Curious about what the term “organic” really means? You’re not alone. As organic foods become increasingly prevalent on grocery store shelves and restaurant menus, many want to learn more about how farmers grow these products, but sometimes it’s hard to sift through the myths and misinformation and uncover the truth.
Fortunately for you, we’ve done the hard work, answering five common questions about organic foods and growing practices as well as organic certification processes. Read on for our answers and prepare to expand your knowledge base. Chances are, you’re going to learn something new.
Are organic products more nutritious or safer than conventionally grown foods?
No. An organic certification only refers to the growing and production practices a farmer must follow and has nothing to do with the nutritional content of the resulting products.
When it comes to safety, the U.S. federal government has mechanisms to protect consumers from pesticide exposure no matter the growing practices. The U.S. Environmental Protection Agency sets the allowable residue levels, called tolerances, in foods, and the FDA and USDA test selected products each year. Products with excessive pesticide residues or unregistered chemicals do not go to market.
Hi
I would like to save this article but I can’t seem to find a way to download it. I am a farm bureau member. Maybe there is something I’m missing.
Thx
P.S. Please don’t share my personal info.
Hi Kelly, if you’re interested in a PDF of the article, please email us at ilfbpartners@farmflavormedia.com. Thanks!
Jessy Yancey
editor, Illinois Partners