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| '''Organic foods''' are ] produced by ]. While the standards differ worldwide, organic farming in general features cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic ] and ] are not allowed, although certain organically approved pesticides may be used under limited conditions. In general, organic foods are also not processed using ], industrial solvents, or synthetic ].<ref>{{cite web|url=http://www.ocf.berkeley.edu/~lhom/organictext.html |title=Pestcides in Organic Farming |quote=Organic foods are not necessarily pesticide-free. Organic foods are produced using only certain pesticides with specific ingredients. Organic pesticides tend to have natural substances like soaps, lime sulfur and ] as ingredients. Not all natural substances are allowed in organic agriculture; some chemicals like arsenic, strychnine and tobacco dust (nicotine sulfate) are prohibited.|publisher=] |accessdate=2014-06-17}}</ref> | |||
| Currently, the European Union, the United States, Canada, Mexico, Japan and many other countries require producers to obtain ] in order to market food as organic within their borders. In the context of these regulations, organic food is food produced in a way that complies with organic standards set by national governments and international organizations. Although the produce of ]s may be organic, selling food with the organic label is regulated by governmental food safety authorities, such as the ] (USDA) or ].<ref>{{cite web|url= http://ec.europa.eu/agriculture/organic/organic-farming/what-is-organic-farming/organic-certification/index_en.htm|title=Organic certification|publisher=European Commission: Agriculture and Rural Development|date=2014|accessdate=10 December 2014}}</ref> | |||
| There is insufficient evidence to support claims that organic food is safer or healthier than conventional food. While there may be some differences in the nutrient and anti-nutrient contents of organically and conventionally produced food, the variable nature of food production and handling makes it difficult to generalize results.<ref name=2014meta/><ref name="Blair1">Blair, Robert. (2012). Organic Production and Food Quality: A Down to Earth Analysis. Wiley-Blackwell, Oxford, UK. ISBN 978-0-8138-1217-5</ref>{{pageneeded|date=May 2015}}<ref name=MagkosSafety2006>Magkos F et al (2006) Crit Rev Food Sci Nutr 46(1) 23–56 | pmid=16403682</ref><ref name=Smith-Spangler2012>{{cite journal|last=Smith-Spangler|first=C|coauthors=Brandeau, ML; Hunter, GE; Bavinger, JC; Pearson, M; Eschbach, PJ; Sundaram, V; Liu, H; Schirmer, P; Stave, C; Olkin, I; Bravata, DM|title=Are organic foods safer or healthier than conventional alternatives?: a systematic review.|journal=Annals of Internal Medicine|date=September 4, 2012|volume=157|issue=5|pages=348–366|pmid=22944875 |url=http://annals.org/article.aspx?articleid=1355685|doi=10.7326/0003-4819-157-5-201209040-00007}}</ref><ref name=FSA/> Claims that organic food tastes better are generally not supported by evidence.<ref name=Blair1/>{{pageneeded|date=May 2015}}<ref name=Bourn/> | |||
| ==Meaning and origin of the term== | |||
| {{Details|Organic farming|on the production of organic food}} | |||
| ]]] | |||
| For the vast majority of its history, agriculture can be described as having been organic; only during the 20th century was a large supply of new chemicals introduced to the food supply.<ref></ref> The organic farming movement arose in the 1940s in response to the ] of ].<ref name=Drinkwater>{{cite book|author=Drinkwater, Laurie E.|chapter=Ecological Knowledge: Foundation for Sustainable Organic Agriculture|editor=Francis, Charles|title=Organic farming: the ecological system|publisher=ASA-CSSA-SSSA|year=2009|isbn=978-0-89118-173-6|page=19|url=http://books.google.com/books?id=8HMfbQpNq60C&pg=PA19}}</ref> | |||
| In 1939, ] coined the term ''organic farming'' in his book ''Look to the Land'' (1940), out of his conception of "the farm as organism," to describe a holistic, ecologically balanced approach to farming—in contrast to what he called ''chemical farming'', which relied on "imported fertility" and "cannot be self-sufficient nor an organic whole."<ref>{{cite journal|author=John, Paull|title=The Farm as Organism: The Foundational Idea of Organic Agriculture|journal = Elementals: Journal of Bio-Dynamics Tasmania|volume=80|year=2006|pages=14–18|url=http://orgprints.org/10138/01/10138.pdf|format=PDF}}</ref> Early soil scientists also described the differences in soil composition when animal manures were used as "organic", because they contain carbon compounds where superphosphates and haber process nitrogen do not. Their respective use effects ] content of soil.<ref name=Betteshanger>Paull, John (2011) , ''Journal of Organic Systems'', 2011, 6(2):13-26.</ref><ref>{{cite web|last1=Howard|first1=Sir Albert|title=Farming and Gardening for Health or Disease (The Soil and Health)|url=http://journeytoforever.org/farm_library/howardSH/SHtoc.html|website=Journey to forever online library|publisher=Faber and Faber Limited|accessdate=18 August 2014}}</ref> This is different from the scientific use of the term "organic" in chemistry, which refers to ], especially those involved in the chemistry of life. This class of molecules includes everything likely to be considered edible, and include most pesticides and toxins too, therefore the term "organic" and, especially, the term "inorganic" (sometimes wrongly used as a contrast by the popular press) as they apply to organic chemistry is an equivocation fallacy when applied to farming, the production of food, and to foodstuffs themselves. Properly used in this agricultural science context, "organic" refers to the methods grown and processed, not necessarily the chemical composition of the food. | |||
| Ideas that organic food could be healthier and better for the environment originated in the early days of the ] as a result of publications like the 1943 book, ].<ref>{{cite web|last1=Balfour|first1=Lady Eve|title=Towards a Sustainable Agriculture--The Living Soil|url=http://www.soilandhealth.org/01aglibrary/010116Balfourspeech.html|publisher=IFOAM|accessdate=20 August 2014}}</ref><ref>{{cite web|title=Lady Balfour|url=http://www.ifoam.org/en/lady-eve-balfour|website=IFOAM|accessdate=21 August 2014}}</ref> Gardening and Farming for Health or Disease,<ref>{{cite web|last1=Howard|first1=Sir Albert|title=Farming and Gardening for Health or Disease (The Soil and Health)|url=http://journeytoforever.org/farm_library/howardSH/SH10.html|website=Journey to forever online library|publisher=Faber and Faber Limited|accessdate=18 August 2014}}</ref> | |||
| Early consumers interested in organic food would look for non-chemically treated, non-use of unapproved pesticides, fresh or minimally processed food. They mostly had to buy directly from growers. Later, "Know your farmer, know your food" became the motto of a new initiative instituted by the USDA in September 2009.<ref>{{cite web|last=Philpott|first=Tom|title=Quick thoughts on the USDA’s ‘Know Your Farmer’ program|url=http://grist.org/article/2009-09-16-quick-thoughts-on-the-usdas-know-your-farmer-program|work=Grist * A Beacon in the Smog|publisher=Grist Magazine, Inc.|accessdate=2014-01-28}}</ref> Personal definitions of what constituted "organic" were developed through firsthand experience: by talking to farmers, seeing farm conditions, and farming activities. Small farms grew vegetables (and raised livestock) using ] practices, with or without certification, and the individual consumer monitored.{{citation needed|date=March 2013}}] Small specialty health food stores and co-operatives were instrumental to bringing organic food to a wider audience.{{citation needed|date=March 2013}} As demand for organic foods continued to increase, high volume sales through mass outlets such as supermarkets rapidly replaced the direct farmer connection.{{citation needed|date=March 2013}} Today, many large corporate farms have an organic division. However, for supermarket consumers, food production is not easily observable, and product labeling, like "certified organic", is relied on. Government regulations and third-party inspectors are looked to for assurance.{{citation needed|date=March 2013}} | |||
