What does organic mean? Get the textbook definition, plus 14 facts the organic industry doesn’t want you to know. Use this information to make the best decisions for your family when it comes to buying organic products.
When my daughter was born, Mr. Crumbs and I committed to buying organic milk, chicken, and eggs. Shortly thereafter, we also decided to buy organic produce according to the Dirty Dozen and Clean Fifteen, as often as the budget allowed.
As the price of food continues to rise, we fight back by evaluating the food we buy. We consider what items we buy, the quality of what we buy, and whether our original decisions still fit into our real food mentality.
For example, we’ve noticed that the price of milk has gone up $1.50 since last year. We’ve been experimenting with dairy-free options, and have even considered forgoing all milk unless it has been cultured into yogurt or kefir. No definitive decision has been made yet, but we’re not sticking our heads in the sand and pretending the issue doesn’t exist.
So when a reader made the comment that she wasn’t going to buy organic produce anymore after doing some research for her own family, I started wondering about our own decision to buy organic produce too… especially since I’ve heard practically nothing but rave reviews about organic foods since day 1.
WHAT IS ORGANIC FOOD?
Why would a fellow real food eater purposely stop buying organic produce? What skeletons did she uncover in her research that I should know about? Were they really so bad that it warranted swearing off buying organic produce entirely?
I decided to do a little digging myself and as it turns out, there’s a plethora of “hidden” information on organic food and the organic industry as a whole. I say “hidden” loosely, because it’s not buried beneath links and PDF files to the point of no return.
It’s just that unless you choose to look, you won’t find anything.
After reading several books and articles and coming across enough little-known facts about organic food to make my head spin, I wasn’t so sure about our commitment to organic food anymore.
These 14 facts I’m sharing today are only a small glimpse into the organic industry – an industry that has grown at a rate that may not be sustainable for the long term.
I’m prefacing these facts with a disclaimer that I’m NOT calling organics bad or good, nor am I calling conventional bad or good. I firmly believe and will continue to encourage every family to make the best decisions that suit their needs.
But I also believe that your decisions should be well-informed.
With that said, here is some background information to set the stage.
WHAT DOES ORGANIC MEAN?
Many people don’t know the true meaning of the word “organic.” Some take it to mean natural, pesticide-free, and local. Others take it to mean certified to the utmost degree.
Here’s what it means to the United States Department of Agriculture, and for our purposes, the REAL definition of organic:
Organic is a labeling term that indicates that the food or other agricultural product has been produced according to the USDA organic standards. These methods integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation and genetic engineering may not be used.
I know that language is somewhat ambiguous, so here are a few highlights to help explain what those “approved methods” include, in plain English:
- That irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms (GMOs) were not used
- Pesticides, if used, must be derived from natural sources
- These pesticides must be applied using equipment that has not been used to apply any synthetic materials for the past three years
- The land being planted cannot have been treated with synthetic materials for three years either
- Producers met animal health and welfare standards, did not use antibiotics or growth hormones, used 100% organic feed, and provided animals with access to the outdoors.
Note: There is also a chemistry definition of organic, which has to do with chemical structure, where a chemical is considered organic if it has at least one carbon atom. That’s not the definition we are using today.
Another post that you might find helpful is one that I wrote on the labeling of foods in the supermarket. You’ll want to read that one too, if you haven’t already, so you can understand what all the stickers on our produce means.
14 FACTS THE ORGANIC INDUSTRY DOESN’T WANT YOU TO KNOW
I’ve gathered information on things in the organic industry that gives me pause, including pesticides, labeling with the ‘organic seal’, and the quality of the organic food. Use these as a stepping stone in your own research.
(1) Pesticides are allowed in organic production.
Organic advocates often leave the impression that organic farming eliminates the need for pesticides…if that were true, the Organic Materials Review Institute would have no need to list more than 40 pesticides allowed in organic production.
This will come as a big shocker to those who buy organic products to avoid harmful pesticides. It’s true that each one of the 40+ pesticides on the “approved” list is individually reviewed and approved for use, but they’re still pesticides. They’ve been designed to do the same thing as all the other pesticides out there and there’s no guarantee that they’re any safer.
(2) Some “natural” chemicals used in organic farming are carcinogenic.
Until recently, nobody bothered to look at natural chemicals (such as organic pesticides and pest control), because it was assumed that they posed little risk. But when the studies were done…you found that about half of the natural chemicals studied are carcinogenic as well.
The organic industry has always been deemed “safer” than conventional, so very little attention has been given to testing the chemicals used in organic farming to see whether they really are safe. As it turns out, some of the approved chemicals may do just as much harm as some of the “dangerous” chemicals used often in conventional farming.
