What is organic?

Organic Food:
Information for Consumers

Year-round, the Co-op Food Stores offer a wide variety of organic products in the produce, dairy, meat, bin bulk, grocery, frozen, beverage, and health and beauty aids departments.

What is organic food?
Organic refers to how the food is raised on the farm. Organic food production is based on a system of farming that maintains and replenishes the fertility of the soil, and does not depend on the use of synthetic pesticides and fertilizers. The integrity of organic food is maintained with a minimal amount of processing, and without the use of artificial ingredients, preservatives, or irradiation.

Does organic include genetic engineering (GE)?
No. Food that is certified organic is not genetically engineered (GE). No certifying organization in the United States or in the world permits genetically engineered food to carry the organic label.

Is organic food better for you?
While there is no scientific documentation to show that organic food is more nutritious, many people believe that healthy plants, grown in well-balanced soil, produce better taste and contain more nutrients. Many restaurant chefs across the country choose organic produce for flavor, freshness, and varietal selection.

How is “certified organic” food different from other organic food?
“Certified” means that the food is grown according to strict standards that are verified by an independent state or private organization. New Hampshire certification is handled through the state’s Bureau of Agriculture, Markets, and Food; in Vermont, organic producers are certified by the independent Northeast Organic Farming Association (NOFA-VT). The certification process ensures its standards through inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water.

What is the status of the National Organic Standards?
The Organic Food Production Act of 1990 names the federal government as the organization to set national standards. The National Organic Standards Board was established to research, write, and submit a draft proposal for public comment. The first draft, released in 1997, received widespread criticism. As a result, a second draft was released in 2000. This version was more favorably viewed by organic farmers, consumers, and processors. Publication of the final form of the national standards is expected in 2001.

Do organic farmers ever use pesticides?
Only rarely. Organic farmers’ primary strategy is prevention. By building healthy soils, healthy plants are better able to resist disease and insects. When pest populations get out of balance in the ecosystem, farmers use options like insect traps, barriers, and predators. If those measures fail, the organic certification organization may grant permission for the farmer to apply botanical pesticides. Botanicals are derived from plants. Unlike synthetic pesticides, botanical pesticides decompose naturally when exposed to sunlight and oxygen.

Does fresh organic produce carry more pathogens than conventional produce?
No. This misconception comes from the assumption that organic agriculture uses fresh manure while conventional growers use only chemical fertilizers. Farmers – organic or conventional – use composted manure which has reached internal temperatures high enough to kill any pathogenic organisms. To use fresh (uncomposted) manure who be anti-productive, as it would burn the crops. Foodborne illness is more likely to be the result of improper handling of food after it has been harvested. Consumers should wash all produce before it is eaten, and should keep it separate from sources of cross-contamination, such as raw meats and seafood.

How popular are organics?
Organic farming is the fastest-growing segment of agriculture, and the sale of organic food has increased by 20 per cent annually since 1991. Worldwide, there are nearly 600 organic producer associations in seventy countries.