Rising organic food demand provides export potential

Do you know that if you eat an average apple, you would be taking in more than 30 pesticides and antibiotics even after washing it? The reason is quite obvious. In a hurry for producing more and more crops to satisfy growing demand, producers have had to resort to using a mix of pesticides and fertilisers to control disease and insect attacks. This might be good news for their bank balances perhaps but not so that good for human health. In this perspective, the importance of food safety has surpassed the concept of food security which is a separate issue.
For Pakistanis, opting for organic food doesn’t mean that we are being fashionable or following Western fads; it mean that we’re going back to the basics. Organic food is not an alien concept for us. Our forefathers were all organic farmers and used natural fertilisers and natural methods of pest control. In modern times, organic farming entails the use of organically approved pesticides and fertilisers to maintain soil productivity and control pests. Organic farmers employ methods like crop rotation, green manuring, and use compost that is made by the farmers themselves.
Sales of organic food have increased more than six-fold worldwide in the last quarter of a century while organic production has just doubled during the same period. It mirrors that the demand for organically produced food continues to outpace its supply, depicting a widening demand supply gap. Although it is a challenge to cater the increasing needs of organic consumers but fulfilling the demand of these quality consumers can substantially strengthen the stakes of organic food producers in the global food market. This is a window of opportunity to agriculture economies like Pakistan who can earn billions in terms of foreign exchange through the export of organic food.
The demand supply gap
It is an objective fact that organic farming is as old as human civilization. However, the population explosion triggered in the last century has forced growers to concentrate on increased production by using synthetic nutrients such as pesticides, chemical treatments and fertilisers which leaves residual effects on the produce resulting in more health risks. Organic foods are described as organic meat, poultry, eggs and dairy products that come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilisers made with synthetic ingredients or sewage sludge, bioengineering or ionising radiation.
Modern farming has some immediate benefits in terms of yield enhancements, but its pollution potentials are fatal and long lasting. The late realisation of negative impacts on ecosystems, both aquatic and terrestrial, had ultimately forced stakeholders to again switch over to natural or organic farming. Global organic agriculture has increased by at least five times in terms of acreage during the last five years. This farming system is more prevalent in Oceania and Australia that makes up to 425 of global organic land and is equivalent to 10 million hectares. Almost half of the global turnover with organic products is in Europe and stands at 12 billion euros with a growth rate of 10 per cent. Similarly, organic sector in Canada is booming with one billion dollars a year in retail sales and a 25 per cent annual growth rate. An organised organic activity started in USA towards end of the previous century. The legislations and essential ingredients of the system are now very well defined and are put into practice. Health experts say that organic food is chemical-free. It isn’t grown from genetically-modified seeds (that cannot reproduce), nor is it drenched in chemical fertilisers and pesticides. They claim that consuming organic food protects us from the array of diseases and health conditions that are caused by eating contaminated food that accounts for much of what we eat today.
Organic foods are more expensive to grow than conventionally grown foods and that cost shows up as higher prices in the grocery store. The choice to add organic foods to your diet may cost a bit more, but for that price, you are buying the reassurance that you’re making healthy decisions for your own and your family’s health. Higher prices of organic food are due to the fact that organic farmers are getting a lower yield per acre due to non-use of pesticides and fertilisers.
Conventional farming vs organic farming
Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat do not use conventional methods to fertilise, control weeds or prevent livestock diseases. For example, rather than using chemical weed killers, organic farmers may conduct more sophisticated crop rotations and spread mulch or manure to keep weeds at bay. However, the following chart illustrates the four fundamental differences between conventional and organic farming:
USDA standards
The US Department of Agriculture (USDA) has established an organic certification programme since 2002 that requires all organic foods to meet strict government standards. These standards regulate how such foods are grown, handled and processed. The identification system called organic labeling has three main categories comprising “100% organic”, “Organic” and “Made with organic ingredients”. The labeling system introduces a recognised, easy and authentic identification method for consumers. Foods that are labeled as “100% Organic” must contain all organically grown ingredients except for added water and salt. Foods that are labeled as “Organic” need to contain at least 95 per cent of organic ingredients, except for added water and salt, plus they must not contain sulfites added as a preservative. Sulfites have been known to provoke allergies and asthma in some people. Up to five per cent of the ingredients may be non-organically produced. Labels that claim the product to be “Made with Organic Ingredients” need to contain at least 70 per cent organic ingredients, except for added water and salt. They must not contain added sulfites, and up to 30 per cent of the ingredients may be non-organically produced.
Food products made with less than 70 per cent organic ingredients may state which ingredients are organic, but they can not claim to be organic food products. The food item displays the USDA certified symbol which depicts that it has been produced and processed according to USDA standards. The seal is voluntary, but many organic producers use it.
It is essential to clarify here that “natural” and “organic” are not interchangeable terms. You may see “natural” and other terms such as “all natural,” “free-range” or “hormone-free” on food labels. These descriptions must be truthful, but are not to be confused with the term “organic.” Only foods that are grown and processed according to USDA organic standards can be labeled as organic.
Economic prospects of organic food
The market continues to brightly shine on economic prospects of organic production, despite the recent economic slowdown. Although might benefit from tighter requirements for conservation practices and ethical animal stewardship, organic certification has proven to be a market success since its introduction in 2002. Given the potential public health and environmental benefits of sound organic practices, this is good news for organic producers and human health.
Organic farming will transform gradually as it is a knowledge-intensive phenomenon and it will take a lot of time for farmers to adapt to it. Commercially speaking, we also have to take into consideration that we live in a capitalist economy where profits are always the first priority.
If premium prices are a problem, then growing your own food is a good option for health conscious individuals. Even if you only have a small patch of land, this enables you to both have a healthy relationship with nature as well as produce food. You simply have to ask good gardeners to examine the suitability of the land and get started. Compost can also be made at home by utilising garden and kitchen waste material. There are various other options that you can learn and explore. It is important to take serious interest in food that you put on your plate because, after all, you are what you eat.

