You're in a bit of a dilemma standing in front of the produce section of your local supermarket. In one hand, you're holding a conventionally grown Granny Smith apple. In your other hand, you have one that's been organically grown. Both apples are firm, shiny and green. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol.
The conventionally grown apple costs less and is a proven family favorite. But the organic apple has a label that says "USDA Organic." Does that mean it's better? Safer? More nutritious? Several differences between organic and nonorganic foods exist. Become a better informed consumer for your next trip to the supermarket.
The word "organic" refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don't use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers conduct sophisticated crop rotations and spread mulch or manure to keep weeds at bay.
Here are other differences between conventional farming and organic farming:
| Conventional farmers | Organic farmers |
|---|---|
| Apply chemical fertilizers to promote plant growth. | Apply natural fertilizers, such as manure or compost, to feed soil and plants. |
| Spray insecticides to reduce pests and disease. | Use beneficial insects and birds, mating disruption or traps to reduce pests and disease. |
| Use chemical herbicides to manage weeds. | Rotate crops, till, hand weed or mulch to manage weeds. |
| Give animals antibiotics, growth hormones and medications to prevent disease and spur growth. | Give animals organic feed and allow them access to the outdoors. Use preventive measures — such as rotational grazing, a balanced diet and clean housing — to help minimize disease. |
The U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet strict government standards. These standards regulate how such foods are grown, handled and processed. Any farmer or food manufacturer who labels and sells a product as organic must be USDA certified as meeting these standards. Only producers who sell less than $5,000 a year in organic foods are exempt from this certification.
If a food bears a USDA Organic label, it means it's produced and processed according to the USDA standards and that at least 95 percent of the food's ingredients are organically produced. The seal is voluntary, but many organic producers use it.
Products that are completely organic — such as fruits, vegetables, eggs or other single-ingredient foods — are labeled 100 percent organic and can carry a small USDA seal. Foods that have more than one ingredient, such as breakfast cereal, can use the USDA organic seal or the following wording on their package labels, depending on the number of organic ingredients:
Foods containing less than 70 percent organic ingredients can't use the organic seal or the word "organic" on their product label. They can include the organic items in their ingredient list, however.
You may see other terms on food labels, such as "all-natural," "free-range" or "hormone-free." These descriptions may be important to you, but don't confuse them with the term "organic." Only those foods that are grown and processed according to USDA organic standards can be labeled organic.
Many factors may influence your decision to buy — or not buy — organic food. Consider these factors:
Whether you're already a fan of organic foods or you just want to shop wisely and handle your food safely, consider these tips: