#1. What Is Organic Farming?
In 1990 Congress passed the Organic Foods Production Act, which was to create national standards for organic food production. After years of work the USDA implemented regulations in the fall of 2002. The USDA National Organic Program defines organic food as food “produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.” However, it is much more involved than the brief definition.
A “Certified Organic Farm” is pretty much a bureaucratic label meaning that the crops are grown to the specific standards set by the USDA. Becoming certified is a rather involved process that takes three years. Even the USDA’s website admits, “extensive paperwork is required.” Along with annual on-farm inspections, examination of records and oral interviews, surprise inspections can be made at anytime and written, day-to-day farming and marketing records must be always available. In addition, specific tests may be requested on the spot. To cover all this there is an annual inspection/certification fee of anywhere from $400–$2,000 per year.
Organic farmers are willing to go along with the record keeping, inspections and fees because organic farming is a rather lucrative business right now. A recent study by the Organic Trade Association indicated that U.S. sales of organic products have grown from $1 billion in 1990 to $31.5 billion in 2011.[1]
Referring to 2005 data compiled by Purdue University, Gary Reding, president of Langeland Farms, Inc., compared the profitability of a 1200 acre organic farm to the same size conventional farm. Reding found that the earnings from the organic farm were $54,723 more than the best conventional 1200-acre farm. Corinne Alexander, Purdue grain marketing expert, added that in some cases organic farms earn as much as double the revenue of conventional farms.[2]
A “Certified Organic Farm” is pretty much a bureaucratic label meaning that the crops are grown to the specific standards set by the USDA. Becoming certified is a rather involved process that takes three years. Even the USDA’s website admits, “extensive paperwork is required.” Along with annual on-farm inspections, examination of records and oral interviews, surprise inspections can be made at anytime and written, day-to-day farming and marketing records must be always available. In addition, specific tests may be requested on the spot. To cover all this there is an annual inspection/certification fee of anywhere from $400–$2,000 per year.
Organic farmers are willing to go along with the record keeping, inspections and fees because organic farming is a rather lucrative business right now. A recent study by the Organic Trade Association indicated that U.S. sales of organic products have grown from $1 billion in 1990 to $31.5 billion in 2011.[1]
Referring to 2005 data compiled by Purdue University, Gary Reding, president of Langeland Farms, Inc., compared the profitability of a 1200 acre organic farm to the same size conventional farm. Reding found that the earnings from the organic farm were $54,723 more than the best conventional 1200-acre farm. Corinne Alexander, Purdue grain marketing expert, added that in some cases organic farms earn as much as double the revenue of conventional farms.[2]
The primary reason for the different is profitability is that organic crops command much higher premiums than conventional farming. While there is no guarantee price premiums will last, the markets for organic dairy are currently “exploding,” according to David Robb, manager of business development for the Indiana-based Traders Point Creamery, “There is a shortage of supply, and we can’t meet the demand.”[3]
Another reason for higher profits, according to David Conner, research specialist at Michigan State University, is that organic production uses one-third less energy than conventional production. The surge in the organic market stems from the fact that the majority of people believe “organic” is synonymous with “chemical free.” Most people assume that no pesticides or chemicals are used in the production of organic food. However, there are over 20 chemicals approved by the U.S. Organic Standards which are commonly used for organic crops. The only difference is that the chemicals used for organic farming must come from natural sources rather than being synthetically manufactured. |
Furthermore, as far as enhancing “the environmental quality for future generations,” in some cases the organic pesticides might actually be worse for the environment than synthetic pesticides. Canadian scientists compared organic and synthetic pesticides for effectiveness in controlling the soybean aphid. They found that not only were the synthetic pesticides more effective but the synthetic pesticides were less likely to kill beneficial insects than the organic pesticides. [5] A one-on-one comparison of some of the most widely used chemicals from each side of the fence showed that it took seven applications of the natural chemicals, rotenone and pyrethrum, to accomplish the same effect as two applications of a similar synthetic chemical (imidan). [6] So to accomplish the same thing, the organic farmer may actually putting more chemicals back in to the environment – chemicals that are made from natural sources, but toxic chemicals, none-the-less.
