What Makes Organic Food, Organic?
Martha Standwood
The demand for organic food products have risen. People casually walk down store aisles looking for small organic food sticker labels, something set forth by the FDA (Federal and Drug Administration).
The organic food must pass a stringent set of requirements set by the FDA. For example, the food must be grown with any use of chemical additives. Another example is that the livestock cannot be given growth hormones and antibiotics. These are but a few of the long list of requirements.
What are some requirements for the certification of organic food?
Because the demand for organic food has risen, the government has stepped in to make sure no one is needlessly dying. They've given out a standard saying that organic food must be pesticide and chemical fertilizer free, among other things.
The entire production chain must meet the FDA's requirements. How the seeds grow, how they're maintained, and how they reach consumers - all of these must pass stringent standards.
In addition, all the suppliers and 3rd party participants must pass the organic food standards. Seed providers, farmers, food processing companies, retailers, and even restaurants must pass their own appropriate criteria.
Unfortunately, current requirements for certified organic food differ by country; what may qualify in one country won't necessarily in another.
Basically, there can be no influence of synthetic products anywhere along the production chain. Whether it be the use of chemicals, pesticides, food additives, or even the use of sewer sludge (as fertilizer) it will quickly exempt a company from earning a certified organic food provider label.
Participants Must Prove Themselves
Companies that are involved in the supply chain hoping to remain certified organic food providers must maintain meticulous records of the products' production and sales. In addition, records must be kept for any equipment that is used in their manufacturing process. They're also required to maintain a solid border between organic growing areas and those that are not going to used for certified organic food.
Furthermore, there can be nothing used in the fields for organic products that would violate any step of the certified organic food process. The fields usually must be used without chemical additives for a certain number of years. The number is usually around three but it varies by country.
Of course, the land used are subject to periodic inspection to maintain the status of a certified organic food producer.
Being a certified organic food producer entails this extra mile. And this is made possible from the risen demand of organic food, and the growing awareness of healthy lifestyles.
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