For families like my own, where we buy USDA organic foods to avoid harmful chemicals, this means that our money spent has essentially been wasted. In fact, we might be doing more harm than good since the “natural” chemicals haven’t been thoroughly tested.
(3) Organic pesticides aren’t always as effective as synthetic and may require more application in order to achieve the same protection.
A recent study compared the effectiveness of a rotenone-pyrethrin mixture versus a synthetic pesticide, imidan. Rotenone and pyrethrin are two common organic pesticides; imidan is considered a “soft” synthetic pesticide (i.e., designed to have a brief lifetime after application, and other traits that minimize unwanted effects). It was found that up to 7 applications of the rotenone-pyrethrin mixture were required to obtain the level of protection provided by 2 applications of imidan.
Building on the fact that many organic pesticides haven’t been tested for safety, now we see that farmers are having to use more because they’re not as effective as the chemicals used in conventional farming.
I’m not sure what’s more dangerous – consuming a larger quantity of chemicals that have NOT been tested for safety, or consuming a lesser quantity of chemicals that HAVE been tested for safety…
LABELING WHAT IS ORGANIC
(4) There are 35 non-synthetic, non-organic substances allowed as ingredients in or on processed foods labeled with the USDA Organic Seal.
When you buy organic food items, how often do you read the ingredients? Do you ever? Or do you just trust the organic label and feel better about what you’re buying?
Carrageenan is an ingredient found in dairy products that serves as an emulsifier, making ingredients creamy. It’s also a substance known so well for causing inflammation that it’s used to test anti-inflammatory drugs.
You’ll find this often in items like coconut milk and almond milk, and you’ll find it in both conventional AND organic ingredients because it’s on the list of approved non-organic substances allowed to be in foods labeled organic.
(5) There are 43 synthetic, non-organic substances allowed as ingredients in or on processed products labeled as organic ingredients
This is similar to point #4, except this time we’re talking about non-natural substances, like cellulose and ethylene.
Cellulose is most often found in packages of shredded cheese, to help keep it from clumping. Cellulose is also the fancy name for wood pulp.
Ethylene can be found as a natural plant hormone, and in nature, it’s what triggers the fruit to ripen. In farming, however, fruits are picked early so that they can be shipped to faraway places without going bad before arrival. Upon arrival, a synthetic variation of ethylene is sprayed on the fruits so that they look ripe on the shelf at the supermarket.
(6) Over 45 non-organically produced ingredients are allowed as ingredients in or on processed products labeled “organic” when the ingredient is not commercially available in organic form.
Basically, an organic food production facility simply has to say that the organic version of such-and-such ingredient isn’t available, and they’re allowed to use the conventional counterpart.
Included in this list is soy lecithin, the leftover sludge waste from processing soybean oil. Cornstarch is also on the list, which is produced from corn…and according to the FDA, 92% of corn is genetically modified. You’ll find these in a lot of processed foods.
(7) Only 95% of a food item is required to be organic in order to be USDA-certified organic.
The other 5% is supposed to come from a list of approved substances, but there are small loopholes that allow things like the casings of sausage to be made from prohibited substances, even if the sausage is marketed as USDA organic.
It’s also worth noting that some of the items allowed to be in organic foodstuffs aren’t even food. One example is the synthetic chemicals used in disinfecting washes. In my opinion, the guidelines are rather loose.
ORGANIC PRODUCTS CERTIFICATION
(8) The United States Department of Agriculture (USDA) and the National Organic Program (NOP) do not certify or inspect companies/foods for certification.
The USDA is the umbrella manager of the NOP.
The NOP creates the policies and regulations for certifying agencies to follow during the certification process.
Neither the USDA nor the NOP have specific responsibilities or hands in the day-to-day operations of the organic certification process. Instead, they are simply the managers overseeing that the organic certification is working as it’s supposed to…in the United States. Neither the USDA nor the NOP have any control or authority over farming methods or food produced in other countries.
(9) The company/brand seeking organic certification pays the accrediting company.
The accrediting company not only offers the original certification but also offers the annual re-certification of being organic.
To put this into perspective, it would be like paying a police officer to help you when they respond to a 911 call…or paying the officer as they patrol the neighborhood…or paying the officer when they arrest you.
While most companies are honest, this arrangement clearly creates a potential conflict of interest. Fraudulent certifications and under-the-table payments for signatures and accreditation can be easily obtained and forged.
(10) Two of the three major organic certifying companies are for-profit. Only one organization is non-profit.
Quality Assurance International (QAI) is the largest certifying company of USDA organic foods, and it is for-profit. California Certified Organic Farmers is also for-profit.
