organics FOR BEGINNERS

0 Comments | Gazette, The (Colorado Springs), Apr 30, 2008 | by MELISSA CASSUTT

Organic.

It's a term with magical powers: Anything that carries the label flies off the shelves.

And a lot is labeled "organic" these days, from poultry and meats to vanilla creme sandwich cookies.

The U.S. Department of Agriculture reported that organic product demand increased by at least 20 percent annually in the 1990s, a pace that's been sustained in this decade. Shoppers are reaching for anything pesticide/herbicide/hormone/antibiotic free -- and are willing to pay more to get it.

But "organic" is a squishy term, despite the government's efforts to set uniform standards, and there's still confusion about what it means.

If you're one of the baffled, read on.

Q: So what does "organic"

mean?

A: For a farm's products to become USDA certified organic, it must have been farmed for three years under organic practices. That means no use of synthetic pesticides, petroleumbased or sewage- based fertilizers, bioengineering (genetically modified organisms) or ionizing radiation, according to Sheila Barry of Colorado State University Extension in Colorado Springs.

There are 55 USDA-accredited inspectors nationwide who check organic operations. Companies that claim to be organic but don't follow protocol can be fined up to $10,000.

Sounds straightforward enough, but here's where some of the confusion sets in: There are three levels of organic certification, as established by the USDA's Organic Rule of 2002.

- 100 percent organic: The product contains only organically produced material, excluding water and salt.

- Organic: The product contains 95 percent organically produced ingredients; the remainder are nonagricultural substances not commercially available in organic form.

- Made with organic ingredients: The product is 70 percent organic; the remainder consists of conventionally grown agricultural products or nonagricultural substances not commercially available in organic form.

Q: How do you know

what's what?

A: Basically, read the labels.

Single products -- produce, meat, dairy, eggs, nuts and the like - - are either organic or they aren't. If they're organic, they will be labeled as such.

Processed foods use the three levels of certification. USDA certified organic products will be labeled, usually with a green or black circle. Products "made with organic ingredients" will have those words somewhere on the package.

"An uneducated person has to be wise because

there are companies like

Simply Organic -- their

name is Simply Organic,

(but) not all of their products are organic," says Robert Margruder, owner of Sammy's Organics on Arcturus Drive.

Q: I want to shop organic. Where do I start?

A: For produce: Summer and early fall are the best times to find organic produce. Some stores, such as Whole Foods and Sammy's Organics, are well-stocked with local, organic veggies and fruits, and mainstream grocery stores are broadening their selection. Make sure that organic produce is separated from conventionally grown produce -- the two should never touch or the organic certification is lost.

Farmers markets are another place to look, but be sure to ask vendors about their farming practices, or join a Community Supported Agriculture farm (go to www.localsustainability.net or www.localharvest.org to find ones in Colorado). Local produce is also a better move for taste, nutritional value and sustainability.

In the winter, the selection dips drastically. So either buy frozen or canned organic produce, or concentrate your organic purchases on produce you can't or wouldn't peel -- lettuce, apples, grapes, spinach and bell peppers, for example. Worry less about fruits such as bananas or oranges, which will be peeled before you eat them.

Meats -- Organic meat must adhere to USDA National Organic Program standards -- the animal must be fed organic feed and must not be given antibiotics or growth hormones. Certain vitamin and mineral supplements may be provided, however. It will be stamped "USDA organic."

In general, it's easier to find organic chicken than beef, which is why some grocers recommend looking for "natural beef." But be careful -- "natural" is an unregulated term that usually refers to the process after slaughter -- meaning the meat contains no artificial flavors, colors or preservatives. If meat doesn't contain an ingredient list, it's considered natural.

To learn more about the meat you're about to eat, ask a grocer or look for labels telling you the cows were raised without antibiotics, growth stimulants, nitrates, sulfates or artificial preservatives. Or deal directly with ranchers who are dedicated to raising beef grown without all the extras.

Seafood is another story -- there are no USDA regulations to certify organic seafood. Labels such as "Farm-raised" or "Wild- caught" are regulated and tell consumers where the product came from. Check out Blue Ocean Institute (go to blueocean.org/sea food) for more seafood recommendations.

- Dairy/Eggs -- Organic products recommended. The idea is that if the animals are pumped with hormones or antibiotics, the animals will secrete those into the milk or eggs.