In December 2000, the National Organic Standards Board of the U.S. Department of Agriculture (USDA) established a national standard for the term “organic.” Organic food, defined by how it cannot be made rather than how it can be made, must be produced without the use of sewer-sludge fertilizers, most synthetic fertilizers and pesticides, genetic engineering (biotechnology), growth hormones, irradiation and antibiotics. A variety of agricultural products can be produced organically, including produce, grains, meat, dairy, eggs, and processed food products.
Organic farming, although a recent fad, is the oldest form of agriculture. Before the end of World War II, farming without the use of petroleum-based chemicals (synthetic fertilizers and pesticides) was the only option for farmers. Technologies developed during the war were found to be useful for agricultural production. For example, the chemical ammonium nitrate, which was used as ammunitions, became useful as fertilizer, and organophosphates used for nerve gas were later used as insecticide.
These days, farmers are switching to organic agriculture once again, but now with an ecologically based, systematic approach that includes long-term planning, detailed record keeping and major investment in equipment and supplies. Although it is still only a small industry, the number of organic farmers is growing by about 12 percent per year and now stands at more than 12,000 nationwide.
Although there is no research to substantiate that organic food is more nutritious than the conventional food, the method of farming allows farmers to lower input costs, decrease reliance on nonrenewable resources, capture high-value markets and premium prices, and boost farm income. Organic farming promotes sustainability by establishing an ecological balance to prevent soil erosion or pest problems. In the long run, organic farms tend to conserve energy and protect the environment by maintaining ecological harmony.
