Organic
What is organic? The USDA National Organic Program defines that “Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.” There are three categories of labeling organic products identified by USDA-100% organic, 95% Organic, and 75% organic.
The Organics Institute stated that all agricultural products were organic because the farmers used natural means to feed the soil and control pests before 1920’s. The farming methods changed until the Second World War since farmers found that the chemicals were capable to kill insects (The Organics Institute, n.d.). Lord Northbourne was the first person who invented the term “organic farming” in his book Look to the Land in 1940 (John Paull, 2014). He mentioned that chemical farming would be substituted by organic farming in the future. In 1943, Sir Albert Howard, a British botanist, who thought that soil fertility and composting would replace the chemical methods and should become the standard
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Marion Nestle, a professor of New York University, recommended buying organic food if people can afford them. However, Joy Bauer, a nutritionist, mentioned that some fruits and vegetables contain pesticides higher than other food. He suggested that some foods must buy organic instead of conventional foods such as apples, cherries, grapes, strawberries, celery, potatoes, and spinach etc (Joy Bauer, 2006).
Even through some researches and studies show that organic foods are not likely to result in health benefits, organic business still grows rapidly and will be more and more prosperous in the future. We are not completely certain that organic foods are not beneficial to human health since they do delivery some benefit to consumers such as fewer pesticides, in some ways, higher level of nutrients, and may taste better. However, organic foods may not really mean pesticides