| In the 1970s, interest in organic food grew with the publication of ]<ref>{{cite web|last1=Paull|first1=John|title=The Rachel Carson Letters and the Making of Silent Spring|url=http://orgprints.org/22934/7/22934.pdf|publisher=SAGE|accessdate=20 August 2014}}</ref> and the rise of the ], and was also spurred by food-related health scares like the concerns about ] that arose in the mid-1980s.<ref>{{cite book|last1=Pollan|first1=Michael|title=The Omnivore's Dilemma: A Natural History of Four Meals|date=2006|publisher=The Penguin Press|location=New York}}</ref> | |||
| ===Legal definition=== | |||
| ] (run by the USDA) is in charge of the legal definition of ''organic'' in the United States and does ].]] | |||
| {{Main|Organic certification}} | |||
| {{See also|List of countries with organic agriculture regulation}} | |||
| Organic food production is a self-regulated industry with government oversight in some countries, distinct from ]. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain ] based on government-defined standards in order to market food as organic within their borders. In the context of these regulations, foods marketed as organic are produced in a way that complies with organic standards set by national governments and international organic industry trade organizations. | |||
| In the United States, organic production is managed in accordance with the ] (OFPA) and regulations in Title 7, Part 205 of the Code of Federal Regulations to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.<ref>{{cite web|url=http://www.ams.usda.gov/AMSv1.0/nop |title=Agricultural Marketing Service – National Organic Program |publisher=Ams.usda.gov |date=2008-10-31 |accessdate=2012-09-09}}</ref> If livestock are involved, the livestock must be reared with regular access to pasture and without the routine use of antibiotics or ].<ref>{{cite web|url=http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5082653&acct=noprulemaking|title=Access to Pasture Rule for Organic Livestock|publisher=Ams.usda.gov|accessdate=2012-09-09}}</ref> | |||
| Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the food's total plant and animal ingredients must be organic (95% in the United States,<ref>{{cite web|url=http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004323&acct=nopgeninfo |title=Labeling: Preamble |accessdate=2012-09-09}}</ref> Canada, and Australia). Foods claiming to be organic must be free of artificial ], and are often processed with fewer artificial methods, materials and conditions, such as ], ], and ] ingredients.<ref>{{Cite book|editors=Allen, Gary J. & Albala, Ken|title=The Business of Food: Encyclopedia of the Food and Drink Industries|publisher=ABC-CLIO|year=2007|isbn=978-0-313-33725-3|page=288|url=http://books.google.com/books?id=gNzmOUyiFRAC&pg=PA288}}</ref> Pesticides are allowed as long as they are not synthetic.<ref>Staff, National Pesticide Information Center </ref> However, under US federal organic standards, if pests and weeds are not controllable through management practices, nor via organic pesticides and herbicides, "a substance included on the National List of synthetic substances allowed for use in organic crop production may be applied to prevent, suppress, or control pests, weeds, or diseases."<ref></ref> Several groups have called for organic standards to prohibit ] on the basis of the ]<ref name="Paull">Paull, J. & Lyons, K. (2008) , Journal of Organic Systems, 3(1) 3–22</ref> in light of unknown risks of nanotechnology.<ref>National Research Council. National Academies Press: Washington DC. 2012</ref>{{rp|5–6}} The use of nanotechnology-based products in the production of organic food is prohibited in some jurisdictions (Canada, the UK, and Australia) and is unregulated in others.<ref name=ONGR>Staff, The Organic & Non-GMO Report, May 2010. </ref><ref>Canada General Standards Board </ref>{{rp|2, section 1.4.1(l)}} | |||
| To be '''certified organic''', products must be grown and manufactured in a manner that adheres to standards set by the country they are sold in: | |||
| * Australia: NASAA Organic Standard<ref>{{cite web|url=http://www.nasaa.com.au/steps1.html |title=Steps to Certification – Within Australia |publisher=NASAA |accessdate=2012-09-09}}</ref> | |||
| * Canada:<ref>{{cite web|url=http://laws-lois.justice.gc.ca/eng/regulations/SOR-2009-176/ |title=Organic Products Regulations |publisher=Canada Gazette, Government of Canada |date=December 21, 2006 |accessdate=2012-10-02}}</ref> | |||
| * European Union: ] | |||
| ** Sweden: KRAV<ref>{{cite web|url=http://www.krav.se/krav-standards |title=KRAV |publisher=Krav.se |accessdate=2012-10-02}}</ref> | |||
| ** United Kingdom: DEFRA<ref>{{cite web|url=http://www.defra.gov.uk/ |title=Department for Environment, Food and Rural Affairs |publisher=DEFRA |accessdate=2012-10-02}}</ref> | |||
| ** Poland: Association of Polish Ecology<ref>{{cite web|url=http://translate.googleusercontent.com/translate_c?depth=1&hl=pl&ie=UTF8&prev=_t&rurl=translate.google.pl&sl=pl&tl=en&u=http://sigmaart.nazwa.pl/polskaekologia/index.php%3Foption%3Dcom_content%26view%3Darticle%26id%3D2%26Itemid%3D2&usg=ALkJrhh-D_PVhb0X1163ngnmPe8aPQggxA |website=(Google translated into English) |title=About Us |publisher=Stowarzyszenie "Polska Ekologia" |accessdate=2013-08-14}}</ref> | |||
| ** Norway: Debio Organic certification<ref>{{cite web|url=http://www.debio.no/ |title=Debio Organic certification |publisher=Debio.no |accessdate=2012-10-02}}</ref> | |||
| * India: NPOP, (National Program for Organic Production)<ref></ref> | |||
| * Indonesia: BIOCert, run by Agricultural Ministry of Indonesia.<ref>{{cite web |url = http://www.biocert.or.id/index.php?lang=2 |title = BIOCert |accessdate = 3 November 2013}}</ref> | |||
| * Japan: JAS Standards<ref></ref> | |||
| * United States: ] Standards | |||
| In the United States, there are four different levels or categories for organic labeling. 1)‘100%’ Organic: This means that all ingredients are produced organically. It also may have the USDA seal. 2)‘Organic’: At least 95% or more of the ingredients are organic. 3)’Made With Organic Ingredients': Contains at least 70% organic ingredients. 4)‘Less Than 70. Organic Ingredients’: Three of the organic ingredients must be listed under the ingredient section of the label.<ref>"USDA organic: what qualifies as organic?" Massage Therapy Journal Spring 2011: 36+. Academic OneFile.</ref> In the US, the food label "natural" or "all natural" does not mean that the food was produced and processed organically.<ref>{{URL|1=http://www.nutrition.org/asn-blog/2013/02/interpreting-food-labels-natural-versus-organic/|2=Interpreting Food Labels: Natural versus Organic}}</ref><ref>{{URL|1=http://sustainability.tufts.edu/decoding-food-labels/|2=Decoding Food Labels}}</ref>'' | |||
| ==Public perception== | |||
| There is widespread public belief that organic food is safer, more nutritious, and tastes better than conventional food.<ref>{{cite book|last1=White|first1=Kim Kennedy|last2=Duram|first2=Leslie A|title=America Goes Green: An Encyclopedia of Eco-friendly Culture in the United States|date=2013|publisher=ABC-CLIO|location=California|isbn=978-1-59884-657-7|page=180}}</ref> | |||
| These beliefs are promoted by the organic food industry.<ref>Joanna Schroeder for Academics Review. </ref> These beliefs have fueled increased demand for organic food despite higher prices and difficulty in confirming these claimed benefits scientifically.<ref name=2014meta/><ref name=MagkosSafety2006/><ref name=Smith-Spangler2012 /><ref name=Dangour2009>Dangour AD et al (2009) The American Journal of Clinical Nutrition 92(1) 203–210</ref><ref name=Canavari2009>Canavari, M., Asioli, D., Bendini, A., Cantore, N., Gallina Toschi, T., Spiller, A., Obermowe, T., Buchecker, K. and Lohmann, M. (2009). </ref> | |||