Source:

ORGANIC GROWING

The organic movement broadly believes that crops and ornamental plants should be produced with as little disturbance as possible to the balance of microscopic and larger organisms present in the soil, and also in the above-soil zone. This stance can be seen as closely allied to the conservation position, but with the difference that the emphasis here is on the balance of micro-organisms. Organic growers maintain soil fertility by the incorporation of animal manures, or green manure crops such as grass–clover leys. The claim is made that crops receive a steady, balanced release of nutrients through their roots; in a soil where earthworm activity recycles organic matter deep down, the resulting deep root penetration allows an effective uptake of water and nutrient reserves.
The use of most pesticides and quick-release fertilizers is said to be the main cause of species imbalance, and formal approval for licensed  organic production may require soil to have been free from these two groups of chemicals for at least 2 years. Control of pests and diseases is achieved by a combination of resistant cultivars and ‘safe’ pesticides derived from plant extracts, by careful rotation of plant species, and by the use of naturally occurring predators and parasites. Weeds are controlled by mechanical and heat-producing weed-controlling equipment, and by the use of mulches. The balanced nutrition of the crop is said to induce greater resistance to pests and diseases, and the taste of organically grown food is claimed to be superior to that of conventionally grown produce.
The organic production of food and non-edible crops at present represents about 5 per cent of the European market. The European Community Regulations (1991) on the ‘organic production of agricultural products’ specify the substances that may be used as ‘plant-protection products, deter-gents, fertilizers or soil conditioners’ (see pages 148 and 194). ‘Conventional horticulture’ is, thus, still by far the major method of production and this is reflected in this book. However, it should be realized that much of the subsistence cropping and animal production in the Third World could be considered ‘organic’.

USING PESTICIDES TO GROW ORGANIC CROPS

By Dan Stone of National Geographic Magazine in Change Reaction on December 4, 2012

Is it possible to grow organic fruits using pesticides, insecticides, and fungicides? That’s the question I took to Pam Marrone, an agricultural researcher in Davis, California.

It turns out it is possible. And Marrone is a person who would know. She worked for some of the bigger names in agriculture technology—Monsanto and AgraQuest—before starting her own research lab, Marrone Bio Innovations. Her market: farmers who are interested in keeping pests off crops in order to maximize the yields of the foods we all buy.http://www.agrinfobank.com

California leads the country in organic fruit and vegetable sales, but the race away from over-processed produce is nationwide. An industry study this year found that the popularity of organic produce has grown nearly 10 percent each year over the last decade, now amounting to a $30 billion chunk of the economy. Organic doesn’t mean untouched. It means that strawberry, for instance, was grown only using compounds available in nature. What Marrone does is find other compounds found elsewhere in nature to help the plant thrive.

