Author:  Michael Rupkalvis

Organic certification is a process of certification for organic food producers and the producers of other organic agricultural products. Any business that is directly involved in the food production process can seek certification, and this includes the suppliers of seeds and growing materials, farmers, companies that process food items, and restaurants and retailers as well.

From one country to the next you will find that the requirements for organic certification vary, but there are usually production standards in place that dictate growing, storage, packaging, processing and shipping requirements.

These production standards require the avoidance of synthetic chemicals, like pesticides, food additives, fertilizers, antibiotics, organisms that are genetically modified, the use of sewage sludge and irradiation. They also require keeping detailed written records of sales and production, and the use of farmland that has been completely free of all chemical inputs for at least three or more years.

In order to obtain organic certification, it is also required that organic products be completely physically separated from non certified food products, and every certified organic site is required to undergo periodic inspections to show that standards are being maintained.

The concept of organic certification addresses a growing demand for organic food on a truly worldwide level. Certified organic food products exist to assure the quality of the food that we eat, while promoting commerce at the same time. In the earliest days of the organic movement, organic certification was not required but as more consumers turn toward organic food products through the more traditional channels like grocery stores and supermarkets, the need for certification has grown exponentially. In many countries the certification process is overseen by the government, which means that there are legal restrictions on using the term “organic”. Certified organic food product producers are also held to the same level of food health and safety standards as non-certified food producers.

What makes these certifications for organically produced foods such an outstanding idea is that they show consumers which food products can be trusted. Because certified organic food products are held to guidelines and standards, consumers who purchase food items that are certified organic can rest assured that they are grown right, without chemicals or additives, ensuring healthy and risk free food products. The organic movement is growing at a quick and steady pace as more consumers realize the health benefits associated with buying organic.

As more and more consumers turn toward certified organic food products to feed themselves and their families, the guidelines associated with organic certification tend to grow increasingly specific. Growing and processing food organically is not a difficult task at all for most food producers, but it does require that these companies take a long and hard look at the way that they regard the production of food, especially when it comes to growing naturally without pesticides or other chemicals and additives.

Author: Carl Copeland

Farming practices used before the 1900’s are classed as organic. It was only after this that added chemicals such as urea and DDT were brought into farming - previous to this, farmers didn’t have the knowledge and simply put, were happy enough with things as they were; as most of us today would be. After all, home grown food is often the nicest, most tasty food we put on our plates.

For some reason, during the 1960’s and 1970’s the concept of organic food became a separate entity to the ‘normal’ food we were then buying. Consumers had been effectively duped into believing that what they were buying, was food as nature intended, it not appreciating that the chemicals which were added during growth of the ‘normal stuff’ were what actually made the food abnormal in the first place.

Rachel Carson, a prominent writer, biologist and ecologist established public awareness of these issues via ‘Silent Spring’, a book she wrote which basically brought about major controversy on the use of agricultural chemicals and synthetic pesticides in particular. As a direct result of this book, and the growing concern over the use of farm chemicals which consumers were suddenly more aware of, chemical regulation procedures were put into place, and when the demand for organically grown food rose, so did the need for further regulatory procedures to cut down on the ecologically destructive and toxic chemicals.

Today, organic food is finally reaching an all time high of acceptance from consumers, so its demand is increasing - more ‘organically acceptable’ agricultural procedures are gaining momentum, and it seems even though it is more expensive than chemically treated foodstuffs, it is healthier, and it is that health factor which is winning the battle against chemically treated consumables.

A creation of a whole new set of ideas about organic standards which first came into debate in 1990, took over ten years to refine to relative perfection, and they will still evolve as new practices come into force. It is by these standards now that, organic food and other products such as wool in the USA is grown/gathered.

All of this though begs the questions - why can’t farmers just grow food without chemicals at all, why does it need regulation, and why were chemicals introduced into grown food and other consumables in the first place; I think you already know the answer though, and that’s money.

In this modern technological age where farmers are in direct competition between each other to gain the bigger contracts of the supermarkets and other food retailers, they have to be cheap. They simply can’t grow the vegetables (for example) as fast as the grocery store can sell them, so they have to resort to other methods to keep up, or did do at least until the consumers voice began to ring out strong and true.

Organic food is no longer a small niche in the food desires of Americans; it is becoming what everyone wants. Everyone now wants and feels the need to eat in a more healthy fashion with the onset of so many new medical conditions which prove costly as it is; a little more expense to eat something grown without strong use of chemicals (which could ‘theoretically’ make it worse) might mean a saving health-wise instead.

The organic food trend of today is growing ever-stronger, and not just for vegetables even though at one point organic purchases totalled over 40% of all organic buys. Meat and fish which is organically produced is still at the lowest of all food purchases, but is moving up the chain too. Dairy, bread and grain, beverages and snacks are all becoming more and more popular.

Today there are more Organic supermarkets popping up everywhere, sometimes in certain areas more than others - almost as though people in one state are more ‘organic’ than others but on the whole it is more of a blanket change than just a few people trying to eat in a healthier way, the amount of people eating organically is far more substantial than most realize. Suddenly people have more choice, and this is obviously because the demand is there. The world is finally going organic, and with any luck the bigger grocery store chains will have to meet this demand, rather than flood the market with low-cost chemically treated alternatives.

Author:  Michelle Bery

One look to the grocery store shelves will tell the story of a society in search of the newest food that will take the weight off, increase energy, and maximize health. It seems that every year we are bombarded with a new health craze that guarantees us speedy results along an easy path. But, as many of us have come to realize the hard way, it remains the greatest truth of all that eating a balanced, healthy diet is the only way to achieve authentic health. It seems fitting therefore, that now, more than ever, we are discovering the health benefits of natural and organic food.

Doctors have long advised that diet – more than anything – plays the largest role in our health and longevity. In accordance, there has been a gradual shift from food products high in saturated fat, preservatives, and sugar to whole foods such as fresh fruits and vegetables, complex carbohydrates, and lean protein. But taking this a step forward is the shift to natural and organic food – that food that is grown and raised without the addition of chemicals, hormones, and pesticides. Many think that because they are eating fresh fruit and vegetables they are making the healthiest choice. But if these fruits and vegetables have been chemically altered then you are now exposing yourself to a bevy of alien substances. While these chemicals are used quite regularly in traditional farming practices, they have not been studied thoroughly enough to know of their long lasting impact on the human body. Therefore, a switch to natural and organic food seems to be the wisest choice for our health.

Also falling under the definition of natural and organic food is organic meat and dairy. Livestock that is raised within organic guidelines are given only organic feed and are not subjected to any chemicals or hormones. Further, dairy cows that are traditionally given hormones to speed growth and increase milk production are chemical-free under natural and organic food guidelines.