Oregon Tilth was founded as a non-profit company and still is.
Since the certifying companies are businesses seeking to obtain and maintain profit, it should be even more concerning that they’re being paid by the ones they certify.
(11) The actual certification to become organic, and follow-up inspections of companies certified organic, are often outsourced to a third party.
The major organic certifying companies usually do not have offices in faraway places, nor do they have the funds to travel to faraway locations to certify and/or inspect for themselves. As a result, these tasks are often outsourced to another third-party company.
If you’re following along, here’s an example of how far removed the farm can be from your fork:
- USDA/NOP certifies QAI (QAI pays USDA/NOP).
- QAI certifies Muir Glen as an organic tomato processing plant (Muir Glen pays QAI)
- QAI outsources the organic certification of the remote tomato farm to a third party (the tomato farm pays the third party, and the third party pays USDA/NOP)
- Your local grocery store buys organic tomatoes from Muir Glen and has no clue where the tomatoes truly came from (and to be honest, Muir Glen might not know either).
QUALITY OF THE FOOD
(12) Organic foods may be cross-contaminated with conventional versions of the same food.
Both organic and conventional avocados are grown in Mexico. These avocados are likely grown in neighboring fields and processed in the same facility. The risk of cross-contamination between conventional avocados and organic avocados, as well as any other food item, increases with each step away from the farm. The farm itself, shipment to a plant, during processing, during packaging, during shipment, and during the stocking of the shelves are all opportunities for cross-contamination.
Since the NOP doesn’t specify the width between organic fields and conventional fields (they simply state “sufficient to prevent contamination“), conventional and organic foods could grow – and go through the other steps in the food production process – right next door to each other with minimal interference.
Depending on how well each farmer/processor/shipper regards the rules for organic in their own country, the risk could be exponentially far greater. The U.S. Pharmacopeial Convention has a database containing several cases of where organic food items have been contaminated with their conventional counterpart. That database is HERE.
From the consumer’s standpoint, once the bin is full, the avocados will be labeled organic. We can’t really know, because you can’t judge whether an avocado is USDA organic or conventional by looks alone.
(13) Organic foods may be “watered down.”
Say we’re dealing with an almond grower that grows both organic and conventional almonds. The grower ships the harvested almonds to the processing plant, where the nuts are hulled, shelled, and pasteurized.
Conventional almonds may be mixed with organic almonds – intentionally or unintentionally – in order to produce a higher yield of “organic” almonds. While this is against NOP rules, it happens, nonetheless.
The NOP receives about 200 complaints of fraud each year. Harold Chase and his selling of conventional corn as organic corn is one of the recent ones happening in the U.S. You can view a list of other cases investigated and closed by the NOP HERE.
(14) Annual sales of organic food totals about $27 billion each year, yet there are only 27 employees in the NOP.
The NOP has no dealings with the day-to-day operations in the organic industry. In short, they’re responsible for creating the rules and enforcing the rules. They also handle complaints and disputes that arise from breaking the rules. Yet the NOP is severely understaffed to handle these issues.
With only one staff member for every $1 billion in sales each year, the NOP is forced to be a reactive organization, rather than a proactive organization for the organic industry.
Note: The $27 billion figure was as of 2011. Within a couple of years, the organic sales total yielded over $52 billion worldwide.
WHAT DOES ORGANIC MEAN TO YOU?
Since some of the government standards about organic farming listed above aren’t quite what we imagined, an alternative to “organic” labels is food labeled Certified Naturally Grown. They hold most organic porcesses but are peer-reviewed instead of government certified. You can find more about this program here.
Eating real food is truly a journey. Sometimes it feels like it would be easier to just cover our eyes with a blanket and stop asking so many questions. But knowing why we do the things we do is what keeps us on this journey. It helps us to continue making good, smart choices with the food we buy and the money we spend.
Do you buy USDA organic food? Is it to avoid pesticides or pesticide residue? Because it tastes better? Because it’s “healthier?”
Regardless of what you buy, make sure you know why. Understanding the quality of food and its importance to your family is one of the foundational lessons I teach in Grocery Budget Bootcamp. Enrollment is currently closed, but you can join my FREE 5-day Crush Inflation Challenge and start saving money on groceries tomorrow!
We look at food labels and ingredients and see natural, pure, organic, grass-fed, pastured, etc, and it can get very overwhelming to research them all. But digging into those terms and understanding them will help you make the best choices for your family.
WHAT’S YOUR STANCE ON ORGANIC FOODS AND THE ORGANIC INDUSTRY? HOW DOES ORGANIC FOOD FIT INTO YOUR GROCERY BUDGET?
