Organic Foods
Organic Foods:
do not contain chemical residues (such as pesticides, fungicides, growth hormones, antibiotics)
do not contain genetically modified ingredients
are produced avoiding pollution
are grown sustainably
What is Organic?
Growing organically is about working with nature, putting back into the system what is taken out. It seeks above all to feed and nurture the soil, maintaining its structure and long term fertility whether this is for growing crops or pasture for animals.
Organic cultivation is less intensive than conventional chemical systems. Plant and animal growth is somewhat slower and this is reflected in the better taste and texture of organic produce.
Why grow organically?
Growing organically seeks to work with nature, respecting the environment and encouraging biodiversity using, for example, natural predators to control pests or growing nitrogen-fixing crops as part of crop rotation to increase soil fertility.
The use of chemicals is largely forbidden therefore organic produce does not contain chemical residues, the long term effects of which can be damaging to health and the environment. This is of particular advantage in the third world where badly managed chemical use has had devastating consequences.
Soils are nurtured, improved and sustained, bolstering the defence against erosion. Livelihoods cannot be sustained when the topsoil has gone.
Organic cultivation is more labour intensive and therefore provides more work in the countryside, an important social consideration.
Animal welfare is of prime importance.
Why isn’t all food organic?
The conversion period can be expensive for the grower/farmer. Before crops can be called organic, the land must free of chemicals (ie fertilisers, pesticides, fungicides or herbicides) for several years. During this conversion period crop yields are lower and do not attract the organic premium.
Growing organically can be more labour intensive. Weeds for instance cannot be sprayed away but may have to be removed mechanically or by hand.
Crops can take longer to grow and may be smaller in size, hence the overall yield is less.
There is a steep learning curve as the grower/farmer has to deal with problems of pests and diseases without the benefit of chemicals
There may also be problems with contamination from surrounding ‘chemical’ farmers. Rice for example can be difficult because it depends on shared water use, so one farm using pesticides can contaminate a whole region.
Why does organic cost more?
Non-organic farmers generally receive more agricultural subsidy.
Increased costs come from the more labour intensive nature of organic growing
Organic yields may be lower. This is changing as soil fertility increases year on year and crop yields rise.
Organic produce may not store quite so well or last as long; it can be prone to infestation. Non organic products are often sprayed with chemicals to delay or stop deterioration and this is forbidden for organic foods.
How do we know it's Organic?
Unfortunately, there is no legal definition for 'organic'. To qualify as organic, crops and products must be certified by a recognised body. In this country, the chief certification body is the Soil Association. Organic products should carry its familiar logo.The Soil Association also certifies produce abroad but other certifying organisations exist. One of the snags with organic products is the profusion of certifying bodies in other countries, not all with the same high reputation as the Soil Association. Here are a few names you may come across:-
Soil Association – the world-wide charity founded in 1946 to promote a fuller understanding of the vital relationship between soil, plant, animal life and man. The Association has published a code governing methods of production. Growers and manufacturers who are serious about going organic are invited to comply with this code, which reaches the very highest standards, to qualify for use of the Association's trade mark.
Ecocert – the pan-european certification body.
Demeter – a US based organisation whose logo is used to symbolise food grown by bio-dynamic methods; these forbid the use of chemicals.
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