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Organics. For many, the term is synonymous with health. For others, it’s just a marketing ploy meant to allow food growers to inflate prices. But some important “organic” facts might surprise you. For example, many groceries advertised as organic need no certification and are never inspected. And crops sprayed with pesticides toxic to humans can still receive an organic certification. Here are the facts you need to make informed choices the next time you shop organic.

Coining “Organic”
The term “organic farming” was first used in print by Lord Northbourne in his 1940 tract, Look to the Land. In many ways, his work was a reaction against the spread of chemistry-based agricultural solutions. For instance, he coined the phrase “organic farming” in the following sentence: “In the long run, the results of attempting to substitute chemical farming for organic farming will probably prove far more deleterious than has yet become clear.”

At this period in time organic farming—that is, farming without synthetic pesticides and fertilizers—was the only option open to the majority of farmers. Only after World War II had chemical engineering advanced enough to allow for mass production of chemical and petroleum-based farming products. It was these chemical fertilizers, coupled with specific strains of seeds, which brought about the Green Revolution[http://en.wikipedia.org/wiki/Green_Revolution] that fed millions.

Defining “Organic”
The definition of organic farming is now much more precise than it was in Lord Northbourne’s day. In 1990, the US Department of Agriculture (USDA) created the Organic Foods Production Act of 1990 (pdf). In 21 detailed pages, the government agency outlines the specifics of organic food labeling. The purpose of the document is to “establish national standards,” “assure consumers” and “facilitate interstate commerce.” It regulates both farming and handling procedures for organic food. The USDA defines food as organic if it meets the following criteria:

• produced and handled without the use of synthetic chemicals, except as otherwise provided by this title
• not produced on land to which any prohibited substance, including synthetic chemicals, have been applied during the three years immediately preceding the harvest of the agricultural products, except as otherwise provided in this title and excluding livestock; and
• produced and handled in compliance with an organic plan agreed to by the producer and handler of such product and the certifying agent.

Exemptions to this rule can include processed food, of which only 50%—excluding water and salt—must be organic in order to earn the right to a label. Whole foods have a much more stringent vetting process; however, farmers earning less than $5,000 per year from agricultural sales are allowed to label their food as organic without USDA certification. Retailers also have a host of exemptions that allow them to advertise food as organic.

Certifying “Organic”
The process of becoming a USDA-certified organic producer is a long one. A farmer must keep records of anything applied to his land for three years prior to seeking certification. He must create an organic system plan (OSP) that details his monitoring practices to ensure there is no commingling of organic and non-organic produce. After certification is achieved, there is a yearly review during which records of the past five years are examined.

If a producer or handler misrepresents his products as organic, the USDA is able to level a fine up to $10,000. Organic certification must also be stripped from all packaging and advertising.

“Organic” Pesticides
Buying organic food means that you are purchasing a product untouched by synthetic pesticides or fertilizers. In the USDA’s definition of synthetic, it ends with the qualifier, “such term shall not apply to substances created by naturally occurring biological processes.” This means that a natural pesticide, such as rotenone, can be used on organic produce.

Rotenone, according to the Extension Toxicology Network, can cause dermatitis, conjunctivitis, sore throat and congestion. Ingestion may cause vomiting and inhalation may cause convulsions. An extended period of exposure caused growth retardation and reproductive difficulties in rats. These results are not conclusive enough to speculate on the effects of chronic exposure for humans.

Rotenone is commonly used as a garden insecticide as well as a method for eradicating non-native fish from lakes and streams across the US.

Buying “Organic”
Ultimately, it is up to you to decide what to consume. Organic certification through the USDA is an exhaustive process that effectively eliminates synthetic substances from food production and handling. Chemical fertilizers, especially those of the N-P-K family (nitrogen, phosphorous, potassium) are known to contain toxins such as cadmium, lead and arsenic. These are known poisons. However, the side effects of the long-term use of plant-derived pesticides have not yet been extensively studied.

The certification process is extensive, but there are also many exceptions. In general, if a product is stamped with an official “USDA organic” label, it does adhere to the agency’s rules. However, many retailers and small farmers are legally able to advertise their products as organic without an official certification.

For some consumers, price is also a factor. A 2008 New York Times report states that “[o]rganic food is typically 20 percent to 100 percent more expensive than a conventional counterpart.”

The decision whether to buy organic or conventional food is up to you. Now you can make that choice an informed one.

Additional resources:
The Future of Food Production
Organic, Biodynamic and Sustainable Eco Wines
How the Corporate Takeover of Organics Betrays Our Values
Organic Produce–Price vs. Value
“Natural” and “Organic” Food Labels: Understanding What They Really Mean

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