farmers of small operations may choose not to go through this entire expensive process of being certified to use the organic label. Instead, they may choose to advertise their products using unregulated terms, such as "pesticide-free."

The label "pesticide-free" is used by farmers who don't use synthetic herbicides, insecticides, or fungicides, much like organic farmers. They may or may not use synthetic fertilizers or genetically modified plants or seeds.

One of the benefits of buying locally grown produce at a farmer's market is that you can talk directly to the producers and ask them about their practices. But be aware that there are no regulations or standards for using the term "pesticide-free."

There is a growing difference between the terms "pesticide-free" and "pesticide residue free." "Pesticide-free" is still an unregulated term that requires the consumer to trust the producer wholeheartedly.

A few third-party companies outside the USDA offer certification to use the label "pesticide residue free." This means that an independent company tests a grower's produce to determine if the residue from pesticides falls below a certain strict detection level. It doesn't necessarily mean that the produce was grown without pesticides, but rather that there are no detectable levels of pesticide remaining.

 

Farmers who pursue the "pesticide residue free" label can differentiate their products from conventional producers and market their products accordingly as they fine-tune their manufacturing processes on the way to being certified as organic.

These certifications may eventually lead to further evolution of food labeling, but currently the USDA does not recognize the term "pesticide residue free." Other terms that lack regulation include: "no growth hormones," "free range," and "sustainably harvested."

If the decision is between eating only organic fruits and vegetables or none at all, I always recommend eating fruits and vegetables, regardless of certification. The benefits of a diet rich in fruits and vegetables outweigh risks associated with pesticides or environmental concerns. Of course, you'll want to wash your produce (no matter its label) before eating it.