Marrone’s lab in a small corner of Davis is unassuming. Marrone herself is anything but. No-nonsense and in a constant state of power-walking, she led me around her lab to show me how bacteria discovered in, say, a Buddhist garden or on a Hawaiian beach (both actually happened) can kill pests or fungi that destroy crops like soybeans, corn, or cucumbers. http://www.agrinfobank.com

Bad things can be used for good purposes, Marrone said. Penicillin, for example, was discovered as a mold before it was harnessed to fight infections. No genetic or chemical engineering is involved in bio-pesticide research, just testing how to naturally kill weeds with organic materials and substances that already exist.http://www.agrinfobank.com

The research is fascinating. In in order to see what materials can kill pests, you have to first fill your labs with closets of scurrying nematodes and aphids. “We breed them to learn how to kill them,” Marrone told me.

In the end, it comes down to preserving more crops for humans, not bugs. “We have seven billion people turning into nine billion people on the planet. We’re going to need to feed them,” Marrone told me. She was soon on her way to jet off to Germany to talk to other bio-pesticide innovators. “I’ve been interested in this since I was eight years old. I’m driven by the fact that [organic] products can compete with chemicals.”

Source: newswatch.nationalgeographic.com

Things You Must Know Before You Buy Organic

Before you buy organic or natural foods, see what today's food experts told us about making smart food choices.

By Perri O. Blumberg http://www.agrinfobank.com

"Organic" isn't a new idea.

Before World War II, all crops were organic. It was only afterward that farms used new, synthetic pesticides and chemicals to minimize weed, insects, and rodent damage. What's not new? Many worry about the long-term effects of ingesting chemical residues from "conventional" produce (i.e., sprayed crops), as well as the impact these treatments have had on our planet and our resources. http://www.agrinfobank.com

Organic isn't just for the rich.

Many are making efforts to help everyone access organic food, from giant companies like Walmart to local non-profits like Growing Power, a Milwaukee community garden that helps thousands of area residents buy affordable, sustainable food.

78% of U.S. families buy some organic food.

Yet according to the Organic Trade Association, even though sales of organic food and beverages have grown from $1 billion in 1990 to an estimated $29 billion in 2011, that only represents 4.2% of all food sold in the U.S.

Everyone can eat an organic diet.

One popular criticism is that farmers can't grow enough to supply organic food for all. It's true that if everyone needed to eat organic meat in quantity, it would be difficult for today's agribusiness to produce enough organic feed to nourish the livestock. That said, if people ate less meat, and we had a large-scale shift in thinking, it would be possible for our lands to be developed to yield organic produce as they did before World War II. Also,  we'd probably go farther in the fight against hunger.

If you think [insert organic granola bar name here] is a cute little artisan line, think again.

The majority of organic brands you see in the grocery aisle are owned by giant corporations. Bear Naked? Kashi? Morningstar Farms? Kellogg. Naked juice? Pepsi. Odwalla? Coca Cola. LaraBar? Cascadian Farm? General Mills. And the latest is the acquisition of Bolthouse Farms by Campbell Soup Company for over $1.5 billion.

Organic could still come from China.

To get to your plate, most food travels over 1,000 miles—even organic food. Check the labels or ask the market manager to figure out the origin of your organic produce, and try to buy local. In addition to helping the environment, shopping local keeps dollars in your community. Note: Even if a local, small farm isn't certified organic, many of them use organic methods. http://www.agrinfobank.com

Organic meat isn't always grass fed or free range.

According to the USDA: "Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones," which helps cut down the levels you ingest. (People who eat conventional meats usually have traces of 12 to 15 different antibiotics in their bloodstream at any time.) However, organic doesn't mean the animals ate grass and roamed a pasture; it could just mean they're fed organic corn as opposed to genetically modified corn. Ask questions before you buy. http://www.agrinfobank.com

Skip labels that call seafood organic.

When it comes to fish and ocean life, there are no federal regulations that makes something "sustainable" or "organic." So if you see seafood marked as such, be wary: It's not required on a state or federal basis to meet any specific standards, it hasn't been tested for toxicity, and it's probably more expensive. http://www.agrinfobank.com

Organic is not about superfoods.

