organicfood

Organic food denotes products produced according to organic farming methods and certified under organic standards designed to promote ecological balance and biodiversity. Core principles include maintaining soil fertility through crop rotations, composting and green manures; using biological, mechanical or cultural pest control rather than synthetic pesticides; avoiding most synthetic fertilizers, irradiation, and GMOs; and ensuring humane animal husbandry where applicable.

Standards and certification: Certification bodies verify compliance with region-specific standards such as the United States Department of Agriculture Organic Regulations (NOP) and the European Union's organic regulation. Requirements vary but common rules include prohibiting synthetic pesticides and fertilizers, prohibiting GMOs, restricting processing aids, and setting labeling rules (for example, 100% organic, organic, or made with organic ingredients).

Production and labeling: Organic farming emphasizes soil health, biodiversity, water conservation and crop rotation. Organic livestock standards often require access to outdoors, organic feed, and restrictions on routine antibiotics; vaccines may be permitted under veterinary supervision.

Nutrition and safety: Systematic reviews show no consistent nutrient advantage for organic foods; some studies report lower pesticide residues in organic products, while overall health effects remain inconclusive.

Environmental and economic aspects: Organic farming can reduce chemical runoff and support soil biodiversity, but yields are often lower or variable, which can influence land use and product prices. Economic considerations include higher consumer prices, certification costs, and supply chain integrity concerns.

History and scope: The organic movement developed in the 20th century and expanded into mainstream markets, influencing farming practices, food labeling, and consumer choice worldwide.