by Lauren Todd

Created on: March 26, 2010

When we see USDA Organic labeling on foods, what precisely is this referring to? What does it mean for food to be labeled organic? A wiki definition of organically produced foods means foods that are produced with fertilizers, herbicides and pesticides that are derived of animal or vegetable origin. It also refers to the soil used in production, as being free of pesticide use for at least three years. The USDA definition of organic is: “Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.” In this definition, soil management, crop rotation and tillage are crucial and specific guidelines and rules must be adhered to, in order for the food produced from it, to be labeled USDA Organic. There is always more than one definition and they all have merit.

Does the organic process have any real health benefits and could it actually add years to your life? Read on…

Different types of organic foods listed, have varying attributes.

* Organic Packaged Foods - Unlike conventional packaged foods, organic chips, crackers, energy bars and other food items are simply void of additional ingredients that are hard to pronounce. Chemicals, non-natural additives and preservatives are simply not found in organic packaged foods. This is the primary difference between organic packaged foods and standard packaged foods. This rule generally applies whether the product carries the green and white USDA Organic label (indicating the product is made from 95-100% organic ingredients,) or if it is made with some smaller percentage of organic ingredients as indicated by the label, “made with organic ingredients.”

* Fruits and Vegetables - The difference between organic fruits and vegetables and standard vegetables and fruits is simply the process of how these foods are grown. Fruits and vegetables are grown without synthetic pesticides. Mulches, compost and other natural fertilizers are the only compounds used in the growing process. A list of the fruits and vegetables that are the most susceptible to the damaging effects of pesticide residue includes, peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, kale, lettuce, grapes, carrots and pears. These thin skinned fruits and vegetables top the list.

* Dairy - Significant differences in environmental conditions have been found in conventional and organic farming methods.

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