Organic Farming Practices : The Organic Foods Production Act ( Ofpa )

The articles “Organic foods: Are they safer? More nutritious?”, by the Mayo Clinic Staff and “Is organic better for your health? A look at milk, meat, eggs, produce and fish”, by Tamer Haspel, delve into whether or not the products produced by organic farming are more nutritious and or safer than those produced by conventional farming.

When considering differences between organic and conventional foods often the first thing people comment on is the nutritional value. Organic foods have grown in popularity due to the perception that they are better nutritionally. Barbara Hey (2009), health reporter and author of the article, “A Different Health Debate: Conventional versus Organic Food” and Smith-Spangier, Crystal, et al. (2012), emphasize that the benefits of organic foods and farming are important to society. That organic food can help protect what’s most valuable to people, their health. They suggest that eating a healthy diet rich in vitamins, minerals, and antioxidants is a good investment in preventative care. Jeff Gillman (2008) agrees and states, “ …preventing disease is much more cost effective than treating disease. Organic foods can play a vital role in keeping people healthy” (139).

Long time ago, the idea of organic food was something ridiculous, nobody cared. But after proved the nutritional benefits and better taste of organic food, many farmers become interest in grown organic food. The article Beyond Organic by Eliot Coleman said that “Now that the food-buying public has become enthusiastic about organically grown foods, the food industry wants to take over.”

Organic farming began in the late 1940’s in the United States, and in recent years it has seen a dramatic increase in popularity (Rubin 1). The sales of organic food have been increasing by about 20 percent a year over the past decade (Marcus 1). That is over ten times the rate of their conventional counterparts (Harris 1). There are 10 million consumers of organic food in the United States, yet organic food represents only one percent of the nation’s food supply. This year organic food sales are expected to rise to six billion dollars (Rubin 1). So what is organic food? Organic food is that which are grown without hormones, pesticides, or synthetic fertilizers. Also, the soil in which organic food

The food industry allows consumers to choose from a wide variety of products. However, most food corporations fail to tell the story behind their food. Is this secrecy due to their methods in creating their products? Conventional farming is America’s leading source of food production. Yet, the controversial practices used in conventional farming, may lead American’s to question if this is the only farming source that can feed our nation. Since 1972, organic farming has been creeping up the success ladder and demonstrating the methods involved can withstand the food demands of our nation. With the rising popularity of organic farming, U.S. citizens now have the option to purchase wholesome food. Consumers curious about purchasing organic goods should be aware of the notable differences between organic and conventional practices. The significant differences between organic and conventional farming include; animal welfare, health, and environmental. With the given information, consumers will be able to make informed decisions about their food purchases.

Organic food is more expensive than regular food items. The farm machinery needed to harvest organic food is more specialized, and therefore the food is more expensive. They use the best tools and fertilization supplies. The farmers create natural environments. Organic food is grown without pesticides. Nowadays, people are using organic food broadly. The author gives lot information about organic food, and how it works. Regular food is made with lot of pesticides, and it is effect on humans. Nowadays people have cancer, more pesticides effect on IQ. 73% people used organic food, and that is good.

The clear conclusions drawn from numerous studies targeting organic food are that organic food does not equal safe food, does not have clear nutritional advantage and does not have reduced level of naturally occurring toxins over conventional plants or livestock (80, 81). Fertilization enriches soils and provides nutrients in food, regardless of it being organic or chemical fertilizer. Risk of exposure to microbial contamination is not lower in organic food (82). Level of naturally occurring toxins such as aflatoxins in peanuts and grains, solanine in green parts of potatoes, goitrogens in some raw vegetables, and other poisons in mushrooms and herbs is not affected by the method of growing (81). Pesticides usages are monitored and will not pose harm to health when applied in regulated manner. However, the amount of pesticides residue is usually lower in organic food (82). One observational study and one systematic review found no protective value of organic food over eczema or atopy diseases (83, 84). Hence the claims being made over benefits of organic food can be concluded as misleading at best, and there is a pressing need for proper public education on this issue

