Organic food is grown or raised using little or no synthetic fertilizers, pesticides, or other artificial chemicals. Instead, organic farmers try to work with natural processes to promote the health of their crops and livestock. For example, an organic farmer might apply compost (decaying plant material) instead of chemical fertilizer to replenish the soil. Instead of using pesticides, the farmer may rely on natural predators to control insect pests.
Although organic food does not necessarily cost more to grow or raise than other food, it is often sold at higher prices in stores. Shoppers buy organic food for various reasons. Consumers may buy organic meat and dairy products because of their concerns with the treatment of livestock on large commercial farms. Some people buy organic food because they believe modern agriculture leads to environmental and health problems.
Standards.
A number of organizations regulate the labeling of organic food in a process called certification. The organizations include nonprofit associations, private businesses, and some governments. They inspect organic operations and make sure certain standards are followed. In the United States, for example, farmers who sell their crops as organic cannot use most pesticides and fertilizers made from chemicals or sewage. Organic livestock must be fed chiefly organically grown feed, without medicines called antibiotics or artificial growth hormones. Packagers and distributors of organic foods must also follow certain rules.
Some foods are labeled or advertised as “all natural,” “naturally raised,“ “free range,“ or similar terms. Such labels are often not as strongly regulated as the organic label, and in some cases may not be regulated at all.
History.
Sir Albert Howard, a British scientist, became one of the first people to advance the idea of organic farming in the West. In the 1940’s, he described in published accounts ideas about soil fertility and waste reuse he saw in practice in India. In 1946, Albert’s ideas inspired the formation of the Soil Association, a United Kingdom organization that continues to promote organic agriculture.
In the 1960’s, public concern over possible environmental dangers of certain chemicals led to increased interest in organic farming. In the 1980’s, low prices for regularly grown crops caused some large-scale farmers to turn to organic farming. Restaurant chefs also began to feature organically grown vegetables. Beginning in the 1990’s, a wide variety of organic products became available at many supermarkets.
See also Farm and farming (Organic farming) .