Comments on this post are currently closed. We would like to thank all the readers and small farmers who have left positive feedback and expertise. You helped us correct and clarify a few of our points. If you have any questions or concerns about this post, feel free to email me directly!
This is one of the better researched articles I’ve read on the subject, Unfortunately there are statements in the original article and replies to questions which are untrue, presumably due to ignorance. So may I suggest that you somehow have your writings verified so that they reflect the truth, otherwise there are fingers pointing back at you. Stephen Barrow, Certification Manager for an Internationally Accredited Certification Body, South Africa.
Hi Stephen – you can find all of sources cited at the end of my article.
Help!!!! So what’s the alternative? Should I revert back to non organic produce? And proteins?
I love that you addressed this but what’s the solution?
It concerns me greatly how much of our food is meddled with by man.
Hi M! Unfortunately, there’s no one-size-fits-all solution. My suggestion is to do your best to know the food you’re eating. That could mean starting a garden, supporting local farmers or looking specifically at brands and companies. Above all else though, food it not an idol. Just do the best you can, with what you have. 🙂
I will continue to support organic food companies. No industry is 100% and for any of us to think so is foolish and naive, however to propose that there is a minimal difference between organic and conventional is a real stretch. I don’t buy processed food regardless of the labeling. I purchase whole foods, fresh fruits and vegetables, grass fed, “green meat” where available. In today’s society it’s impossible to live chemical free, but we can reduce our toxic load, by supporting organic farmers. In doing so we create the world we want to live in. Your, “what’s the use it’s all the same” is not sale-able, it appeases those who choose not to or can’t afford to buy organic and they want their ears tickled. As an example, I live in a town of 60,000 people, I think we have maybe 20 cops. Does this mean that I live in a lawless town because there is only 1 cop for every 3,000 people? Most of us, organic companies included, choose to live a life of integrity, to imply otherwise is sour –
Hi Katherine! I never said there is a minimal difference between organic and non – I’m simply pointing out facts that many people likely didn’t know about organic foods and the industry. I also never said “what’s the use, it’s all the same” nor am I tickling ears to appease those with a small budget. If you have a question or concern, I’m more than happy to help. However negative, slanderous comments that provoke tit-for-tat arguments will not be tolerated. 🙂
I really appreciate this article. I try to buy organic. But when i cant, i dont feel to bad because i soak all of my produce whether organic or not. I soak everything in water and young living essential oils. The oils
Will eliminate the majority of all insecticides and pesticides so i feel good about serving either to my family. I also have my own chickens, beef and i buy local raw milk so Im doing the best i can. A real garden is next.
It sounds like you’re doing a great job Jeanna! You should never feel bad for doing the best you can, and I’d love to have my own fresh eggs each day like you!
Tiffany, I hope you’re not mad at me :0) I’m not usually this chatty, it’s just that it’s a cold dreary day here, and this has helped me avoid housework.
We have much in common I think. I too am saved by grace and want to feed my family clean, delicious food. I made your chicken and brown rice dish for dinner tonight :0) I get the sense that you want to help and your heart is in the right place but, the short of it is that this post and many of the subsequent comments are rife with misinformation and inaccuracies. From the comments, I see that everyone wants safe, clean food but, the propagation of misinformation is hurting those of us who are working so hard to produce it.
I can tell you take pride in your blog. It’s good-looking and you have a clear, easy writing style. I hope you would want it to be accurate. (im trying to be constructive here) The NOP is pretty detailed and it helps to have someone who is living it to talk with. I hope you will listen and question the organic farmers that are posting here about your concerns and how the system operates. They are working for you.
I will shut up now (probably.) The chicken and brown rice was delicious.
I’m helping you avoid housework? Hmmm… I’m not quite sure what to think about that, lol! 😉
I know I’ve replied to your comments, so I apologize if what I say is redundant, but this post is factual, and it’s not directed at you the small farmer. It’s about the organic industry as a whole. There are GREAT small farmers involved, my local CSA being one of them (who are also saved by God’s grace!!) and there are not-so-great farmers too. I worry about the “standards” in other countries that are given the same accreditation as you. I worry about the farmers that Kellogg and GM use to produce their foods. I doubt they work as hard, or care as much about the quality of what they produce.
The NOP is detailed (thankfully!) but big business has a lot of money and the NOP doesn’t govern outside the US. I don’t know what to do with either of these facts yet, but it just doesn’t sit well with me.
I’m glad you enjoyed the chicken and brown rice! I’ll be sure to pass the kudos on to Dena. 🙂
So glad you enjoyed the Chicken and Rice, Julie! 😉
thanks!
