The National Organic Standards Board Definition of "Organic"

The following definition of "organic" was passed by the NOSB at its April 1995 meeting in Orlando, FL.

"Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.

‘Organic’ is a labeling term that denotes products produced under the authority of the Organic Foods Production Act. The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.

Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water.

Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people."

What is organic?

Organic refers to the way agricultural products—food and fiber—are grown and processed. Organic food production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food.

Is there an official definition of "organic"?

The following excerpt is from the definition of "organic" that the National Organic Standards Board adopted in April 1995: "Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony."

What does "Certified Organic" mean?

"Certified Organic" means the item has been grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.

Can any type of agricultural product become certified organic?

Yes, any agricultural product that meets third-party or state certification requirements may be considered organic. Organic foods are becoming available in an impressive variety, including pasta, prepared sauces, frozen juices, frozen meals, milk, ice cream and frozen novelties, cereals, meat, poultry, breads, soups, chocolate, cookies, beer, wine, vodka and more. These foods, in order to be certified organic, have all been grown and processed according to organic standards and must maintain a high level of quality. Organic fiber products, too, have moved beyond T-shirts, and include bed and bath linens, tablecloths, napkins, cosmetic puffs, feminine hygiene products, and men’s, women’s and children’s clothing in a wide variety of styles.

Who regulates the certified organic claims?

The federal government set standards for the production, processing and certification of organic food in the Organic Food Production Act of 1990 (OFPA). The National Organic Standards Board was then established to develop guidelines and procedures to regulate all organic crops. The U. S. Department of Agriculture (USDA) during December 2000 unveiled detailed regulations to implement OFPA. These took effect on April 21, 2001, with an 18-month implementation period ending October 2002. At that time, any food labeled organic must meet these national organic standards. USDA’s National Organic Program oversees the program.

Are all organic products completely free of pesticide residues?

Certified organic products have been grown and handled according to strict standards without toxic and persistent chemical inputs. However, organic crops are inadvertently exposed to agricultural chemicals that are now pervasive in rain and ground water due to their overuse during the past fifty years in North America, and due to drift via wind and rain.

Do organic farmers ever use pesticides?

Prevention is the organic farmer’s primary strategy for disease, weed, and insect control. By building healthy soils, organic farmers find that healthy plants are better able to resist disease and insects. Organic producers often select species that are well adapted for the climate and therefore resist disease and pests. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps, and barriers. If these fail, permission may be granted by the certifier to apply botanical or other non persistent pest controls under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

How will purchasing organic products help keep our water clean?

Conventional agricultural methods can cause water contamination. Beginning in May 1995, a network of environmental organizations, including the Environmental Working Group, began testing tap water for herbicides in cities across the United States’ Corn Belt, and in Louisiana and Maryland. The results revealed widespread contamination of tap water with many different pesticides at levels that present serious health risks. In some cities, herbicides in tap water exceed federal lifetime health standards for weeks or months at a time. The organic farmer’s elimination of polluting chemicals and nitrogen leaching, in combination with soil building, works to prevent contamination, and protects and conserves water resources.

Is organic food better for you?

There is mounting evidence at this time to suggest that organically produced foods may be more nutritious. Furthermore, organic foods and fiber are spared the application of toxic and persistent insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. In the long run, organic farming techniques provide a safer, more sustainable environment for everyone.

Why does organic food sometimes cost more?

Prices for organic foods reflect many of the same costs as conventional items in terms of growing, harvesting, transportation and storage. Organically produced foods must meet stricter regulations governing all of these steps, so the process is often more labor- and management-intensive, and farming tends to be on a smaller scale. There is also mounting evidence that if all the indirect costs of conventional food production—cleanup of polluted water, replacement of eroded soils, costs of health care for farmers and their workers—were factored into the price of food, organic foods would cost the same or, more likely, be cheaper.

Isn’t organic food just a fad?
U. S. sales of organic food and beverages have grown from $1 billion in 1990 to an estimated $20 billion in 2007. The market for these goods is projected to reach nearly $23.6 billion in 2008, and grow an average of 18% each year from 2007-2010. The adoption of national standards for certification is expected to open up new markets for U. S. organic producers. Internationally, organic sales continue to grow as well.

Organic vs. Natural

With the arrival of the Organic label, many people wrongly assumed that the terms “organic” and “natural” were interchangeable, failing to understand the strict regulations required to raise certified organic beef. The USDA defines “natural” beef as all meats raised for human consumption without additives and minimally processed. Natural Beef producers may choose not to use antibiotics or growth-promoting hormones, but there is no third-party verification system required by the USDA. Beef from factory feed lots can be labeled natural, according to the USDA’s definition.

Grass-fed or Grain finished?

As organic cattle approach market weight, there are two feeding methods that producers most commonly use to deliver beef products to their customers: Grass-Fed and Grain-Fed. In the grass-fed program, the cattle continue to eat certified organic grass right up to the time of slaughtering. The USDA is currently developing guidelines to define the term Grass-Fed, and it is expected to call for an all grass diet of at least 95%. Strictly grass-fed cattle tend to be leaner and to some, less flavorful than grain-fed. Grain finishing is more common in the industry as it produces to many consumers a more flavorful cattle with a higher percentage of fat. All grains must be certified organic to ensure the integrity of the program.

Organic foods are made in a way that limits the use of synthetic materials during production. For the vast majority of human history, agriculture can be described as organic; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. This more recent style of production is referred to as "conventional." Under organic production, the use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and saved as a last resort. However, contrary to popular belief, certain non-organic fertilizers are still used [citation needed]. If livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet.[citation needed] In most countries, organic produce may not be genetically modified. It has been suggested that the application of nanotechnology to food and agriculture is a further technology that needs to be excluded from certified organic food.[1] The Soil Association (UK) has been the first organic certifier to implement a nano-exclusion.[2]

Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as "organic" within their borders. Most certifications allow some chemicals and pesticides to be used [citation needed], so consumers should be aware of the standards for qualifying as "organic" in their respective locales.

Historically, organic farms have been relatively small family-run operations, which is why organic food was once only available in small stores or farmers' markets.[citation needed] However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1–2% of food sales worldwide.[citation needed]

The United States Department of Agriculture (informally the Agriculture Department or USDA) is the United States federal executive department responsible for developing and executing U.S. federal government policy on farming, agriculture, and food. It aims to meet the needs of farmers and ranchers, promote agricultural trade and production, work to assure food safety, protect natural resources, foster rural communities and end hunger in the United States and abroad.

The head of the department is the Secretary of Agriculture, who is a member of the Cabinet. The current Secretary is Tom Vilsack.