| Psychological effects such as the ], which are related to the choice and consumption of organic food, are also important motivating factors in the purchase of organic food.<ref name="Blair1" />{{pageneeded|date=May 2015}} The perception that organic food is low-calorie food or health food appears to be common.<ref name=Blair1/>{{pageneeded|date=May 2015}}<ref name=" Schuldt ">{{cite journal | author = Schuldt J.P., Schwarz N. | year = 2010 | title = The "organic" path to obesity? Organic claims influence calorie judgments and exercise recommendations | url = | journal = Judgment and Decision Making | volume = 5 | issue = | pages = 144–150 }}</ref> | |||
| In China the increasing demand for organic products of all kinds, and in particular milk, baby food and infant formula, has been "spurred by a series of food scares, the worst being the death of six children who had consumed baby formula laced with melamine" in 2009 and the ], making the Chinese market for organic milk the largest in the world as of 2014.<ref name=Chen>{{cite news|last=Chen|first=Jue|title=Food safety in China opens doors for Australia’s agri sector|url=http://www.chinaconnections.com.au/en/magazine/current-issue/1940-food-safety-in-china-opens-doors-for-australia%E2%80%99s-agri-sector|accessdate=27 March 2014|newspaper=Australia China Connections|date=February 2014}}</ref><ref name=stewart>{{cite web|last=Stewart|first=Emily|title=Chinese babies looking for more Aussie organic milk|url=http://www.abc.net.au/news/2013-12-04/chinese-babies-looking-for-more-aussie-organic-milk/5135522|work=abc.net.au|publisher=Australian Broadcasting Corporation|accessdate=27 March 2014}}</ref><ref>{{cite web|title=Organic exports to China on the rise|url=http://www.dynamicexport.com.au/export-market/articles-export-markets/Organic-exports-to-China-on-the-rise/|work=Dynamic Export|accessdate=27 March 2014}}</ref> A Pew Research Centre survey in 2012 indicated that 41% of Chinese consumers thought of food safety as a very big problem, up by three times from 12% in 2008.<ref name=Wikes>{{cite web|last=Wikes|first=Richard|title=What Chinese are worried about|url=http://www.pewglobal.org/|work=Pew Research Global Attitudes Project|publisher=Pew Research|accessdate=27 March 2014}}</ref> | |||
| ===Taste=== | |||
| A 2002 review concluded that in the scientific literature examined, “While there are reports indicating that organic and conventional fruits and vegetables may differ on a variety of sensory qualities, the findings are inconsistent.”<ref name=Bourn>{{cite journal |author=Bourn D, Prescott J |title=A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods |journal=Crit Rev Food Sci Nutr |volume=42 |issue=1 |pages=1–34 |date=January 2002 |pmid=11833635 |doi= 10.1080/10408690290825439|url=http://www.ncbi.nlm.nih.gov/pubmed/11833635}}</ref> There is evidence that some organic fruit is drier than conventionally grown fruit; a slightly drier fruit may also have a more intense flavor due to the higher concentration of flavoring substances.<ref name=Blair1/>{{pageneeded|date=May 2015}} | |||
| Some foods, such as bananas, are picked when unripe, are cooled to prevent ripening while they are shipped to market, and then are induced to ripen quickly by exposing them to ] or ], chemicals produced by plants to induce their own ripening; as flavor and texture changes during ripening, this process may affect those qualities of the treated fruit.<ref>Washington State University Extension Office. </ref><ref>Fresh Air, National Public Radio. August 30, 2011 </ref> The issue of ethylene use to ripen fruit in organic food production is contentious because ripeness when picked often does affect taste; opponents claim that its use benefits only large companies and that it opens the door to weaker organic standards.<ref>, by Julie Deardorff (''Chicago Tribune'', 9-Dec-2005)</ref><ref>, by Joan Murphy (''The Produce News'', 22-Nov-2005)</ref> | |||
| ==Chemical composition== | |||
| ] | |||
| With respect to chemical differences in the composition of organically grown food compared with conventionally grown food, studies have examined differences in ], ], and ] residues. These studies generally suffer from ] variables, and are difficult to generalize due to differences in the tests that were done, the methods of testing, and because the vagaries of agriculture affect the chemical composition of food; these variables include variations in weather (season to season as well as place to place); crop treatments (fertilizer, pesticide, etc.); soil composition; the cultivar used, and in the case of meat and dairy products, the parallel variables in animal production.<ref name=2014meta/><ref name=Smith-Spangler2012/><ref name=Johansson2014>Johansson E et al. Contribution of organically grown crops to human health. Int J Environ Res Public Health. 2014 Apr 8;11(4):3870-93. pmid 24717360</ref> Treatment of the foodstuffs after initial gathering (whether milk is pasteurized or raw), the length of time between harvest and analysis, as well as conditions of transport and storage, also affect the chemical composition of a given item of food.<ref name=2014meta/><ref name=Smith-Spangler2012/> Additionally, there is evidence that organic produce is drier than conventionally grown produce; a higher content in any chemical category may be explained by higher concentration rather than in absolute amounts.<ref name=Blair1/>{{pageneeded|date=May 2015}} | |||
| ===Nutrients=== | |||
| A 2014 meta-analysis of 343 studies,<ref name=2014meta>{{cite journal|last1=Barański|first1=M|last2=Srednicka-Tober|first2=D|last3=Volakakis|first3=N|last4=Seal|first4=C|last5=Sanderson|first5=R|last6=Stewart|first6=GB|last7=Benbrook|first7=C|last8=Biavati|first8=B|last9=Markellou|first9=E|last10=Giotis|first10=C|last11=Gromadzka-Ostrowska|first11=J|last12=Rembiałkowska|first12=E|last13=Skwarło-Sońta|first13=K|last14=Tahvonen|first14=R|last15=Janovská|first15=D|last16=Niggli|first16=U|last17=Nicot|first17=P|last18=Leifert|first18=C|title=Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses.|journal=The British journal of nutrition|date=Jun 26, 2014|pages=1–18|pmid=24968103|doi=10.1017/S0007114514001366|volume=112|issue=5}}</ref> found that organically grown crops had 17% higher concentrations of ] than conventionally grown crops. Concentrations of ], ], ], ], ], and ] were elevated, with ] being 69% higher. | |||
| A 2012 survey of the scientific literature did not find significant differences in the vitamin content of organic and conventional plant or animal products, and found that results varied from study to study.<ref name=Smith-Spangler2012/> Produce studies reported on ] (]) (31 studies), ] (a precursor for ]) (12 studies), and ] (a form of ]) (5 studies) content; milk studies reported on beta-carotene (4 studies) and alpha-tocopherol levels (4 studies). Few studies examined vitamin content in meats, but these found no difference in beta-carotene in beef, alpha-tocopherol in pork or beef, or vitamin A (retinol) in beef. The authors analyzed 11 other nutrients reported in studies of produce. Only 2 nutrients were significantly higher in organic than conventional produce: ] and total ]).{{citation needed|date=October 2014}} | |||
| Similarly, organic chicken contained higher levels of omega-3 fatty acids than conventional chicken. The authors found no difference in the protein or fat content of organic and conventional raw milk.<ref name=Magkos2003>Magkos F et al (2003 International Journal of Food Sciences and Nutrition 54(5):357–71</ref><ref>J.N. Pretty JN Et al (2005) Food Policy 30: 1–19{{dead link|date=February 2015}}</ref> | |||
| ===Anti-nutrients=== | |||
| The amount of ] content in certain vegetables, especially green ] and ]s, has been found to be lower when grown organically as compared to conventionally.<ref name=MagkosSafety2006 /> When evaluating environmental toxins such as ], the USDA has noted that organically raised ] may have lower ] levels.<ref name=USDA /> Early literature reviews found no significant evidence that levels of arsenic, ] or other heavy metals differed significantly between organic and conventional food products.<ref name=Blair1/>{{pageneeded|date=May 2015}}<ref name=MagkosSafety2006 /> However, a 2014 review found lower concentrations of cadmium, particularly in organically grown grains.<ref name=2014meta/> | |||
| ===Pesticide residues=== | |||