After reading this and several of the comments my eyes started getting tired. So I’ll just ask this even though there may have been somebody already asking. Does anybody out there commenting know a single farmer? A real and true bona fide farmer? My family are all farmers. Real farmers in central California. Some of them conventional some of them organic. And let me tell you there’s a huge difference in their practices. We started an organic distribution company that works much like a CSA. I will never go back to eating conventional produce. And I believe that it shouldn’t have to cost an arm and a leg to eat organic. I know that unfortunately it is more expensive but if we keep voting with our forks those prices are going to come down. They’re already dropping in comparison to five years ago. Maybe on the big scale of organic farming throughout the world there are discrepancies and things that shouldn’t take place or be practiced but I believe overall it is still significantly better than conventional. As far as processed and packaged food we probably shouldn’t be buying that anyway. We need to eat real food, whole living food, food that we make. So don’t throw the baby out with the bathwater folks. There are some really good farmers out there with great ethics and morals and integrity who do the best and believe the best and grow amazing food.
Thanks so much for chiming in Diane, despite your tired eyes. 😉 I agree that there are good farmers out there, and we should work hard to find them and support them. At the same time, there are families who don’t have access to local for various reasons, and blindly trust the organic label as a guide at the grocery store. That’s fine by me, but I do want them to at least be educated about their shopping before they leave home!
I totally agree. And I realize I’m very fortunate to live in California where we can grow so much. If I didn’t have access to organic at the same price as conventional I would still buy mostly organic. But if I couldn’t then I would just make sure I was buying whole food. I think most of our countries eating issues come from stuff in a box. I think it’s totally possible to eat a healthy diet when it’s not organic. As much as I love organic, I am way more passionate about folks just eating food they have to cook from scratch. Staying away from processed refined foods. And I’m not so much of a food snob that I don’t have the occasional In n out burger.
I just read another great article that came out today by Consumer Reports called “The cost of organic food. A new Consumer Reports study reveals how much more you’ll pay. Hint: Don’t assume that organic is always pricier.”
I don’t know if I’m allowed to post a link here, but you can Google that name and it will come up.
[edit: here’s a direct link to the article: http://www.consumerreports.org/cro/news/2015/03/cost-of-organic-food/index.htm ]
Thanks for the article Laura! I’ve updated your comment to include a direct link to consumer reports, so that the content isn’t duplicated (and so that they don’t accuse me of plagiarism!).
Can you also post my comment with the link to their article about pesticides on conventional produce? I don’t see that comment here, so perhaps I’m missing it?
I feel like their report would be helpful to everyone here. Thank you.
Thanks for the article Laura! Just a comment about my background (as I know that it has been mentioned that some farmers are posting in regard to this article)- I currently work with Fortune 500 retailer and set pricing gaps and clustering/assortment decisions for the chain. Also, some members of my family were peanut farmers who were supplying a candy manufacturing company. They are no longer farmers as that company was able to find a better margin oversees (with less transparency..).
I know that it has been mentioned that the farmers who are posting on this site do not feel as though they are listened to. However, the disconnect for me is that I already trust those local farmers to adhere to best practices. What concerns me is the lack of transparency with regard to the organic industry as a whole. This includes big agribusinesses with oversees producers.
In terms of organic pricing versus conventional, I am sure that you will be able to search the WDs (warehouse direct) to find some good deals. However, the gaps that I am referred to is more within the chain itself. Pricing gaps are set by this software that a vast majority (including Costco) uses after looking at the price elasticities within the market place. It attempts to optimize the gap between the value and “luxury” good so that the highest gross is generated for the company. Usually, when more customers move to the luxury goods and begins to cannibalize the lower end product- prices will being to increase for that luxury product as the premium between the two is being optimized (other than in cases of certain specials or some attempt to increase transactions for the market basket of the good as a whole).
At the same time- the decline in pricing for organic goods does concern me a bit. As more suppliers are incited into the market- will those suppliers have the same ethics as local producers?
In terms of me listening to the farmers that have posted- I have, truly. I admire local farmers and will continue to do my best to support them. It’s just when I see organic Dole bananas at my grocery store from Brazil… I’m more concerned with the value of paying a premium for that than the apples that I buy from my farmers market. Given some of the comments posted- I think that most of us are pretty much on this same page with that thinking (which is also in line with some of Tiffany’s points).
Yes! This is what I’m talking about Ava. Thank you for reading in between the lines and sharing it, lol! I’ve reiterated many times that it’s not the small farmer that concerns me, it’s the ones that are located overseas hidden behind paperwork, locked doors and lots of people who don’t like to answer questions. As the organic business grows, more food will be outsourced in that direction… which concerns me for the integrity of the entire “organic” label itself.
