1. Nazia Sadat RD, LDN, MS, MPH Seminar 8 Organic Foods 2

2. Organic Foods Historically organic farms have been small and family run operations Since the 1990s organic food production has had growth rates of around 20% per year As of April 2008, organic food accounts for 1%-2% of food sales worldwide The global market for organic foods was expected to expand from $26 billion in 2001 to $80 billion in 2008 Sales in the US 2000: 5.6 billion 2001: 6.95 billion (up 19%)

3. Organic Foods

5. 100% Organic Product must contain 100% organically produced ingredients (added water and salt excluded) Label may show the term "100% organic" to modify the product name Label may show the USDA organic seal and/or certifying agent seal(s). Label may show the certifying agent business/Internet address or telephone number

6. Organic Product must contain at least 95% organic ingredients (water and salt excluded) Product must not contain added sulfites Product may contain up to 5% of non-organically produced agricultural ingredients which are not commercially available in organic form Label may show the term "Organic" to modify the product name Label may show the USDA Organic seal and/or certifying agent seal

7. Made with Organic Ingredients Product must contain at least 70% organic ingredients (water and salt excluded) Product must not contain added sulfites (Wine is an exception). Product may contain up to 30% of non-organically produced agricultural ingredients Label must not show the USDA Organic seal

8. Some Organic Ingredients Product may contain less than 70% organic ingredients Product may contain over 30% of non-organically produced ingredients Label must show an ingredient statement when the word organic is used and identify organic ingredients as "organic" in the ingredients statement when % organic is displayed Label may state "X% organic ingredients" when organically produced ingredients are identified in the ingredient statement Label must not have any other reference to organic contents, the USDA Organic seal, or the certifying agent seal

9. USDA Organic Seal Product is 95% organic Voluntary use in labeling/marketing Fines up to $11,000 for violations and inappropriate use of the seal or organic claims

10. Advantages and Disadvantages of Organic Food Products Conclusions may be different if you focus on research or consumer perception/experience Media portrayal plays a significant role Company marketing can also influence consumers Activists may try to sway public opinion toward a certain outcome The desire to provide “the best” for our families challenges us to define “common-sense” practices (A production practice may seen avoidable or preferred us to, but not feasible to the producer.)

11. Advantages Environmental: Enhances biodiversity and soil biological activity Aids in in sustaining ecosystems (animals, plants, insects) Farmers use a variety of natural methods (insect predators) versus pesticides Use less energy and waste such as waste from packaging materials for chemicals Pesticides: Organic foods have reduced levels of pesticides and herbicides Organic farming standards allow the use of certain natural pesticides, such as those derived from plants Some pesticides have become associated with acute health problems (abdominal pain, dizziness, headaches, nausea, vomiting, as well as skin and eye problems)

12. Advantages cont Taste: Some claim that organic foods tastes better Organic farms usually sell their products closer to the point of harvest, therefore their foods more "farm fresh" than conventional produce Nutrition: Organic proponents claim that organic food is more nutritious because of the following: increased soil quality greater attention to quality selection of crop varieties for nutrition and taste instead of size, appearance, and shipping characteristics

13. Advantages cont Safety: Lowers possible negative effects of various chemical cultivation methods and genetic modification Provides assurance of where a food was and how it was produced Sustainability: Sustainability is the main goal of organic farming Organic farms seek to minimize dependence on outside resources and be self-sufficient Crop rotation is a way through which organic farming increases sustainability

14. Disadvantages Environmental: Less yield Studies comparing crop yields have had mixed results, but one study found a 20% smaller yield from organic farms Safety: Maybe fertilized with manure or sewage containing potentially harmful organisms Salmonella enteriditis E coli

15. Disadvantages cont Cost: In general are more expensive – upto 10% to 40% more than conventionally produced products Therefore problem for those on a tight budget Regular groceries: $1347 Half organic: $1617 (up$270) Completely Organic: $1886 (up $539) Nutrition: Contain no less fat or sodium or more vitamins and minerals compared to conventional food Sustainability: Lower crop yield

16. 12 Dirty Dozen Foods Apples Bell Peppers Nectarines Cherries Lettuce Grapes Pears Spinach Potatoes Peaches Celery Strawberries Found by the Environmental Working Group These foods are better bought organic:

17. Any Questions?

18. Reminder Next week Project part 2 is due in unit 9 Comprehensive Exam next week

19. Project Part 2 Educational Brochure Be creative Also calculate recipe from group you were assigned Calculation of calories for each ingredient Calculation of recipe as a whole Calculate recommendation for someone in your age group per the USDA consumption Calculate cost of entire recipe based on local values and cost per serving Compare ready prepared version on the recipe with a from scratch version