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| Image Courtesy of the Maryland Department of Agriculture |
So, what exactly is "organic"? The word
often means a lot of things to a lot of people, but a quick trip to the Maryland
Department of Agriculture web site provides us with a nice, official description of the word.
"Organic" is
actually a legal term. Its standards are defined and governed by the United States Department of
Agriculture. Organic food is produced by farmers who use of renewable
resources and conserve soil and water to enhance the quality of the environment
for future generations.
Organic meat, poultry,
eggs, and dairy products come from animals that are given no antibiotics or
growth hormones. Organic fruits and vegetables are produced without the use of
conventional pesticides, man-made fertilizers or sewage sludge, bioengineering
(including the GMOs we mentioned in a previous post), or ionizing radiation.
Before a product can
be labeled "organic," a Government-approved certifier must inspect
the farm where the food is grown to make sure the farmer is following all of
the rules necessary to meet USDA organic standards. Companies that handle or
process organic food before it arrives in your local supermarket or restaurant
must be certified too. Organic certification is not a guarantee of
quality or purity of the product. It is evidence of the farmer, producer, or
manufacturer's adherence to an established system of agriculture and food
production.
The Maryland
Organic Certification Program is
designed to provide assurance to consumers who purchase organic products that
those products were grown according to the national organic standards. The
Maryland Department of Agriculture is accredited by the USDA for compliance
with the National Organic Program.
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