Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 A Guide to the New Organic Terminology Wednesday, October 9, 2002; Page F02 Under the new guidelines, the USDA will use accredited private companies and state agencies to inspect and certify companies as organic. In this area, for example, the Virginia Department of Agriculture is a USDA-accredited certifying agent. Food labeled " organic " must be produced without hormones, antibiotics, pesticides, irradiation, chemical or sewer sludge fertilizer or genetically modified organisms. Animals must have been treated humanely and fed 100 percent organic feed. There are four levels of purity: 100 percent organic: Contains 100 percent certified organic ingredients. Typically a one-ingredient food, such as fruits and vegetables. Can use USDA seal. Organic: Contains 95 percent or more organic ingredients. Can use USDA seal. Made With Organic Ingredients: Must contain at least 70 percent organic ingredients. Cannot use USDA seal. Some Organic Ingredients: Less than 70 percent of the ingredients are organic. The product can't use the word " organic " on the front of the package, but can list organic ingredients. In addition, all organic products must include the phrase, " Certified organic by . . . " followed by the name of the certifying agent. One more thing: Consumers should know that food labeled " natural " does not mean " organic. " There is nothing in the new national organic standards defining or regulating the use of the term " natural. " According to the USDA's Food Safety and Inspection Service, " natural " means a product containing no artificial ingredient or added color and only minimally processed. -- Candy Sagon © 2002 The Washington Post Company Quote Link to comment Share on other sites More sharing options...
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