So you’ve made the decision to go organic. Congratulations. But how do you trust that what you’re getting is the real thing? We’d be fibbing if we said it was cut and dried, that when you see the word “organic” on a label then that is exactly what you will get.
Unfortunately, in many countries, the use of the word itself is not policed. Like “natural” and “green” – two other terms hijacked by savvy marketers seeking to cash in on our newfound interest in health and the environment – it can be, and often is, thrown about willy-nilly on packaging.
The good news is that in most countries, there are authorities – sometimes regulated by the government such as in the US and Japan – whose specific purpose it to ensure that consumers can rely on the organic label.
This process is called organic certification. Representatives from the certifying body go out to individual producers and check that their practices meet certain standards before they earn the right to carry that label of assurance. While standards vary from country to country, certain basic principles are upheld, including:
- Organic farmers undertake not to use synthetic fertilisers or pesticides;
- Animals are not housed in factories, but given access to pasture and allowed to roam;
- Animals can not be fed antibiotics or growth hormones;
- Food additives cannot be used in production of organic comestibles;
- Land used for farming must be free of chemicals (in some cases, for several years) before a producer can earn certification;
- Soil quality is managed by crop rotation, green manure and natural mineral products;
- The use of Genetically Modified Organisms or GMOs, anathema to the organic movement, is prohibited;
- Strict standards also apply to the storage, processing, handling and transport of organic food;
- Once certified, producers agree to regular audits to ensure they are maintaining organic standards.
The best thing you as a consumer can do is arm yourself with knowledge beforehand. Get to know your local certifying authority or authorities. Check out their website, as often they list products they have certified. Some certifiers operate to a minimum standard, whereas others, such as the UK’s Soil Association, have much tougher criteria. It’s important to get to know the one you trust. Memorise their particular certified sticker – it makes it easier to pick up what you want at the supermarket when you’re in a hurry.
If you’re buying fresh produce, which usually just carries a coloured sticker to indicate to the cashier that you’re paying the organic price, ask your grocer where they get their supplies from. Don’t just trust that they’re doing the right thing.
There is also an international body dedicated to uniting the certification of produce worldwide. The International Federation of Organic Agriculture Movements, better known as IFOAM, works with organic certifiers in countries around the world. If a certifier meets their strict criteria, then products from that local certifier can carry both the local certification label and the “IFOAM accredited” label.
The purpose is to ensure the integrity of the organic label across borders and is particularly valuable for exporters. It means, for example, if consumers in Connecticut buy olives from an organic producer in Spain, and the jar carries the IFOAM label as well the local Spanish one, they know they are getting the real McCoy.
Some critics of the certification process argue that it has made life difficult for the pioneers in this movement – the small-time farmers. It involves such a burden of cost and time that many who are doing the right thing simply can’t afford to pay to push their credentials.
As demand for organic has changed, so has the nature of those plying the trade. Big corporates have cashed in, producing on huge scales, often cutting the little guy off at the pass. The original organic farmer suddenly finds it even harder to make a living, let alone spend the dosh to certify what he does.
It is definitely worth bearing this in mind when you’re shopping. If you’re lucky enough to live in an area with lots of local fresh producers, get to know them. Chances are many have been living and breathing organic practices for years; they just can’t afford to go the next step. If you can be assured of their integrity – and in most small farming communities, everyone knows what everyone else is doing – there’s no reason to wait for a sticker to tell you what you’re getting has been produced in the healthiest and most environmentally friendly way possible.
Apart from getting quality fresh produce, you will also be helping to keep your local community alive and well for future generations. Why pay for certified organic tomatoes that need to be hauled thousands of miles from California, if your friendly farmer down the road has been producing them for years.
The important thing is to do your homework. It may take a little time at the start, but once you’ve got the hang of who’s who and what’s what, you will feel a lot more relaxed about your organic choices.
