Changes: Organic food

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Organic foods are produced according to certain production standards. It means they are grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge. Organic products were processed without ionizing radiation or food additives. Livestock are reared without the routine use of antibiotics and without the use of growth hormones.

Organic food production is legally regulated. Currently, the European Union, the United States, Japan and many other countries require producers to obtain organic certification in order to market food as organic. In most countries, organic produce must not be genetically modified. But in Europe, it just must be indicate to costumer if the product contains more than 0,9 % of GMO.

Historically, organic farms have been relatively small family-run farms — which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-3% of food sales worldwide.

Organic food is generally more expensive than regular food. However, these foods contain less chemicals from the pesticide used to kill the pests.

Benefits of organic foods

Prevents people from ingesting amounts of pesticide and insecticide
Protects the planet because no animals are killed because of the chemicals used
Animals that are bred in organic farms are not subjected to terrible living conditions
It is considered 'sustainable' farming since it doesn't expose people to chemicals and toxins
Promotes a balanced ecosystem, including insects that protect crops from pests
Of course - they taste better

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-'''Organic foods''' are produced using methods of [[organic farming]].  Currently, the European Union, the United States, Canada, Mexico, Japan and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is food produced in a way that complies with organic standards set by national governments and international organizations. Organic food production is a heavily regulated industry, distinct from private gardening.
+Organic foods are produced according to certain production standards. It means they are grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge.  Organic products were processed without ionizing radiation or food additives. Livestock are reared without the routine use of antibiotics and without the use of growth hormones.
+Organic food production is legally regulated. Currently, the European Union, the United States, Japan and many other countries require producers to obtain organic certification in order to market food as organic.
-While the "organic" standard is defined differently in different jurisdictions, in general organic farming responds to site-specific farming and crop conditions by integrating 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 organically approved pesticides may be used under limited conditions.  In general, organic foods are also not processed using irradiation, industrial solvents, or chemical food additives.<ref>http://www.ocf.berkeley.edu/~lhom/organictext.html</ref>
+In most countries, organic produce must not be genetically modified. But in Europe, it just must be indicate to costumer if the product contains more than 0,9 % of GMO.
+Historically, organic farms have been relatively small family-run farms — which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-3% of food sales worldwide.
-Evidence on substantial differences between organic food and conventional food is insufficient to make claims that organic food is safer or healthier than conventional food.<ref name="Blair1">Blair, Robert. (2012). Organic Production and Food Quality: A Down to Earth Analysis. Wiley-Blackwell, Oxford, UK. ISBN 978-0-8138-1217-5</ref><ref name=MagkosSafety2006>Magkos F et al (2006) [http://www.maine.gov/agriculture/pesticides/library/ppt/Master_Gardener/Organic_Food_Buying_More_Safety_Or_Just_Peace_Of_Mind.pdf Organic food: buying more safety or just peace of mind? A critical review of the literature] Crit Rev Food Sci Nutr 46(1)  23–56 | pmid=16403682</ref><ref name=Bourn>{{cite journal |author=Bourn D, Prescott J |title=A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods |journal=Crit Rev Food Sci Nutr |volume=42 |issue=1 |pages=1–34 |date=January 2002 |pmid=11833635 |doi= 10.1080/10408690290825439|url=http://www.ncbi.nlm.nih.gov/pubmed/11833635}}</ref><ref name=Smith-Spangler2012>{{cite journal|last=Smith-Spangler|first=C|coauthors=Brandeau, ML; Hunter, GE; Bavinger, JC; Pearson, M; Eschbach, PJ; Sundaram, V; Liu, H; Schirmer, P; Stave, C; Olkin, I; Bravata, DM|title=Are organic foods safer or healthier than conventional alternatives?: a systematic review.|journal=Annals of Internal Medicine|date=September 4, 2012|volume=157|issue=5|pages=348–366|pmid=22944875 |url=http://annals.org/article.aspx?articleid=1355685|doi=10.7326/0003-4819-157-5-201209040-00007}}</ref><ref name=Dangour2009>Dangour AD et al (2009) [http://ajcn.nutrition.org/content/92/1/203.long Nutritional quality of organic foods: a systematic review] The American Journal of Clinical Nutrition 92(1) 203–210</ref><ref name=FSA/><ref name=Williams2002>{{cite journal|last=Williams|first=Christine M.|title=Nutritional quality of organic food: shades of grey or shades of green?|journal=Proceedings of the Nutrition Society|date=February 2002|volume=61|issue=1|pages=19–24|doi=10.1079/PNS2001126|url=http://journals.cambridge.org/production/action/cjoGetFulltext?fulltextid=803836|format=PDF}}</ref>  Claims that organic food tastes better are also not supported by evidence.<ref name=Blair1/><ref name=Bourn/>
+Organic food is generally more expensive than regular food. However, these foods contain less chemicals from the pesticide used to kill the pests.
