Defining "Organic"
With all the recent (and upcoming) focus on farming in YUM!, I’d like to take this opportunity to clarify some terms used in reference to farming techniques. In 2002, the United States Department of Agriculture (USDA) instated its National Organic Program (commonly referred to as NOP-- oh how the government loves acronyms) which meant that farms either had to become certified organic or drop the word “organic” from their products. In order for a farm to be certified organic, they must follow strict criteria. Some examples of these standards are: prohibition of synthetic pesticides, herbicides, fungicides, and fertilizers; explicit requirements for producing compost; and specifics for labeling and packaging.
To ensure uniform quality across the nation, the government requires specific record keeping. Soil and field conditions must be recorded, including how the product is stored, where it is sent, etc. Some growers find the piles of paperwork and/or the cost of the certification fee to be a hindrance. As farms must be re-certified each year, this can be more of a hassle than an asset.
With this in mind, there are plenty of farms that adhere to the same tenets and employ similar growing methods that support healthy soil, crop rotation, cover cropping, no use of synthetic chemicals, and ecological sustainability. These farming techniques are usually referred to as organically grown, organic farming methods, or naturally grown. Additionally, there is a non-profit organization that certifies growers as Naturally Grown (note the difference between certified naturally grown and naturally grown). Their regulations are based on the certified organic criteria with some modifications. All the above terms also apply to raising livestock with a few additional principles regarding livestock living conditions, pasture standards, and feed.
Hopefully this information will help to shed some light on some of the rather confusing terminology associated with this topic. Whether shopping at a store, a farmers market or a CSA, a firm grasp of these definitions will make you a better consumer.
What Others Have To Say
What Do You Think?
Related Articles
-
Papa Jake's Saloon
A corner joint needn't be a dive.
And Papa Jake's doesn't make its patrons choose between a laid-back bar atmosphere and delicious, fresh food. Scott Leary, the new owner of Papa Jake’s Saloon on Elmwood, knows how to provide casual comfort and a very satisfying dining experience.
“We don’t take shortcuts here at Papa Jake’s,” Leary says. He proves this with Papa Jake’s fresh and tasty menu. “I don’t want to call this a late night menu, because we have amaz … - Dec 17th 2008, 6:34am
- Continue Reading
- 6 Comments
-
Gimme a (coffee) break
With the opening of more and more coffee houses downtown, some people wonder if Buffalo is really a coffee town. Buffalo is the original coffee town!
The "coffee break" which is taken for granted as a standard part of any work day has only been around for about a hundred years. Coffee culture has continued to flourish in this country and the espresso boom of the Pacific Northwest in the 1990s has seen to it that every other gas station in America now has a barista on staff. Perha … - Dec 8th 2008, 11:47am
- Continue Reading
- 3 Comments
-
Sea Bar-City
It's great to see stylish, hip, new restaurants pop up downtown such as Sea Bar on Ellicott Street, which specializes in contemporary Japanese food. A clean ultra-modern space, Sea Bar’s dining room is quaint and inviting. The sleek sushi bar has counter seating and the wet bar, with beer, sake, and wine, has at least 10 sakes to choose from on any given night. We were happy to try a Sojitio, a sake mojito, which had the right amount of mint without too much sweetness.
Sea B … - Dec 2nd 2008, 9:49am
- Continue Reading
- 6 Comments
-
Dinosaur Stalks Buffalo!!
Ten years ago, the downtown of My Fair City was forever altered when a Big Dinosaur appeared on the scene. Thankfully—unlike 1950’s Tokyo—when this dino showed up our downtown wasn’t flattened, but considerably improved. Dinosaur Bar B Que, a restaurant that originated in downtown Syracuse in the 1980’s, planted its foot in downtown Rochester in 1998. It was an instant hit—it’s common to have a line waiting to get in at all times. And it’s clearly Hog Heaven— … - Nov 21st 2008, 9:05am
- Continue Reading
- 50 Comments
Comment Options
coolrobc
The certification is a pain. My aunt owns a small farm near Syracuse, even though she uses no synthetics, etc. she felt getting the organic certification was too much of a hassle for it to be worth it. Considering they occasionally have a waiting list for her eggs at the food co-op she sells to, I'd have to agree.
Report this
sbrof
True but with any standardization process if you didn't have these sorts of processes then you would have companies lying to us. The same complaints happen with the LEAD certification for buildings. Nothing is to stop the informal advertisement that they are as organic as anything else but at least as a consumer you know you are taking a risk in believing them.
Report this
viking
There are reasons organic costs more, labor being the biggest. Requires more refrigeration, also less shelf life. can't use city water for irrigation. We have number of years experience and still can not guarantee cost effective results but keep at it. Our land is alive again, more wild life and natural diversity. For us the investment is worth the return but we don't make our living from doing it. There aren't enough inspectors and the regulators don't really help. You actually get penalized for the effort and practice, with reduced farm bill payments. Look for pictures next spring, with a growing season's look a what takes place and why, posted maybe here or another web site.
Report this
RisingDamp666
OCIA and CCOF were the best and strictest certifiers. The above logo was brought to you by Wal Mart which lobbied hard to get the "allowable non-organic content" set at 5%. Recently, they pushed Congress to ammend that standard to allow 30% crap in your "certified organic" food. Their crap lost out and now Lee Scott is a certified convert to Organic ( oh it helps when organic food sales rise by double digits yearly compared to the conventional industry average of about 2% ) Will Wally World rule the Organic roost? Their sales in that category have been slipping....
Report this