Definition: Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additivesLonger Description: Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity by relying on crop rotation, green manure, compost, biological pest control, and mechanical cultivation to maintain soil productivity. It controls pests, excluding or strictly limiting the use of synthetic fertilizers and synthetic pesticides, plant growth regulator. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony. Organic farming combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved.
Certified Organic- means that the item has been grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.
Organic Foods: All You Need to Know
Understanding the Benefits of Organic Food and What the Different Labels Really Mean
Organic food has become very popular. But navigating the maze of organic food labels, benefits, and claims can be confusing. Is organic food really healthier? Do GMOs and pesticides cause cancer and other diseases? What do all the labels mean? This guide can help you make better choices about which organic foods are healthier for you and better for the environment, and how you can afford to incorporate more organic food into your diet.
What is organic food?
Making a commitment to healthy eating is a great start towards a healthier life. Beyond eating more fruits, vegetables, whole grains, and good fats, however, there is the question of food safety, nutrition, and sustainability. How foods are grown or raised can impact both your health and the environment. This brings up the questions: What is the difference between organic foods and conventionally grown foods? Is “organic” always best? Are GMOs safe? What about locally grown foods?
What does “organic” mean?
The term “organic” refers to the way agricultural products are grown and processed. Specific requirements must be met and maintained in order for products to be labeled as "organic."
Organic crops must be grown in safe soil, have no modifications, and must remain separate from conventional products. Farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers.
Organic livestock must have access to the outdoors and be given organic feed. They may not be given antibiotics, growth hormones, or any animal-by-products.
Organic crops must be grown in safe soil, have no modifications, and must remain separate from conventional products. Farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers.
Organic livestock must have access to the outdoors and be given organic feed. They may not be given antibiotics, growth hormones, or any animal-by-products.
The benefits of organic food
Organic foods provide a variety of benefits. Some studies show that organic foods have more beneficial nutrients, such as antioxidants, than their conventionally grown counterparts. In addition, people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foods. In addition:
- Organic produce contains fewer pesticides. Pesticides are chemicals such as fungicides, herbicides, and insecticides. These chemicals are widely used in conventional agriculture and residues remain on (and in) the food we eat.
- Organic food is often fresher. Fresh food tastes better. Organic food is usually fresher because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.
- Organic farming is better for the environment. Organic farming practices reduce pollution (air, water, soil), conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and small animals as well as people who live close to or work on farms.
- Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. The use of antibiotics in conventional meat production helps create antibiotic-resistant strains of bacteria. This means that when someone gets sick from these strains they will be less responsive to antibiotic treatment. Not feeding animal byproducts to other animals reduces the risk of mad cow disease (BSE). In addition, the animals are given more space to move around and access to the outdoors, both of which help to keep the animals healthy.
- Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions. This may be because organic milk and beef come from cattle that graze on a natural diet of grass, while conventional meat and milk usually comes from animals fed with grain.
- Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants or animals whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide. In most countries, organic crops contain no GMOs and organic meat comes from animals raised on organic, GMO-free feed.
- Organic produce contains fewer pesticides. Pesticides are chemicals such as fungicides, herbicides, and insecticides. These chemicals are widely used in conventional agriculture and residues remain on (and in) the food we eat.
- Organic food is often fresher. Fresh food tastes better. Organic food is usually fresher because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.
- Organic farming is better for the environment. Organic farming practices reduce pollution (air, water, soil), conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and small animals as well as people who live close to or work on farms.
- Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. The use of antibiotics in conventional meat production helps create antibiotic-resistant strains of bacteria. This means that when someone gets sick from these strains they will be less responsive to antibiotic treatment. Not feeding animal byproducts to other animals reduces the risk of mad cow disease (BSE). In addition, the animals are given more space to move around and access to the outdoors, both of which help to keep the animals healthy.
- Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions. This may be because organic milk and beef come from cattle that graze on a natural diet of grass, while conventional meat and milk usually comes from animals fed with grain.
- Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants or animals whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide. In most countries, organic crops contain no GMOs and organic meat comes from animals raised on organic, GMO-free feed.
The controversy surrounding GMOs and pesticides
The ongoing debate about the effects of GMOs on health and the environment and whether GM food in the U.S. should be labeled is a controversial one. In most cases, GMOs are engineered to make food crops resistant to herbicides (weedkillers) and/or to produce an insecticide. For example, much of the sweet corn consumed in the U.S. is genetically engineered to be resistant to the herbicide Roundup and to produce its own insecticide, Bt Toxin.
As well as corn, GMOs are commonly found in U.S. crops such as soybeans, alfalfa, squash, zucchini, papaya, and canola, and are present in many breakfast cereals and much of the processed food that we eat. Take a look at your favorite canned or packaged food. If the ingredients include corn syrup or soy lecithin, chances are it contains GMOs.
As well as corn, GMOs are commonly found in U.S. crops such as soybeans, alfalfa, squash, zucchini, papaya, and canola, and are present in many breakfast cereals and much of the processed food that we eat. Take a look at your favorite canned or packaged food. If the ingredients include corn syrup or soy lecithin, chances are it contains GMOs.
