Identifying Organic Food

Identifying Organic Food

April 10th, 2017 Organic

Foods with the “organic” label on them need to show the organic certification body, organic food packer or processor it is registered with.

Thus the label needs to at least have a code number which highlights the certification body.

The certification body’s logo or name can also be depicted on the label.

All ingredients do not come in organic form. Thus most of the time products cannot be 100% organic. So organic food manufactures utilise certain non-organic ingredients, given that organic ingredients comprise a minimum of 95% of the product.

Should the product have 70%-95% organic ingredients, all those ingredients may be mentioned purely within the ingredients list.

A label on the front of the product must clearly indicate the total percentage of organic ingredients.

Conventional Produce Organic Produce
  • chemical fertilisers are used to enhance plant growth
  • Insecticides are used for pest and disease management
  • Chemical herbicides are employed for weed control. Thus there are more additives in conventional produce
  • Animals are given antibiotics, medicine and growth hormones for greater growth and disease prevention
  • Conventional production uses methods which may use manmade chemicals, food irradiation, artificial fertilisers, as well as genetically modified organisms (GMOs).

    There have been multiple cases of BSE within conventionally farmed herds due to herds being fed animal protein.

  • Conventional produce and organic produce need to meet same quality standards.

    Set shapes and sizes of produce.

  • Neither type of produce is said to be more nutritious.
  • Conventional farming has a greater impact on the environment due to soil erosion, greater pest prevention via the use of chemical pesticides and herbicides, greenhouse gas emission, as well as loss of biodiversity.
  • Conventional production is not as expensive as organic production, due to less expensive farming practices, more relaxed governmental regulations and higher crop yields.
  • Many say there is a taste difference between conventional produce and organic produce.
  • only natural fertilisers, like compost and manure, are utilised to nurture plants and soil
  • Birds and insects are used, as well as interruption of mating and traps are used for pest and disease management
  • Weed control is undertaken by crops being rotated, tilled and mulched, with the weeding being done by hand. Hence, there are fewer additives in organic produce.
  • Animals are given organic feed and are able to go outdoors. Disease prevention is done by providing the animals with a healthy diet, clean premises and rotational grazing
  • European law forbids the use of genetically modified organisms (GMOs) within any part of the organic food production process. So all organic meat is free of GM.

    Organic meat is also free from BSE. BSE occurred due to animals being fed animal protein in their feed. The Soil Association (an organic food championing and certifying body) banned the use of animal protein in feeds for organically reared herds in 1983. There has not been a single case of BSE since 1985 in an organically reared herd.

  • Many say variation in shapes and sizes of organic produce highlights natural method of growing.
  • Organic produce may not be more nutritious. However, many are happier in the knowledge that there are fewer additives and no herbicides used in the growth of organic produce. Therefore, many consider organic produce healthier.
  • Organic farming practices are designed to benefit the environment due to emphasis on reduction of pollution via natural pest control, as well the employment of practices that save water and soil.
  • Organic produce is more expensive due to more costly farming practices, stricter governmental regulations and reduced crop yields. Practices like hand weeding are more time-consuming and mean that the customer pays more for the end product.
  • The taste test between conventional produce and organic produce needs to be done by the individual as it is highly personal and subjective. Nonetheless, many say that organic food does taste better.

 

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