#organic
THE USE OF THE TERM “ORGANIC” (OR ORGANIC IN SOME COUNTRIES) HAS BECOME QUITE FASHIONABLE RECENTLY. THE WHOLE “ORGANIC” BUSINESS IS GROWING AND DEMAND HAS INCREASED DRAMATICALLY. CONSCIOUS CONSUMERS NOW PREFER ORGANIC FOOD OR EVEN CLOTHES WHEN PURCHASING, BUT MANY CONSUMERS STILL DO NOT KNOW WHAT THE TERM “ORGANIC” MEANS.
According to the United States Department of Agriculture, “Organic production is a production system that integrates cultural, biological, and mechanical practices that promote resource cycling, promote ecological balance, and protect biodiversity.”
Of course, the average consumer is not fully aware of the applicable regulations, and this term is used incorrectly on many forums. How can we avoid being misled?
Firstly, we need to know that organic food can only be food that has been recognized as organic by an approved certifier ensuring that it meets rigorous standards. When checking the label, it is worth paying attention not only to the word “organic”, but also to the name of the certifying entity!
Since consumers are more interested in the “practical” differences between organic and “ordinary” food, we will now take a closer look at them. Organic food is produced/produced/grown without the use of chemicals such as synthetic fertilizers and pesticides. Pesticides can remain in the body and accumulate in the liver, which has been linked to behavioral problems, growth problems, poorer cognitive outcomes in children, and a greater risk of certain chronic diseases in adults, such as Parkinson’s disease and lymphoma. When it comes to organic meat, eggs and poultry, animals must not be given veterinary drugs such as antibiotics or growth hormones. Bioengineering, gene modification and ionizing radiation are also prohibited.
Organic food is usually more expensive. Consumers are painfully aware of this and very often it is the main reason for rejecting organic food. But why does it cost more?
Chemical fertilizers and pesticides are “cheap” compared to the methodology that organic farmers must use. They must plant specific plants, protecting them from harmful plants and insects. As a result, organic farming is harder work requiring more labor, while organic farming has a lower “yield per acre” factor. ‘Normal’ farming is carried out on a large scale and is ‘big’ business, which means lower than average fixed costs. On the other hand, organic farming usually means small and medium-sized farmers. These factors result in higher production costs.
Non-organic farming may have a more negative impact on the environment. By using chemicals, polluting the air, living waters and soil, they usually do not have to pay for the damage caused by these external effects. The paradox is that the higher price of organic products also reflects the additional costs of reducing externalities during production.
Article What Makes Organic? comes from the Calivita website.