| A 2012 meta-analysis determined that detectable pesticide residues were found in 7% of organic produce samples and 38% of conventional produce samples. This result was statistically heterogeneous, potentially because of the variable level of detection used among these studies. Only three studies reported the prevalence of contamination exceeding maximum allowed limits; all were from the European Union.<ref name=Smith-Spangler2012/> A 2014 meta-analysis found that conventionally grown produce was four times more likely to have pesticide residue than organically grown crops.<ref name=2014meta/> | |||
| The American Cancer Society has stated that no evidence exists that the small amount of pesticide residue found on conventional foods will increase the risk of cancer, though it recommends thoroughly washing fruits and vegetables. They have also stated that there is no research to show that organic food reduces cancer risk compared to foods grown with conventional farming methods.<ref>{{cite web|url=http://www.cancer.org/healthy/eathealthygetactive/acsguidelinesonnutritionphysicalactivityforcancerprevention/acs-guidelines-on-nutrition-and-physical-activity-for-cancer-prevention-diet-cancer-questions |title=Common questions about diet and cancer |publisher=Cancer.org |accessdate=2014-06-17}}</ref> | |||
| The ] has strict guidelines on the regulation of pesticides by setting a tolerance on the amount of pesticide residue allowed to be in or on any particular food.<ref>2013 November, "The ruling on organic foods: are they worth the extra price?" "Healthy Years" ISSN 1551-4617, 11/2013, Volume 10, Issue 11, p. 1</ref><ref>{{cite web|url=http://www.epa.gov/pesticides/food/viewtols.htm|title=Pesticides and Food: What the Pesticide Residue Limits are on Food|publisher=US Environmental Protection Agency|date=20 October 2014|accessdate=28 October 2014}}</ref> | |||
| ===Bacterial contamination=== | |||
| A 2012 meta-analysis determined that prevalence of '']'' contamination was not ] (7% in organic produce and 6% in conventional produce). Four of the five studies found higher risk for contamination among organic produce. When the authors removed the one study (of lettuce) that found higher contamination among conventional produce, organic produce had a 5% greater risk for contamination than conventional alternatives. While bacterial contamination is common among both organic and conventional animal products, differences in the prevalence of bacterial contamination between organic and conventional animal products were statistically insignificant.<ref name=Smith-Spangler2012/> | |||
| ==Organic meat production requirements== | |||
| ===United States=== | |||
| Organic meat certification in the United States authenticates that the farm animals meet USDA organic protocol. These regulations include that the animals are fed certified organic food and that it contains no animal byproducts.<ref name="usda">{{cite web|url=http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5102526 |title=Organic Livestock Requirements |publisher=United States Department of Agriculture |date=July 2013 |accessdate=2014-06-17}}</ref> Further, organic farm animals can receive no ] or ], and they must be raised using techniques that protect native species and other natural resources. ] and ] are not allowed with organic animal production.<ref name="usda"/><ref name="usda.gov">{{cite web|url=http://usda.gov/wps/portal/usda/usdahome?parentnav=FAQS_BYTOPIC&FAQ_NAVIGATION_ID=ORGANIC_FQ&FAQ_NAVIGATION_TYPE=FAQS_BYTOPIC&contentid=faqdetail-3.xml&edeployment_action=retrievecontent |title=How does USDA define the term organic? | USDA |publisher=Usda.gov |date=2004-06-24 |accessdate=2014-06-17}}</ref><ref>{{cite web|url=http://www.centerforfoodsafety.org/issues/1050/sewage-sludge/how-do-i-know-if-my-food-was-grown-in-sewage-sludge# |title=Issues | Sewage Sludge | How Do I Know if My Food was Grown in Sewage Sludge? |publisher=Center for Food Safety |accessdate=2014-06-17}}</ref> One of the major differences in organic animal husbandry protocol is the "pasture rule":<ref name="usda"/> minimum requirements for time on pasture do vary somewhat by species and between the certifying agencies, but the common theme is to require as much time on pasture as possible and reasonable.<ref>{{cite web|title=All differences in one table by EU regulation|url=http://organicrules.org/custom/differences.php?id=2g|publisher=ICROFS|accessdate=20 August 2014}}</ref><ref>{{cite web|title=Access to pasture|url=http://www.ams.usda.gov/AMSv1.0/nopaccesstopasture|publisher=USDA|accessdate=20 August 2014}}</ref> | |||
| ==Health and safety== | |||
| There is little scientific evidence of benefit or harm to human health from a diet high in organic food, and conducting any sort of rigorous experiment on the subject is very difficult; a 2014 review found that "there is only a limited number of human studies available having investigated the effects of consumption of organic food on health, disease risks’ and health promoting compounds, and the development of reliable biomarkers to be used in such studies are still in its infancy"<ref name=Johansson2014/> and a 2012 meta-analysis noted that "there have been no long-term studies of health outcomes of populations consuming predominantly organic versus conventionally produced food controlling for socioeconomic factors; such studies would be expensive to conduct."<ref name=Smith-Spangler2012/> The 2014 review noted that "The discrepancy between the outcome of the animal studies, showing a rather wide array of positive effects of organic food, and the short-term human studies, only showing a few positive effects, has resulted in questions related to planning and performance of human studies."<ref name=Johansson2014/> A 2009 meta-analysis noted that "Most of the included articles did not study direct human health outcomes. In ten of the included studies (83%), a primary outcome was the change in antioxidant activity. Antioxidant status and activity are useful biomarkers but do not directly equate to a health outcome. Of the remaining two articles, one recorded proxy-reported measures of atopic manifestations as its primary health outcome, whereas the other article examined the fatty acid composition of breast milk and implied possible health benefits for infants from the consumption of different amounts of conjugated linoleic acids from breast milk."<ref name=Dangour2009 /> In addition, as discussed above, difficulties in accurately and meaningfully measuring chemical differences between organic and conventional food make it difficult to extrapolate health recommendations based solely on chemical analysis. | |||
| With regard to the possibility that some organic food may have higher levels of certain ], evidence regarding whether increased anti-oxidant consumption improves health is conflicting.<ref>{{cite journal |author=Bjelakovic G, Nikolova D, Gluud LL, Simonetti RG, Gluud C |title=Antioxidant supplements for prevention of mortality in healthy participants and patients with various diseases |journal=Cochrane Database Syst Rev |volume=3 |issue= |pages=CD007176 |year=2012 |pmid=22419320 |doi=10.1002/14651858.CD007176.pub2 |url=}} | |||
| </ref><ref>{{cite journal |author=Jin H, Leng Q, Li C |title=Dietary flavonoid for preventing colorectal neoplasms |journal=Cochrane Database Syst Rev |volume=8 |issue= |pages=CD009350 |year=2012 |pmid=22895989 |doi=10.1002/14651858.CD009350.pub2 |url=}}</ref><ref>{{cite journal |author=Ye Y, Li J, Yuan Z |title=Effect of antioxidant vitamin supplementation on cardiovascular outcomes: a meta-analysis of randomized controlled trials |journal=PLoS ONE |volume=8 |issue=2 |pages=e56803 |year=2013 |pmid=23437244 |pmc=3577664 |doi=10.1371/journal.pone.0056803 |url=}}</ref><ref>{{cite journal |author=Myung SK, Ju W, Cho B, et al. |title=Efficacy of vitamin and antioxidant supplements in prevention of cardiovascular disease: systematic review and meta-analysis of randomised controlled trials |journal=BMJ |volume=346 |issue= |pages=f10 |year=2013 |pmid=23335472 |pmc=3548618 |doi= 10.1136/bmj.f10|url=}}</ref><ref>{{cite journal |author=Cortés-Jofré M, Rueda JR, Corsini-Muñoz G, Fonseca-Cortés C, Caraballoso M, Bonfill Cosp X |title=Drugs for preventing lung cancer in healthy people |journal=Cochrane Database Syst Rev |volume=10 |issue= |pages=CD002141 |year=2012 |pmid=23076895 |doi=10.1002/14651858.CD002141.pub2 |url=}}</ref> | |||