A recent Stanford meta-analysis claimed that "eating organic doesn't give you any health benefits," which caused a lot of commentary on whether organic was better for you. However, researchers honed in on nutrient makeup without examining pesticide residue and antibiotic resistance. They also left out the bigger picture: Organic farming systems replenish soil and protect important resources like water, compared to conventional farming which can contaminate soil and water with chemicals and nitrogen.

Know the "Dirty Dozen"? Meet the "Clean 15."

If you pick conventional produce, the Environmental Working Group came up with the "Clean 15" (low-pesticide residue on conventional crops) and the “Dirty Dozen" (highest pesticide residue, might make more sense to buy organic). Remember that eating fruits and vegetables, however they're grown, is far better than skipping them completely.

Processed food that's organic is still processed food.

If a food comes out of a box and is labeled organic, it means it's healthier only in that it was minimally produced without artificial ingredients, preservatives, or irradiation. And you can feel good that workers, animals, and the environment were all treated better in the process. However, it might not be nutritionally better for you!http://www.agrinfobank.com

"Conventional" farming isn't sustainable.

Chemical fertilizers are only so successful in controlling pests before they develop tolerances. Then, new stronger formulas need to be developed, which eventually taps out our soils. The short-term gains of conventional farming (ie, cheaper prices) are actually reducing our chances to return to organic methods.http://www.agrinfobank.com

Organic seeds are in danger.

Four of the world’s largest agrochemical companies own a whopping 50% of the world’s farmed seeds—and they aren't breeding them for organic conditions. Just as we need to think about the soils, we also need to think about the seeds; conserving and developing crop genetic diversity is essential.http://www.agrinfobank.com

Less than 1% of all American crops are organic.

Based on the most recent data collected from Organic-World.Net, only .6% of American crops are organic and without genetic modification. http://www.agrinfobank.com

Organic crops are less likely to be buggy.

Because the soil is nourished by natural methods, the crops are better equipped to resist disease and insects. When pests get out of hand, organic farmers rely on natural options like insect predators, traps, and mating disruption to get rid of them and restore balance to their land.http://www.agrinfobank.com

"Organic" doesn't mean 100% organic.

According to the USDA, unless it says "100% organic," any item labeled "organic" only needs 95% of its ingredients to have been organically grown. Also, some ingredients are exempt from the definition because they are "too difficult to source organically," including foods using sausage castings, some coloring, celery powder, and fish oils.

Calling your food "natural" is easier than getting an "organic" seal of approval.

Organic foods undergo intense USDA regulations: No synthetic fertilizers, synthetic growth and breeding hormones, antibiotics, and GMOs; any pesticides used must be natural. It takes three years, and thousands of dollars in fees, for farms to go organic. Once certified, farmers get regular inspections, keep detailed logs and must stay prepared for surprise visits to test their soil and water. “Natural” foods don't have such rigorous scrutiny.http://www.agrinfobank.com

Organic crops aren't just for food.

Everything from t-shirts to napkins and cosmetic puffs can be purchased as certified organic products that are made from organic fiber. Organic flowers and organic furniture are also rising in popularity, too.
Sources:  Organic Valley; Brendan Brazier, Best selling author of Thrive, Formulator of Vega; USDA; Organicnewsroom.com; Jenny Gensterblum, Chef at Léman Manhattan Preparatory School; HappyFamily,Tara DelloIacono Thies,registered dietitian and nutritionist at Clif Bar & Company; University of California at Berkeley; countdownyourcarbon.org, omorganics.org; Carrie Brownstein, Seafood Quality Standards Coordinator at Whole Foods; thedailygreen.com.

Source: Reader’s Digest

What Does Organic Matter Do In Soil?

By Eddie Funderburg

Of all the components of soil, organic matter is probably the most important and most misunderstood. Organic matter serves as a reservoir of nutrients and water in the soil, aids in reducing compaction and surface crusting, and increases water infiltration into the soil. Yet it's often ignored and neglected. Let's examine the contributions of soil organic matter and talk about how to maintain or increase it.

What is Organic Matter?
Many times we think of organic matter as the plant and animal residues we incorporate into the soil. We see a pile of leaves, manure, or plant parts and think, "Wow! I'm adding a lot of organic matter to the soil." This stuff is actually organic material, not organic matter.

What's the difference between organic material and organic matter? Organic material is anything that was alive and is now in or on the soil. For it to become organic matter, it must be decomposed into humus. Humus is organic material that has been converted by microorganisms to a resistant state of decomposition. Organic material is unstable in the soil, changing form and mass readily as it decomposes. As much as 90 percent of it disappears quickly because of decomposition.