-==Meaning and origin of the term==
-{{Details|Organic farming|on the production of organic food}}
-[[File:Organic mixed beans shoots.jpg|thumb|200px|right|Mixed organic [[sprouting|bean sprouts]]]]
+===Benefits of organic foods===
-For the vast majority of its history, agriculture can be described as having been organic; only during the 20th century was a large supply of new chemicals introduced to the food supply.<ref>[http://www.jhsph.edu/research/centers-and-institutes/teaching-the-food-system/curriculum/_pdf/History_of_Food-Background.pdf History of food, p. 3]</ref> The organic farming movement arose in the 1940s in response to the industrialization of agriculture known as the [[Green Revolution]].<ref name=Drinkwater>{{cite book|author=Drinkwater, Laurie E.|chapter=Ecological Knowledge: Foundation for Sustainable Organic Agriculture|editor=Francis, Charles|title=Organic farming: the ecological system|publisher=ASA-CSSA-SSSA|year=2009|isbn=978-0-89118-173-6|page=19|url=http://books.google.com/books?id=8HMfbQpNq60C&pg=PA19}}</ref>
+* Prevents people from ingesting amounts of pesticide and insecticide
+* Protects the planet because no animals are killed because of the chemicals used
-In 1939, Lord Northbourne coined the term ''organic farming'' in his book ''Look to the Land'' (1940), out of his conception of "the farm as organism," to describe a holistic, ecologically balanced approach to farming—in contrast to what he called ''chemical farming'', which relied on "imported fertility" and "cannot be self-sufficient nor an organic whole."<ref>{{cite journal|author=John, Paull|title=The Farm as Organism: The Foundational Idea of Organic Agriculture|journal = Elementals: Journal of Bio-Dynamics Tasmania|volume=80|year=2006|pages=14–18|url=http://orgprints.org/10138/01/10138.pdf|format=PDF}}</ref> This is different from the scientific use of the term "organic," to refer to a class of molecules that contain carbon, especially those involved in the chemistry of life. This class of molecules includes everything likely to be considered edible, and include most pesticides and toxins too, therefore the term "organic" and, especially, the term "inorganic" (sometimes wrongly used as a contrast by the popular press) are both technically inaccurate and completely inappropriate when applied to farming, the production of food, and to foodstuffs themselves.
+* Animals that are bred in organic farms are not subjected to terrible living conditions
+* It is considered 'sustainable' farming since it doesn't expose people to chemicals and toxins
-Early consumers interested in organic food would look for non-chemically treated, non-use of unapproved pesticides, fresh or minimally processed food. They mostly had to buy directly from growers. Later, "Know your farmer, know your food" became the motto of a new initiative instituted by the USDA in September 2009.<ref>{{cite web|last=Philpott|first=Tom|title=Quick thoughts on the USDA’s ‘Know Your Farmer’ program|url=http://grist.org/article/2009-09-16-quick-thoughts-on-the-usdas-know-your-farmer-program|work=Grist * A Beacon in the Smog|publisher=Grist Magazine, Inc.|accessdate=2014-01-28}}</ref> Personal definitions of what constituted "organic" were developed through firsthand experience: by talking to farmers, seeing farm conditions, and farming activities. Small farms grew vegetables (and raised livestock) using [[organic farming]] practices, with or without certification, and the individual consumer monitored.{{citation needed|date=March 2013}}[[File:Community and organic food.jpg|thumbnail| Members of Toronto's karma co-op share food and play music]] Small specialty health food stores and co-operatives were instrumental to bringing organic food to a wider audience.{{citation needed|date=March 2013}} As demand for organic foods continued to increase, high volume sales through mass outlets such as supermarkets rapidly replaced the direct farmer connection.{{citation needed|date=March 2013}} Today there is no limit to organic farm sizes and many large corporate farms currently have an organic division. However, for supermarket consumers, food production is not easily observable, and product labeling, like "certified organic", is relied on. Government regulations and third-party inspectors are looked to for assurance.{{citation needed|date=March 2013}}
+* Promotes a balanced ecosystem, including insects that protect crops from pests
+* Of course - they taste better
-===Legal definition===
-[[File:National Organic Program.jpg|thumb|200px|The National Organic Program (run by the USDA) is in charge of the legal definition of ''organic'' in the United States and does organic certification.]]
