Organic Foods are Healthier and Tastier - Fact or Myth?
The word ‘organic’ is used in many ways, but in the food industry, it is a labeling term allowed by the USDA only after specific requirements, paperwork and certification.
Organic certification is expensive and time-consuming, so most small family farms cannot afford it. For instance, organic certified feed (or fertilizer) could cost three times as much as the identical non-certified product – even though the two are exactly the same chemically.
Organics are big business, and it’s generally the larger, corporate farmers and ranchers that can afford organic certification, manage the paperwork, and find a market for their product. Whether the farm is large or small; quality foods are the result of superior genetics, favorable growing conditions, and responsible farming / ranching practices.
Quality is measurable – and the USDA defines food quality factors and sets grading requirements. For example, USDA Grade A Eggs, and USDA Prime Beef are grades assigned after USDA potential quality tests. Beyond this, professionals use a more discerning set of standards to determine quality and choose products: such as color, crispiness, ripeness, freshness, tenderness, juiciness, taste, etc.
The USDA defines and monitors the organic regulations in this country, and the National Organic Program website clearly states; “USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced foods.”
Understanding USDA quality grades, and buying foods from a trusted source is a consumer’s best guide to quality foods – organics simply have nothing to do with it.
Are Organic Foods are Healthier and Tastier?
No. Organic certification has nothing to do with quality, rather it’s a labeling term based on the USDA Organic Regulations, not quality factors.
Notes: We salute the efforts of all the responsible farmers growing superior foods – both organic and conventional!
This myth is BUSTED!
- Chef Michaelangelo (mick) Rosacci, and Daniel J Rosacci