Organic food

Organic food is both a popular term, and, in some countries, a legal definition. In everyday conversation, it usually refers to all "naturally produced" products, however, as a legal term, it imeans certified organic. The distinction is important, as the two definitions can represent quite different things.

Organic food as it is available today falls in three groups, that reflect price, availability, and consumer perception:

Fresh produce - vegetables and fruits - ia the most available type of organic food, and closely associated with organic farming. Organic produce is often purchased directly from farmers, at markets and from on-farm stands, and through specialty food stores.

Meat, eggs, dairy and other organic raw animal products are less common. Prices are significantly higher than for conventional food, and availability is lower. They are still luxury items.

Processed food accounts for most of the items in a supermarket. Little of it is organic, and organic prices are high. As demand grows, processed food will become the dominant organic category, as it is for conventional food.

The general definition of fresh organic food is similar to that of organic farming:

• produced without synthetic chemicals (eg: fertilizers, pesticides, antibiotics, hormones);
• free of genetically modified organisms;
• (often, but not necessarily) locally grown.

A small farm can grow vegetables (and raise livestock) using organic practices, with or without certification. In either case, the nature of "organic" seems equally clear. Certification acts as a confirmation or assurance.

For processed organic food, the general definition is:

• containing only organic ingredients;
• containing no artificial food additives;
• processed without artificial methods, materials and conditions (eg: no chemical ripening of produce; no additives in packaging; etc);

Processed foods are more difficult to understand non-technically, because commercial methods and added ingredients are not everyday topics. Certification appears to be the only practical way for consumers to trust that a product is "organic", without necessarily having an idea of what that means.

In the end, the consumer question is: "Is organic food significantly 'better' than conventional food?" If not, less attention need be paid to understanding organic vs. conventional food. This topic is a hotbed of controversy, and there are no conclusive answers.

The basic claims for the superiority of organic food are:

• tastier
• more nutritious
• non-toxic
• better for the environment

None of these claims are widely accepted as scientific fact. There are research reports, expert opinions, and anecdotal evidence both supporting and refuting them. Learning more about these debates leads to clearer understanding organic food, and its potential value.