Organic Food
Organic food is classified as the healthiest
type of food that any human being can consume. Organic
food is food produced without using most conventional
pesticides, fertilizers made with synthetic
ingredients or other products that are harmful to the
human body once being consumed.
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. Organic meat, poultry, eggs, and dairy products
come from animals that are given no antibiotics or growth
hormones.
Organic food is produced without using most
conventional pesticides, petroleum-based fertilizers, or sewage
sludge-based fertilizers, bio-engineering, or ionizing
radiation. Organic systems replenish and maintain soil
fertility, eliminate the use of toxic and persistent pesticides
and fertilizers, and build biologically diverse agriculture
The crux of food industry
research of the last century has been focused primarily on
developing chemical agriculture and modern food processing --
almost nothing was done to investigate side effects of
conventional agriculture produce that are not obvious. Also,
organics is an "if it ain't broke, don't fix it" matter,
concerned in large part with what NOT to do -- "as much as
possible, let Nature do its thing" -- rather than in creating
exact methods for organic production.
A strictly rules-based
definition of organic farming and organic food, consisting of
accepted inputs and practices, created and maintained by
regulatory groups, is inevitably subject to "exceptions" and to
special interest pressures to modify the rules.
Early organic consumers
were primarily looking for chemical-free, fresh or minimally
processed food, and they had to buy directly from growers: Know
your farmer, know your food was a practical reality. Organic
food at first comprised mainly fresh vegetables. As consumer
demand for organic foods continues to increase, high volume
sales through mass outlets, typically supermarkets, is rapidly
replacing the direct farmer connection. For supermarket
consumers, food production is not easily observable
and the chances of purchasing food that has been
processed are extremely high.
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