-{{Main|Organic certification}}
-{{See also|List of countries with organic agriculture regulation}}
-Organic food production is a self-regulated industry with government oversight in some countries, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification based on government-defined standards in order to market food as organic within their borders. In the context of these regulations, foods marketed as organic are produced in a way that complies with organic standards set by national governments and international organic industry trade organizations.
-In the United States, organic production is a system that is managed in accordance with the Organic Foods Production Act (OFPA) of 1990 and regulations in Title 7, Part 205 of the Code of Federal Regulations to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.<ref>{{cite web|url=http://www.ams.usda.gov/AMSv1.0/nop |title=Agricultural Marketing Service – National Organic Program |publisher=Ams.usda.gov |date=2008-10-31 |accessdate=2012-09-09}}</ref> If livestock are involved, the livestock must be reared with regular access to pasture and without the routine use of antibiotics or growth hormones.<ref>{{cite web|url=http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5082653&acct=noprulemaking|title=Access to Pasture Rule for Organic Livestock|publisher=Ams.usda.gov|accessdate=2012-09-09}}</ref>
-Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the food's total plant and animal ingredients must be organic (95% in the United States,<ref>{{cite web|url=http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004323&acct=nopgeninfo |title=Labeling: Preamble |accessdate=2012-09-09}}</ref> Canada, and Australia).  Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients.<ref>{{Cite book|editors=Allen, Gary J. & Albala, Ken|title=The Business of Food: Encyclopedia of the Food and Drink Industries|publisher=ABC-CLIO|year=2007|isbn=978-0-313-33725-3|page=288|url=http://books.google.com/books?id=gNzmOUyiFRAC&pg=PA288}}</ref>  Pesticides are allowed as long as they are not synthetic.<ref>Staff, National Pesticide Information Center [http://npic.orst.edu/ingred/organic.html Organic Pesticide Ingredients]</ref>  However, under US federal organic standards, if pests and weeds are not controllable through management practices, nor via organic pesticides and herbicides, "a substance included on the National List of synthetic substances allowed for use in organic crop production may be applied to prevent, suppress, or control pests, weeds, or diseases."<ref>[http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&SID=622a69a51febf44818ad4c8d3535378f&rgn=div8&view=text&node=7:3.1.1.9.32.3.354.7&idno=7 Code of Federal Regulations 7 CRF § 205.206(2e)]</ref>   Several groups have called for organic standards to prohibit nanotechnology on the basis of the precautionary principle<ref name="Paull">Paull, J. & Lyons, K. (2008) [http://orgprints.org/13569/01/13569.pdf Nanotechnology: The Next Challenge for Organics], Journal of Organic Systems, 3(1) 3–22</ref> in light of unknown risks of nanotechnology.<ref>National Research Council. [http://www.nap.edu/catalog.php?record_id=13347 A Research Strategy for Environmental, Health, and Safety Aspects of Engineered Nanomaterials] National Academies Press: Washington DC. 2012</ref>{{rp|5–6}} The use of nanotechnology-based products in the production of organic food is prohibited in some jurisdictions (Canada, the UK, and Australia) and is unregulated in others.<ref name=ONGR>Staff, The Organic & Non-GMO Report, May 2010. [http://www.non-gmoreport.com/articles/may10/canada_bans_nanotechnology_organics.php Canada bans nanotechnology in organics]</ref><ref>Canada General Standards Board [http://www.techstreet.com/cgi-bin/pdf/free/1027426/032_0310_2006-e_Amend_%202008,%202009,%202011_Repr_Aug_2011_incorpCorr_1.pdf Organic Production Systems General Principles And Management Standards  (CAN/CGSB-32.310-2006)]</ref>{{rp|2, section 1.4.1(l)}}
