Organic farming and organic food is more about farming process and procedure than nutrition. According to Wikipedia, “Organic food is, in general, food produced without the use of artificial pesticides, synthetic fertilizers and in many definitions genetically modified organisms (GMOs). Farms that grow organically, do so in a sustainable, environmentally sound, manner, and more often than not, are small family-run farms. These qualities of organic farming, among others, are in stark contrast to the more common industrial farm.” Therefore, organic food can be processed into white bread and is quite different that regionally-produced, whole, seasonal, community-supported agriculture (CSA).
Organic food is, in general, food produced without the use of artificial pesticides, synthetic fertilizers and in many definitions genetically modified organisms (GMOs). Farms that grow organically, do so in a sustainable, environmentally sound, manner, and more often than not, are small family-run farms.[1] These qualities of organic farming, among others, are in stark contrast to the more common industrial farm.
Thus, the term organic has become associated with certified organic foods, which are produced and labeled according to strictly regulated standards. In many countries, including the United States, Japan and in the European Union, certification is a matter of legislation, and commercial use of the word organic, outside of the certification framework, is illegal. The specifics of legal certification are subject to debate, with corporate interests on one side[2], and consumers and family farms on the other.