| As of 2012, the scientific consensus is that while "consumers may choose to buy organic fruit, vegetables and meat because they believe them to be more nutritious than other food.... the balance of current scientific evidence does not support this view."<ref>{{cite web|title=The Food Standards Agency’s Current Stance|url=http://extras.timesonline.co.uk/organicfood2.pdf|archiveurl=http://web.archive.org/web/20100331234955/http://extras.timesonline.co.uk/organicfood2.pdf|archivedate=2010-03-31|archivedate=March 31, 2010}}</ref> A 12-month systematic review commissioned by the FSA in 2009 and conducted at the ] based on 50 years' worth of collected evidence concluded that "there is no good evidence that consumption of organic food is beneficial to health in relation to nutrient content."<ref>Sophie Goodchild for the London Evening Standard. July 29, 2009 {{dead link|date=February 2015}}</ref> There is no support in the scientific literature that the lower levels of nitrogen in certain organic vegetables translates to improved health risk.<ref name=MagkosSafety2006 /> However, a 2014 review found that: "Both animal studies and in vitro studies clearly indicate the benefits of consumption of organically produced food instead of that conventionally produced. Investigations on humans are scarce and only few of those performed can confirm positive public health benefits while consuming organic food. However, animal experiments are today routinely used to assess impact on humans in various other aspects and thus, the positive effects on animal from consumption of organically produced food can be regarded as an indication of positive effects also on humans."<ref name=Johansson2014/> | |||
| ===Consumer safety=== | |||
| ====Pesticide exposure==== | |||
| Claims of improved safety of organic food has largely focused on ]s.<ref name=MagkosSafety2006 /> These concerns are driven by the facts that "(1) acute, massive exposure to pesticides can cause significant adverse health effects; | |||
| (2) food products have occasionally been contaminated with pesticides, which can result in acute toxicity; and (3) most, if not all, commercially purchased food contains trace amounts of agricultural pesticides."<ref name=MagkosSafety2006 /> However, as is frequently noted in the scientific literature: "What does not follow from this, however, is that chronic exposure to the trace amounts of pesticides found in food results in demonstrable toxicity. This possibility is practically impossible to study and quantify;" therefore firm conclusions about the relative safety of organic foods have been hampered by the difficulty in proper ] and relatively small number of studies directly comparing organic food to conventional food.<ref name=Blair1/>{{pageneeded|date=May 2015}}<ref name=MagkosSafety2006 /><ref name=Bourn /><ref name=Canavari2009/><ref>{{cite journal|last=Rosen|first=Joseph D.|title=A Review of the Nutrition Claims Made by Proponents of Organic Food|journal=Comprehensive Reviews in Food Science and Food Safety|date=May 2010|volume=9|issue=3|pages=270–277|doi=10.1111/j.1541-4337.2010.00108.x |url=http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2010.00108.x/full }}</ref> | |||
| Additionally, the Carcinogenic Potency Project,<ref></ref> which is a part of the US ]'s Distributed Structure-Searchable Toxicity (DSSTox) Database Network,<ref>National Center for Computational Toxicology (NCCT) </ref> has been systemically testing the carcinogenicity of chemicals, both natural and synthetic, and building a publicly available database of the results<ref></ref> for the past ~30 years. Their work attempts to fill in the gaps in our scientific knowledge of the carcinogenicity of all chemicals, both natural and synthetic, as the scientists conducting the Project described in the journal, '']'', in 1992: <blockquote>Toxicological examination of synthetic chemicals, without similar examination of chemicals that occur naturally, has resulted in an imbalance in both the data on and the perception of chemical carcinogens. Three points that we have discussed indicate that comparisons should be made with natural as well as synthetic chemicals.<br> | |||
| 1) The vast proportion of chemicals that humans are exposed to occur naturally. Nevertheless, the public tends to view chemicals as only synthetic and to think of synthetic chemicals as toxic despite the fact that every natural chemical is also toxic at some dose. The daily average exposure of Americans to burnt material in the diet is ~2000 mg, and exposure to natural pesticides (the chemicals that plants produce to defend themselves) is ~1500 mg. In comparison, the total daily exposure to all synthetic pesticide residues combined is ~0.09 mg. Thus, we estimate that 99.99% of the pesticides humans ingest are natural. Despite this enormously greater exposure to natural chemicals, 79% (378 out of 479) of the chemicals tested for carcinogenicity in both rats and mice are synthetic (that is, do not occur naturally). <br> | |||
| 2) It has often been wrongly assumed that humans have evolved defenses against the natural chemicals in our diet but not against the synthetic chemicals. However, defenses that animals have evolved are mostly general rather than specific for particular chemicals; moreover, defenses are generally inducible and therefore protect well from low doses of both synthetic and natural chemicals.<br> | |||
| 3) Because the toxicology of natural and synthetic chemicals is similar, one expects (and finds) a similar positivity rate for carcinogenicity among synthetic and natural chemicals. The positivity rate among chemicals tested in rats and mice is ~50%. Therefore, because humans are exposed to so many more natural than synthetic chemicals (by weight and by number), humans are exposed to an enormous background of rodent carcinogens, as defined by high-dose tests on rodents. We have shown that even though only a tiny proportion of natural pesticides in plant foods have been tested, the 29 that are rodent carcinogens among the 57 tested, occur in more than 50 common plant foods. It is probable that almost every fruit and vegetable in the supermarket contains natural pesticides that are rodent carcinogens.<ref>{{cite journal | author = Gold L.S. et al. | year = 1992 | title = Rodent carcinogens: Setting priorities | url = http://toxnet.nlm.nih.gov/cpdb/pdfs/Science1992.pdf | format = PDF | journal = Science | volume = 258 | issue = | pages = 261–265 | doi=10.1126/science.1411524}}</ref></blockquote> | |||
| While studies have shown via chemical analysis, as discussed above, that organically grown fruits and vegetables have significantly lower pesticide residue levels, the significance of this finding on actual health risk reduction is debatable as both conventional foods and organic foods generally have pesticide levels well below government established guidelines for what is considered safe.<ref name=Blair1/>{{pageneeded|date=May 2015}}<ref name=MagkosSafety2006 /><ref name=Smith-Spangler2012/> This view has been echoed by the ]<ref name=USDA>{{cite web|last=Gold|first=Mary|title=Should I Purchase Organic Foods?|url=http://web.archive.org/web/20101015042947/http://www.nal.usda.gov/afsic/pubs/faq/BuyOrganicFoodsC.shtml|publisher=USDA|accessdate=5 March 2011}}</ref> and the UK ].<ref name=FSA>{{cite web|title=Organic food|archiveurl=http://web.archive.org/web/20110605025656/http://www.food.gov.uk/foodindustry/farmingfood/organicfood/|publisher=UK Food Standards Agency|archivedate=11 June 2011|url=http://www.food.gov.uk/foodindustry/farmingfood/organicfood/}}</ref> | |||
