Organic foods are those produced following guidelines that promote sustainability and biodiversity while minimizing the use of synthetic pesticides, fertilizers, antibiotics and hormones. The U.S. Department of Agriculture considers meat “organic” when livestock is fed organic feed, given access to the outdoors, and never receives antibiotics or hormones. Production operations must be inspected and certified before they can use the “USDA Organic” label.
History
The notion of modern organic farming began in the 1960s and 1970s, spurred by an increase in public awareness of the hazards of farm production and the use of synthetic chemicals, according to Brian Baker of the Organic Materials Review Institute. Lawmakers began to regulate the use of synthetic chemicals, and consumers started to demand food produced using traditional farming methods. Some states and organizations began to create their own standards for organic food production in the 1970s. The farm crisis of the 1980s led some farmers to transition to organic practices, and in the late 1980s there was an increasing demand for organic products. In 1990, Congress passed the Organic Food Productions Act. The USDA appointed the National Organic Standards Board in 1992.
Methods
As a general rule, the use of genetic engineering, synthetic chemicals, ionizing radiation and sewage sludge is prohibited in organic farming, according to the USDA National Organic Program. Producers of organic livestock must use organic feed and must give their livestock exposure to the outdoors. Because organic meat cannot contain antibiotics or artificial hormones, producers must work to prevent diseases through cleanliness and, in some cases, vaccinations. Producers must also track and keep records of the sources of their livestock, feed, medications and products, according to James Riddle, Endowed Chair in Agricultural Systems at the University of Minnesota. Organic meat must be slaughtered in a slaughterhouse that is certified organic, meaning the organic meat is not intermingled with conventional meat.
Certification
To receive a USDA organic certification, meat producers must first submit to the USDA their plan for organic production. This plan details their production system and record-keeping process. They must also pass an on-site inspection. Re-inspection occurs at least annually. Producers that sell less than $5,000 per year in products may be exempt from certification but may not use the USDA organic labeling on their products, according to the USDA National Organic Program.
Benefits
Although organic producers use practices that may be considered more environmentally friendly, organic meat is not necessarily safer or more nutritious than conventionally produced meat, according to MayoClinic.com. Organic foods are often more expensive than their conventional counterparts. However, organically raised animals are not fed animal by-products, and some claim that organic meat tastes better than conventional meat.
Related Labeling
The term “organic” is not to be confused with the terms “natural,” “free range” or “hormone-free.” While some organic foods may also have these labels, if a food is not specifically labeled “organic,” it may not have been produced using organic practices. For a food product to have the green USDA organic label, at least 95 percent of its ingredients must be organically produced, according to MayoClinic.com.
