Organic food: benefits

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You’ve probably already asked yourself if organic food is really worth paying extra money for. Holly Davis has the lowdown.

Organic. What does it really mean? Am I getting better value for money spending so much more on organic foods or is this just another new-age trend? What should I be concerned about and what not?

These questions dog many consumers. In the interests of fairness, I must first confess to being an ‘organophile’, having been an advocate for the Australian Organic and Biodynamic food industry for more than 20 years.

That said, it’s my belief that what people spend their money on comes down to personal priorities. These days there is an organic option for just about everything. And while some consumers are committed to using organic products exclusively, many others, including myself, select items that make the greatest contribution to our health and sustainable farming without breaking our budgets.

I’m delighted that organics’ time has seemingly come, though the reason for this is a little sad: the movement has been propelled forward by worldwide concern over safe food practices, the possible long-term effects of genetic engineering and incidents such as the outbreak of Mad Cow Disease in Britain. Australia’s organic sector is currently its fastest growing food category, at 30 per cent per annum.

Clearing the air – and soil

So what is organic food, and how can you be sure that you’ve bought the real deal? Simply put, organic farming involves eliminating the use of synthetic fertilisers, chemical pesticides and herbicides from every element of production and supply. The only Australian legislation in force is regulated by the Australian Quarantine Inspection Service (AQIS) under the National Organic Standard. This means that all organic food production and processing is governed by a set of internationally recognised rules for exporters.

As there is no domestic legislation for the production of organic foods, growers and producers committed to providing quality assurance volunteer to pay one of seven independent certifying bodies. Their farms, and all aspects of their production and supply, are inspected and monitored each year. Once the strict standards of the certifier have been met, producers are permitted to label their products as being ‘certified organic’ with a certification number. The label and number are your guarantees that the product meets the strict guidelines. A certified organic product must contain at least 95 per cent organic ingredients. There are substantial fines, and even jail terms, for fraudulent claims. If you are unsure about a product’s status, ask for its certification number; suppliers are usually more than happy to assist.

Why choose certified organic products?

• Health. Organic foods are not produced with potentially harmful chemicals. Peeling conventional produce will remove wax or spray residues on the skin but the fruit or vegetable will have absorbed water-soluble fertilisers sprayed on the soil. Studies have shown that, on average, organic foods contain higher levels of vitamins, minerals and antioxidants than conventional produce.
• To avoid additives. Artificial preservatives, colours and flavours, some of which have been linked to behavioural and health concerns, are not permitted under organic standards.
• Flavour/quality. Most organic produce tastes noticeably better than the conventionally grown alternative.
• Animal welfare concerns. Animals on organic farms have access to the outdoors. They aren’t fed genetically modified food or growth-promoting drugs, nor are they given antibiotics on a routine basis.
• Environmental concerns. Organic farming bans the use of artificial fertilisers and pesticides that can pollute waterways and harm flora and fauna. Organic produce also supports sustainable farming practices. While conventional farming promotes long-term planting of single crops over large areas with resulting detrimental effects on soil make-up, organic farming involves the planting of varied crops over smaller areas.

Why is organic food more expensive?

The answer is that the price you pay more accurately reflects the true cost of food production. Organic farms are typically small, more labour intensive, and have lower and less consistent yields. On average, organics cost 65 per cent more than conventional goods. But for many standard items, the difference is much less. I compared the prices of one Sydney organic outlet with those of a nearby conventional grocer.

Get label conscious

Many organic fruit and vegetable suppliers use a label system to help clarify what’s on offer.

• A green label saying ‘Certified Organic A Grade’ means the producer has met the standards of certified organic management for at least three years.
• A green label saying ‘Certified Organic in Conversion’ means the producer has met the standards for between 12 months and three years. When you buy a product ‘in conversion’ you are directly supporting the farmer’s commitment to providing a certified product.
• A red label means the produce is not certified organic and must be considered conventional.

Note: There are many producers who choose not to certify their produce though they may be following many or all of the guidelines for certified organic production. These products are often labelled ‘organic’ or ‘pesticide-free’ or ‘hormone- and chemical-free’. Purchase these on trust. I suggest getting to know your suppliers and, if at all possible, the growers themselves, to determine the true origins of your food.

Exclusive downloads

If you don’t want to take the scissors to your October edition, we’ve prepared a full colour printable version of the Notebook: “Buyer’s guide to organic food”. Simply click on the link below, send it to your colour printer, and file for future reference!

Download Buyer’s Guide