| A study published by the ] in 1993 determined that for infants and children, the major source of exposure to pesticides is through diet.<ref>National Research Council. . National Academies Press; 1993. ISBN 0-309-04875-3. Retrieved 10-Apr-2006.</ref> A study published in 2006 by Lu et al. measured the levels of organophosphorus pesticide exposure in 23 school children before and after replacing their diet with organic food. In this study it was found that levels of organophosphorus pesticide exposure dropped from negligible levels to undetectable levels when the children switched to an organic diet, the authors presented this reduction as a significant reduction in risk.<ref>{{cite web|last1=Lu|first1=C|last2=Toepel|first2=K|last3=Irish|first3=R|last4=Fenske|first4=RA|last5=Barr|first5=DB|last6=Bravo|first6=R|title=Organic diets significantly lower children's dietary exposure to organophosphorus pesticides.|url=http://www.ncbi.nlm.nih.gov/pubmed/16451864|publisher=PubMed|accessdate=30 August 2014}}</ref> The conclusions presented in Lu et al. were criticized in the literature as a case of bad scientific communication.<ref>Krieger RI et al (2006) " ''Environ Health Perspect'' 114(10) A572.</ref><ref>Alex Avery (2006) Environ Health Perspect.114(4) A210–A211.</ref> | |||
| More specifically, claims related to pesticide residue of increased risk of ] or lower ] have not been supported by the evidence in the medical literature.<ref name=MagkosSafety2006 /> Likewise the ] (ACS) has stated their official position that "whether organic foods carry a lower risk of cancer because they are less likely to be contaminated by compounds that might cause cancer is largely unknown."<ref name=ACS>{{cite web|title=Food additives, safety, and organic foods |url=http://www.cancer.org/Healthy/EatHealthyGetActive/ACSGuidelinesonNutritionPhysicalActivityforCancerPrevention/acs-guidelines-on-nutrition-and-physical-activity-for-cancer-prevention-food-additives|publisher=American Cancer Society|accessdate=11 July 2012}}</ref> Reviews have noted that the risks from ] sources or natural ]s are likely to be much more significant than short term or chronic risks from pesticide residues.<ref name=Blair1/>{{pageneeded|date=May 2015}}<ref name=MagkosSafety2006 /> | |||
| ====Microbiological contamination==== | |||
| In looking at possible increased risk to safety from organic food consumption, reviews have found that although there may be increased risk from microbiological contamination due to increased ] use as fertilizer from organisms like ] during organic produce production, there is little evidence of actual incidence of outbreaks which can be positively blamed on organic food production.<ref name=Blair1/>{{pageneeded|date=May 2015}}<ref name=MagkosSafety2006 /><ref name=Bourn /> One outbreak of E. coli in Germany was blamed on organic farming of bean sprouts.<ref>{{cite news|title=Analysis: E.coli outbreak poses questions for organic farming|url=http://www.reuters.com/article/2011/06/06/us-ecoli-beansprouts-idUSTRE7552N720110606|accessdate=22 June 2012|newspaper=Reuters|date=6 June 2011}}</ref><ref>{{cite web|title=Tracing seeds, in particular fenugreek (Trigonella foenum-graecum) seeds, in relation to the Shiga toxin-producing E. coli (STEC) O104:H4 2011 Outbreaks in Germany and France|url=http://www.efsa.europa.eu/en/supporting/doc/176e.pdf|publisher=European Food Safety Authority|accessdate=23 July 2012}}</ref> | |||
| ==Economics== | |||
| Demand for organic foods is primarily driven by concerns for personal health and for the environment.<ref>{{cite book|chapter=|editor=Filho, Walter Leal|title=Ecological agriculture and rural development in Central and Eastern European countries|publisher=IOS Press|year=2004|isbn=978-1-58603-439-9|pages=147–148|url=http://books.google.com/books?id=_AZuoJQOmi8C&pg=PA147|author=Conflicting demands of agricultural production and environmental conservation: consumers' perception of the quality and safety of food}}</ref> Global sales for organic foods climbed by more than 170 percent since 2002 reaching more than $63 billion in 2011<ref>, Ag Professional, June 25, 2013.</ref> while certified organic farmland remained relatively small at less than 2 percent of total farmland under production, increasing in OECD and EU countries (which account for the majority of organic production) by 35 percent for the same time period.<ref>, OECD, June 25, 2013.</ref> Organic products typically cost 10 to 40% more than similar conventionally produced products, to several times the price.<ref>{{cite journal|last=Winter|first=Carl K.|author2=Davis, Sarah F.|title=Organic Foods|journal=Journal of Food Science|date=November 2006|volume=71|issue=9|pages=R117–R124|doi=10.1111/j.1750-3841.2006.00196.x}}</ref> Processed organic foods vary in price when compared to their conventional counterparts. | |||
| While organic food accounts for 1–2% of total food production worldwide, the organic food sales market is growing rapidly with between 5 and 10 percent of the food market share in the United States according to the Organic Trade Association,<ref>, Organic Trade Association, 2010.</ref> significantly outpacing sales growth volume in dollars of conventional food products. World organic food sales jumped from US $23 billion in 2002<ref>{{cite web | author= | year=2002 | title=The Global Market for Organic Food & Drink | work=Organic Monitor | url=http://www.organicmonitor.com/700140.htm | accessdate=2006-06-20}}</ref> to $63 billion in 2011.<ref>Global organic sales reach $63 billion, Ag Professional</ref> | |||
| ===Asia=== | |||
| Production and consumption of organic products is rising rapidly in Asia, and both China and India are becoming global producers of organic crops<ref name=organicmonitor>{{cite journal|title=Food Scandals Driving Organic Food Sales|date=February 2011|volume=2nd Edition|series=The Asian Market for organic Food & Drink|issue=#5002-40|page=56|url=http://www.organicmonitor.com/500240.htm|accessdate=14 April 2014}}</ref> and a number of countries, particularly China and Japan, also becoming large consumers of organic food and drink.<ref name=Chen /><ref name=ota>{{cite web | title = Industry Statistics and Projected Growth | publisher = Organic Trade Association | date = June 2010 | url = http://www.ota.com/organic/mt/business.html | accessdate = 2011-05-28 }}</ref> The disparity between production and demand, is leading to a two-tier organic food industry, typified by significant and growing imports of primary organic products such as dairy and beef from Australia, Europe, New Zealand and the United States.<ref name=paull>{{cite journal|last=Paull|first=John|title=The Uptake of Organic Agriculture: A Decade of Worldwide Development|journal=Journal of Social and Development Sciences|volume=2|issue=3|pages=111–120|url=http://orgprints.org/19517/1/Paull2011DecadeJSDS.pdf|accessdate=14 April 2014|publisher=Institute of Social and Cultural Anthropology, University of Oxford|issn=2221-1152}}</ref> | |||
| : '''China''' | |||
| :* China’s domestic organic market is the fourth largest in the world.<ref name=Chen2 /> The Chinese ] estimated domestic sales of organic food products to be around US$500 million per annum as of 2013. This is predicted to increase by 30 percent to 50 percent in 2014.<ref name=Chen2>{{cite web|last=Chen|first=Jue|title=Australia’s Share of China’s organic pie|url=http://www.chinaconnections.com.au/en/magazine/back-issues/73-novdec-2010/849-australias-share-of-chinas-organic-pie|publisher=Australia China Connections|accessdate=8 May 2014}}</ref> As of 2015, organic foods made up about 1% of the total Chinese food market.<ref name="CNBC">{{cite news|url=http://www.cnbc.com/id/102305047|title=China goes organic amid food scandals|last=Chandran|first=Nyshka|coauthors=Eunice Yoon|date=2 January 2015|publisher=CNBC|accessdate=28 April 2015}}</ref> | |||
| :* China is the world’s biggest ] market with $12.4 billion in sales annually;<ref name=Harney>{{cite web|last=Harney|first=Alexandra|title=Special Report - How Big Formula bought China|url=http://blog.euromonitor.com/2012/12/china-still-driving-global-milk-formula-sales.html|publisher=EuroMonitor|accessdate=8 May 2014}}</ref> of this, ] and baby food accounted for approximately 5.5 per cent of sales in 2011.<ref name=Chen2 /> Australian organic infant formula and baby food producer ] have reported that their sales in this market grew 70 per cent annually over the period 2008-2013, while ], reported that exports of long-life organic milk to China had grown by 20 to 30 per cent per year over the same period.<ref name=Han>{{cite news|last=Han|first=Esther|title=Organic food: Companies pay $50,000 for Chinese certification|url=http://www.goodfood.com.au/good-food/food-news/organic-food-companies-pay-50000-for-chinese-certification-20131116-2xnl0.html|accessdate=27 March 2014|newspaper=Good Food|date=November 17, 2013}}</ref> | |||
