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What does the term ‘organic’ mean when I buy food at the grocery store with that label?
Ron Rainey, extension economist for the University of Arkansas Division of Agriculture, replies:
Organic foods are produced without using most conventional pesticides, fertilizers made with synthetic ingredients, bioengineering or ionizing radiation. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones.
For a food to be certified as organic, the product must come from a farm and processing plant certified as organic. This means that the producer or processor has developed an operation management plan and has been inspected and approved by a USDA certifying agent. It’s the responsibility of the inspectors to assure that only organic methods are used and that an acceptable production system is in place.
Organic foods must meet standards. The labeling requirements are based on the percentage of organic ingredients in a product.
Products labeled “100 percent organic” must contain all organically grown ingredients and processing aids. Products labeled “organic” must contain at least 95 percent organically produced ingredients, except for added water and salt. The USDA certified organic seal may appear on these products. Processed products labeled “made with organic ingredients,” must contain at least 70 percent organic ingredients, and list up to three organic ingredients or food groups on the principal display panel.