Thank you for sharing your insight on the pricing of organic food. I had NO CLUE about the algorithm used, but it does make sense!!
It was interesting to note you used apples as an example in your article. We have been purchasing organic apples from a reasonably close farm for decades. They don’t pick until ripe, and therefore sugars are fully formed in their fruits, just for starters. About four years ago now, I suddenly found I could only eat about three or four and then started developing canker sores in my mouth from them. It turned out the farm had started using a local “organic” packing house for temporary storage, and the fruit is now being sprayed with a sulphur based compound.
Previous to that, the farm had started spraying their cherries with calcium chloride to prevent splitting, and I had to stop eating those, too, because I have a very serious intolerance to chlorine. Not even washing the cherries helped, and it was a major shame as I love cherries.
I’m sorry to hear this Pat! It’s amazing how small changes like that can really make a different to us as consumers. I hope you can find another source for apples and cherries!
Thanks for speaking up Celeste! I agree with you. This article seems to make organics out to be more dangerous than conventional, or not worth any additional cost. The more people that demand and buy organic food, the larger the supply will be. When there is more supply, the prices go down. This is already happening and organic food in my small town is much more available and has gotten much cheaper recently. If we want affordable organic food, we need to keep demanding (and buying) it!
While the basic logic (supply/ demand curve) is correct, there will continue to be a price gap between conventional and organic goods in supermarket chains (countless case studies and basic pricing strategies employed by retailers indicate this). Additionally, the willingness to pay a premium for organic goods can justify inflating market prices for those goods even if the cost of production declines. Finally, the increased demand for organic goods (not necessarily local) can incentivize conventional food conglomerates to enter into the market. I imagine that these producers are more likely to “game the system”, and given lower overhead and distribution costs, may harm more honest local producers. Although the increase in demand/ organic in areas that are not served currently by localized distribution can contribute to price declines- an increase in demand in areas that are currently well served by the market can justify current pricing and production (nontransparent) strategies.
Also, after reading the article, I did not think that the author made the argument that conventional was better or equal to organic products in terms of quality. It is just whether the current system in place for organic products is fair and transparent. Given that risk- do costs still outweigh the benefits? I do not believe that if everyone blindly purchases organic products despite these concerns and price differences that organic producers will somehow improve current methods or lower prices. I believe (along with most academics in this field) that increasing the demand within the current system will just justify the premiums and methods used in most areas. There’s a good article from the University of Cambridge about the price gap between more and less healthy foods in London. These gaps have increased over the past 10 years- somewhat due to the movement and increased demand for healthier foods.
Thanks for your comments Celeste, and for sharing your insight from a small farmer. With cited, factual sources, I don’t believe my article is misleading, and the first few sentences of your comment is exactly why I wanted to write this post in the first place! As a whole, organic foods are up on a pedestal, yet they and the system are not perfect. No food is perfect for that matter, but it’s hard as a working parent to find the time to search for the answers as to why we shouldn’t by organic. I’m not telling readers one way or the other, and clearly stated this at the beginning, but I do want my readers to be fully informed of what they’re buying. They work hard for their grocery budget and if they can’t afford organic apples, I don’t want them to feel bad about it. And I don’t want anyone to go into debt because they feel pressured into buying an image. I would much rather they buy FOOD that they know about, and seek out better sources from the start.
I guess this article helps people feel justified when they feel they “can’t afford” organics. To me the alternative is far worse. The horrific stuff that Monsanto and Dow et al use and label as food is terrifying. Just because certain ingredients and chemicals are allowed in organics doesn’t mean that they are always used. Sadly, organic doesn’t mean what it used to. I’m fortunate that I live in an area where I can shop from local farms and grower’s markets where the farmers have integrity and are very passionate about true organics.
Hi Gail – You’re right, organic doesn’t mean what it used to. At the same time, there truly are people who cannot afford organic food. At one time, that was me. This post is to encourage readers to know what they’re buying, whether that’s organic or not, and to do it within their budgetary constraints.
Let me offer another perspective on the comment “organic isn’t what it used to be.” Previously every farmer had their own ideas of what makes them “organic.” When you go with USDA Certified Organic, you finally DO know what it means because it is very specifically defined by the NOP and THAT is what makes the label so transparent. Absolutely support the local guys but know that small and local does not = Organic. While I too prefer family farms to the big “industry” model, it should still be pointed out that under the NOP a one-acre family farm is held to the same standard as a 1000-acre farm.
A previous poster said that it was interesting how several organic farmers have chimed in but, no one seems to listening to them.
Totally agree with you Julie.
what are your thoughts on biodynamic foods, where do they fall into this mixed bag?
