Tuesday, June 15, 2010

Organic food from China...and Organic food: Buy or bypass?

Source: The New York Times
 
 
U.S. Drops Inspector of Food in China
Organic food from China, like tea and frozen broccoli, has increasingly found its way onto American store shelves, typically emblazoned with the green “U.S.D.A. organic” seal also found on food grown in this country.
The federal certification, the backbone of the organics industry, is aimed at assuring consumers that farmers and food manufacturers have passed tough, independent inspections — even half a world away.
Now serious questions about certification in China have been raised by the United States Agriculture Department. The agency, which uses private groups to conduct most organic inspections worldwide, has banned a leading American inspector from operating in China because of a conflict of interest that strikes at the heart of the organics’ guarantee. The federal agency also plans to send an audit team to China this year to broadly review the certification process. Read full story here U.S. Drops Inspector of Food in China
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Related...something you should know!

Organic foods: Are they safer? More nutritious?

By Mayo Clinic staff

Original Article:http://www.mayoclinic.com/health/organic-food/NU00255/NSECTIONGROUP=2

Learn the difference between organic foods and their traditionally grown counterparts. Decide which is best for you, considering nutrition, quality, taste, cost and other factors.
By Mayo Clinic staff

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 labeled 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.

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 and meat don't use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers may 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 farmersOrganic 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.

Organic or not? Check the label

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; however, they must follow the same government standards to label their foods as organic.
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.
Illustration of the USDA organic seal
Products certified 95 percent or more organic display this USDA seal.

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:
  • 100 percent organic. Products that are completely organic or made of all organic ingredients.
  • Organic. Products that are at least 95 percent organic.
  • Made with organic ingredients. These are products that contain at least 70 percent organic ingredients. The organic seal can't be used on these packages.
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.

Organic food: Buy or bypass?

Many factors may influence your decision to buy — or not buy — organic food. Consider these factors:
  • Nutrition. No conclusive evidence shows that organic food is more nutritious than is conventionally grown food. And the USDA — even though it certifies organic food — doesn't claim that these products are safer or more nutritious.
  • Quality and appearance. Organic foods meet the same quality and safety standards as conventional foods. The difference lies in how the food is produced, processed and handled. You may find that organic fruits and vegetables spoil faster because they aren't treated with waxes or preservatives. Also, expect less-than-perfect appearances in some organic produce — odd shapes, varying colors and perhaps smaller sizes. In most cases, however, organic foods look identical to their conventional counterparts.
  • Pesticides. Conventional growers use pesticides to protect their crops from molds, insects and diseases. When farmers spray pesticides, this can leave residue on produce. Some people buy organic food to limit their exposure to these residues. Most experts agree, however, that the amount of pesticides found on fruits and vegetables poses a very small health risk.
  • Environment. Some people buy organic food for environmental reasons. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil.
  • Cost. Most organic food costs more than conventional food products. Higher prices are due to more expensive farming practices, tighter government regulations and lower crop yields. Because organic farmers don't use herbicides or pesticides, many management tools that control weeds and pests are labor intensive. For example, organic growers may hand weed vegetables to control weeds, and you may end up paying more for these vegetables.
  • Taste. Some people say they can taste the difference between organic and nonorganic food. Others say they find no difference. Taste is a subjective and personal consideration, so decide for yourself. But whether you buy organic or not, finding the freshest foods available may have the biggest impact on taste.

Buying tips

Whether you're already a fan of organic foods or you just want to shop wisely and handle your food safely, consider these tips:
  • Buy fruits and vegetables in season to ensure the highest quality. Also, try to buy your produce the day it's delivered to market to ensure that you're buying the freshest food possible. Ask your grocer what day new produce arrives.
  • Read food labels carefully. Just because a product says it's organic or contains organic ingredients doesn't necessarily mean it's a healthier alternative. Some organic products may still be high in sugar, salt, fat or calories.
  • Don't confuse natural foods with organic foods. Only those products with the "USDA Organic" label have met USDA standards.
  • Wash all fresh fruits and vegetables thoroughly with running water to reduce the amount of dirt and bacteria. If appropriate, use a small scrub brush — for example, before eating apples, potatoes, cucumbers or other produce in which you eat the outer skin.
  • If you're concerned about pesticides, peel your fruits and vegetables and trim outer leaves of leafy vegetables in addition to washing them thoroughly. Keep in mind that peeling your fruits and vegetables may also reduce the amount of nutrients and fiber. Some pesticide residue also collects in fat, so remove fat from meat and the skin from poultry and fish.

2 comments:

HyunChard said...

It's so obvious, organic food delivered to our houses are safer than the non-organic. It pays to check the label, they say. So no wonder they are in demand.

Storm'n Norm'n said...

What you think is obvious is not always the case...

I'm retired from the food manufacturing/processing industry. In fact I was a consultant for almost the entire industry during the early 90's...at least every major industry from Nova Scotia and Montreal north to the state of Virginia south and Wisconsin west and that's not counting the 21 years I put in with the government.
Onetime back during my career I was a production manager at an organic foods processor. Although the various vegetables were certified organic there was no real assurance that they were authentic. Some vegetables were imported from as far away as Chile in South America...and everywhere in between. Each country had different standards and even those were not reliable...you sort of just had to take their word. Has a production and quality control manager the biggest problem was with sanitation and employee hygiene practices...let me tell you, they were not good! Everything from not washing their hands after using the rest room to picking/scratching sores and or pimples with an occasional ear wax cleaning with the baby finger and then handling food. As a supervisor you try to catch it all but even then it presents a problem...usually the employee would feel somewhat disgruntled from being caught and he/she would intentionally cough and sometimes spit into an open bin of vegetables.
I used to fire such employees only to get the same kind back. In many of the facilities that I either worked at or was a consultant for the employees were either illegal aliens or people just off the street hired through a temp agency...the majority had a high school education or less...usually less! Educating them in food safety procedures was like trying to make your dog talk...they could care less. The one industry that seem to attract quality people was the chocolate industry...and by this I don't mean your local chocolate shop. The big guys that extract the chocolate from the cacao bean and also the large producers (on a national scale) of chocolate bars.
On the other side, the nut industry had plenty of educated people in management positons but had a difficult time getting quality employees at the entry level.