An Organic Primer ebook

Transcription

1 An Organic Primer ebook A guide to Organics in the Produce Department including USDA Standards, Organic VS Conventional, and key terms

2 A Quick Note from the Author A note to the Organics buyer Organic produce is no longer a specialty item reserved for health food stores. Organics have gone mainstream and continue to increase in demand. Having the ability able to offer this option to consumers is exciting. Being well-informed about the difference between conventional produce and organic produce is a key element to enhancing a shopper s experience buying fresh produce. In this Ebook you will find tips and helpful tools to expand your knowledge of organic produce. 1

3 What does Organic really mean? The USDA National Organic Program (NOP) defines organic as follows: Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides;; fertilizers made with synthetic ingredients or sewage sludge;; bioengineering;; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too. 2

4 How is the Organic Farming Process Different from Conventional? There are many differences in organic farming as compared to traditional conventional growing. Organic farmers build healthy soils by nourishing the living component of the soil, which release nutrients through microbial inhabitants. Organic farmers feed soil biota and build soil organic matter with cover crops, compost, and biologically based soil amendments. These produce healthy crops that help resist disease and insect predation. Organic farmers' primary strategy in controlling pests and diseases is prevention through good plant nutrition and management. Cover crops and advanced crop rotations to are used in the field ecology, which in turn interrupts the environment for insects, weeds, and potential disease organisms. Instead of chemicals, weeds are controlled through crop rotation, mechanical tillage, hand-weeding, and flame weeding. To decrease the amount of pests in crops, organic farmers utilize beneficial insects and birds instead of pesticides. Under the National Organic Program Rule, growers are required to use sanitation and cultural practices first before they can resort to applying a material to control a weed, pest or disease issue. Use of these materials in organic production is regulated, strictly monitored, and documented. As a last resort, certain botanical or other non-synthetic pesticides may be applied. Organic Farming Key Terms Soil Biota: organisms that spend a significant portion of their life cycle including: earthworms, nematodes, protozoa, fungi, bacteria and different arthropods. Soil Amendments: any chemical, biological, or physical material intentionally added to the soil to improve the chemical or physical condition of the soil in relation to plant growth or to improve the capacity of the soil to hold water. National Organic Program Rule: a regulatory program housed within the USDA Agricultural Marketing Service. Responsible for developing national standards for organicallyproduced agricultural products. These standards assure consumers that products with the USDA organic seal meet consistent, uniform standards. 4

5 There are many terms to take note of in the world of organics. As a buyer, understanding the difference is critical to purchasing the right product. As well as being knowledgeable about the variations for the consumer. 3

6 Why is Organic Produce More Costly Than Conventional? The demand for organic produce exceeds the supply, which in turn increases the cost as compared to conventional items. Production costs for organic foods are typically higher because of greater labor inputs per unit of output. Post-harvest handling of relatively small quantities of organic produce can create higher costs because of the mandatory segregation of organic and conventional produce, especially for processing and transportation. As the Demand for Organic Produce increases, the number of certified organic operations increases as well: 5

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