The term “organic” refers to the methods used in growing and producing the food. Please see the organic meat and eggs section for organic regulation regarding meat production.
The following requirements apply to produce...
Currently, organic certification requires that:
Produce has not been sprayed or treated with pesticides, herbicides, fungacides, or other potentially harmful substances that can damage your health. Exposure to persistent pollutants from pesticides has been linked to cancer, immune system suppression, nervous system disorders, reproductive damage, and hormone disruption. Many products that are made from conventionally grown crops show pesticide and herbicide residues.
Organic standards prohibit the use of Genetically Modified Organisms (GMO’s).
Organically grown products are grown without the use of synthetic fertilizers or sewage sludge. U.S. regulation permits sludge to be used on conventional farms despite concerns about contamination.
No Irradiation. Organic standards prohibit the use of ionizing radiation to preserve food. U.S. regulations allow irridation (labeled “cold pasteurization”) of both produce and meat.
“Currently, up to 45 percent of U.S. corn is genetically engineered as is 85 percent of soybeans. It has been estimated that 70-75 percent of processed foods on supermarket shelves--from soda to soup, crackers to condiments--contain genetically engineered ingredients” – www.centerforfoodsafety.org
To learn more about organic standards and organic farming in New Hampshire, visit the Northeast Organic Farming Association (NOFA) at www.nofanh.org