Organic matter is stable in the soil. It has been decomposed until it is resistant to further decomposition. Usually, only about 5 percent of it mineralizes yearly. That rate increases if temperature, oxygen, and moisture conditions become favorable for decomposition, which often occurs with excessive tillage. It is the stable organic matter that is analyzed in the soil test.

How Much Organic Matter Is in the Soil?
An acre of soil measured to a depth of 6 inches weighs approximately 2,000,000 pounds, which means that 1 percent organic matter in the soil would weigh about 20,000 pounds per acre. Remember that it takes at least 10 pounds of organic material to decompose to 1 pound of organic matter, so it takes at least 200,000 pounds (100 tons) of organic material applied or returned to the soil to add 1 percent stable organic matter under favorable conditions.

In soils that formed under prairie vegetation, organic-matter levels are generally comparatively high because organic material was supplied from both the top growth and the roots. We don't usually think of roots as supplying organic material, but a study in the Upper Great Plains showed that a mixed prairie had an above-ground (shoot) yield of 1.4 tons of organic material per acre, while the root yield was about 4 tons per acre. The plants were producing roots that were more than twice the weight of the shoots.

Soils that have developed under forest vegetation usually have comparably low organic-matter levels. There are at least two reasons for these levels:

1. trees produce a much smaller root mass per acre than grass plants, and
2. trees do not die back and decompose every year. Instead, much of the organic material in a forest is tied up in the tree instead of being returned to the soil.

Soils that formed under prairie vegetation usually have native organic matter levels at least twice as high as those formed under forest vegetation.

What Are the Benefits of Organic Matter?

• Nutrient Supply
  Organic matter is a reservoir of nutrients that can be released to the soil. Each percent of organic matter in the soil releases 20 to 30 pounds of nitrogen, 4.5 to 6.6 pounds of P₂O₅, and 2 to 3 pounds of sulfur per year. The nutrient release occurs predominantly in the spring and summer, so summer crops benefit more from organic-matter mineralization than winter crops.
• Water-Holding Capacity
  Organic matter behaves somewhat like a sponge, with the ability to absorb and hold up to 90 percent of its weight in water. A great advantage of the water-holding capacity of organic matter is that the matter will release most of the water that it absorbs to plants. In contrast, clay holds great quantities of water, but much of it is unavailable to plants.
• Soil Structure Aggregation
  Organic matter causes soil to clump and form soil aggregates, which improves soil structure. With better soil structure, permeability (infiltration of water through the soil) improves, in turn improving the soil's ability to take up and hold water.
• Erosion Prevention
  This property of organic matter is not widely known. Data used in the universal soil loss equation indicate that increasing soil organic matter from 1 to 3 percent can reduce erosion 20 to 33 percent because of increased water infiltration and stable soil aggregate formation caused by organic matter.

How Can I Maintain or Improve Soil Organic Matter Levels?
Building soil organic matter is a long-term process but can be beneficial. Here are a few ways to do it.

• Reduce or Eliminate Tillage
  Tillage improves the aeration of the soil and causes a flush of microbial action that speeds up the decomposition of organic matter. Tillage also often increases erosion. No-till practices can help build organic matter.
• Reduce Erosion
  Most soil organic matter is in the topsoil. When soil erodes, organic matter goes with it. Saving soil and soil organic matter go hand in hand.
• Soil-Test and Fertilize Properly
  You may not have considered this one. Proper fertilization encourages growth of plants, which increases root growth. Increased root growth can help build or maintain soil organic matter, even if you are removing much of the top growth.
• Cover Crops
  Growing cover crops can help build or maintain soil organic matter. However, best results are achieved if growing cover crops is combined with tillage reduction and erosion control measures.

A good supply of soil organic matter is beneficial in crop or forage production. Consider the benefits of this valuable resource and how you can manage your operation to build, or at least maintain, the organic matter in your soil.

References
Barber, S. A. Soil Nutrient Bioavailability: A Mechanistic Approach. New York: Wiley, 1984.
Brady, N. C. The Nature and Properties of Soils. New York: Macmillan Publishing Co., 1974.
Plaster, E. J. Soil Science and Management. 3rd ed. Albany: Delmar Publishers, 1996.
Tisdale, S. L. and W. L. Nelson. Soil Fertility and Fertilizers. 3rd ed. New York: Macmillan, 1975.
Source: Noble Foundation

Organic Foods: Understanding Organic Food Labels, Benefits, and Claim

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? Is it more nutritious? What do all the labels mean? Why is it so expensive? 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.