In addition to all this, getting certified as organic is very expensive, so local farmers who want to grow food honestly usually can’t afford it. So if you are buying organic with the idea of supporting a small farmer, there’s a good chance you’re not.
Actually, Lyuda that is not true. Many farmers do follow the organic practices and tell their customers up front that they are not CERTIFIED due to the prohibitive costs, but that they still USE organic practices. Many farmers are also choosing to be certified naturally grown (https://www.naturallygrown.org/) because it is tailored more for small and market farmers and the cost is very minimal, yet the standards for growing naturally are very high, and farmers are held accountable by other farmers. I know this because I went through the Maryland New Farmer Trainee program and we spent a great deal of time on organic growing practices, and this very issue you are mentioning came up.
I read this too Audra, and was pleased to see this! There are some other certifications too – too many to detail out here – but I know I appreciate it when local farmers just tell me up front that they’re not certified. It’s one less question to ask! 😉
Good article. As a California farmer, I enjoy reading about or talking to people that want to learn and know more about where their food comes from. You appear to have a thirst for finding the essence of an issue. In this case, it’s the issue of food labeling, marketing, etc. Unfortunately, not enough people want to ask the right questions and are willing to take the time to get understanding of how their food gets to them. Many, if not all industries are not easy to understand all of their inner workings. Agriculture is complex these days. However, I would suggest, as several have commented, to get to know their local grower. Less than 2% of the US population are farmers, but over 90% of US farms are still small family operations. That doesn’t mean that those small farms produce 90% of the produce. It just means that there is a good amount of small growers out there to talk to, as opposed to large corporate operations. I’m always willing to help someone understand my industry if they are willing to ask honest questions and want to learn about growing food.
Hi Jay! You don’t happen to be a farmer in central California, do you? Because that’s local to me!!
I agree that getting to know the local farmer is an excellent way to get to the heart of what you’re eating. Unfortunately, many families either choose not to or simply can’t. To those who shop at the grocery stores and have nothing to go on other than the label, they should at least know more about that label and not shop blindly. 🙂
Tiffany,
Yes, I am a farmer in the SJV. Shafter to be exact. You have taken on a subject that can generate a buzz saw of responses. Your approach and replies are graciousness and thoughtful to all. So much that needs to be said about the ag industry. Agricultural practices have become more complex and technical in recent decades. Even organic farming uses the results of science and research.
Agriculture and its education have been a passion for me. I have given many tours of our farm over the years. I tour a few teachers every year to help them with their continuing education requirements.
I view all farmers as my colleagues and not my competition. Feeding the world is a big job, even for those that love it. And most do. Agriculture has a unique beauty, especially with the free enterprise of small family farms, in the way one can grow crops and raise animals in a variety of ways. Each farm takes on and is the personality of each grower. Each grower is always positioning their crops to meet demand, yet make enough profit to stay in business another year.
Hang in there with this blog and issue. So much data to process and prioritize among a lot of opinions.
Blessings.
I apologize for the repost – but my last comment didn’t go through for some reason.
The truth is that most organic farmers use less pesticides than conventional. The USDA’s pesticide data program tests produce and has found that non-organic (conventional) produce has WAY MORE pesticide residue than organic.
http://www.whatsonmyfood.org/ has full lists that are easy to read, and they get their data from the USDA testing.
I don’t know if I can post another link, but there was another study published recently that showed that eating organically reduces your exposure to pesticides. You can find it on Google, and it’s called “Organic food reduces pesticide exposure”.
Biosolids (literally the crap from the sewer) is used to fertilize conventional crops and is prohibited in organic.
Furthermore, SYSTEMIC pesticides are prohibited on organic crops. Systemic pesticides are the type that are absorbed into the flesh of the plant and produce. Those are the pesticides that you can’t wash off.
You state that Organic only means 95% organic. That’s technically true, but there are many “100% Organic” products out there. The ingredient list will state “organic” before each ingredient. If it says “organic oats” on the ingredient list, they are not allowed to add any “conventional oats” like you mention. Anything that isn’t organic would not have the word “organic” on the list. How hard is it to read ingredient lists? I do on everything.
GMOs are prohibited in all certified organic products, even if there is 5% non-organic it cannot be GMO. This is an easy way to avoid GMOs, since GMO labeling isn’t mandatory.
Hi Laura!
I know you’re a farmer, and what you state can be true for you, but my concern is the big food companies who have weaseled their way into the organic system for a profit. Quantity of pesticide use is likely low on their “things to be worried about” list!
Your additional notes on the 95% are true, but here’s what usually happens. Mom walks into store to shop. She sees box of A, then sees box of A with the organic label. She chooses the organic box A because she thinks it’s better for her family…. but she doesn’t ever turn the box over to read what’s inside!
