| The word "organic" may appear on packages
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| | reasons many Americans are turning to
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| of meat, cartons of milk or eggs, cheese
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| | organic foods.
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| and other single-ingredient foods.
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| | Organically raised animals may not be
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| Certified organic requires the rejection
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| | given growth hormones to or antibiotics
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| of synthetic agrochemicals, irradiation
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| | for any reason. Producers are required to
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| and genetically engineered foods or
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| | feed livestock agricultural feed products
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| ingredients. Literally, of course, the
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| | that are 100 percent organic, but farmers
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| term is a redundancy: all food is
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| | may also provide allowed vitamin and
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| composed of organic chemicals (complex
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| | mineral supplements.
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| chemicals containing carbon). Any
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| | The US Department of Agriculture finally
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| materials used in the production or
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| | put in place a national system for
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| processing of organic food must be proven
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| | labeling organic food. The new federal
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| safe. Awareness is growing about the
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| | rule guarantees you, the consumer,
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| value of organic foods. But, whether
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| | organic products that are grown without
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| organic chicken or pesticide-free lettuce
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| | toxic pesticides, herbicides, or
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| represents "healthier" alternatives has
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| | fertilizers. Pesticides derived from
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| long been a subject for debate.
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| | natural sources (such as biological
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| Organic farming is one of the fastest
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| | pesticides) may be used in producing
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| growing segments of the U.S. Gardening
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| | organically grown food. Limitations in
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| organically is much more than what you
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| | relation to which pesticides may or may
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| don't do. In fact, sales of organics have
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| | not be used, present the organic grower
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| surged more than 20 percent each year in
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| | with some unique and very demanding
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| the past decade. In terms of number of
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| | challenges. Food that is at least 70
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| farms, acreage and value of production,
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| | percent organic will list the organic
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| the organic food industry is growing at a
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| | ingredients on the front of the package.
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| rate of 20-30% per year. As commodity
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| | More than 40 private organizations and
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| programs are eliminated, more farmers
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| | state agencies (certifiers) currently
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| have discovered that organic production
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| | certify organic food, but their standards
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| is a legitimate and economically viable
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| | for growing and labeling organic food may
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| alternative enterprise. The growth in the
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| | differ. Even with these labeling rules in
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| number of organic farmers has increased
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| | place, consumers should be prepared for
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| steadily, similar to the growth of the
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| | some confusion when shopping for organic
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| U.S.
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| | foods. For one thing, organic products
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| In current organic production systems,
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| | are not uniformly labeled because many
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| growers are not permitted to use
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| | farmers using organic methods do not
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| conventional synthetic organic fungicides
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| | pursue certification at all. In addition,
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| in their disease management program.
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| | the language contained in seals, labels,
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| Non-organic milk comes from farms that
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| | and logos approved by organic certifiers
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| are allowed to use genetically modified
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| | may differ.
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| cattle feed, along with routine
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| | While consumers struggle with the fact
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| antibiotic treatments and synthetic
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| | that often, the availability of organic
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| pesticides. Arguments have long raged as
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| | materials is limited when large
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| to the effects these hormones and
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| | quantities are needed. More and more
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| chemicals have on the bioproducts. Growth
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| | people have come to appreciate the added
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| hormones in cows, pesticides on produce
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| | dimensions of value and quality available
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| and antibiotics in poultry are among the
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| | in the organic marketplace.
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