Price Paid for Organic.
In rising awareness of health issues people turn to natural, organic as healthy, nutritional
and safer choices. Trying to avoid generic foods and foods with less or in the ideal case no
chemical substances, synthetic additives, consumers turn their look to organic foods. The
organic produce market has grown quickly with no surprise. Organic food sales grew 7.7 percent
in 2010 to $28.6 billion, making organics command a 4 percent share of the total food market
(Barry). The market for organic products keeps growing making it attractive to industrial,
wholesaler producers. Gradually, organic has become an industry image. Some food
manufacturers try to attract customers who may think buying natural means they’re buying
organic (Crumb).
What stands behind the label of “organic”? Most of the time, the words “natural” and
“organic” are used interchangeably, replacing each other. In a closer look, they carry completely
different meanings. While “natural” means existing in nature or caused by nature, uncultivated;
“organic” means produced or involving production without chemical fertilizers, pesticides
(Oxford dictionary). Therefore, organic cannot be referred as natural, as the term indicates raw
or processed agricultural products, including ingredients that have been produced and handled in
accordance with the USDA regulations. According to USDA, organic is a labeling term that
refers to an agricultural product produced in accordance with the Act and the regulations.
Producers have to go through certification process to accrue the right to use the label.
There are regulations set for production to be organic. The U.S. Department of Agriculture’s
National Organic Program defines the crops as organic that were produced with no synthetic
fertilizers, pesticides or insecticides, no genetically engineered plants or animals,
environmentally sound and sustainable growing practices. For organic animal products, the
standards require 100% organic animal feed, mandatory outdoor access when weather is suitable,
no antibiotics, growth hormones or animal byproducts in feed (Weise). Even though some of the
produce follows the USDA regulations, not all might fall in definition of being organic. Many
who choose organic foods believe that it’s better to reduce their potential exposure to pesticide
residue, which makes the food safer. Although it’s true, pesticide chemicals are not the only
risks consumers face. Bacteria, viruses like Salmonella and E.coli can cause the illnesses. Today
despite the fact that modern agricultural methods have made food safer to consume without fear,
people still get sick from food–each year, about 76 million Americans pick up at least a mild
illness from what they put in their mouths. This is true for all food, organic or otherwise.
Organic food products also suffer from more than eight times as many recalls as conventional