-There are four different levels or categories for organic labeling. 1)‘100%’ Organic: This means that all ingredients are produced organically. It also may have the USDA seal. 2)‘Organic’: At least 95% or more of the ingredients are organic. 3)’Made With Organic Ingredients': Contains at least 70% organic ingredients. 4)‘Less Than 70. Organic Ingredients’: Three of the organic ingredients must be listed under the ingredient section of the label.<ref>“USDA organic: what qualifies as organic?" Massage Therapy Journal Spring 2011: 36+. Academic OneFile.</ref>
-To be '''certified organic''', products must be grown and manufactured in a manner that adheres to standards set by the country they are sold in:
-* Australia: NASAA Organic Standard<ref>{{cite web|url=http://www.nasaa.com.au/steps1.html |title=Steps to Certification – Within Australia |publisher=NASAA |accessdate=2012-09-09}}</ref>
-* Canada:<ref>{{cite web|url=http://canadagazette.gc.ca/archives/p2/2006/2006-12-21-x6/html/extra-eng.html |title=Organic Products Regulations |publisher=Canada Gazette, Government of Canada |date=2December 21, 2006 |accessdate=2012-10-02}}</ref>
-* European Union: EU-Eco-regulation
-** Sweden: KRAV<ref>{{cite web|url=http://www.krav.se/sv/System/Spraklankar/In-English/ |title=KRAV |publisher=Krav.se |accessdate=2012-10-02}}</ref>
-** United Kingdom: DEFRA<ref>{{cite web|url=http://www.defra.gov.uk/ |title=Department for Environment, Food and Rural Affairs |publisher=DEFRA |accessdate=2012-10-02}}</ref>
-** Poland: Association of Polish Ecology<ref>{{cite web|url=http://translate.googleusercontent.com/translate_c?depth=1&hl=pl&ie=UTF8&prev=_t&rurl=translate.google.pl&sl=pl&tl=en&u=http://sigmaart.nazwa.pl/polskaekologia/index.php%3Foption%3Dcom_content%26view%3Darticle%26id%3D2%26Itemid%3D2&usg=ALkJrhh-D_PVhb0X1163ngnmPe8aPQggxA |website=(Google translated into English) |title=About Us |publisher=Stowarzyszenie  &quot;Polska Ekologia&quot; |accessdate=2013-08-14}}</ref>
-** Norway: Debio Organic certification<ref>{{cite web|url=http://www.debio.no/ |title=Debio Organic certification |publisher=Debio.no |accessdate=2012-10-02}}</ref>
-* India: NPOP, (National Program for Organic Production)<ref>[http://www.apeda.com/organic/ NPOP, (National Program for Organic Production)]</ref>
-* Indonesia: BIOCert, run by Agricultural Ministry of Indonesia.<ref>{{cite web |url = http://www.biocert.or.id/index.php?lang=2 |title = BIOCert |accessdate = 3 November 2013}}</ref>
-* Japan: JAS Standards<ref>[http://www.maff.go.jp/e/jas/specific/organic.html JAS Standards]</ref>
-* United States: National Organic Program (NOP) Standards
-The USDA carries out routine inspections of farms that produce USDA Organic labeled foods.<ref>Nestle, Marion. 2006. [http://books.google.com/books?id=B2tGEsVMrYUC&lpg=PP1&pg=PA17#v=onepage&q&f=false ''What to Eat''.] NY: North Point Press. ISBN 978-0-86547-738-4</ref> On April 20, 2010, the Department of Agriculture said that it would begin enforcing rules requiring the spot testing of organically grown foods for traces of pesticides, after an auditor exposed major gaps in federal oversight of the organic food industry.<ref>{{cite web|last=Neuman|first=William|url=http://www.nytimes.com/2010/03/20/business/20organic.html?_r=1 |title=U.S. Plans Spot Tests of Organic Products |publisher=The New York Times |date=March 19, 2010 |accessdate=2012-09-09}}</ref>
-==Public perception==
-There is widespread public belief, promoted by the organic food industry, that organic food is safer, more nutritious, and tastes better than conventional food. These beliefs have fueled increased demand for organic food despite higher prices and lack of scientific evidence.<ref name=MagkosSafety2006/><ref name=Smith-Spangler2012 /><ref name=Dangour2009 /><ref name=Canavari2009>Canavari, M., Asioli, D., Bendini, A., Cantore, N., Gallina Toschi, T., Spiller, A., Obermowe, T., Buchecker, K. and Lohmann, M. (2009). [http://orgprints.org/17208/2/deliverable_1_2_sensory_literature.pdf Summary report on sensory-related socio-economic and sensory science literature about organic food products]</ref>