| : '''Japan''' | |||
| :* In 2010, the Japanese organic market was estimated to be around $1.3 billion.<ref>{{cite news|url=http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Japanese%20Organic%20Market_Osaka%20ATO_Japan_6-20-2013.pdf|title=Japanese Organic Market Report|last=Motomura|first=Chika|date=20 June 2013|publisher=Agricultural Trade Office of Japan|accessdate=28 April 2015|location=Osaka}}</ref> | |||
| ===North America=== | |||
| : '''United States''' | |||
| :* In 2012 the total size of the organic food market in the United States was about $30 billion (out of the total market for organic and natural consumer products being about $81 billion)<ref>{{cite web|last=Daniells|first=Stephen|title=US organic food market to grow 14% from 2013-18|url=http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18|accessdate=14 April 2014}}</ref><ref> | |||
| Carl Edstrom of IRI and Kathryn Peters of SPINS October 2013 </ref> | |||
| :* Organic food is the fastest growing sector of the American ].<ref name=Scott-Thomas>Caroline Scott-Thomas for FoodNavigator-USA.com, April 24, 2012. </ref> | |||
| :* Organic food sales have grown by 17 to 20 percent a year in the early 2000s<ref>{{cite web | author=Hansen, Nanette | year=2004 | title=Organic food sales see healthy growth | work=MSNBC | url=http://www.msnbc.msn.com/id/6638417/ | accessdate=2006-06-20}}</ref> while sales of conventional food have grown only about 2 to 3 percent a year.<ref>Warner, Melanie. . '']'': Nov. 1, 2005.</ref> The US organic market grew 9.5% in 2011, breaking the $30bn barrier for the first time, and continued to outpace sales of non-organic food.<ref name=Scott-Thomas /> | |||
| :* In 2003 organic products were available in nearly 20,000 natural food stores and 73% of conventional grocery stores.<ref>{{cite web | author=Greene, Catherine; Dimitri, Carolyn | year=2003 | title=Organic Agriculture: Gaining Ground | work=USDA Economic Research Service | url=http://www.ers.usda.gov/publications/aib777/ | accessdate=2006-06-20}}</ref> | |||
| :* Organic products accounted for 3.7% of total food and beverage sales, and 11.4% of all ] and ] sales in the year 2009.<ref name="ota"/> | |||
| :* As of 2003, two thirds of ] and ] and half of organic cheese and ] are sold through conventional supermarkets.<ref>{{cite web | author=Dryer, Jerry | year=2003 | title=Market Trends: Organic Lessons | work=Prepared Foods | url=http://www.preparedfoods.com/CDA/Archives/d403da4af1788010VgnVCM100000f932a8c0____ | accessdate=2006-06-20}}</ref> | |||
| :* {{Asof|2012}}, most independent organic food processors in the USA had been acquired by multinational firms.<ref name=NYT7812>{{cite news|title=Has ‘Organic’ Been Oversized?|url=http://www.nytimes.com/2012/07/08/business/organic-food-purists-worry-about-big-companies-influence.html|accessdate=July 8, 2012|newspaper=The New York Times|date=July 7, 2012|author=Strom, Stephanie }}</ref> | |||
| :*In order for a product to become USDA organic certified, the farmer cannot plant GMO seeds, livestock cannot eat plants that have GMO product in them. Farmers must provide substantial evidence showing there were no GMOs used from beginning to table.<ref>{{cite book|last1=McEvoy|first1=Miles|title=Can GMOs be used in organic products|date=May 20, 2013|publisher=Penton Media, Inc., Penton Business Media, Inc.|location=Clarksdale|accessdate=October 25, 2014}}</ref> | |||
| : '''Canada''' | |||
| :* Organic food sales surpassed $1 billion in 2006, accounting for 0.9% of food sales in Canada.<ref name="Macey, Anne 2007">{{cite web | author=Macey, Anne| year=2007 | title=Retail Sales of Certified Organic Food Products in Canada in 2006| format=PDF | work=Organic Agriculture Center of Canada | url=http://www.organicagcentre.ca/Docs/RetailSalesOrganic_Canada2006.pdf | accessdate=2008-04-09}}</ref> By 2012, Canadian organic food sales reached $3 billion.<ref>{{cite web|url=http://www.foodincanada.com/food-business/canadas-organic-market-now-fourth-largest-in-the-world-124814/|title= Canada’s organic market now fourth largest in the world|last=Cooper|first=Carolyn|date=21 November 2013|publisher=Food In Canada|accessdate=24 May 2015}}</ref> | |||
| :* Organic food sales by grocery stores were 28% higher in 2006 than in 2005.<ref name="Macey, Anne 2007"/> | |||
| :* British Columbians account for 13% of the Canadian population, but purchased 26% of the organic food sold in Canada in 2006.<ref>{{cite web | author=Macey, Anne| year=2007 | title=Retail Sales of Certified Organic Food Products in Canada in 2006. Organic food is not all organic. only food labeled with a 100% organic sticker are pesticide-free/| format=PDF | work=Organic Agriculture Center of Canada | url=http://www.organicagcentre.ca/Docs/RetailSalesOrganic_Canada2006.pdf | accessdate=2008-04-09}}</ref> | |||
| ===Europe=== | |||
| : '''Denmark''' | |||
| :* In 2012, organic products accounted for 7.8% of the total retail consumption market in Denmark, the highest national market share in the world.<ref>Danish Agriculture & Food Council Page accessed January 3, 2015</ref> Many public institutions have voluntarily committed themselves to buy some organic food and in Copenhagen 75 % of all food served in public institutions is organic. A governmental action plan initiated in 2012-2014 aims at 60 % organic food in all public institutions across the country before 2020.<ref>Soil Association. </ref>{{rp|4}} | |||
| : '''Austria''' | |||
| :* In 2011, 7.4% of all food products sold in Austrian supermarkets (including discount stores) were organic.<ref>{{cite web | |||
| | title=Bio-Aufwärtstrend in Österreich | |||
| | url=http://typischich.at/home/gesundheit/ernaehrung/692943/BioTrend | |||
| | accessdate=2012-01-19 | |||
| | author=Typisch.at (RollAMA survey) | |||
| | pages= | |||
| }}</ref> In 2007, 8,000 different organic products were available.<ref>{{cite web | |||
| | title=Wirtschaftlicher Durchbruch für Bio-Fachhandel im Jubiläumsjahr | |||
| | url=http://www.bio-austria.at/presse/presseinfo_archiv/pressemeldung__4 | |||
| | accessdate=2007-11-13 | |||
| | author=BIO AUSTRIA | |||
| | pages= | |||
| }}</ref> | |||
| : '''Italy''' | |||
| :* Since 2000, the use of some organic food is compulsory in Italian schools and hospitals. A 2002 law of the ] region implemented in 2005, explicitly requires that the food in nursery and primary schools (from 3 months to 10 years) must be 100% organic, and the food in meals at schools, universities and hospitals must be at least 35% organic.<ref>{{cite web| title=Italian Law Calls for All Organic Foods in Nation's Schools| url=http://www.organicconsumers.org/organic/italy062804.cfm| archiveurl=http://web.archive.org/web/20120315151005/http://www.organicconsumers.org/organic/italy062804.cfm| archivedate=2012-03-15| accessdate=2013-06-21| author=Organic Consumers Association| pages=}}</ref> | |||
| : '''Poland''' | |||
| :* In 2005 7 percent of Polish consumers buy food that was produced according to the EU-Eco-regulation. The value of the organic market is estimated at 50 million Euros (2006).<ref>{{cite web| title=The organic food market in Poland: Ready for take-off|url=http://www.sixtytwo.biz/en/__organicfood1.htm| accessdate=2007-10-08| author=SixtyTwo International Consultants| pages= | |||
| |archiveurl = http://web.archive.org/web/20070927035437/http://www.sixtytwo.biz/en/__organicfood1.htm <!-- Bot retrieved archive --> |archivedate = 2007-09-27}}</ref> | |||
| : '''Romania''' | |||
| :* 70%–80% of the local organic production, amounting to 100 million Euros in 2010, is exported. The organic products market grew to 50 million Euros in 2010.<ref>{{cite web | |||
| | title=Piata de produse bio din Romania in cifre | |||
| |url=http://www.magazinebio.ro/newsitem/5/Piata-bio-din-Romania-in.html | |||
| | accessdate=2012-01-18 | |||
| | author=Cult Market Research}}</ref> | |||
| : '''Ukraine''' | |||
