Organic vs Non-Organic

[Dogmama]

So, I've been thinking (dangerous)....

In light of the new facts that the USDA inspects a tiny percent of food, how do we know that organic is really organic? I noted that at Trader Joe's, some of their organic produce comes from Mexico. How do we, the consumers, really know that it is organic?

I've been a supporter of organics for years. Since the economy is so bad, I'm having to rethink my food dollars. I hate to think that I'm spending big $$$ for organic food that isn't.

What does everybody think?

[Andrea]

My dad swears up & down that regulations allow for food to be treated with chemicals a certain number of times and still be labled as "organic."

I take it with a grain of salt though, because he's made his entire living off of selling agricultural-use chemicals.

[tulip]

I buy from local farmers markets and farms whenever possible. They are not always certified organic, but you can talk to the farmer and many of them use organic methods. That's a little harder in the winter.

I also grow alot of my own food--at a minimum lettuce and greens (collards, kale, chard). I'm building a cold frame in hopes that I can grow salad greens all winter, and collards and kale grow here in winter (or rather they stay, they don't necessarily grow).

Even if food is "organic," if it's grown in New Zealand and shipped to Virginia, I figure I can do alot better from a closer source.

[alpinerabbit]

it's like with speed limits.

quality or safety testing in any industry is done on a sample - you can't test everything.

There are regulatory bodies and testing labs. Even in Mexico or if anyone ever found out they would be unable to export, costing them $$$$.

You either trust in the way these regulations work, just as you trust that every other business does not screw you over, although they only get inspected/QC periodically (filthy restaurant kitchens, faulty carbon frames, ...) or you don't and buy regular (which is subject to some restrictions too).

yes, it's true that you can still use certain sprays or other stuff on organic products. copper on wine, for example.

[Veronica]

I found quality issues with some things at Trader Joes, so we don't shop there quite as much. The fresh fruit and vegetables are one thing we stopped buying there. My local Raleys has much better produce and they seem to have a connection to the local farms because they have often have produce from them.

We've looked into how things get labeled. What does free range or organic really mean? There seems to be a lack of consistency in how those labels get applied, that's for sure.

Veronica

[Grog]

Aren't there third-party certification organizations that are active in the USA? There are one or two that are particularly trustworthy in Canada (just can't remember their name). The "organic" label is not controlled by a government agency around here...

[ilima]

Local trumps organic. Obviously, how the local stuff is farmed matters. If a small, family farm which employs sustainable and healthy practices, better to buy local vs. shipped organic.

[Zen]

My dad swears up & down that regulations allow for food to be treated with chemicals a certain number of times and still be labled as "organic."

You dad is right, to an extent. I'd have to research the details but the definition of 'organic' has been somewhat watered-down.