ORGANIC FOODS HAVE
FEWER PESTICIDES
The debate has raged for years: Do organically grown foods contain fewer pesticides than conventionally raised foods? According to a just-released, major research study, the answer is a resounding yes. The study is the first, detailed comparative analysis of pesticide residue data for produce grown organically and conventionally.
The research team included scientists from the Organic Materials Review Institute (OMRI), an independent organic-agriculture research, education and evaluation organization headquartered in Eugene, Ore., and Consumers Union (CU), the Yonkers, N.Y.-based publisher of Consumer Reports magazine. The team’s findings were just released in 2002, in the peer-reviewed journal Food Additives and Contaminants.
The researchers analyzed test data on pesticide residues in more than 94,000 organic and nonorganic food samples of some 20 different crops tested over nearly a decade. Data were obtained from three independent sources: tests undertaken by CU in 1997 on selected foods; surveys conducted by the Pesticide Data Program of the U.S. Department of Agriculture on residues in a wide array of foods available on the U.S. market; and California Department of Pesticide Regulation surveys of residues in foods sold in California.
"Our research confirms what organic farmers have known all along, but now we have the data to back it up," said Brian Baker, Ph.D., OMRI research director and the study’s lead researcher. "Organic food clearly offers consumers the best choice to avoid pesticides in their diets."
The study was co-authored by Baker, along with OMRI board member Charles M. Benbrook, Ph.D., Benbrook Consulting Services; Karen L. Benbrook, M.S., Ecologic, Inc.; and Edward Groth III, Ph.D., senior scientist at Consumers Union.
Research Highlights
While fewer pesticide residues were found on all organic samples, some might question why there were any residues found at all. According to Baker, 'organic' is not a pesticide-free claim, due to many factors beyond the control of the organic farmer. Most residues in organic samples appear because of pesticide spray drift from adjacent fields, or soil or irrigation-water contamination, he noted.
"Mislabeling and occasional fraud also clearly account for some of the organic samples that tested positive for residues," Baker said. As an example, he referred to a Mexican sample of 'organic' sweet bell peppers that contained six different pesticide residues.
Implications of Research
The researchers noted that organic farming systems offer both organic and conventional farmers proven methods to lessen pest populations and pesticide use, and thus, also reduce the pesticide risks faced by farm workers and consumers.
"Based on my experience studying the impacts of federal pesticide laws and regulations, I am convinced that pest management innovation will reduce pesticide risks faster and more decisively than regulation," Benbrook said. "Clearly, organic farmers are well represented among those breaking the trail toward more biologically based, low-risk pest management systems."
The researchers also noted that organic farmers and certifiers could benefit from routine access to information on pesticide residues found in organic food samples tested by government programs. Early detection of residues would help certifiers, growers, and the organic food trade identify and deal with instances and locations where pesticide drift or soil contamination is leading to detectable residues in organic foods.
What is organic food?
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic" a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.
Is organic food better for me and my family?
USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food. Organic food differs from conventionally produced food in the way it is grown, handled, and processed.
When I go to the supermarket, how can I tell organically produced food from conventionally produced food?
You must look at package labels and watch for signs in the
supermarket. Along with the national organic standards, USDA developed strict
labeling rules to help consumers know the exact organic content of the food they
buy. The USDA Organic seal also tells you that a product is at least 95
percent organic.
Single-ingredient foods
Look for the word "organic" and a small sticker version of the USDA Organic seal on vegetables or pieces of fruit. Or they may appear on the sign above the organic produce display.
The word "organic" and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods.
Foods with more than one ingredient
The the four labeling categories. Cereal with 100 percent organic ingredients; cereal with 95-100 percent organic ingredients; cereal made with at least 70 percent organic ingredients; and cereal with less than 70 percent organic ingredients. Products with less than 70 percent organic ingredients may list specific organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package. Look for the name and address of the Government-approved certifier on all packaged products that contain at least 70 percent organic ingredients.
Will I find the USDA Organic seal on all 100 percent organic products, or products with at least 95 percent organic ingredients?
No. The use of the seal is voluntary.
How is use of the USDA Organic seal protected?
People who sell or label a product "organic" when they know it does not meet USDA standards can be fined up to $10,000 for each violation.
Does natural mean organic?
No. Natural and organic are not interchangeable. Other truthful claims, such as free-range, hormone-free, and natural, can still appear on food labels. However, don't confuse these terms with "organic". Only food labeled "organic" has been certified as meeting USDA organic standards.
For more detailed information on the USDA organic standards, visit our web site at http://www.ams.usda.gov/nop, call the National Organic Program at 202-720-3252, or write USDA-AMS-TM-NOP, Room 4008 S. Bldg., Ag Stop 0268, 1400 Independence, SW, Washington, DC 20250.
Written by: USDA
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