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CONVENTIONAL vs. ORGANIC
The word "organic" refers to the way farmers grow and process agricultural
products, such as fruits, vegetables, grains, dairy products and meat. Organic
farming practices are designed to encourage soil and water conservation and reduce
pollution. Farmers who grow organic produce and meat don't use conventional methods
to fertilize, control weeds or prevent livestock disease. For example, rather
than using chemical weed-killers, organic farmers conduct sophisticated crop
rotations and spread mulch or manure to keep weeds at bay.
Here are other differences between conventional farming and organic farming:
| Conventional farmers |
Organic farmers |
| Apply chemical fertilizers to promote plant growth. |
Apply natural fertilizers, such as manure or compost, to feed soil and
plants. |
| Spray insecticides to reduce pests and disease. |
Use beneficial insects and birds, mating disruption or traps to reduce
pests and disease. |
| Use chemical herbicides to manage weeds. |
Rotate crops, till, hand weed or mulch to manage weeds. |
| Give animals antibiotics, growth hormones and medications to prevent
disease and spur growth. |
Give animals organic feed and allow them access to the outdoors. Use preventive
measures — such as rotational grazing, a balanced diet and clean housing — to
help minimize disease. |
Organic or not? Check the label
The U.S. Department of Agriculture (USDA) has established an organic certification
program that requires all organic foods to meet strict government standards.
These standards regulate how such foods are grown, handled and processed. Any
farmer or food manufacturer who labels and sells a product as organic must be
USDA certified as meeting these standards. Only producers who sell less than
$5,000 a year in organic foods are exempt from this certification.
Products certified 95 percent or more organic display this USDA sticker.
If a food bears a USDA Organic label, it means it's produced and processed
according to the USDA standards and that at least 95 percent of the food's
ingredients
are organically produced. The seal is voluntary, but many organic producers
use it.
Products that are completely organic — such as fruits, vegetables, eggs
or other single-ingredient foods — are labeled 100 percent organic and
can carry a small USDA seal. Foods that have more than one ingredient, such
as breakfast cereal, can use the USDA organic seal or the following wording
on their
package labels, depending on the number of organic ingredients:
· 100 percent organic. Products that are completely
organic or made of all organic
ingredients.
· Organic. Products that are at least 95 percent organic.
· Made with organic ingredients. These are products that contain
at least 70 percent
organic ingredients. The organic seal can't be used on these packages.
Foods containing less than 70 percent organic ingredients can't use the organic
seal or the word "organic" on their product label. They can include
the organic items in their ingredient list, however.
You may see other terms on food labels, such as "all-natural," "free-range" or "hormone-free." These
descriptions may be important to you, but don't confuse them with the term "organic." Only
those foods that are grown and processed according to USDA organic standards
can be labeled organic.
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