Organic Foods were usually found only in health food stores, organic food is now a usual meal at most supermarkets. And that’s created a bit of a dilemma in the produce aisle.
On one hand, you have a conventionally grown apple. On the other, you have one that’s organic. Both apples are firm, shiny and red. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol. Which should you choose? Get the facts before you shop.
Conventional vs. organic farming
The word “organic” refers to the type of way farmers grow and process there products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are usually made to retain soil and water conservation and reduce pollution.
Farmers who grow organic produce don’t use normal methods to fertilize and control weeds. An example of organic farming practices include using natural fertilizers to feed soil and plants, and using crop rotation or remove weeds.
Organic or not? Check the label
The U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet strict government standards. These standards regulate how such foods are grown, handled and processed.
Any product labeled as organic must be USDA certified. Only producers who sell less than $5,000 a year in organic foods are exempt from this certification; however, they’re still required to follow the USDA’s standards for organic foods.
If a food bears a USDA Organic label, it means it’s produced and processed according to the USDA standards. The seal is voluntary, but many organic producers use it.