What Makes Something Organic?

By Courtney Curtis, About.com

It’s no secret that some of the things we think are good for us actually harbor some very dangerous additives and chemicals. It’s also common knowledge that when something is ‘organic’ its supposed to be better for us, but why exactly? Is there some kind of miracle method out there for farming fruits, vegetables, livestock, and grain?

The answer: yes and no.

Organic Production

Organic production is a very specialized process: so specialized that products must pass specific requirements to earn the ‘organic’ title. In fact, according to USDA standards, which went into effect Oct. 22, 2002, every step of the organic production process is analyzed individually: from how the product is grown, to how it is processed and distributed, making ‘organic’ a select label.

According to the USDA’s National Organic Standards Board, ‘organic’ is a legal, defining term that denotes products manufactured under the authority of the Organic Foods Production Act. The principal guidelines for organic production are that farmers “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.”

Whether a product is intended for consumption or not, it must pass the exact same inspection requirements in order to be deemed ‘organic.’ For a product to have organic integrity it must be farmed in a way that maintains and replenishes soil fertility without the use of toxic pesticides and/or fertilizers, and it must also be produced without the use of antibiotics, synthetic hormones, irradiation, sewage sludge, or other excluded practices. More specifically, organic foods should be processed with minimal amounts of artificial ingredients and preservatives so they reach the consumer as naturally as possible.

The big question is, though, how does a consumer recognize an organic product?

USDA Standards

Since the term has so many legal implications, the USDA has designed the “USDA Organic” seal to symbolize organic production as well as very specific guidelines for using the seal. Though manufacturers do not have to specify whether a product is organic or not, they usually choose to do so, in which case the following requirements must be followed:

• Products that are completely organic, containing only organically produced ingredients, may specify “100% Organic” on the label and can carry the “USDA Organic” seal.
• Products that are made from at least 95% organic ingredients and have remaining ingredients allowed for use in organic products may also carry the “USDA Organic” seal.
• Products that contain between 70% and 95% organically produced ingredients may NOT bear the “USDA Organic” seal, but they can list which ingredients are organic on the ingredients listing.

Other Labels

Though guidelines concerning organic production and labeling are very strict, there are some other terms manufacturers apply to products to make them seem healthier or more environmentally-friendly. For example, a product can be considered ‘natural,’ ‘hormone-free,’ ‘free-range,’ or ‘green,’ but none of these terms has anything to do with organic validity. And while all of these qualities are good to look for when comparing similar food or non-food items, they cannot be used interchangeably and shouldn’t be confused.

According to the Organic Trade Association, ‘natural’ typically refers to products that originally came from the earth. For example, cotton comes from plants, and wool comes from sheep; while both can safely be considered ‘natural’ they may or may not be ‘organic’ depending on how they were produced. ‘Green’ apparel or linens, on the other hand, usually refers to fiber that has not been treated with chemical dyes, sizing agents, or other strong chemicals. Labeling a product ‘green,’ however, does not guarantee the crop was grown or produced organically.