-Psychological effects such as the “halo” effect which are related to the choice and consumption of organic food, are also important motivating factors in the purchase of organic food.<ref name="Blair1" /> An example of the halo effect was demonstrated by a study of Schuldt and Schwarz.<ref name="Schuldt">Schuldt, J.P. and Schwarz, N. (2010). [http://journal.sjdm.org/10/10509/jdm10509.html The "organic" path to obesity? Organic claims influence calorie judgments and exercise recommendations]" ''Judgment and Decision Making'' 5: 144–150.</ref> The results showed university students who inferred that organic cookies were lower in calories and could be eaten more often than conventional cookies. This effect was observed even when the nutrition label conveyed an identical calorie content. The effect was more pronounced among participants who were strong supporters of organic production, and had strong feelings about environmental issues. The perception that organic food is low-calorie food or health food appears to be common.<ref name=Blair1/><ref name=" Schuldt ">Schuldt, J.P. and Schwarz, N. (2010). The "organic" path to obesity? Organic claims influence calorie judgments and exercise recommendations" ''Judgment and Decision Making'' 5: 144–150.</ref>
-In China the increasing demand for organic products of all kinds, and in particular milk, baby food and infant formula has been "spurred by a series of food scares, the worst being the death of six children who had consumed baby formula laced with melamine" in 2009 and the 2008 Chinese milk scandal, making the Chinese market for organic milk the largest in the world as of 2014.<ref name=Chen>{{cite news|last=Chen|first=Jue|title=Food safety in China opens doors for Australia’s agri sector|url=http://www.chinaconnections.com.au/en/magazine/current-issue/1940-food-safety-in-china-opens-doors-for-australia%E2%80%99s-agri-sector|accessdate=27 March 2014|newspaper=Australia China Connections|date=February 2014}}</ref><ref name=stewart>{{cite web|last=Stewart|first=Emily|title=Chinese babies looking for more Aussie organic milk|url=http://www.abc.net.au/news/2013-12-04/chinese-babies-looking-for-more-aussie-organic-milk/5135522|work=abc.net.au|publisher=Australian Broadcasting Corporation|accessdate=27 March 2014}}</ref><ref>{{cite web|title=Organic exports to China on the rise|url=http://www.dynamicexport.com.au/export-market/articles-export-markets/Organic-exports-to-China-on-the-rise/|work=Dynamic Export|accessdate=27 March 2014}}</ref>   A Pew Research Centre survey in 2012 indicated that 41% of Chinese consumers thought of food safety as a very big problem, up by three times from 12% in 2008.<ref name=Wikes>{{cite web|last=Wikes|first=Richard|title=What Chinese are worried about|url=http://www.pewglobal.org/|work=Pew Research Global Attitudes  Project|publisher=Pew Research|accessdate=27 March 2014}}</ref>
-===Taste===
-A 2002 review concluded that in the scientific literature examined, “While there are reports indicating that organic and conventional fruits and vegetables may differ on a variety of sensory qualities, the findings are inconsistent.”<ref name=Bourn/>   There is evidence that some organic fruit is drier than conventionally grown fruit; a slightly drier fruit may also have a more intense flavor due to the higher concentration of flavoring substances.<ref name=Blair1/>
