Resources
>
BLOG

Organic vs. Non: What Does It Really Mean?

May 28, 2013

organicvsnonOrganic food is the highest growth sector of the grocery market today, climbing 9.5% to reach $31.5B in 20121. No longer confined to the walls of Whole Foods, organic products (food and otherwise) are cropping up in aisles from your local corner bodega to mass-market giants like Wal-Mart. More and more, the organic option has become synonymous with the better and healthier choice. But the truth is rarely that simple. So here are some top facts that unveil what that price premium really gets you.

 

  1. Organic foods are defined as foods produced without synthetic or chemical fertilizers & pesticides and are exposed to genetic modification, industrial solvents, chemical food additives, sewage sludge, or radiation. However, it does not mean pesticide-free or chemical-free. Instead, any of the treatments for organic food must be derived from natural sources or “occur naturally”. USDA has an official list of approved substances; it includes spinosad (from certain soil bacteria), pyrethrin (from chrysanthemums) and azadirachtin (from the neem tree) – all of which have been classified as toxic by the EPA (environmental protection agency)2.

 

  1. Organic foods need to be certified by one of USDA’s third party certifiers to ensure it complies with all of the organic standards. This involves detailed planning processes, a hefty annual fee, and day-to-day record keeping. However, certifiers have different levels of strictness and within the industry, those with weaker products know there are certain organizations to flock to for that prized USDA Organic stamp (i.e. OCIA)3.

 

  1. Certified Organic is not the same as 100% Organic. The former means 95% to 99% of the food falls into the definition of organically produced food but not completely. These two types of products can use the USDA Organic seal. For products with a minimum of 70% organic ingredients can be labeled “made with organic ingredients” and those that are made with specific organic ingredients can also boast the word “organic” on its packaging but neither of the last two can use the official seal4.

 

  1. Only 100% Organic means the product is non-GMO (genetically modified organisms). In the U.S. there is currently no law requiring the labeling of GM products; seeing that 91% of soybeans planted in the U.S. are GM5 it is very likely you are not getting a pure product.

 

Organic is a good concept but truly informed buyers understand for the amount of loopholes in the system, many times it is just as much a marketing gimmick as it is a true insight into the quality of the product. Compared to the alternatives however, organic does generally imply a better product. But then, anything is tastier than the cardboard meat that Tyson passes off as chicken!

 

 

In the end, if quality is truly your top concern I recommend the age-old adage, shop seasonally and locally when possible. No matter how “organic” your strawberries may be, if you bought them in the middle of February they have traversed most of the globe to get to you. They’ve also probably suffered exposure to some compromising substance in order to keep them so nice and red and juicy upon delivery. Most produce tastes best when eaten as close to harvest date as possible, so go to the farmer’s market (GrowNYC has one along Broadway on Thursdays!) and pick up fresh veggies for your meal. This way you can also get a better grasp of what is in season when, access to a great array of new varietals, and assurance of a much more detailed screening process than grocery stores (NYC Greenmarkets have a very rigorous system of background checks for all vendors). So while organic is a good fallback plan, for true quality get closer to the source. Happy healthy eating!

 

 

 

 

 

 

1 Organic Trade Association 2012 Organic Industry Survey

2 NPR. Organic Pesticides: Not An Oxymoron

3 Interview with Joe Holtz, Founder of Park Slope Food Co-op

4 Oregon Tilth: Consumer & Labeling FAQ’s

5 USDA ERS – Adoption of Genetically Engineered Crops in the U.S.