Are GMOs safe?
While the Nigerian . Food and Drug Administration (NAFDAC) and the biotech companies that engineer GMOs insist they are safe, many food safety advocates point out that these products have undergone only short-term testing to determine their effects on humans and the environment. Since the technology is relatively new, no long term studies have ever been conducted to confirm the safety of GMO use, while some animal studies have indicated that consuming GMOs may cause internal organ damage, slowed brain growth, and thickening of the digestive tract.
GMOs have been linked to increased food allergens and gastro-intestinal problems in humans. Many people think that altering the DNA of a plant or animal can also increase the chances of developing cancer. However, so far research into the link between GMOs and serious disease has proven inconclusive.
GMOs have been linked to increased food allergens and gastro-intestinal problems in humans. Many people think that altering the DNA of a plant or animal can also increase the chances of developing cancer. However, so far research into the link between GMOs and serious disease has proven inconclusive.
GMOs and the increased use of pesticides
The introduction of GMOs has had a profound effect on the level of pesticides present on and in our food, and potentially on the health of human beings and the environment. Since many GMOs are engineered for herbicide tolerance—including most U.S. corn and soybean crops—the use of toxic herbicides like Roundup (glyphosate) has increased 15 times since GMOs were introduced. While the World Health Organization announced that glyphosate is “probably carcinogenic to humans,” there is still some controversy over the level of health risks posed by the use of pesticides.
What are the possible risks of pesticides?
Organic farming and locally grown produce
Instead of synthetic pesticides or fertilizers, organic farmers rely on biological diversity in the field to naturally reduce habitat for pest organisms. Organic farmers also purposefully maintain and replenish the fertility of the soil.
Organic vs. Non-organic Produce
Organic Produce
Organic produce:
- No Pesticides in production
- Grown with natural fertilizers (manure, compost).
- Weeds are controlled naturally (crop rotation, hand weeding, mulching, and tilling).
- Insects are controlled using natural methods (birds, good insects, traps).
Non-organic Produce
Conventionally grown produce:
- Pesticides used
- Grown with synthetic or chemical fertilizers.
- Weeds are controlled with chemical herbicides.
- Insecticides are used to manage pests and disease.
| Organic Produce |
Organic produce:
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| Non-organic Produce |
Conventionally grown produce:
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Locally grown fruits and vegetables
What is local food? Unlike organic standards, there is no specific definition. Generally local food means food that was grown close to home. This could be in your own garden, your local community, your state, your region, or your country. During large portions of the year it is usually possible to find food grown very close to home at places such as a farmer’s market.
Why people buy locally grown food:
- Financial benefits: Money stays within the community and strengthens the local economy. More money goes directly to the farmer, instead of to things like marketing and distribution.
- Transportation issues: In the U.S., for example, the average distance a meal travels from the farm to the dinner plate is over 1,500 miles. This uses a lot of fossil fuels and emits carbon dioxide into the air. In addition, produce must be picked while still unripe and then gassed to "ripen" it after transport. Or the food is highly processed in factories using preservatives, irradiation, and other means to keep it stable for transport and sale.
- Fresh produce: Local food is the freshest food you can purchase. Fruits and vegetables are harvested when they are ripe and thus full of flavor
Small local farmers often use organic methods but sometimes cannot afford to become certified organic. Visit a farmer’s market and talk with the farmers. Find out how they produce the fruits and vegetables they sell.
Fruits and vegetables where the organic label matters the most
According to the Environmental Working Group, a nonprofit organization that analyzes the results of government pesticide testing in the U.S., the following 14 fruits and vegetables have the highest pesticide levels on average. Because of their high pesticide levels when conventionally grown, it is best to buy these organic:
- Apples
- Sweet Bell Peppers
- Cucumbers
- Celery
- Potatoes
- Grapes
- Cherry Tomatoes
- Kale/Collard Greens
- Summer Squash
- Nectarines (imported)
- Peaches
- Spinach
- Strawberries
- Hot Peppers
Non-organic fruits and vegetables with low pesticide levels
These conventionally grown fruits and vegetables were found to have the lowest levels of pesticides. Most of these have thicker skin, which naturally protects them better from pests, and which also means their production does not require the use of as many pesticides.
- Asparagus
- Avocado
- Mushrooms
- Cabbage
- Sweet Corn
- Eggplant
- Kiwi
- Mango
- Onion
- Papaya
- Pineapple
- Sweet Peas (frozen)
- Sweet Potatoes
- Grapefruit
- Cantaloupe
Why people buy locally grown food:
- Financial benefits: Money stays within the community and strengthens the local economy. More money goes directly to the farmer, instead of to things like marketing and distribution.
- Transportation issues: In the U.S., for example, the average distance a meal travels from the farm to the dinner plate is over 1,500 miles. This uses a lot of fossil fuels and emits carbon dioxide into the air. In addition, produce must be picked while still unripe and then gassed to "ripen" it after transport. Or the food is highly processed in factories using preservatives, irradiation, and other means to keep it stable for transport and sale.
