What Does Organic Labeling Really Mean?

by Chef Victoria McGinley

100% Organic. Made with Organics. Certified Organic. With all the hubbub surrounding the organic food movement, it can be hard to understand what it all means. To help you navigate all the organic claims that are popping up in grocery stores, we’re here with the history of organic foods and an easy guide to help you make sense of them.

Organic Origins

When the organic food movement began in the mid to late 20th century, it was a self-certified title used by small, independent farmers. Labeling products as organic was done on an honor system, and it generally meant that the products were made without the use of harmful pesticides or fertilizers. Farmers would also raise animals naturally, without the use of hormones or antibiotics, and would allow them access to pasture. This development was a departure from the factory farms that dominated the American meat, dairy and egg markets.

As the popularity of organics grew, consumers began to look for organic foods in more traditional outlets like supermarkets. With the rise in popularity, it became necessary to regulate what the term “organic” meant to prevent consumers from becoming victims of fraud by dishonest producers. So, in 1990, the USDA stepped in to help regulate organic standards.

Standards for Organic Produce

The USDA lists the following standards for organic crops:

• Land must have no prohibited substances applied to it for at least 3 years before the harvest of an organic crop.
  
• Soil fertility and crop nutrients should be managed through tilling and cultivation practices, crop rotations, cover crops and supplemented with natural fertilizers (like manure and crop waste), and other allowable synthetic materials.
  
• Crop pests, weeds and diseases should be controlled through physical, mechanical and biological controls. When these practices are not sufficient, a biological, botanical or synthetic substance from the approved National List may be used.
  
• Preference will be given to the use of organic seeds and other planting stock, but a farmer may use non-organic seeds and planting stock under specified conditions.
  
• The use of genetic engineering (GMOs), ionizing radiation and sewage sludge is prohibited.

What About Meat, Dairy, and Eggs?

Animal products labeled as organic have specific standards as well:

• Animals for slaughter must be raised under organic management from the last third of gestation, or no later than the second day of life for poultry.
  
• Farmers must feed livestock agricultural feed products that are 100% organic, but may also provide certain vitamin and mineral supplements.
  
• Dairy animals must be managed organically for at least 12 months in order for milk or dairy products to be sold, labeled or represented as organic. Dairy producers can also use land in its third year of transition to organic certification to provide crops and forage for dairy animals during this 12-month period.
  
• Organically raised animals must not be given hormones to promote growth, or antibiotics for any reason.
  
• The use of vaccines can only be used to keep animals healthy. Producers cannot withhold treatment from a sick or injured animal, and animals treated with a prohibited medication may not be sold as organic.
  
• All organically raised animals must have access to the outdoors, including access to pasture for ruminant animals like cows and goats. They may be temporarily confined only for reasons of health, safety, the animal’s stage of production, or to protect soil or water quality.

Common Labeling

Did you know that everyday products like cereal, potato chips and even canned soups can be produced organically? Today, the Organic Foods Production Act provides a definition for organics in food labeling. You’re likely to see these marketing labels on many processed products in the grocery store:

• 100% organic
  Products with this label can contain only organically produced ingredients, with the exception of salt and water.
  
• Organic
  Products with this label must consist of at least 95% organically produced ingredients, with the exception of salt and water. Any other ingredients must consist of agricultural products that can’t be produced organically in commercial form, or nonagricultural products that are on an approved national list.
  
• Made with organic ingredients
  This label indicates that the product must contain at least 70% organic ingredients. Additionally, it can list up to three of the product’s organic ingredients or food groups on the front display of the product. For example, a container of trail mix might read “Made with organic raisins, walnuts, and grains.” This language indicates that items like honey, sugar, or other dried fruits used in the trail mix may or may not be organic.

Processed foods containing less than 70% organic ingredients can’t use the term organic on the packaging, but they can identify specific organic ingredients on the ingredient list.

Only the first two categories can carry the USDA Organic seal (a black circle with the words “USDA Organic” in green), though using the seal is voluntary on the producer’s part.

Organics Controversy

Sure, it’s great to support organics. However, it’s important to note that many small-time farmers using sustainable, natural practices are not certified as organic. Because a producer must meet all USDA requirements to be called organic, it can be expensive for a small farm. Also, producers cannot label their products as organic unless they’ve been legally certified to do so by the government.

Additionally, at the heart of much of the organic controversy is the fear that the original intention of organics is being lost. For the original organic proponents, the movement focused on community amongst small scale farmers and their neighbors. Many fear that mass organic production is at the opposite end of the spectrum from this original ideology. Much of the organic produce in today’s marketplace is sold by high-volume distributors, creating concern that the organic market will begin to favor these large scale sellers, many of which have government lobbyists. It’s also typical for large scale sellers to buy from producers who grow food that can legally be called organic, but is made under standards closer to conventional methods.

Know Your food

The best course of action for consumers concerned about the quality of their organic products is to know the producer. If you have farmers’ markets in your area, be sure to check them out, and get to know the farmers and producers that sell there. They’ll be able to tell you about their specific practices, so you can be assured that your food is being produced in a way you’re comfortable with. If you don’t have farmers’ markets in your area, talk to the produce or meat managers at your local supermarket. They’ll have information about what distributors or producers they’re buying from, and can help you decide whether you’d rather buy organic or conventional from your particular store.

To learn more about organics, visit the USDA’s National Organic Program website.