Definition Organic Foods

Organic foods are foods produced by methods that are in accordance with the standards of organic farming. Standards vary throughout the world, but organic farming practices on common features seek to source cycles, improve ecological balance, and conserve biodiversity. Organizations that organize organic products may limit the use of certain pesticides and fertilizers in agriculture. In general, organic food is also usually not processed using irradiation, industrial solvents or synthetic food additives.   

Currently, the EU, the United States, Canada, Mexico, Japan, and many other countries require manufacturers to obtain special certification to market food as organic material within their borders. In the context of this regulation, organic food is produced in a manner consistent with the organic standards established by regional organizations, national governments and international organizations. Although kitchen garden yields can be organic, selling foods with organic labels are regulated by government food security authorities, such as the US Department of Agriculture (USDA) or the European Commission (EC). There is not enough evidence in the medical literature to support the claim that organic food is safer or healthier than conventionally grown foods. While there are some differences in the nutrient and antinutrient content of organic and conventional foods, the variable nature of production and food handling makes it difficult to generalize results.   

 Claiming that organic food tastes better is generally not supported by evidence.

  

 The meaning and origin of the term [edit]

 For more details about organic food production, see Organic Farming.

 For much of its history, agriculture can be described as organic; Only during the 20th century was a large supply of new products, generally considered not organic, introduced into food production. [9] Organic farming movements emerged in the 1940s in response to agricultural industrialization.   

 [10]

  

 In 1939, Lord Northbourne coined the term organic farming in his book Look to the Land (1940), for his concept of 'agriculture as an organism', to describe ecologically sound and balanced ecological approaches - in contrast to what He calls chemical agriculture, which relies on ' Imported fertility 'and' can not be self-sufficient or organic whole '. [11] Early soil scientists also described differences in soil composition when animal fertilizers were used as 'organic', as they contained carbon compounds wherein superphosphates and nitrogenous haber processes did not. Each use affects the soil moisture content. [12] [13] This is in contrast to the scientific use of the term 'organic' in chemistry, which refers to a class of molecules containing carbon, especially those involved in the chemistry of life. This molecular class includes everything that might be considered edible, and includes most pesticides and toxins as well, hence the term 'organic' and, in particular, the term 'inorganic' (sometimes incorrectly used as a contrast by the popular press) as applicable To Organic chemistry is a vague mistake when applied to agriculture, food production, and groceries.   

 Correctly used in the context of this agricultural science, 'organic' refers to methods grown and processed, not necessarily the chemical composition of food.

  

The idea that organic food can be healthier and better for the environment comes from the early days of the organic movement as a result of publications such as 1943 book The Living Soil [14] [15] and Agriculture and Gardening for Health or Illness 1945).   

  

Initial consumers interested in organic food will look for pesticides without any non-chemical treatment, not using unapproved pesticides, processed or freshly processed foods. They mostly have to buy directly from farmers. Then, 'Know your farmer, know your food' became the motto of a new initiative instituted by the USDA in September 2009. [17] The personal definition of what is 'organic' is developed through direct experience: by talking to farmers, looking at the conditions of agriculture , And agricultural activities. Small farms grow vegetables (and raise cattle) using organic farming practices, with or without certification, and individual consumers monitored. [Citation needed] Specialty health food stores and small cooperatives are instrumental in bringing organic food to a wider audience. As demand for organic food continues to increase, high volume sales through mass outlets such as supermarkets quickly replace direct farming relationships. [Citation needed] Today, many large farm companies have organic divisions. However, for supermarket consumers, food production is not easily observed, and product labels, such as 'certified organic',