Selecting nutritious foods for you family is part of every grocery shopping experience. When you are faced with the choice between organic or regular (conventional) carrots how do you choose? Arm yourself with some basic organic food knowledge before your next trip down the grocery aisle and the decision between organic and conventional food will be easier.
Organic foods are no longer only available at the local farmer’s market. Specialty organic and whole food stores are open all across the country. Even many mainstream grocery stores now have an organic foods section. Basic knowledge of the organic food processing and labeling requirements will help you make informed decisions as you fill your grocery cart.
Key differences: organic versus conventional vegetables, fruit, and grains
All food processes start at the farm. Organic farmers grow vegetable, fruit and grain crops, such as carrots, apples, and wheat naturally. Organic farmers often use compost to revitalize their soil. They rotate the placement of crops to prevent soil depletion. Organic crops are grown without the use of synthetic substances. Examples of synthetic substances are conventional pesticides, fertilizers that are petroleum-based, and fertilizers made of sewage sludge. Vegetables, fruits, and grains that are grown using synthetic substances, such as these, are called conventional produce. Conventional produce has sometimes been genetically engineered or irradiated. Irradiated food has been exposed to ionizing radiation. Irradiation preserves and sterilizes food.
Key differences: organic versus conventional animal and dairy products
For animal products, such as hamburger, eggs, and milk, to be considered organic, additional requirements apply. Organic farm animals are fed organic feeds. They have access to the outdoors. Additional, the animals are not given any growth hormones or antibiotics. Conventionally raised animals may be given growth hormones to increase production.
United States Department of Agriculture (USDA) organic status
The ways in which organic farms raise their produce must meet requirements set by the USDA in order for goods to qualify for USDA organic status. In addition, companies that process and manufacture organic foods must meet USDA regulations. For crop farms, land usage, as well as pest, weed, and disease management practices, plays a part in the organic certification process. Farms that raise livestock are judged based on what the animals are fed, if the animals have access to the outdoors, and any use of hormones and antibiotics.