In This Article:

• What is organic food?
• The benefits of organic food
• Organic farming 
• Organic meat & dairy
• Understanding organic labels
• Cost of organic food 
• Enjoying the benefit of fish without harmful side effects

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? 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.

What are Genetically Modified Organisms (GMOs)

Genetically Modified Organisms (GMOs) are plants or animals whose DNA has been altered. These products have undergone only short-term testing to determine their effects on humans and the environment.

In most countries, organic products do not contain GMOs.

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.

Is organic food more nutritious than non-organic food?

The evidence is unclear. Some studies suggest that, on average, organically grown fruits and vegetables may contain slightly higher levels of vitamin C, trace minerals, and antioxidant phytonutrients than conventionally grown produce. However, other studies have found no nutritional differences between organic and non-organic foods.

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.

Why do pesticides matter?

• Children and fetuses are most vulnerable to pesticide exposure due to their less-developed immune systems and because their bodies and brains are still developing. Exposure at an early age can cause developmental delays, behavioral disorders, and motor dysfunction.
• Pregnant women are more vulnerable due to the added stress pesticides put on their already taxed organs. Plus pesticides can be passed from mother to child in the womb, as well as through breast milk. Some exposures can cause delayed effects on the nervous system, even years after the initial exposure.
• Most of us have an accumulated build-up of pesticide exposure in our bodies due to numerous years of exposure. This chemical "body burden" as it is medically known could lead to health issues such as headaches, birth defects, and added strain on weakened immune systems.

• Organic food is often fresher. Fresh food tastes better. Organic food is usually fresher when eaten 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. In addition, organic farming is better for birds and small animals as chemical pesticides can make it harder for creatures to reproduce and can even kill them. Farming without pesticides is also better for the people who harvest our food.
• 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. The more crowded the conditions, the more likely an animal is to get sick.

Organic farming and locally grown produce

Organic farming refers to the agricultural production systems that are used to produce food and fiber. Organic farmers don’t use synthetic pesticides or fertilizers. Instead, they 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. All kinds of agricultural products are produced organically, including produce, grains, meat, dairy, eggs, fibers such as cotton, flowers, and processed food products.

Essential characteristics of organic systems include:

• Design and implementation of an "organic system plan" that describes the practices used in producing crops and livestock products.
• Detailed recordkeeping systems that track all products from the field to point of sale.
• Maintenance of buffer zones to prevent inadvertent contamination by synthetic farm chemicals from adjacent conventional fields.

Organic vs. Non-organic Produce
Organic produce: No Pesticides 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).	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.

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. You can even ask for a farm tour.

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 12 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 Bell Peppers Carrots Celery Cherries Grapes (imported)	Kale Lettuce Nectarines Peaches Pears Strawberries

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 or peel, which naturally protects them better from pests, and which also means their production does not require the use of as many pesticides.
Asparagus Avocado Broccoli Cabbage Corn (sweet) Eggplant Kiwi Mango	Onion Papaya Pineapple Peas (sweet) Sweet Potatoes Tomatoes Watermelon

Does washing and peeling get rid of pesticides?

Rinsing reduces but does not eliminate pesticides. Peeling sometimes helps, but valuable nutrients often go down the drain with the skin. The best approach: eat a varied diet, wash all produce, and buy organic when possible.

Source: Environmental Working Group

Organic meat and dairy

Organic meat, dairy products, and eggs are produced from animals that are fed organic 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. Parasiticide (a substance or agent used to destroy parasites) use 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., these conventionally grown meats and dairy products were found to have the lowest levels of pesticides.
Organic meat and dairy: No antibiotics, hormones, 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 must have access to the outdoors.	Conventionally raised meat and dairy: Typically given antibiotics, hormones and 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.

What’s in American meat?