The history of organic foods is controversial. When consumers hear the term "organic", many expect foods that are treated with fewer or no "bad chemicals", foods that are more nutritious, or "natural", and those that are less processed or may entail closer care and attention to crops and livestock. However, this is a long list of expectations that are difficult to meet, so the question is actually whether or not the certification process and benefits are worth the hassle. When it comes to health, there is no difference between organic and conventional produce. Both offer the same nutrient benefits. While choosing to eat fresh produce is better for your health than processed food, choosing organic does not lead to any additional benefits. This

Pollan states, “the word ‘organic’ has been stretched and twisted to admit the very sort of industrial practices from which it once offered a critique and an alternative” (Pollan 157). This is because there are certain factors that influence the regulations related to organic farming. All of these factors lead to one root cause for certain regulation, money. Big organic companies consistently ask themselves, how we can make the most money. They use certain words on labels as previously mentioned to capture the eyes of their consumers. This growing industry needs the USDA to approve certain regulations in order to give the consumer what they want and make the most money possible. Founder of Cascadian farm, Gene Kahn was a pioneer for the big organic industry and serves on the USDA’s National Organic Standards Board in 1992. As a result, the final standards approved by the USDA permitted certain additives and synthetics from ascorbic acid to xanthan gum that could be used in organic foods and still be labelled as organic food. With this came the invention of the organic TV dinner, a fast made food for when Americans don’t feel like cooking, an instant seller. The USDA needs to keep big organic companies such as Earthbound Farm and Grimmway Farms happy (by allowing certain additives), in order to keep them quiet. Big corporations make the laws not the

Processed products that contain at least 70 percent organic ingredients can use the phrase "made with organic ingredients" and list up to three of the organic ingredients or food groups on the principal display panel. For example, soup made with at least 70 percent organic ingredients and only organic vegetables may be labeled either "made with organic peas, potatoes, and carrots," or "made with organic vegetables." However, for these products, the USDA Organic seal cannot be used anywhere on the package. Processed products that contain less than 70 percent organic ingredients cannot use the term “organic” other than to identify the specific ingredients that are organically produced in the ingredients statement.

Organic farming is becoming an increasingly popular market throughout the world. (Adam, 2004, p. 666). The aims of organic farming are, to decrease pollution, maintain soil fertility and biodiversity, be more sustainable, and have increased nutritional benefits than conventionally grown foods (Yaping et. al., 2003, p. 298). While the aim of conventional farming is to provide safe, proficient supplies of food, in abundance and at low prices (Trewavas, 2001, p.409). Since 1996, the amount of land in the UK dedicated to organic farming has risen tenfold (Adam, 2004, p. 666). As well, from 1992 to 1997, the amount of certified organic cropland in the US more than doubled (Tafel et al, 2007, p.182 ). The main difference between organic and

One primary reference is the US National Organic Standards set by the National Food Production Act. Under the Act, the United States Department of Agriculture (USDA) manages the National Organic Program (NOP) that defines organic standards and processes. For example, if a product contains at least 95% organic ingredients it may be labelled as organic. In addition, organic products are subject to stringent crop production and livestock management standards, such as implementing buffer zones and organic animal feed.

Organic farming might be new to many people but it has been around since the late 1940s. A lot has changed since then but the main idea for organic farming has stayed the same. The growth of organic farming has led this phenomena into becoming its own industry. Unfortunately, during this time period there were no regulation and certifications that organic farmers needed to follw. In the 1980s, this began to change; “a consensus of production and certification standards” had been requested by the Organic Foods Production Act (OFPA).2 Finally, by the end of 2000, National Organic Production (NOP) standards were issued. NOP regulations “prohibits the use of genetic engineering, ionizing radiation, and sewage sludge.”2 Also with NOP guidelines must be followed and they include ways of production, processing, handling, materials

According to the USDA, organic foods consist of foods and products that are grown without the use of sewage sludge, harmful pesticides, and fertilizers made from synthetic ingredients. These standards and guidelines were implemented with the overall objective of improving the quality of the food supply while also preserving the environment. The Organic Foods Act (OFPA) “authorized a new USDA National Organic Program (NOP) to set national standards for the production, handling, and processing of organically grown agricultural products. In addition, the Program oversees mandatory certification of organic production.” (Gold “Organic Production/Organic Food:”) When these standards are upheld, consumers are given the opportunity to educate themselves on the contents found in their food, which

The department of the United States government that is responsible for programming anything related to food, agriculture and nutrition (USDA) defines organic as “food produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.