Are you worried about chemicals in your food? As consumer concern over the possible dangers of pesticides, antibiotics and other chemicals used in food processing and production grow, so does the popularity of organic foods. Organic foods are grown or raised and processed without chemicals, additives or genetic modifications. Proponents claim that organic foods are more nutritious, safer to eat and taste better because they contain no synthetic fertilizers, pesticides, herbicides, hormones, medicated feed or antibiotics, and no chemicals are used in food processing.

Organic farming returns to the origins of agriculture and relies on good, natural soil and fertilizers to grow hardy crops. A fundamental part of organic farming is growing crops compatible with the local environment to allow for the most sustainable, natural growing process possible. Organic foods are also perceived of as a more ethical alternative to other types of food because of the elevated level of environmental consciousness involved. Organically reared animals are usually free to roam and fed with organic food, and organic produce is not treated with foreign chemicals that may harm humans and other animals.

Organic food production is different from another food trend: agricultural biotechnology. The UDSA defines agricultural biotechnology as "a collection of scientific techniques, including genetic engineering, that are used to create, improve, or modify plants, animals, and microorganisms." Biotechnology supporters claim that altering foods enhances the natural benefits of the product. Some scientists believe that genetically modified foods have the potential to contain more nutrients than their natural equivalent and will bear more food, thereby increasing the worldwide food supply. The USDA also suggests that genetically altered plants will eliminate the need for dangerous pesticides by being programmed to kill pests themselves.

Organic Labeling
It's hard to say exactly what organic means right now because currently, the U.S. government doesn't regulate the label "organic." But the United States Department of Agriculture (USDA) has recently organized a National Organic Program "to develop and implement national standards that govern the marketing of agricultural products as organically produced, to facilitate commerce in fresh and processed food that is organically produced, and ensure consumers that such products meet consistent standards." Regulating what foods can be termed "organic" will help consumers to understand how organic products are different from their nonorganic counterparts, and increase awareness of potential benefits and drawbacks.

Under the regulations, "products labeled as 100 percent organic must contain (excluding water and salt) only organically produced raw or processed products." In order to be labeled "organic" 95 percent of a food's ingredients must be "organically produced." The new regulations will also prohibit foods that are genetically engineered, irradiated, fertilized with sewer sludge or contain antibiotics from being labeled "organic."

The Cost of "Organic"
Organic foods are often more expensive than conventional foods because they require more labor. Organic farmers must abandon modern, technological advances in agriculture in order to grow chemical-free foods. Often, organic crop yields are smaller than nonorganic yields because the foods have not been modified to increase the amount of food produced per plant.