Organic foods are produced according to certain production standards, it means they were grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge, and that they were processed without ionizing radiation or food additives. For animals, it means they were reared without the routine use of antibiotics and without the use of growth hormones. In most countries, organic produce must not be genetically modified.
Organic food production is legally regulated. Currently, the United States, the European Union, Japan and many other countries require producers to obtain organic certification in order to market food as organic.
Historically, organic farms have been relatively small family-run farms ― which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide. Future growth is expected to range from 10-50% annually depending on the country.
Environmental impact of organic food
Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. The general consensus across these surveys is that organic farming is less damaging for the following reasons:
* Organic farms do not consume or release synthetic pesticides into the environment ― some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife.
* Organic farms are better than conventional farms at sustaining diverse ecosystems, i.e., populations of plants and insects, as well as animals.
* When calculated either per unit area or per unit of yield, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.
Taste and Nutritional Value
A 2001 study by researchers at Washington State University concluded, under judgement by a panel of tasters, that organic apples were sweeter. Along with taste and sweetness, the texture as well as firmness of the apples were also rated higher than those grown conventionally. These differences are attributed to the greater soil quality resulting from organic farming techniques compared to those of conventional farming.
Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products. However, due to the difficulty with designing such experiments, the evidence is not considered conclusive.
A new report published in March 2008 by The Organic Center claims that organic food is on average 25% more nutritious than conventional food.
Cost
Organic products typically cost 10 to 40% more than similar conventionally produced products. Processed organic foods vary in price when compared to their conventional counterparts. An Australian study by Choice magazine in 2004 found processed organic foods in supermarkets to be 65% more expensive, but noted this was not consistent. Prices may be higher because organic produce is produced on a smaller scale, and may need to be milled or processed separately. Furthermore, there is an increase in shipping costs from more centralized production in otherwise regional markets. In the case of dairy and eggs, the animal's requirements such as the number of animals that can be raised per acre, or the breed of animal and its feed conversion ratio affects the cost.