It is helpful to understand what the U.S. government allows in feed or to be used in conventional production:

• Dairy cows – antibiotics, pig & chicken byproducts, hormones (for growth), pesticides, sewage sludge
• Beef cows – antibiotics, pig & chicken byproducts, steroids, hormones, pesticides, sewage sludge
• Pigs – antibiotics, animal byproducts, pesticides, sewage sludge, arsenic-based drugs (growth hormones are prohibited)
• Broiler chickens – antibiotics, animal byproducts, pesticides, sewage sludge, arsenic-based drugs (growth hormones are prohibited)
• Egg laying hens – antibiotics, animal byproducts, pesticides, sewage sludge, arsenic-based drugs

Source: Meat, dairy, and eggs buying guide

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" 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 the U.S., for example, only the "USDA 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.

USDA Certified Organic Food Labels in the U.S.

When you’re shopping for organic foods in the U.S., look for the “USDA Organic” seal. Only foods that are 95 to 100 percent organic can use the USDA Organic label.

• 100% Organic – Foods that are completely organic or made with 100% organic ingredients  may display the USDA seal.
• Organic – Foods that contain at least 95% organic ingredients may display the USDA seal.
• Made with organic ingredients – Foods that contain at least 70% organic ingredients will not display the USDA seal but may list specific organic ingredients on the front of the package.
• Contains organic ingredients – Foods that contain less than 70% organic ingredients will not display the USDA seal but may list specific organic ingredients on the information panel of the package.

Certified Organic Food Labels in other countries

European Union

Australian

Canadian

Meat and dairy labels: other terms you need to know

The organic label is the most regulated term, but when it comes to meat, we often see many other terms used. In order to make informed choices, it is helpful to know what some of these terms mean, although their use can often vary from country to country.

• Natural – In the U.S., this label means “minimally processed” and that the meat can’t have any artificial colors, artificial flavors, preservatives, or any other artificial ingredients in it. Animals can still be given antibiotics or growth enhancers. For example, this term can be applied to all raw cuts of beef since they aren’t processed.
• Grass fed – This term means that the animals are fed solely on a diet of grass or hay. These animals have access to the outdoors. Cattle are naturally ruminants that eat grass, so they tend to be healthier and leaner when fed this way. In addition, grass fed beef has been shown to have more of the healthy omega-3 fatty acids.
• Free range – Again the term “free range” means slightly different things in different parts of the world. Broadly, it means that the animals weren’t confined to a cage and had access to the outdoors. Unfortunately, in the U.S. at least, the animal density can still be very high and the animals may have only short periods outside in an area that’s quite small. Therefore, it is difficult to tell exactly what free range means when you see it on meat packaging in the U.S. You can contact the producer directly for clarification.
• No hormones added – In the U.S. and some other countries where the use of growth hormones is permitted, this term indicates that animals are raised without the use of any added growth hormones. For beef and dairy products it can be helpful, but by law, poultry and pigs cannot be given hormones, so don’t pay extra for chicken or pork products that use this label.

What does "Certified Organic" mean in the U.S.?

Keep in mind that even if a producer is certified organic in the U.S., the use of the USDA Organic label is voluntary. At the same time, not everyone goes through the rigorous process of becoming certified, especially smaller farming operations. When shopping at a farmers’ market, for example, don’t hesitate to ask the vendors how their food was grown.

Source: Organic.org

Tips for keeping the cost of organic food within your budget

Organic food is often more expensive than conventionally grown food. But if you set some priorities, it may be possible to purchase organic food and stay within your food budget. Purchase the organic versions of the foods you eat the most and those that are highest in pesticides if conventionally grown.

Venture beyond the grocery store. Consider the following ideas for finding organic food:

• Shop at farmers' markets. Many cities, as well as small towns, host a weekly farmers' market, where local farmers bring their wares to an open-air street market and sell fresh produce direct to you. Often you will find items for less than you'd pay in the grocery store or supermarket. Bonus: it's a great opportunity to socialize and get to know like-minded people in your neighborhood who might want to join a Community Supported Agriculture (CSA) farm or start a buying club with you.
• Join a food co-op. Find out whether there is a natural foods co-op, also called a cooperative grocery store, in your area. Co-ops typically offer lower prices to members, who pay an annual fee to belong. However, you do not need to be a member to shop at a food co-op.
• Join a Community Supported Agriculture (CSA) farm, in which individuals and families join up to purchase "shares" of produce in bulk, directly from a local farm. Local and organic!

