Organic finds place in the sun

In my opinion, brown is not the new black, and organic farming is not a fad. It’s here to stay. A small section of the supermarket is dedicated to organic food, but I predict it soon will be the whole store — or at least a very large part of it. Trying to avoid the organic craze would be like trying to ignore reality TV. Both have skyrocketed overnight, and it is as impossible to avoid all-natural, hormone-free poultry as it is to escape “American Idol” gossip. Organic food has hit the big time. In fact, sales of organics have grown by 20 percent each year for the past decade.

From the soil to the plate, we’re concerned about all of it: food quality, food safety, the environment, where our food comes from and animal rights. Despite the rise in obesity (or perhaps because of it), quality over quantity finally seems to be inching its way into the mix.

When I was a teenager, my parents said they needed a special dictionary to comprehend what they called my teen lingo. There seems to be a similar need for translation of at least some of the new labeling terms applied to organics.

Here’s what you need to know to be an informed shopper.

Foods certified as “organic” by the U.S. Department of Agriculture are the most comprehensively and closely regulated on the market. Organic farmers apply natural fertilizers, manure or compost to feed soil and plants. They use beneficial insects and birds, mating disruption or traps to reduce pests and disease.

Crops are rotated, and the soil is tilled, hand-weeded or mulched to manage weeds. Animals are fed organic feed and are allowed access to the outdoors. Preventative measures such as rotational grazing, a balanced diet and clean housing are set up to help minimize the risk of disease. Organic meats are raised without chemical herbicides, fertilizers, antibiotics or growth hormones to prevent disease or spur growth.

The term “100 percent organic” refers to products that are completely organic or made of all organic ingredients. They are allowed to carry a small USDA organic seal. This is not mandatory, but most companies use it. Hey, if you’ve got it, flaunt it. Organic products that are at least 95 percent organic also can use the seal.

“Made with organic ingredients” refers to products that contain at least 70 percent organic ingredients. The organic seal can’t be used, but the organic items can be included in the ingredients list.

“Raised without antibiotics” is a general claim that implies that no antibiotics were used in the production of a food product. The USDA defines it as meaning that the animals used for meat and poultry products were raised entirely without low-level or therapeutic doses of antibiotics. Use of this claim requires sufficient documentation.

“No hormones administered” refers to an animal considered to be free from any added hormones over its lifetime. Use of this claim requires sufficient documentation.

The “grass-fed” label indicates that animals have been raised on natural pasturage. As a bonus, feeding animals in such a way provides benefits to the environment, the animals’ quality of life and even nutritional value. For example, grass-fed hens produce eggs that are higher in omega 3 fatty acids than conventional eggs. Incidentally, we have mad cow disease to thank for the increased demand for grass-fed cattle.

“Free range” invokes images of a large pasture with plenty of room to roam. It’s not necessarily that picturesque. USDA does not stipulate how much time or space the animals must have on the range. By itself, the term doesn’t guarantee much more than that the animal has had access to the outdoors.

The term “natural” implies that meat and poultry must not contain any artificial flavoring, coloring, chemical preservatives, or artificial or synthetic ingredients and that it must be minimally processed in a way that does not fundamentally alter the raw product. However, the USDA allows this label to be applied to meat from animals that were raised using growth hormones or antibiotics.

The label must define the use of the word “natural” for full clarity.

I want to emphasize that making informed choices goes beyond what is described above. You can reap reliable information about your food from the farmers or producers themselves. I encourage you to call or visit your local growers at farmers markets or at the farm. But don’t head out just yet. You’re not quite ready. Do you know which foods are healthier? Are they worth the extra cost? What about the impact on the environment? Do you know which foods to avoid?

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