All About…Organic Foods

Judy A. Harrison, Ph.D.Professor and Extension Foods Specialist

Dept. of Foods and NutritionThe University of Georgia

Phone: 706-542-3773E-mail: judyh@uga.edu

Objectives

Examine facts about organic foods Organic statistics What organic actually means National Organic Program Allowable vs. non-allowable substances How to tell if a product is organic Labeling requirements for organic foods To buy or not to buy – that is the question…

Increase in sales from $11 billion to over $30 billion in 2013

Still account for only about 4% of all food sales in the U.S.

What are organic foods?

Grown, produced and processed using methods that: Encourage soil and water conservationReduce pollutionImprove the environment

What are organic foods?

Crops must be produced:Without synthetic, man-made pesticidesWithout synthetic, man-made chemical

fertilizersWithout bioengineered genes

What are organic foods?

Organic meat, poultry, dairy and eggs must be produced:Without added growth hormonesWithout antibiotics

The standards

Administered by USDA’s National Organic Program

Regulate how foods are grown, handled and processed

Organic certification requires verification by third party audit

Exemptions

Farmers who sell less than $5,000 of organic products per year do not have to be certified but to sell legally

DO have to follow the NOP standards DO have to document that they do so

True or False?

“Organic” means no chemicals can be used.

The common myth? No chemicals can be used

Answer: False

National Organic Program

NOP Reviews all synthetic substances for their use in

organic crop and livestock production Identifies even some naturally occurring

substances that are prohibited Publishes this information in the National List of

Allowable and Prohibited Substances in the electronic Code of Federal Regulations Part 205 http://www.ams.usda.gov/AMSv1.0/

NOPPetitionedSubstancesDatabase

Example of allowable substances

Chlorine compounds such as sodium hypochlorite in bleach Allowable for use as a disinfectant In produce production, must rinse surfaces after

sanitizing to reach levels found in drinking water ~ 4 parts per million.

Peracetic acid Copper sulfateHydrogen peroxideEthanolIsopropanol

Naturally occurring substances

Important to remember:• Even these can be toxic at some level• Just because a chemical is “natural,” does

not mean it is non-toxic or 100% safe

Prohibited natural substances

ArsenicLead saltsStrychnine

How can you tell if a product is organic?

Look at the label On single ingredient foods

the word “organic” On fresh fruits or vegetables

a small sticker version of the USDA organic seal OR a sign above the organic display

How can you tell if a product is organic?

Look at the label On packages of meat, cartons of milk or eggs,

cheese or other single ingredient foods The word “organic” may appear The organic seal may appear

What about foods with more than one ingredient?

If the label says “100% organic”:It can only contain organic ingredients

If the label has the USDA seal:The product is certified organic95% or more of its ingredients are organic

What about foods with more than one ingredient?

If only 70% - 95% of the ingredients are organic:The label can say “made with organic”The label can list up to three specific

organic ingredients

What about foods with more than one ingredient?

For foods with less than 70% organic ingredientsThese ingredients can only be listed in the

ingredient listNo claim can be made elsewhere on the

label

What happens if retailers knowingly sell a product labeled “organic” that does not meet these standards?

Fines of up to $10,000 per violation

More nutritious?

Many studiesReviews show a lack of evidence that

organic is more nutritious than conventional foods Nutrient content is affected by soil, growing

conditions, maturity at time of harvest, how product is stored and handled

Difficult to compare results Each study is a “snapshot” in time with

different conditions

Safer?

May reduce exposure to some synthetic, man-made chemicals, but some are allowed

Some natural compounds can be toxic at certain levels as well

Any product used in conventional crop, livestock or food production must be reviewed and approved for safety prior to use

What about antibiotics in milk?

All milk, organic or conventional: Is tested for antibiotics to ensure standards are

met Grade A pasteurized milk ordinance requires

that milk contain NO detectable antibiotics when analyzed using approved methods

What about antibiotics in milk?

If a cow becomes ill: Treated with the same antibiotics Organic cows will be removed from the organic

herd permanently Conventional cows will be removed from the

herd until the milk tests free of antibiotics Every truck load is tested

What happens if antibiotic residues are detected in milk?

The milk is disposed of and not allowed to go to market

Farms can lose their permits to ship milk

What about hormones in milk?

Hormones are naturally present in:Organically produced milkConventionally produced milk

Hormones have sometimes been used conventionally to increase milk production.Use has diminishedConsumer demands, not safety

Safety has been examined repeatedly over 15 to 20 years Has been reaffirmed to be safe

What about hormones in milk?

When milk is tested:There is no significant difference in

hormone levels in any milk.Our bodies do not have the receptors to

absorb bovine growth hormone.

“I can’t afford organic milk.”

Examine cartons of milk in storesEven many non-organic brands state that

their farmers pledge not to use growth hormones.

READ THE LABEL!

Are organic poultry and meat free from hormones?

All living animals have hormones in their bodies

All meat and poultry will contain hormonesSynthetic hormones are restricted for use in

organic livestock production and from use in conventional poultry and pork production

Safety is evaluated prior to approval for use and residues are monitored in beef

Do I have to buy organic food to have a safe and nutritious diet?

For consumers:

Buying organic is a personal choiceMust decide if it fits their budget

Is there a list of certified organic operations?

USDA Agriculture Marketing Servicemaintains a list at:

http://apps.ams.usda.gov/nop/Searchable by operation name, state and

crops or livestock grown

Judy A. Harrison, Ph. D., Professor and Extension Foods SpecialistDept. of Foods and Nutrition

College of Family and Consumer SciencesUniversity of Georgia.

2015

The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. Cooperative Extension, the University of Georgia Colleges of Agricultural and Environmental Sciences and Family and Consumer Sciences, offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, gender or disability. 

An Equal Opportunity Employer/Affirmative Action OrganizationCommitted to a Diverse Work Force

All About…Organic Foods