The term “organic” refers to the way in which agricultural products are grown and processed. While regulations vary from country to country, in the U.S. UU. Unlike conventional agricultural practices, organic agriculture does not use synthetic chemical intervention.
Instead, it focuses on maintaining the natural state of the soil and often implements practices such as crop rotation, which involves changing the crop after each harvest. The government administration inspected the need to label organic products more securely than gluten-free products in the organic United States. Between nutritional information, ingredient lists and dietary statements on food packages, “organic” could appear as just another piece of information that must be deciphered when buying food. Contrary to popular belief, organic foods relate to agricultural production, not to a specific pattern related to nutrition or health.
This is the third installment in the Organic 101 series that explores different aspects of USDA organic regulations. USDA certified organic foods are grown and processed in accordance with federal guidelines that address, among many factors, soil quality, animal husbandry practices, pest and weed control, and the use of additives. Organic certification verifies that farms or handling facilities comply with organic regulations and allows producers to sell, label and represent their products as organic. Only products that contain at least 95% organic ingredients can be certified organic and show the USDA seal.
Regulations prohibit organically processed foods from containing artificial preservatives, colors, or flavors and require that their ingredients be organic, with some minor exceptions. For example, processed organic foods may contain some approved non-agricultural ingredients, such as enzymes in yogurt, pectin in fruit jams, or baking soda in baked goods. In Australia, the levels of agricultural and chemical residues allowed in domestic and imported foods are set by Food Standards Australia and New Zealand (FSANZ). The buyer's guide is intended to provide advice for consumers who want to limit exposure to pesticides to choose varieties with low scores (their Clean 15 list) or replace foods on the Dirty Dozen list with organic products.
Associate Professor Jayashree Arcot, an expert in food and health, from the UNSW School of Chemical Engineering, says that organic farms are only certified after having been operating under organic principles for three years and must pass an audit and review process. Familiarizing themselves with the USDA organic label and understanding its claims allows consumers to make informed choices about the food they buy. For a product to bear the USDA organic label, a third party must verify that at least 95% of the ingredients are organic. Despite this, many organic businesses and farmers opt for organic certification anyway to increase consumer confidence.