Organic food buying tips

• Buy in season – Fruits and vegetables are cheapest and freshest when they are in season. You can also find out when produce is delivered to your market. That way you know you're buying the freshest food possible.
• Shop around – Compare the price of organic items at the grocery store, the farmer’s market and any other venue (even the freezer aisle!). Purchase the most economical ones.
• Remember that organic doesn’t always equal healthy – Junk food can just as easily be made using organic ingredients. Making junk food sound healthy is a common marketing ploy in the food industry but organic baked goods, desserts, and snacks are usually still very high in sugar, salt, fat, or calories.

Why is organic food often more expensive?

Organic food is more labor intensive since the farmers do not use pesticides, chemical fertilizers, or drugs. Organic certification and maintaining this status is expensive. Organic feed for animals can cost twice as much. Organic farms tend to be smaller than conventional farms, which means fixed costs and overhead must be distributed across smaller produce volumes. Most organic farms are too small to receive government subsidies.

Enjoying the benefit of fish without harmful side effects

There is a lot of confusion surrounding the healthfulness of seafood. Fish is low in saturated fat and can be a good source of high-quality protein, omega-3 fatty acids, and other essential nutrients. Yet common toxins such as mercury are also found in fish. What does this mean? How much is okay? Which fish are safe?

Each year dangerous quantities of mercury are emitted into the air (an aspect of widespread industrial pollution). When it rains, this pollution goes into our lakes and oceans where it contaminates the fish and shellfish that live there. Seafood can contain harmful chemicals such as mercury, PCBs, chlordane, dioxins, and DDT. This is a problem because eating fish contaminated with mercury, a poison that interferes with the brain and nervous system, can cause serious health problems. The top predators, such as sharks, contain the highest levels of these contaminants. Nursing mothers, pregnant women, women who may become pregnant, and young children have the highest risk, so are advised to avoid all large fish (shark, swordfish, king mackerel, tilefish, etc.).

In recent years there has been a huge decline in many species of fish, caused by unsustainable fishing and farming practices. This means that if changes are not made soon, many wild populations of fish may become extinct.

Sustainable seafood choices

Seafood can be part of a healthy diet if you know what type of fish to choose. There are a number of smartphone apps and downloadable wallet-cards for you to keep on hand to use in the grocery store or a restaurant. These guides are updated often and contain the latest information on healthful and sustainable seafood choices. Find links in the Resources section below.

Source: HelpGuide

Why Organic Food?

The existence of an organic movement first became apparent to me in the late 1990s while living in California. Produce with organic labelling and farmers' markets touting all-organic foods began sprouting up in every neighbourhood.

Believing that the organic alternative provided more nutritious and environmentally friendly products, an increasing number of consumers sought them out. As organic products came at a significantly higher price than their standard counterparts, this was no cheap choice. But it was a choice made not only by those who could afford it, but also by many less affluent individuals such as my university classmates, who were willing to sacrifice more of what little they had for peace of mind.

Although the appeal of organic produce was growing in the US, it was still a small part of the market at the time I left the US.

Returning from California's fertile Central Valley, one of the world's most productive agricultural areas, to what I believed was the UAE's dry, barren desert, I was surprised to find any farms, let alone organic ones.

Not only were local farms beginning the transition to an organic model, but the government had also established a system to certify organic farms and foods.

To date, 28 Emirati farms have been certified as organic by the Emirates Authority for Standardization & Metrology under the Ministry of Environment and Water.

Although this is just a fraction of the more than 35,000 farms across the country, many more are in the process of, or considering, the switch to organic farming.

This is a direct result of the increase in the demand for organic foods by Emirati consumers, which stems from their belief in the taste and environmental and health benefits of such products.

With the absence of chemicals, pesticides, herbicides and fungicides that can harm local wildlife, plants, insects and groundwater, organic farming methods promote local biodiversity and improve water quality.

Some of the organic methods used include breeding and releasing crop-beneficial insects and deterring parrots from vegetables and fruits by providing them with food such as sunflowers.

In addition to the benefits of organic methods, consuming local produce significantly reduces the carbon footprint created to transport these products from around the globe.

Some disagree with this view, saying that the use of desalinated and groundwater for irrigation significantly increases the foods' carbon footprint and squanders a precious and valuable resource.

But this stance discredits the continuous improvements in water use made by the farming community such as better irrigation techniques and natural cooling systems, as well as the benefit to the local communities and their economies.

The sight of locally produced organic food in the aisles of the supermarkets and stalls of markets has always surprised me due to its presence and price.But as the numbers of local organic farms rises, I hope to see an increase in availability as well as a decrease in price in the future.

Source: The Nation