organic

Organic has multiple meanings, depending on context. In chemistry, organic refers to carbon-containing compounds, especially those with carbon-hydrogen bonds. The field of organic chemistry studies the structure, properties, and reactions of these compounds, including hydrocarbons, carbohydrates, amino acids, and many polymers. Although the term predates modern biochemistry, it remains central to understanding living systems and synthetic materials.

In everyday use, organic often describes products produced under particular farming and processing standards intended to reduce synthetic inputs and environmental impact. Organic foods and textiles, for example, are commonly associated with methods designed to promote ecological balance, protect soil health, and minimize chemical residues. Regulatory frameworks govern what can carry the organic label.

Standards vary by jurisdiction. In the United States, the USDA Organic program regulates labeling and production practices, with categories such as 100% organic, organic, and products with organic ingredients. The European Union follows its own Organic Regulation and equivalence agreements with other countries. Common principles include restricted pesticides, non-GMO requirements, and sustainable farming practices.

Historically, the term organic originated in chemistry and was later adopted by the organic farming movement in the mid-20th century in reaction to widespread use of synthetic pesticides and fertilizers. Regulatory schemes for organic labeling expanded in the 1990s and beyond, reflecting ongoing debates about food systems, environment, and transparency.

Critics note that organic labeling does not automatically guarantee superior nutrition or overall environmental superiority, and that higher prices and certification processes can pose barriers. Labeling accuracy and supply-chain integrity remain ongoing concerns, while organic farming is one component of broader efforts toward sustainable agriculture.