What Organic is NOT

We hear the term thrown around a lot these days.  We see it in the produce aisle, on cleaning products, and these days, even on clothes.  But just what does it mean?  Often the discussion of what organic is, derives to what organic is NOT.  The term organic is associated with no fertilizer, no chemicals, no sprays, no Genetically Modified Organisms (GMO’s), and no antibiotics.  If that is what it is not, that leaves me pondering, what is it?! 

The United States Department of Agriculture (USDA) defines organic as:

 “Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods. These methods integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.”_{http://www.ams.usda.gov/AMSv1.0/NOPConsumers}

     While I have been interested in the idea since high school- I did my senior research project on organic standards- the term has become much more real for me this summer, interning on a peach and berry orchard.  While I have only been working here a month, I cannot count the number of times people have asked me if this farm is organic.

     Media tells us there are innumerable things to consider when selecting our food: methane from cows the carbon footprint of the semi bringing the food to the store, the conditions animals are raised in, super weeds, water quality, how the animal is slaughtered or as some prefer, “harvested,” and on down the list to the chemical makeup of fertilizers and pesticides.  We are bombarded with concerns about the production of the food and fiber products we use on a daily basis.  All too frequently, we lump all of these concerns under one umbrella that can be defeated by one generic, misleading term: organic. 

     The root of the problem is the word itself.  Organic means different things to different people.  To some it simply means home-grown, to others, grown with minimal inputs, and to others, a misconstrued vision of the old fashioned farmer putt-putting out to his field on his open cab tractor to single handedly pick his rows of corn.  But what does it really mean?  Knowing the potential for miscommunication of this word can put you ahead of the game.     

The term organic was first restricted on food packaging in 2002.  This was done in an attempt to clarify the meaning of organic.  Clearly, we still have a long journey ahead of us.  The USDA has a mile long list of specifications of what is organic and what is not.  If you have a keen interest, they can be perused here:

 http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=3f34f4c22f9aa8e6d9864cc2683cea02&tpl=/ecfrbrowse/Title07/7cfr205_main_02.tpl

However, for those of us who like to skim, these standards can be summed up in this seal. 

This seal guarantees the product you are buying is organic by the USDA’s standards. If all these standards are met by the farmer, they can become certified and sell their product with the label “organic.”  If you have questions about other confusing packaging terms such as “natural,” “humane,” or “no added hormones,” check out their definitions here: http://www.ams.usda.gov/AMSv1.0/NOPConsumers

Some Common Organic Myths

1. Organic means no chemicals.

•  Organic producers use chemicals to control pests and weeds just like any other producer. 
• Without the use of these treatments (fertilizers, herbicides, pesticides, fungicides) (vaccinations in the case of livestock), there would be little to no crop to harvest. 
• Organic farmers are allowed to use a specified list of chemicals.  If these chemicals are not sufficient, they are then allowed to step up to another set of chemicals.  Some allowed chemicals for organic production include arsenic, potassium bicarbonate, isopropanol, and sodium hypochlorite.
• Chemically, plants cannot tell the difference between the forms of nutrients          they take up.  To a plant, phosphorous is phosphorous, whether it comes from manure or from diammonium phosphate.  To a plant, one form of fertilizer is just as good as another.

2.  Organic is better for the environment.

• Both organic & conventional farmers use practices to benefit the environment. 
• There are far too many variables to conclude that organic farming is morebeneficial for the environment.

3. Organic food is better for you.

• Many sources shout the benefits of organic food.  Few share what organic food actually is.  Refer to http://www.mayoclinic.com/health/organic-food/NU00255 for specifics. 
• Organic food does not have more nutrients or different nutrients than other foods.
• Local food does have fewer preservatives than food that is processed and shipped.

4. Organic is the way all food should be grown.

• When comparing organic to conventional methods, organic methods produce less food.
• By 2050, our world population will reach over 9 billion. This will require us to produce more food than we have produced since the beginning of agriculture, all combined.  We will not be able to do this without advanced technology and science. 

      First and foremost, I suggest we all trust the producers who put in long hours to provide us with the safest food supply in the world.  But, if you have preferences for how your food is produced, don’t assume you have the same definition of “organic” as the person you bought it from.  Before you jump on the organic bandwagon, know your facts.  Take a moment to read the label, ask the producer at the farmer’s market, or do a little research your self.  Know Your Farmer, Know Your Food is one way the USDA helps make it easy for you to find out exactly how farmers produce their crops and livestock.  Check it out here: http://www.usda.gov/wps/portal/usda/usdahome?navid=KNOWYOURFARMER

Organic is not free of chemicals or better for you and the environment.

Organic IS an option available to us as consumers.  And as with any decision, we must take a close look at the facts before following the crowd.

Gieringer’s Orchard- My Summer Job!

To wrap up my spring break, I spent the day with Frank, Melanie, & Bryce, learning about their orchard and attending a tomato grafting workshop at the Kansas State University- Olathe Research station.

1. Here are some of the younger peach trees. Notice the red tint?  Those are the branches that will produce peaches this year!  Each of these tiny branches will set about 20 fruit, which will need to be thinned to 3 or 4 so the weight of the peaches doesn’t break the branches.

2.Here are the strawberries- a new crop for the orchard this year.  The strawberries are planted in the fall and grow, then are covered for the winter months with large sheets of white plastic.  Here, the rows have just been uncovered and are ready for sunshine!  The fence surrounding the rows are to keep the deer from stealing the crop.  The plastic fabric around the plants will keep the fruit from sitting directly on the soil which can cause rot.

3. Dr. Cary Givard tells us about the healing chambers used for grafted tomato plants at the KSU Olathe Research station.  Tomatoes are grafted to promote disease resistance, increase yields, and create stronger plants with a sturdy root system and high yield scion (upper part of the plant.)

This summer, I will be working at Gieringer’s Orchard, learning about peach, blackberry, plum, sweet corn, and tomato production, as well as how they work as a local business. I am so excited to finally put my studies to use!  Frank told me they try to do at least one new thing every year to always keep growing. These are my kind of people! :)

To learn more about them, check out their website:  www.gieringersorchard.com or their Facebook page http://www.facebook.com/GieringersOrchard