My point is that people buy the label, and they need to know just what that label means.
I’m not a farmer 🙂 I just do a lot of research on this topic because I’m passionate about it. That being said, I feel like you are generalizing a bit by saying that the average mom doesn’t read the ingredient lists or do their own research. People are more aware now than ever, and it’s a good thing. That’s why people are reading articles like this.
The main reason why I choose organic is to limit pesticide exposure. Even organic by the big food companies contain less pesticides as shown by the links I’ve provided in previous comments. Is there proof of massive use of “approved” pesticides happening in the big food organic industry? I’d be interested to see it. It’s my understanding that although some pesticides may be approved, their use is minimal. They all are required to follow the same regulations as the small farmers. Fraud and use of dangerous pesticides is rare, and I feel like your article makes it seem rampant.
On a personal note, I also try to vote with my dollars and buy from small farmers and not the big companies that spend millions trying to defeat GMO labeling initiatives. But, I dream of a world in which all farmers grow organically, and I support all that do. I think it’s great that big companies are dipping their feet into organic waters, because organic food is more available now, and prices are lower.
Hey Samsara, you may find this article interesting that shows the differences between “organic” and “non-GMO” products:
http://foodbabe.com/2015/02/26/difference-between-organic-non-gmo-labels/
Interesting article. Just wanted to point out your typo in #9. Several times you accidentally use “offer” instead of “officer.”
Thank you Emily!!
I didn’t read all the comments so it may of already have been mentioned.
Commercially grown “organic” food is rarely grown in a sustainable matter. Apart from all the issues mentioned in the article, alot of “organic” farms grow large monoculture crops in impoverished countries. They rely on underpaid people to do all the manual labour, they often drain aquifers to water their crops which leads to an increase in high salinity, this seriously destroys the longterm soil biology for future crops. Of course there are exceptions but most are not sustainable farms.
The only way to truly know your food is to grow it. Even if you only grow high risk food (like items on the dirty dozen list).
Thank you Tara! No one has mentioned this yet (unless I missed it), but it’s a valid issue to be concerned of. 🙂
Thank you for this. I have been growing my own food for ten years now. I also hunt and fish for my own meats. I do still shop at grocery stores, but I am not moved by the “all natural” and “organic” labels because I have watched too many documentaries and know that those labels are mostly propaganda to play on the emotions of people to increase the bottom line of money-hungry companies.
One of my goals for years now has been to cut ties to grocery stores completely. I just wrote a blog about taking that step this year. I will be shopping exclusively at farmers markets and buying food from farmers I have met and talked with about their growing practices. I plan to continue to grow my own food, and supplement what I grow with food from local farmers so that I have food for the summer and food stored up for the winter. So…thank you for this article, because it is just confirmation that I am on the right track. I look forward to reading more articles from you as I embark on this journey to become completely food self-sufficient.
You’re most welcome Audra, and that is so cool that you’re breaking ties with stores! I think you’re very fortunate to be able to take on such an enormous task, and I wish you the absolute best of luck with the endeavor!
To clarify your “#3”. The specific example here about imidan and rotenone / pyrethrin is misleading. It seems to be sourced from your source 1, which is a random web page by a graduate student named Lou that looks like it was designed in 1996.
First off, rotenone (a pesticide derived from a plant root) cannot be used in organic production in the U.S., no approved formulations of this product are permitted for use by organic farmers. This has been the case for over 10 years, because this substance has proven harmful to human health and the environment.
Pyrethrin is a pesticide made from plant extracts, approved for use on organic farms. In its organic form, it breaks down rapidly in sunlight. Organic farmers are required to only use it as a last resort, and are prohibited from using it when it might harm bees or other beneficial insects. Conventional farmers also use a synthetic form of pyrethrin, but it has been sythesized so that it does NOT break down rapidly in sunlight, making it much more toxic to bees and other beneficial insects since it sticks around in the environment longer.
Imidan, on the other hand, is a synthetic pesticide, approved for use in conventional but not organic farming. It’s an organophosphate pesticide, one of the most poisonous classes of pesticides. Organophosphate pesticides are what killed 25 school children in India in 2013 (http://news.nationalgeographic.com/news/2013/07/130718-organophosphates-pesticides-indian-food-poisoning/)
Is organic a 100% guarantee of safe food? Of course not, just as wearing a seat belt isn’t a 100% guarantee you won’t die in a car crash. Is eating organic food proven to reduce your exposure to harmful pesticides? Yes. Wearing your seat belt is a good idea.
Thanks Farmer for sharing that link and providing more insight into those pesticides. I’ll be reading that for sure!