Frequently Asked Questions (FAQs) about organic food.

1. What is Organic Food?

Organic refers not to the food itself, but to how the food is produced. Organic food production is based on a system of farming that maintains and replenishes the fertility of the soil. Organic foods are produced without the use of synthetic pesticides and fertilizers.When processed they are minimally treated to maintain the wholeness and integrity of the food without artificial ingrediants, preservatives or irradiation.

2. How is "Certified Organic" food different from other organic food?

Certified means that the food has been grown according to strict uniform standards which are verified by an independent body or private organization. Certification includes inspections of farm fields and processing facilities, detailed record keeping and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.

3. Is organic food completely free of pesticide residues?

Organic food is not produced with toxic, synthetic pesticides, herbicides and fertilizers, usually used at various stages in the life of a fruit or vegetable. In conventional farming these are used on seeds, to kill pests while the vegetable is growing while others are used again post harvest, to ensure that a vegetable or fruit looks good for the market shelf, to eat food out of season or for transporting and preserving produce to avoid insect or fungus attack.However, there are some instances where residues may be carried to organic fields from neighboring conventional farms and environmental pollution which is beyond the farmers control. For this reason organic farmers are required to have their produce tested by a certifying board where only a bare minimum level of chemical residue is accepted.

4. Do organic farmers ever use pesticides?

Yes. However, only natural pesticides are permitted with restrictions as a last resort when growers are threatened with crop failure. Organic farmers' primary strategy is prevention. By building healthy soils, healthy plants are better able to resist disease and insects. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps and barriers. If these fail, permission will be granted by the certifier to apply botanical pesticides under restricted conditions. "Botanicals" are derived from plants and are broken down quickly by oxygen and sunlight.

5. Is organic food better for you?

Organic food is better in the sense that it does not contain chemical cocktails.There is definative evidence on the harmful effects of such chemicals on human health and the general environment..Well balanced soils grow strong healthy plants which many believe taste better and contain more nutrients. Organic growers often select varieties to grow for their flavor, not only their appearance.

6. Why does organic food cost more?

It doesn't really. Prices for organic foods reflects many of the same costs as conventional foods in terms of growing, harvesting, transportation and storage. Organically produced foods must meet stricter regulations governing all these steps so the process is more labour and management intensive, and organic farming tends to be on a smaller scale.One needs to distinguish between the quality and quantity since although the size and appearence might not be as attractive, it tends to be tastier and of much higher nutritional value than conventionally farm produce.

There is also mounting evidence that if all the indirect costs of conventional food production (cleanup of polluted water, replacement of eroded soils, costs of health care for both the consumers and the farmers and their labourers) were factored into the price of conventionally grown food, the price for conventionally grown food would be similar to the price for organic food and would even be higher in some cases.

7. Isn't organic food just a fad?

Not a chance. Sales of organic food totaled $1.4 billion in 1992 and $26 billion in 2000 (in the U.S). According to the Soil Association, in the U.K. there was a 55% increase in consumption in one year (2000). The adoption of national standards for certification will open up many new markets for worldwide organic producers.

According to policy regulation (EEC) No 2092/91 finalized in 1999, approximately 2% of the E.U. food supply is grown using organic methods. By the year 2005, analysts expect that to reach 10%.Similar trends are visible in the US. Worldwide, there are now almost 600 organic producer associations in 70 countries. Nations like Japan and Germany are fast becoming important international organic food markets.

8. Where can I find organic foods?

Click on the Marketplace link (left) to find out more about the variaty of fresh produce that the Genista Research Foundation has. Organic foods are also found at natural food stores, health food stores , supermarkets. There is an increasing variety of organic processed foods making their way to the market: baby foods, cereals, snacks, cookies, breads, pastas, juices, peanut butter, herbs and spices, coffee, yogurt, milk and cheese, soups, and even frozen meals.