Organic foods

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Organic Foods

Organic foods (/ɔːrˈɡænɪk fuːdz/) are foods produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity.

Etymology

The term "organic" refers to the way agricultural products are grown and processed. The term is derived from the concept of an organism, where every element is related and contributes to the system.

Definition

Organic foods are made in a way that limits the use of synthetic materials during production. For the vast majority of human history, agriculture can be described as organic; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. This more recent style of production is referred to as "conventional."

Production Standards

While the standards differ worldwide, organic farming in general features cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic pesticides and chemical fertilizers are not allowed, although certain approved pesticides may be used. In general, organic foods are also not processed using irradiation, industrial solvents, or synthetic food additives.

Related Terms

  • Organic Farming: The method by which organic foods are grown and harvested.
  • Biodiversity: The variety of life in the world or in a particular habitat or ecosystem.
  • Ecological Balance: The state of equilibrium between living organisms and their environment.
  • Synthetic Pesticides: Man-made chemicals used to control pests, diseases, and weeds.
  • Chemical Fertilizers: Man-made substances that are added to soil to enhance its fertility.

External links

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