| :*In 2009 Ukraine was in 21st place in the world by area under cultivation of organic food. Much of its production of organic food is exported and not enough organic food is available on the national market to satisfy the rapidly increasing demand.<ref></ref> The size of the internal market demand for organic products in Ukraine was estimated at over 5 billion euros in 2011, with rapid growth projected for this segment in the future.<ref name="Федерація органічного руху України"></ref> Multiple surveys show that the majority of the population of Ukraine is willing to pay more to buy organic food.<ref></ref><ref></ref> On the other hand, many Ukrainians have traditionally maintained their own ], and this may result in underestimation of how much organically produced food is actually consumed in Ukraine. | |||
| :*The Law on Organic Production was passed by ] in April of 2011, which in addition to traditional demands for certified organic food also banned the use of ]s or any products containing GMOs.<ref></ref> However, the law was not signed by the President of Ukraine<ref></ref> and in September of 2011 it was repealed by the ] itself.<ref></ref> Attempts to pass a new law on organic food production took place throughout 2012.<ref></ref> | |||
| : '''United Kingdom''' | |||
| :* Organic food sales increased from just over £100 million in 1993/94 to £1.21 billion in 2004 (an 11% increase on 2003).<ref>{{cite web| title=Organic statistics – the shape of organic food and farming| url=http://web.archive.org/web/20071008032833/http://www.organic.aber.ac.uk/statistics/index.shtml| accessdate=2007-10-08| author=Organic Centre Wales| pages=}}</ref> In 2010, the UK sales of organic products fell 5.9% to £1.73 billion. 86% of households buy organic products, the most popular categories being dairies (30.5% of sales) and fresh fruits and vegetables (23.2% of sales). 4.2% of UK farmland is organically managed.<ref>{{cite web | |||
| |title=Organic market report 2011 | |||
| |url=http://www.soilassociation.org/marketreport | |||
| |accessdate=2012-01-18 | |||
| |author=Soil Association}}</ref> | |||
| ===Latin America=== | |||
| : '''Cuba''' | |||
| :* After the collapse of the ] in 1991, agricultural inputs that had previously been purchased from ] countries were no longer available in Cuba, and many Cuban farms converted to organic methods out of necessity.<ref>{{cite web | |||
| | title=Farming with Fidel | |||
| | url=http://www.chebucto.ns.ca/CommunitySupport/SustainableTimes/articles/cubanfarms.htm | |||
| | accessdate=2007-10-08 | |||
| | author=Auld, Alison | |||
| | pages= | |||
| }}</ref> Consequently, organic agriculture is a mainstream practice in Cuba, while it remains an alternative practice in most other countries. Although some products called organic in Cuba would not satisfy certification requirements in other countries (crops may be ], for example<ref>{{cite web | |||
| | title=Cuban GMO Vision | |||
| | url=http://web.archive.org/web/20131105150758/http://www.pugwash.org/reports/ees/cuba2004/03%20Pugwash/02_Rebecca.pdf | |||
| | accessdate=2007-10-08 | |||
| | author=Center for Genetic Engineering and Biotechnology | |||
| | pages= | |||
| | format=PDF}}</ref><ref>{{cite web | |||
| | title=DirecciÓn de Investigaciones Agropecuarias | |||
| | url=http://www.cigb.edu.cu/pages/iap.htm | |||
| | accessdate=2007-10-08 | |||
| | author=Centro de Ingeniería Genética y Biotecnología de Cuba | |||
| | pages= | |||
| |archiveurl = http://web.archive.org/web/20070927170658/http://www.cigb.edu.cu/pages/iap.htm <!-- Bot retrieved archive --> |archivedate = 2007-09-27}}</ref>), Cuba exports organic citrus and citrus juices to EU markets that meet EU organic standards. Cuba's forced conversion to organic methods may position the country to be a global supplier of organic products.<ref>{{cite web | |||
| | title=Cuba’s Food & Agriculture Situation Report | |||
| | url=http://thecubaneconomy.com/wp-content/uploads/2012/02/Cuba%E2%80%99s-Food-Agriculture-Situation-Report-USDA-2008.pdf | |||
| | accessdate=2008-09-04 | |||
| | author=Office of Global Analysis, FAS, USDA | |||
| | pages=33 | |||
| | format=PDF}}</ref> | |||
| ==See also== | |||
| {{Portal|Food|Agriculture}} | |||
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| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
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| {{div col end}} | |||
| ==References== | |||
| {{Reflist|colwidth=30em}} | |||
| ==Further reading== | |||
| <!-- * {{cite book|author=|title=|publisher=|isbn=|url=}} --> | |||
| {{resize|95%| | |||
| * {{cite book|editors=Canavari, Maurizio & Olson, Kent D.|title=Organic food: consumers' choices and farmers' opportunities|publisher=Springer|year=2007|isbn=978-0-387-39581-4|url=http://books.google.com/books?id=UDUDtv9UWhAC}} | |||
| * {{cite book|author=Duram, Leslie A.|title=Encyclopedia of Organic, Sustainable, and Local Food|publisher=ABC-CLIO|year=2010|isbn=978-0-313-35963-7|url=http://books.google.com/books?id=YtldfGaOJ5IC}} | |||
| * {{cite book|author=Givens, D. Ian et al.|title=Health Benefits of Organic Food: Effects of the Environment|publisher=CABI|year=2008|isbn=978-1-84593-459-0|url=http://books.google.com/books?id=Oz9yevQIDswC}} | |||
| * {{cite book | author=] | title=This Organic Life: Confessions of a Suburban Homesteader | publisher=Chelsea Green Publishing | year=2002 | isbn=1-931498-24-5}} | |||
| * {{cite book | author=Guthman, Julie | title=Agrarian Dreams: The Paradox of Organic Farming in California | publisher=University of California Press | year=2004 | isbn=0-520-24095-2}} | |||
| * {{cite book | author=Hamilton, Denis; Crossley, Stephen (editors) | title=Pesticide residues in food and drinking water | publisher=J. Wiley | year=2004 | isbn=0-471-48991-3}} | |||
| * {{cite book | author=Hond, Frank et al. | title=Pesticides: problems, improvements, alternatives | publisher=Blackwell Science | year=2003 | isbn=0-632-05659-2}} | |||
| * {{cite book|author=Nestle, Marion|authorlink=Marion Nestle|title=Food Politics: How the Food Industry Influences Nutrition and Health|publisher=University of California Press|year=2007|isbn=978-0-520-25403-9|url=http://books.google.com/books?id=zvzTIUV9XNwC}} | |||
| * {{cite book|author=PAN-UK|title=Pesticides on a Plate|publisher=PAN-UK (UK)|year=2008|isbn=978-0-9549542-6-0}} | |||
| * {{cite journal|author=Pretty, J. N., et al.|title=Resource-Conserving Agriculture Increases Yields in Developing Countries|journal=Environmental Science and Technology | year=2006 | volume=40 | pages=1114–1119 | doi=10.1021/es051670d|pmid=16572763 | issue=4 | url=http://pubs.acs.org/doi/full/10.1021/es051670d}} | |||
| * {{cite book|editors=Scialabba, Nadia && Hattam, Caroline|title=Organic agriculture, environment and food security|publisher=FAO, United Nations|year=2002|isbn=978-92-5-104819-1|url=http://books.google.com/books?id=ZeGpgERESvkC}} | |||
| * {{cite journal|author=Stokstad, Erik|title=Organic Farms Reap Many Benefits|journal=Science|date=May 2002|volume=296|issue=5573| pmid=12040154|page=1589|url=http://news.sciencemag.org/2002/05/organic-farms-reap-many-benefits | doi=10.1126/science.296.5573.1589a }} | |||
| * {{cite book|author=Wargo, John|title=Our Children's Toxic Legacy: How Science and Law Fail to Protect Us from Pesticides|publisher=Yale University Press|year=1998|isbn=0-300-07446-8}} | |||
| * {{cite book|author=Watson, David H. (editor)|title=Pesticide, veterinary and other residues in food|publisher=Woodhead Publishing|year=2004|isbn=1-85573-734-5}} | |||
| * {{cite conference|author=Williams, Christine|title=Nutritional quality of organic food: shades of grey or shades of green?|booktitle=Proceedings of the Nutrition Society|year=2002|pages=19–24}} | |||
| }} | |||
| ==External links== | |||
| {{Commons category|Organic food}} | |||
| * | |||
| * | |||
| * | |||
| * Responsible for administering organic food production & labeling standards in the United States | |||
| * | |||
| * —Journal of Social and Development Sciences | |||
| {{Non-GMO}} | |||
| {{Authority control}} | |||
| {{DEFAULTSORT:Organic Food}} | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
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