- Fresh produce: Local food is the freshest food you can purchase. Fruits and vegetables are harvested when they are ripe and thus full of flavor
| Fruits and vegetables where the organic label matters the most | |
According to the Environmental Working Group, a nonprofit organization that analyzes the results of government pesticide testing in the U.S., the following 14 fruits and vegetables have the highest pesticide levels on average. Because of their high pesticide levels when conventionally grown, it is best to buy these organic:
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| Non-organic fruits and vegetables with low pesticide levels | |
These conventionally grown fruits and vegetables were found to have the lowest levels of pesticides. Most of these have thicker skin, which naturally protects them better from pests, and which also means their production does not require the use of as many pesticides.
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Does washing and peeling get rid of pesticides?
Organic meat and dairy
Organic meat, dairy products, and eggs are produced from animals that are fed organic, non-GMO feed and allowed access to the outdoors. They must be kept in living conditions that accommodate the natural behavior of the animals. Ruminants must have access to pasture. Organic livestock and poultry may not be given antibiotics, hormones, or medications in the absence of illness; however, they may be vaccinated against disease.
Use of parasiticide (a substance used to destroy parasites) is strictly regulated. Livestock diseases and parasites are controlled primarily through preventative measures such as rotational grazing, balanced diet, sanitary housing, and stress reduction.
Use of parasiticide (a substance used to destroy parasites) is strictly regulated. Livestock diseases and parasites are controlled primarily through preventative measures such as rotational grazing, balanced diet, sanitary housing, and stress reduction.
Organic vs. Conventional Meat and Dairy
Regulations governing meat and dairy farming vary from country to country. In the U.S., the major differences include:
Organic meat and dairy:
- No antibiotics, hormones, GMOs or pesticides are given to animals
- Livestock are given all organic feed.
- Disease is prevented with natural methods such as clean housing, rotational grazing, and a healthy diet.
- Livestock and milking cows must graze on pasture for at least four months a year, while chickens must have freedom of movement, fresh air, direct sunlight and access to the outside.
Conventionally raised meat and dairy:
- Typically given antibiotics, hormones and GMO feed grown with pesticides
- Livestock are given growth hormones for faster growth.
- Antibiotics and medications are used to prevent livestock disease.
- Livestock may or may not have access to the outdoors.
| Organic meat and dairy: |
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| Conventionally raised meat and dairy: |
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What’s in Nigerian meat?
Understanding organic food labels
What do the food labels such as “organic,” "natural," "free-range," and "non-GMO" really mean? Understanding this terminology is essential when you’re shopping for organic foods.
The most important point to remember is that "natural" does not equal organic. "Natural" on packaged food is an unregulated term that can be applied by anyone, whereas organic certification means that set production standards have been met. These production standards vary from country to country—in Nigeria., for example, only the "NDA Organic" label indicates that a food is certified organic. Similar certification labels are also offered on organic products in other parts of the world, including the European Union, Canada, and Australia.
The most important point to remember is that "natural" does not equal organic. "Natural" on packaged food is an unregulated term that can be applied by anyone, whereas organic certification means that set production standards have been met. These production standards vary from country to country—in Nigeria., for example, only the "NDA Organic" label indicates that a food is certified organic. Similar certification labels are also offered on organic products in other parts of the world, including the European Union, Canada, and Australia.
Organic foods: Are they safer? More nutritious?
Discover the real difference between organic foods and their traditionally grown counterparts when it comes to nutrition, safety and price.
By saros farms
Once found only in health food stores, organic food is now a regular feature at most supermarkets. And that's created a bit of a dilemma in the produce aisle.
On one hand, you have a conventionally grown apple. On the other, you have one that's organic. Both apples are firm, shiny and red. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol. Which should you choose? Get the facts before you shop.
Conventional vs. organic farming
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 don't use conventional methods to fertilize and control weeds. Examples of organic farming practices include using natural fertilizers to feed
Organic foods: Are they safer? More nutritious?
and plants, and using crop rotation or mulch to manage weeds.
Organic or not? Check the label
The Nigerian Department of Agriculture (NDA) 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 product labeled as organic must be NDA certified. Only producers who sell less than 5,00,000 a year in organic foods are exempt from this certification; however, they're still required to follow the USDA's standards for organic foods.
If a food bears a NDA Organic label, it means it's produced and processed according to the NDA standards. 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 the NDA seal.
Foods that have more than one ingredient, such as breakfast cereal, can use the USDA organic seal plus the following wording, depending on the number of organic ingredients:
- 100 percent organic. To use this phrase, products must be either completely organic or made of all organic ingredients.
- Organic. Products must be at least 95 percent organic to use this term.
Products that contain at least 70 percent organic ingredients may say "made with organic ingredients" on the label, but may not use the seal. Foods containing less than 70 percent organic ingredients can't use the seal or the word "organic" on their product labels. They can include the organic items in their ingredient list, however.
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