-Some foods, such as bananas, are picked when unripe, then artificially induced to ripen using a chemical (such as propylene or ethylene) while in transit, possibly producing a different taste.<ref>[http://observer.guardian.co.uk/foodmonthly/story/0,9950,1433606,00.html "Banana Wars"], by Joanna Blythman (The Observer, 13-Mar-2005) and [http://www.honduras.com/fhia/banana.htm "Bananas & Plantains"], Honduran Agricultural Research Foundation (FHIA).</ref>  The issue of ethylene use in organic food production is contentious; opponents claiming that its use only benefits large companies, and opens the door to weaker organic standards.<ref>[http://www.organicconsumers.org/SOS/controversy120905.cfm "The organic label just won't stick if feds keep this up"], by Julie Deardorff (''Chicago Tribune'', 9-Dec-2005) and [http://www.producenews.com/storydetail.cfm?ID=5564 "Dole urges organics board to approve ethylene use"], by Joan Murphy (''The Produce News'', 22-Nov-2005).</ref>
-==Differences in chemical composition of organically and conventionally grown food==
-With respect to chemical differences in the composition of organically grown food compared with conventionally grown food, studies have examined differences in nutrients, antinutrients, and pesticide residues. These studies generally suffer from confounding variables, and are difficult to generalize due to differences in the tests that were done, the methods of testing, and because the vagaries of agriculture affect the chemical composition of food; these variables include variations in weather (season to season as well as place to place); crop treatments (fertilizer, pesticide, etc.); soil composition; the cultivar used, and in the case of meat and dairy products, the parallel variables in animal production.<ref name=Smith-Spangler2012/>  Treatment of the foodstuffs after initial gathering (whether milk is pasteurized or raw), the length of time between harvest and analysis, as well as conditions of transport and storage, also affect the chemical composition of a given item of food.<ref name=Smith-Spangler2012/> Additionally, there is evidence that organic produce is drier than conventionally grown produce; a higher content in any chemical category may be explained higher concentration rather than in absolute amounts.<ref name=Blair1/>
-===Nutrients===
-A 2012 survey of the scientific literature did not find significant differences in the vitamin content of organic and conventional plant or animal products, and found that results varied from study to study.<ref name=Smith-Spangler2012/> Produce studies reported on ascorbic acid (Vitamin C) (31 studies), beta-carotene (a precursor for Vitamin A) (12 studies), and alpha-tocopherol (a form of Vitamin E) (5 studies) content;  milk studies reported on beta-carotene (4 studies) and alpha-tocopherol levels (4 studies).  Few studies examined vitamin content in meats, but these found no difference in beta-carotene in beef, alpha-tocopherol in pork or beef, or vitamin A (retinol) in beef.   The authors analyzed 11 other nutrients reported in studies of produce. Only 2 nutrients were significantly higher in organic than conventional produce: [[Phosphorus#Biological role|phosphorus]] (median difference, 0.15&nbsp;mg/kg [minimum difference, −18&nbsp;mg/kg; maximum difference, 530&nbsp;mg/kg]) and total phenols (median difference, 31.6&nbsp;mg/kg [minimum difference, −1700&nbsp;mg/kg; maximum difference, 10,480&nbsp;mg/kg]). The result for {{phosphorus}} was statistically homogenous, but removal of 1 study reduced the summary effect size and rendered the effect size statistically insignificant. The finding for total phenols was heterogeneous statistically and became statistically insignificant when two studies not reporting sample size were removed. Too few studies of animal products reported on other nutrients for effect sizes to be calculated.  The few studies of milk that the authors found were all (but for one) of raw milk, and suggest that raw organic milk may contain significantly more omega-3 fatty acids (median difference, 0.5 g/100 g [minimum difference, 0.23 g/100 g; maximum difference, 4.5 g/100 g]) and vaccenic acid than raw conventional milk (median difference, 0.26 g/100 g [minimum difference, 0.11 g/100 g; maximum difference, 3.1 g/100 g]).
