Procedures and Concerns

Why are we going organic?

So why are we going organic? Truth is that most people should consider this. Reasons to believe, it's healthier, it's less of a worry for counting the pros or cons of your diet and that it can even elongate your lifespan. 

But there is a little bit of a downside to the organic lifestyle. Sometimes it’s a little more expensive just due to the procedures and certification that has to be done in order for it to be released to the public health. If the label on the foods, or the seller has Export and Import of Organic Products, CCOF, OCIA, or licensure through National Organics Program (NOP), you’re probably in the clear for edible materials. The basics of an organic market have to be made legal by several different certifications coming from the owner of the livestock or crops. That means that milk or eggs that are being labeled as organic have to be from a hen or cow that has not been injected with hormones, pesticides, or any other enhancement activity that is considered to help the growth rate of the productivity.

When it has to come to crops such as grains, vegetables or fruits. Whatever group is growing and selling it has to become certified with the USDA for low to no pesticide treatment. There has to be a lot of control going on with the growth of a crop to keep any pests or infections that could harm a consumer. Commonly it is too expensive or too much of an energy loss to control this so it is much less common for crop growers that livestock distributers. Many grocery stores sell both organic and treated foods. The latter is a larger selection that organic but it is usually always there. Fruit has an even lower commercial organic rate because it is almost impossible to grow fruit without pesticides. All sorts of bugs, viruses, and animals can and will get to ready fruit that is there for the taking.

http://www.organic-chemistry.org  (c) 2002-2012 www.organic-chemistry.org Organic Chemistry Portal

http://www.ams.usda.gov/AMSv1.0/NOP

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