Rotenone was considered “safe” as well as “organic“ because it is derived from the roots of plants. It was widely used in the United States as an organic pesticide for decades. However, when tested it was announced that rotenone caused Parkinson’s Disease-like symptoms in rats. Later the integrity of the testing was challenged and the dispute concerning the safety of rotenone is ongoing. After discontinuing its use in 2005, it was reinstated in 2012 for use on organic farms with the Organic Materials Review Institute label, “Allowed with Restrictions” but the USDA’a National Organic Standards Board recommends that rotenone be completely prohibited effective January 1, 2016.[7] Rotenone has been being phased out in Europe and Canada but not throughout the world so it is still being used in some foreign countries on imported 'certified-organic' produce. There’s no guarantee that the chemicals used on the organic bananas in your grocery store is not one under scrutiny in the United States.
In addition to the potential dangers of approved organic chemicals, organic farms produce less food per acre than conventional farms. Studies have shown anywhere from 50 to 80% smaller yields from organic farms than conventional farms. There are some advantages to modern chemistry in farming. [8]
Rotenone was considered “safe” as well as “organic“ because it is derived from the roots of plants. It was widely used in the United States as an organic pesticide for decades. However, when tested it was announced that rotenone caused Parkinson’s Disease-like symptoms in rats. Later the integrity of the testing was challenged and the dispute concerning the safety of rotenone is ongoing. After discontinuing its use in 2005, it was reinstated in 2012 for use on organic farms with the Organic Materials Review Institute label, “Allowed with Restrictions” but the USDA’a National Organic Standards Board recommends that rotenone be completely prohibited effective January 1, 2016.[7] Rotenone has been being phased out in Europe and Canada but not throughout the world so it is still being used in some foreign countries on imported 'certified-organic' produce. There’s no guarantee that the chemicals used on the organic bananas in your grocery store is not one under scrutiny in the United States.
In addition to the potential dangers of approved organic chemicals, organic farms produce less food per acre than conventional farms. Studies have shown anywhere from 50 to 80% smaller yields from organic farms than conventional farms. There are some advantages to modern chemistry in farming. [8]
Some people believe that organic farming produces more nutritious food. However, after years of comparing and studying, science simply cannot find any evidence that organic foods are in any way healthier than non-organic ones. Joseph D. Rosen, emeritus professor of food toxicology at Rutgers, has become interested in the marketing of organic foods. Without regard to popular trends he unequivocally stated, “Any consumers who buy organic food because they believe that it contains more healthful nutrients than conventional food are wasting their money…Consumers should consider the economic motivations of those who would have them believe otherwise.” [9]
Some people argue that organic food tastes better. In a poll done in the United Kingdom over two-thirds of respondents said organic produce and meats taste better than non-organic ones. But in a blind taste test the researchers found that those same people couldn’t tell the difference between the two. [10]
Organic foods also tend to have higher levels of potential pathogens probably due to the use of manure instead of artificial fertilizers. A study of plants in the field (not the store) done by the University of Minnesota was published in May in the Journal of Food Protection. The study indicated E. coli present in 10% of organic farms samples as compared to 2% of conventional farm samples. In addition, the study found the food-borne disease pathogen salmonella only on the samples of organic produce. Concluding the study, Francisco Diez-Gonzalez, principle investigator of the University of Minnesota study, stated the obvious, “If you are using animal manure for fertilizer, the chances that you are going to get fecal bacteria on the product are greater." [11]
Some people argue that organic food tastes better. In a poll done in the United Kingdom over two-thirds of respondents said organic produce and meats taste better than non-organic ones. But in a blind taste test the researchers found that those same people couldn’t tell the difference between the two. [10]
Organic foods also tend to have higher levels of potential pathogens probably due to the use of manure instead of artificial fertilizers. A study of plants in the field (not the store) done by the University of Minnesota was published in May in the Journal of Food Protection. The study indicated E. coli present in 10% of organic farms samples as compared to 2% of conventional farm samples. In addition, the study found the food-borne disease pathogen salmonella only on the samples of organic produce. Concluding the study, Francisco Diez-Gonzalez, principle investigator of the University of Minnesota study, stated the obvious, “If you are using animal manure for fertilizer, the chances that you are going to get fecal bacteria on the product are greater." [11]
So, in short, foods in the grocery store with a “Certified Organic” label are not necessarily safer than conventionally farmed food. They have not been shown to be more nutritious and most people can’t tell any difference in taste between organic and non-organic foods. But they cost roughly three times as much as conventionally produced foods.
