When I first started hearing about “organic” food, I was a little confused since all food, scientifically speaking, falls into the carbon-based organic category. But, in the world of grocery shopping “organic” specifically refers to foods which meet the U.S. Department of Agriculture’s set of national standards concerning properly certified organic foods. Only products certified by the USDA can be sold as officially “organic” in the U.S. Any producer who neglects to follow these guidelines, and has previous certification by the USDA is fined per offense. So, what we really need to understand is the USDA guidelines.
Ideally, the USDA standards ensure that foods labeled organic are produced without the use of pesticides, fertilizers, hormones, additives and other chemicals that conventionally produced dairy, meat, vegetable and fruits may contain.
The USDA has strict regulations for certifying organic fruits, vegetables, and grains. All organic plant products must grow from fields that have been certifiably organic for three years or more (without using pesticides, or fertilizers), and post-harvest handling must also be conducted under USDA guidelines. However, a “transitional” label may be given to farms that are converting their farming methods from conventional to organic before the criteria are actually met.
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