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About Organic Food:
Today chemicals are used in every stage of food production. Pesticides number in the thousands. Hundreds of millions of pounds
are sprayed on farmlands every year! Weeds are killed with herbicides. Fungicides are used on the fields to control fungus diseases,
as well as in transport and storage to reduce rot. Fumigants are used to kill larva and insects in stored foods. As with all forms
of chemical dependency, chemical farming is a short term solution. Despote initial increased yields, how can we continue to justify the
pollution of our earth and water, and soil erosion resulting from 'modern' farming methods.
Organic. . . A Definition:
In an effort to standardize organic definitions, the Canadian Corporate and Consumer Affairs ministry in consultation with various
organic growers associations, has adopted a "code of practive" for the various terms used by the organic foods producers.
The terms "organic", "organically grown", "organically produced" and "certified organic", or other variations of, or use of the word
"organic" shall only apply to those foods which satisfy the following conditions, as elaborated and specified by independent organic
certification agencies.
Foods descibed using the term "organic" or its derivatives are a product of organic farming which is a system of farm design and
management practices that seek to create ecosystems which achieve sustainable productivity, and provide weed and pest control, through a
diverse mix of mutually dependent life forms, recycling of plant and animal residues, crop selection and rotation, water management, tillage
and cultivation. Soil fertility is maintained and enhanced by a system which optimizes soil biological activity as the means to provide
nutrients for plant and animal life as well as consere soil reserves.
In keeping with soil health and environment considerations, pest and disease management is attained by means or the encouragement of a
balanced host/predator relationship, augmentation of beneficial insect populations, biological and cultural controls and mechanical
removal of pests and affected plant parts.
If a production unit has been farmed conventionally, a minimum of 3 year transition period is required to achieve organic status.
During the transition period strict organic practives must be followed.
Organic foods and their ingredients are processed, packaged, transported and stored to retain maximum nutritional value. Packaging
must not react with its contents.
Organic food production prohibits that use of highly-soluble or synthetically compounded pesticides, fungicides, herbicides, plant
and animal growth regulators, antibiotics, hormones, preservatives, coloring or other artificial additives, ionizing irradiation and
recombinant genetic manipulation of plants or animals.
Organic livestock is raised under conditions of minimal stress including reasonable freedom of movement, lack of crowding, and access
to sunshine, fresh air and water. All grains, forages and protein supplements fed to the animals must be organically grown. Animal
health must be maintained without the use of antibiotics, synthetic growth promoters, hormones or similar products. Slaughtering and
processing must be done under humane and sanitary conditions.
All enterprises selling organic foods must maintain an accurate and comprehensive auditable record of production and handling. Records
must be retained for a period of 3 years for all products that are sold as organically produced. These records will be futher
strengthened by independent third party verification of growing , processing, packaging, transportation, warehousing and retailing
procedures.
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