Organic coffee

Organic Coffee

Organic coffee (pronunciation: /ɔːrˈɡænɪk ˈkɒfi/) is a type of coffee that is grown without the use of synthetic pesticides and fertilizers, on land that has had a sufficient amount of time to detoxify itself from any chemicals or modified organisms.

Etymology

The term "organic" comes from the Greek word "organikos", meaning relating to an organ, and it was first used in the context of organic farming in the 1940s. The word "coffee" comes from the Italian "caffè", which originally comes from the Ottoman Turkish "kahve", and the Arabic "qahwah".

Production

Organic coffee production is a method of farming that emphasizes the use of renewable resources and the conservation of soil and water to enhance environmental quality. It is regulated by specific legislation in many countries, including the United States, European Union, and Canada.

Certification

In order for coffee to be certified and sold as organic in the United States, it must be produced under the standards set by the National Organic Program (NOP) from the United States Department of Agriculture (USDA).

Health Benefits

Organic coffee is believed to be healthier than non-organic coffee as it is free of synthetic pesticides and fertilizers. Some studies have also suggested that organic coffee may have a higher concentration of antioxidants compared to conventionally grown coffee.

Environmental Impact

Organic coffee farming practices are designed to benefit the environment by reducing pollution and promoting biodiversity. They can also improve soil health and water quality, and reduce the impact of climate change.

Related Terms

• Fair Trade Coffee
• Shade-Grown Coffee
• Bird Friendly Coffee
• Sustainable Agriculture
• Organic Farming

External links

• Medical encyclopedia article on Organic coffee
• Wikipedia's article - Organic coffee

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