In December 2000 the United States Department of Agriculture announced the final rules for the certification of organic foods. A national standard definition of "organic" has been established, ending a decade of confusion to both consumers and farmers. There will now be uniformity in the production, manufacturing, and marketing of organic foods. Foods labeled "organic" must now adhere to a consistent standard and must originate from farms that are USDA certified for organic farming. Farmers have eighteen months to comply with the standard and full implementation is expected to start in mid 2002. New organic food labels should start appearing as early as the summer of 2001.

Organic farming is the fastest growing segment of United States agriculture and had over six billion dollars in sales in 1999. With increased consumer awareness of the ecological benefits of organic farming and with the increased availability of these foods, sales are expected to continue to rise. The USDA guidelines for organic foods are summarized below.

What is the definition of organic? The literal definition of organic is "relating to or derived from living organisms." The term "certified organic" can not be used describe produce unless it meets the following guidelines:

Crops may not be genetically engineered.

Crops may not be treated with a toxic synthetic pesticide or fertilizer for at least three years prior to the harvest of the crop.

Crops cannot be irradiated or grown on land fertilized with sewage sludge.

Can meat be certified as "organic"? Meat can be certified as organic if it meets the following guidelines:

Farm animals are raised on one hundred percent organic feed for at least one year and have not been given antibiotics or hormones throughout their lives.

All organically raised animals must have access to the outdoors.

What if a food is made with organic ingredients? A food cannot be labeled that it is made of organic ingredients unless at least seventy percent of the ingredients are organic. If a food is labeled "certified organic" than it contains at least ninety-five percent organic ingredients with the remainder being either nonagricultural substances or products approved on the USDA's national list of ingredients.

What are the benefits of organic foods? The greatest benefits of growing and harvesting organic foods are to the environment. Organic agricultural methods enhance the ecological balance of natural systems. Farming organically does not deplete the soil nor hurt environmental systems or farm workers. Organic farming promotes biological diversity and the recycling of resources. Organic produce does not use synthetic pesticides so it may be safer. However, organically-grown foods are not nutritionally superior to produce grown under non- organic conditions.

Are organic foods more expensive than non-organic foods? Organic produce is more expensive than non-organic produce for a number of reasons. Since pesticides are not used, farmers have to weed their crops and it is therefore more labor intensive. The yields on organic farming are less than from non-organic farming and there are fewer farmers that utilize organic methods. There is a high demand for the produce with a limited supply, which further escalates the cost of organic produce. However, more and more farmers are adopting organic farming methods, which should serve to drive prices down.

While there may not be a nutritional reason to eat organic fruits and vegetables, it is better for the environment, and, organic or not, fruits and vegetables are good for you! Editor