It sounds like I am anti-organic food production. I’m really not. I only use chemicals as a last resort and choose the safest chemicals I can because I intensely dislike dealing with lethal chemicals. But I will use synthetic chemicals to save my plants, if necessary. And sometimes it is. I'm sure the Irish would have used synthetic chemicals to eliminate the blight that attacked the potatoes in the mid-ninteenth century if they had them. But they didn't. One million people died and another one to two million emigrated depleting the population of Ireland by almost twenty-five percent in less than a decade. If you are more comfortable buying certified organic food and money is not an issue, go ahead. If you are concerned about chemicals in your food, your best bet is to buy locally as much as possible and know your grower. Ask him/her what products and how much they use. Just because a banana in the grocery store has a certified organic label, does not guarantee it is any healthier or tastes any better than the bananas in the other bin. |
[1] http://www.non-gmoreport.com/articles/jun06/organic_farming.php#sthash.mQZ3LZjW.dpuf (viewed 9/18/2014)
[2] http://www.non-gmoreport.com/articles/jun06/organic_farming.php (viewed 9/18/2014)
[3] http://www.non-gmoreport.com/articles/jun06/organic_farming.php (viewed 9/18/2014)
[4] http://blogs.scientificamerican.com/science-sushi/2011/07/18/mythbusting-101-organic-farming-conventional-agriculture/ (viewed 9/18/2014)
[5] Bahlai, C., Xue, Y., McCreary, C., Schaafsma, A., & Hallett, R. (2010). Choosing Organic Pesticides over Synthetic Pesticides May Not Effectively Mitigate Environmental Risk in Soybeans PLoS ONE, 5 (6) DOI: 10.1371/journal.pone.0011250 (viewed 9/18/2014)
[6] http://www.ocf.berkeley.edu/~Ihom/organictext.html (viewed 9/20/2014)
[7] http://blogs.scientificamerican.com/science-sushi/2011/07/18/mythbusting-101-organic-farming-conventional-agrigulture (viewed 9/18/2014)
[8] http://blogs.scientificamerican.com/science-sushi/2011/07/18/mythbusting-101-organic-farming-conventional-agriculture (viewed 9/18/2014)
[9] news.heartland.org/newspaper-article/2008/11/01/organic-food-study-flawed-conclusions-unsupported-science (viewed 9/18/2014)
[10] http://www.foodnavigator.com (viewed 9/18/2014)[11] http://www.organicconsumers.org/Organic/fecal-contamination.cfm (viewed 9/18/2014)
[2] http://www.non-gmoreport.com/articles/jun06/organic_farming.php (viewed 9/18/2014)
[3] http://www.non-gmoreport.com/articles/jun06/organic_farming.php (viewed 9/18/2014)
[4] http://blogs.scientificamerican.com/science-sushi/2011/07/18/mythbusting-101-organic-farming-conventional-agriculture/ (viewed 9/18/2014)
[5] Bahlai, C., Xue, Y., McCreary, C., Schaafsma, A., & Hallett, R. (2010). Choosing Organic Pesticides over Synthetic Pesticides May Not Effectively Mitigate Environmental Risk in Soybeans PLoS ONE, 5 (6) DOI: 10.1371/journal.pone.0011250 (viewed 9/18/2014)
[6] http://www.ocf.berkeley.edu/~Ihom/organictext.html (viewed 9/20/2014)
[7] http://blogs.scientificamerican.com/science-sushi/2011/07/18/mythbusting-101-organic-farming-conventional-agrigulture (viewed 9/18/2014)
[8] http://blogs.scientificamerican.com/science-sushi/2011/07/18/mythbusting-101-organic-farming-conventional-agriculture (viewed 9/18/2014)
[9] news.heartland.org/newspaper-article/2008/11/01/organic-food-study-flawed-conclusions-unsupported-science (viewed 9/18/2014)
[10] http://www.foodnavigator.com (viewed 9/18/2014)[11] http://www.organicconsumers.org/Organic/fecal-contamination.cfm (viewed 9/18/2014)