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Organic foods

Organic farming is the production of food without the use of synthetic chemicals (such as pesticides, artificial fertilisers) or genetically modified (GM) components and ensuring animal welfare and environmental sustainability. Organic food has also not been exposed to food irradiation. The definition also includes animal produce, such as eggs from free range rather than caged (battery) hens.

Animals raised using organic methods may be treated with vaccines but may not be fed any growth-regulating drugs, steroids, hormones or antibiotics. Organic farms are only certified after they have been operating according to organic principles for a period of 3 years. However, the use of the word 'organic' is not regulated in Australia.

Central to the philosophy of organic farming is protecting the environment and working in harmony with existing ecosystems e.g conservation of water, soil and energy, the use of renewable resources and natural farming cycles.

Traditional farming methods are often used, such as rotating crops to prevent depleting the soil of nutrients. The Australian organic food industry is booming; it is currently worth around $200-$250 million per year domestically and a further $50-$80 million per year in exports with an expected annual growth of up to 60%. Consumer demand is growing at a rate of 20-30% per year with retail sales increasing 670% between 1990 and 2001-2. Types of produce
available include fruit and vegetables, grains, meat and meat products, honey and some processed foods.

Even though growth in organic foods sales has been highest of any food category, there are limited data that such food is safer or more nutritious than conventionally produced foods. Many people are afraid of synthetic chemicals sprayed on foods, and yet 99 percent of the pesticides we eat occur naturally in fruits and vegetables. The only thing we know for certain about organic foods is that they are a lot more expensive.

Why people buy organic
Pesticide residues in fruit and vegetables are closely monitored in Australia, and there seems to be no cause for concern. However, some people prefer to buy organic produce just in case. Others appreciate that organic foods promote a healthier and more sustainable use of the environment, and more humane treatment of animals. Also, some people worry about the possible long term health and environmental consequences of GM foods and prefer to support an industry that doesn't use GM techniques.

Pesticides in Australia
The levels of pesticide residue in fruits and vegetables have been monitored in Australia for 30 years. Maximum limits for safe human consumption of pesticide residue include wide safety margins. However, there is always the chance that pesticides currently deemed to be safe may one day be revealed as hazardous to humans. This was the case with DDT, which was once a popular pesticide.

Organic foods are not completely chemical free, as the soil may still be polluted from previous farming, but the pesticide residues (as well as herbicides, fertilisers, veterinary drugs) will be considerably lower than those found in produce grown using synthetic chemicals.Australia's food supply is generally low in pesticide residues. A recent survey in Victoria found that all samples of organic produce tested, had pesticide residues at or below detectable limits, raising confidence in the current systems for certifying organic produce which of course is produced without the aid of artificial pesticides. A study in the US found that organically grown food has one third of the amount of residues than conventionally grown food.

Organic food outlets
Some supermarkets
Some green grocers
Health food shops
Some fresh food markets
The Internet
Certified organic retailers.

Labelling concerns
'Organic-certified produce' means the food was grown, harvested, stored and transported without the use of synthetic chemicals, irradiation or fumigants. While exported organic produce must meet the National Standard for Organic and Biodynamic Produce, there is no nationwide regulation to police the labelling of organic food sold within Australia. Suggestions on making sure the food you are buying is organically grown include:

If you are buying from an organic retailer, check for the Organic Retailers' and Growers' Association of Australia (ORGAA) notice, which should be prominently displayed.
Choose foods with the label 'certified organic' from one of the Australian Quarantine and Inspection Service (AQIS) accredited certifying organisations.
Check packaging for the grower's name and certification number.
Don't be fooled by packaging that claims the produce is 'natural' or 'chemical free' if the proper certification labelling is not displayed.

A nine-month review in 2001-2002 by the non-profit Center for Global Food Issues of monthly food and supplement product recalls reported by the U.S. Food and Drug Administration and the Food Inspection Agency of Health Canada showed that products marketed as "organic" or "all natural" have significantly higher recall and warning rates than conventional foods. Reasons for recalls and warnings included failing to label products with potentially dangerous allergenic ingredients, mislabeled products, bacterial contamination and other serious safety-related concerns. Organic products represent less than one percent of the total marketplace, yet they have accounted for more than 8 percent of all recalls in the US. This implies that consumers had an eight-fold higher risk factor for safety-related recalls when they purchase higher-priced organic products in 2001-2002.

Accredited certifying organisations
The organisations classified by the AQIS as organic certifiers are:
Biodynamic Research Institute (Demeter)
Biological Farmers of Australia (BFA)
National Association for Sustainable Agriculture Australia (NASAA)
Organic Food Chain (OFC)
Organic Herb Growers of Australia (OHGA)
Organic Vignerons Association of Australia (OVAA)
Tasmanian Organic Producers (TOP).

Organic food isn't necessarily more nutritious or more tasty
There have been 150 previous studies comparing nutritional content of organic versus conventionally grown plants and most have shown no differences. The most consistent finding is that organic foods contain lower nitrate levels and higher vitamin C levels.

Plants utilise natural and synthetic fertiliser in the same way
Most commercial fertilizers are formulated to give the highest yield of whatever crop they are used on. While there may be some variations in mineral levels of produce due to soil content, only selenium varies markedly. Some plants can take up lead in very variable amounts depending on the immediate environment.
The nutrient content of foods also depends on factors such as soil health, sunlight, season and storage methods. Research has not shown significant taste differences between organic and conventional foods.
A study analyzed blackberries, strawberries, and corn for phytochemicals called total phenolics (these include the flavonoids and are thought to act as antioxidants and cancer-fighters. Plants grown with organic farming methods had more phenolics compared with conventional techniques. It is well known that plants produce phenolics in response to attack by insects. Since organic produce has more insects eating it, one would expect higher levels of phytochemicals. However, holes made by the insects also allow fungus to grow there, leading to more spoilage and occasionally to highly toxic moulds.
The British Food Standards agency concluded that on the basis of current evidence, organic food is not significantly different in terms of food safety and nutrition from food produced conventionally.

Organic food is more expensive
Organic foods are more expensive because production is more labour intensive and without herbicides, pesticides and other chemicals, the yield is generally smaller. Expect to pay between ten and 100 per cent more for organic foods.

Biodynamic food
Austrian philosopher Rudolf Steiner pioneered biodynamic farming, which emphasises ecological harmony and environmental sustainability. Biodynamic food is grown with particular composts, preparations and natural activating substances.

Organic food is better for the environment
Excessive use of chemicals and modern farming methods have led to a decline in soil fertility and an increase in salinity and blue-green algae in waterways over many years. Organic farmers try to minimise damage to the environment by using physical weed control and animal and green manure.

Things to remember

Organic farming is the production of food without the use of synthetic chemicals or genetically modified components.
Organic foods are not completely chemical free, but the pesticide residues will be considerably lower than those found in produce manufactured with synthetic chemicals.
Choose foods with the label 'certified organic' from one of the seven AQIS accredited certifying
organisations.
The overriding advantage of eating organically grown foods is linked to environmental issues because
organic farming is kinder to the environment and is more likely to be sustainable.

Last Updated: July 2004