This definition of "organic" was passed by the National Organic Standards Board (NOSB) at its April 1995 meeting in Orlando, FL.
"Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles
and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and
enhance ecological harmony."
For a grower or processor to become certified, they must adhere to strict uniform standards which are verified by either a private or
public certifying agency. These standards include:
- The land on which the organic food is grown must be free of prohibited substances for three years prior to certification.
- Farmers and processors must keep detailed records of the farming methods and their materials used in production.
- All of these methods and materials are inspected annually by a third party certifying agent.
- All farmers and handlers are required to maintain written plans detailing their organic management practices.
Organically grown foods typically cost more than conventionally produced foods because organic production must meet stricter
regulations for growing, harvesting, transporting and storage of food. This forces the process to be more labor and
management intensive; driving up the cost of production. In addition, government programs do not subsidize organic farming. With
the indirect costs of conventional farming, including cleanup of polluted waters, replacement of eroded soils, costs of health care for
farmers and their workers, the evidence is strong that the cost of organic food production may actually be equal to or even less than
conventional food production. For further reading on this issue you can download the PDF file entitled
"The True Cost of Organic Produce".
There is no conclusive evidence that organic foods are more nutritious than conventionally grown foods. However, by not ingesting
potentially harmful pesticides, fungicides, insecticides, and fertilizers on organic food, you are spared the health risks that have been
associated with the use of these chemicals.
Organic Farming is practiced in approximately 100 countries throughout the world, with nearly 57 million acres now under organic
management. North America has more than 3.7 million acres.
-The World of Organic Agriculture 2003-Statistics and Future Prospects, February 2003.
http://www.ifoam.org/ or
http://www.soel.de/inahlte/publikationen/s/s_74.pdf.
According to chairman Anthony Rodale in a talk at the Organic Trade Association's 2003 All Things Organic( Conference and Trade
Show in Austin, TX, in May 2003), certified organic U.S. farmers now number approximately 12,200.
-The Rodale Institute,
http://www.newfarm.org/news/050103/0528/100,000.shtml.
"Consumer demand rose throughout the 1990s - 20% or more annually - and that pace has continued. Organic products are now
available in nearly 20,000 natural foods stores and 73% of conventional grocery stores, and account for approximately 1-2% of total
food sales in the United States.
-Catherine Greene and Carolyn Dimitri, in Amber Waves, February 2003, USDA's Economic Research Service,
http://www.ers.usda.gov/amberwaves/feb03/findings/organicagriculture.htm.
