Organic food is typically defined by:
No added antibiotics or growth hormones to meat, poultry, eggs, or dairy products.
No synthetic fertilizers, unconventional pesticides, or bioengineering used to grow crops.
In 2000, the USDA announced its rules for the use of the word “Organic.” Independent certifiers confirm the claims of sellers who want to use the label. The following definitions are taken directly from the link below.
Organic food is food grown and produced without the use of pesticides, synthetic fertilizers or bioengineering. Pesticides may be derived from natural sources without sacrificing the “organic” label. Also not permitted are the use of sewage sludge and ionizing radiation.
The substances that may or may not be used in organic farming are determined by the Secretary of Agriculture in accordance with the Organic Foods Production Act of 1990, and criteria is further defined by the National Standards on Organic Agricultural Production and Handling (NOP rule) of 2000. Both the NOP rule and the OFPA mandate that a state or US Dept. of Agriculture approved private agency must certify the farm or handling operation that labels its products as being organic.
The term organic, eco or bio food indicates one and the same thing food that has been grown without gene engineering, pesticides, soil enriching chemicals and other synthetic substances that protect it either from insects or bad crop. This food is packed and stored in a way that does not intervene with its taste qualities.
It must be certified organic by the USDA. Check the link below for more info. Also, always look for this label on the foods you buy.
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