Reprinted with permission, from the Redland Country News, September 2004

I'M GLAD YOU ASKED!
By Annette Zimmerman Wells
(Now Annette Waya Ewing)

Q: ORGANIC is such a buzzword these days; I'm not even sure what it means. Can you give me a clear definition?

A: I'll try. The "Organic" you are referring to specifically applies to products of agriculture. Organic food is produced without the use of genetic engineering, irradiation, sewage sludge, unprocessed manure, hormones, antibiotics, and most synthetic and petroleum-based chemicals. Generally, organic growers cycle resources, and work to conserve biodiversity, sustainability and ecological balance. This is mostly true of ‘small’ farmers. Larger organic ‘factory farming’ operations grow without pesticides, and often disregard other aspects of sustainability, such as supporting their local economy, conserving biodiversity and fossil fuels.

In 1990 the Organic Foods Production Act (OFPA) was passed by Congress to provide national standards, for the protection of consumers. In accordance with the Act, the United States Department of Agriculture (USDA) assembled the National Organic Standards Board . (NOSB) The NOSB created the National Organic Program (NOP), which is part of the marketing arm of the USDA. The NOP developed very specific national organic standards and the national accreditation program for producers.

For most consumers, though, "Organic" simply means without synthetic pesticides.

Q: How does a grower obtain USDA ORGANIC certification?

A: A grower applies for certification from an accredited certifying agency. Florida-based Quality Certification Services was one of the first certifying bodies to be accredited by the USDA. Growers who wish to obtain USDA Organic certification must submit an application packet with a detailed plan of operation and comprehensive documentation as proof of compliance with the NOP guidelines. The application is reviewed by Certification Coordinators, and an Independent Organic Inspector is sent to inspect the farm or facility. The report is reviewed by the Certification Coordinators, and a decision is reached. According to QCS, the entire certification process takes 6-12 weeks.

Q: Are there exceptions to organic certification for growers?

A: Yes. If you sell less than $5000.00 in produce per year, and adhere to guidelines set forth by the NOP, you may sell the produce as "Organic", but may not use the USDA Organic label. You are subject to the same inspection and enforcement rules as certified growers, and must produce specific documentation upon request. In addition, your produce cannot be sold by anyone else as "Organic".

Q: The growers, handlers and processors of Organic foods are subject to USDA regulations, but how are they enforced?

A: Anyone selling organic produce directly or through a distributor that has not followed the NOP guidelines is subject to civil penalties of up to $10,000 per infraction. If the producer in question is already certified, certification can be suspended or revoked.

Q: Why is organic more expensive than conventionally grown produce? Shouldn't it be cheaper, if less chemicals are used?

A: Organic farming is more labor intensive, and the risk of crop loss is higher than with conventional methods.

Q: I'm starting a veggie garden and have bought "Organic Topsoil", a bag of "Organic Fertilizer", and plan to use natural pesticides. Am I an organic gardener?

A: Probably not. "Organic" in the topsoil labeling refers to the presence of organic matter in the soil. "Organic" in the fertilizer labeling simply refers to the chemical presence of carbon/nitrogen organic compounds in the mixture, and are usually synthetic ingredients. This is confusing, but not deliberate mislabeling. To be sure, look for gardening materials that carry an “NOP Compliant” and/or OMRI seal.

Q: I've heard that some produce has a lot more pesticide residue than others, is this just hype put out by organic growers?

A: Sorry, it's not hype. The Food and Drug Administration monitors all commonly consumed produce. According to analysis of their test samplings, the fruits and veggies likely to have high levels of multiple pesticides, fungicides and/or other potentially harmful chemicals are: Apples, pears, peaches, nectarines, imported grapes, red raspberries, strawberries, cherries, celery, spinach, bell peppers, winter squash and imported cantaloupe.

Q: Ok, is there a list of foods that consistently tested low in pesticide residues?

A: Yes indeed! Avocados, mangoes, bananas, papaya, pineapples, onions, peas, broccoli, cauliflower, corn, kiwi and onions.

Q: I've heard that imported produce sometimes has many times the allowable limits of pesticide residues, is that true?

A: No, it is generally considered as safe as produce grown in the U.S. However, only a comparatively small sampling of imported produce is tested. Analysis of the FDA statistics has been inconclusive. We still manufacture and export many pesticides banned for use in the U.S. Before purchasing imported produce, you might also consider that buying imported produce doesn't support your local or national economy and growers...but that's another column!

Q: Doesn't washing produce get rid of pesticide residues?

A: Washing with mild soapy water removes some chemicals, but not those designed to withstand rainy conditions in the fields, and some are absorbed internally by the plant. (All produce should be washed before eating, even what you grow and pick yourself.)

Q: Is a product labeled "All Natural" the same as organic?

A: No, "All Natural" is an unregulated term. After all, "natural" doesn't always mean harmless---bacterial food contaminants such as Salmonella and E. Coli are completely natural!

Q: I bought a carton of eggs that has the words, "Free Roaming Hens" and "Hormone-Free" on it, is it organic?

A: Most likely, the eggs inside are true to their labeling. The USDA is strict about truthfulness in labeling claims, but only on those terms it has defined. Unless you see a USDA Organic seal on it, the eggs are not certified organic.

Q: Is my shampoo really Organic?

A: NOP regulations require processed products to contain a minimum of 70% certified organic ingredients to carry the "Made with Organic Ingredients" label. Otherwise, organic ingredients may be specified individually on the ingredients list.

Q: Is it worth it to buy Organic?

A: That's a personal decision, and complicated by the fact that consumers, in effect, 'vote' with their dollars. Here are a few websites that may help you make an informed decision:

Environmental Working Group, http://www.ewg.org U.S. Department of Agriculture, National Organic Program: www.ams.usda.gov/nop/
FDA Pesticide/Residue Monitoring: www.cfsan.fda.gov/list.html/
Quality Certification Services: www.qcsinfo.org
Organic Materials Review Institute: www.omri.org
Consumers Union: www.consumerreports.org
Center for Science in the Public Interest: www.cspinet.org