U.S. Department of Agriculture — Certified organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible.
Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest. Prohibited substances include most synthetic fertilizers and pesticides.
In instances when a grower has to use a synthetic substance to achieve a specific purpose, the substance must first be approved according to criteria that examine its effects on human health and the environment.
As for organic meat, regulations require that animals are raised in living conditions accommodating their natural behaviors — such as the ability to graze on pasture — fed 100 percent organic feed and forage, and not administered antibiotics or hormones.
When it comes to processed, multi-ingredient foods, the USDA organic standards specify additional considerations. Regulations prohibit organically processed foods from containing artificial preservatives, colors or flavors and require that their ingredients are organic, with some minor exceptions.
For example, processed organic foods may contain some approved non-agricultural ingredients, such as enzymes in yogurt, pectin in fruit jams, or baking soda in baked goods.
When packaged products indicate they are “made with organic (specific ingredient or food group),” this means they contain at least 70 percent organically produced ingredients.
Illinois and Indiana Departments of Agriculture — These departments follow the definition as provided by the USDA: Organic food as produced using sustainable agricultural production practices. Not permitted are most conventional pesticides; fertilizers made with synthetic ingredients, or sewage sludge; bioengineering; or ionizing radiation. Organic meat, poultry eggs, and dairy products come from animals that are given no antibiotics or growth hormones.
USDA Consumer Brochure: Organic Food Standards and Labels: The Facts — Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.
Organic.org — Organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones.
Karen Binder can be reached at 618-534-0614 or This email address is being protected from spambots. You need JavaScript enabled to view it..

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