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Truth in Labeling Now a Reality for Organic Foods

Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Spring 2003

Trying to decide between the organic carrots at $1.19 a pound and the non-labeled ones at $0.99 a pound? At least you can now be assured that the organic ones actually are produced using organic growing methods. Since November 2002, USDA has required that all foods labeled "organic" meet certain standards designed to assure consumers that organic foods purchased in the United States are produced, processed and certified based on consistent national standards.

Organic farmers place special emphasis on the use of renewable resources and on the conservation of soil and water to enhance environmental quality for future generations. Organic meats, poultry, eggs and dairy products come from animals that have not been given any antibiotics or growth hormones. Organic food is produced without the use of most conventional pesticides, petroleum-based fertilizers or sewage sludge-based fertilizers, bioengineering or irradiation.

Under the recently adopted guidelines, food products designated "100 percent organic" must contain only organic ingredients. Products labeled "organic" must be at least 95 percent organic by weight. Additionally, any remaining ingredients must consist of approved nonagricultural substances or non-organically produced agricultural products not commercially available in organic form. Both "100 percent organic" and "organic" foods may display the USDA Organic seal on their package label. For processed products consisting of at least 70 percent organic ingredients, the label is allowed to read, "made with organic ingredients." Processed products containing less than 70 percent organic ingredients cannot use the term "organic" anywhere on the main section of the food label. However, specific ingredients that are organically produced may be identified on the ingredients statement of the information panel.

The new standards require that farms where organic foods are produced be inspected to ensure that all rules and regulations have been followed before a food product can receive the organic classification. Companies that handle or process organic food must also be certified.

Source: National Organic Program website: www.ams.usda.gov/nop/indexIE.htm

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