-Similarly, organic chicken contained higher levels of omega-3 fatty acids than conventional chicken (median difference, 1.99 g/100 g [minimum difference, 0.94 g/100 g; maximum difference, 17.9 g/100 g]). The authors found no difference in the protein or fat content of organic and conventional raw milk.  Minor differences in ascorbic acid, protein concentration and several micronutrients have been identified between organic and conventional foods.<ref name=Magkos2003>Magkos F et al (2003 [http://informahealthcare.com/doi/pdf/10.1080/09637480120092071 Organic food: nutritious food or food for thought? A review of the evidence] International Journal of Food Sciences and Nutrition 54(5):357–71</ref><ref>J.N. Pretty JN Et al (2005) [ftp://ftp.fao.org/paia/organicag/ofs/FoodMiles-Pretty.pdf Farm costs and food miles: An assessment of the full cost of the UK weekly food basket] Food Policy 30: 1–19</ref>
-A 2003 study found that the total phenolic content was significantly higher in organically grown marionberries, strawberries, and corn compared to their conventionally grown counterparts.<ref>Asami, Danny K. [http://pubs.acs.org/cgi-bin/sample.cgi/jafcau/2003/51/i05/html/jf020635c.html "Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices"]. ''Journal of Agricultural and Food Chemistry'' (American Chemical Society), 51 (5), 1237 -1241, 2003. 10.1021/jf020635c S0021-8561(02)00635-0. Retrieved 10-Apr-2006.</ref>
-===Anti-nutrients===
-The amount of {{nitrogen}} content in certain vegetables, especially green leafy vegetables and tubers, has been found to be lower when grown organically as compared to conventionally.<ref name=MagkosSafety2006 />  When evaluating environmental toxins such as heavy metals, the USDA has noted that organically raised chicken may have lower arsenic levels,<ref name=USDA /> while literature reviews found no significant evidence that levels of {{arsenic}}, {{cadmium}} or other heavy metals differed significantly between organic and conventional food products.<ref name=Blair1/><ref name=MagkosSafety2006 />
-===Pesticide residues===
-The 2012 meta-analysis determined that detectable pesticide residues were found in 7% of organic produce samples and 38% of conventional produce samples. This result was statistically heterogeneous, potentially because of the variable level of detection used among these studies.  Only three studies reported the prevalence of contamination exceeding maximum allowed limits; all were from the European Union.<ref name=Smith-Spangler2012/> The American Cancer Society has stated that no evidence exist that pesticide residue will lead to any form of cancer.<ref>http://www.cancer.org/healthy/eathealthygetactive/acsguidelinesonnutritionphysicalactivityforcancerprevention/acs-guidelines-on-nutrition-and-physical-activity-for-cancer-prevention-diet-cancer-questions</ref>
-EPA:
-The Environmental Protection Agency (EPA) has strict guidelines on the regulation of pesticides. The EPA regulates the amount of each pesticide by setting a tolerance the tolerance is the amount of pesticide residue allowed to be in or on a particular food. The tolerances set by the EPA are rigorous and are exceeded less than one percent of the time.<ref>2013 November, “The ruling on organic foods: are they worth the extra price?” “Healthy Years” ISSN 1551-4617, 11/2013, Volume 10, Issue 11, p. 1</ref>
-===Bacterial contamination===
-The 2012 meta-analysis determined that prevalence of ''E. coli'' contamination was not statistically significant (7% in organic produce and 6% in conventional produce). Four of the five studies found higher risk for contamination among organic produce.  When the authors removed the 1 study (of lettuce) that found higher contamination among conventional produce, organic produce had a 5% greater risk for contamination than conventional alternatives.  While bacterial contamination is common among both organic and conventional animal products, differences in the prevalence of bacterial contamination between organic and conventional animal products were statistically insignificant.<ref name=Smith-Spangler2012/>
-== Organic meat production requirements ==
-Organic meat certification in the United States authenticates that the farm animals meet USDA organic protocol. These regulations include that the animals are fed certified organic food and that it contains no animal byproducts. Further, organic farm animals can receive no growth hormones or antibiotics, and they must be raised using techniques that protect native species and other natural resources. Irradiation, human sewage sludge and genetic engineering are not allowed with organic animal production.<ref>http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5102526</ref><ref name="usda.gov">http://usda.gov/wps/portal/usda/usdahome?parentnav=FAQS_BYTOPIC&FAQ_NAVIGATION_ID=ORGANIC_FQ&FAQ_NAVIGATION_TYPE=FAQS_BYTOPIC&contentid=faqdetail-3.xml&edeployment_action=retrievecontent</ref><ref name="usda.gov"/><ref>http://www.centerforfoodsafety.org/issues/1050/sewage-sludge/how-do-i-know-if-my-food-was-grown-in-sewage-sludge#</ref>
-==Health and safety==
-===Health effects of organic food diet===
-There is no scientific evidence of benefit or harm to human health from a diet high in organic food, and conducting any sort of rigorous experiment on the subject is very difficult; a 2012 meta-analysis noted that "there have been no long-term studies of health outcomes of populations consuming predominantly organic versus conventionally produced food controlling for socioeconomic factors; such studies would be expensive to conduct."<ref name=Smith-Spangler2012/>  A 2009 meta-analysis noted that "Most of the included articles did not study direct human health outcomes. In ten of the included studies (83%), a primary outcome was the change in antioxidant activity. Antioxidant status and activity are useful biomarkers but do not directly equate to a health outcome. Of the remaining two articles, one recorded proxy-reported measures of atopic manifestations as its primary health outcome, whereas the other article examined the fatty acid composition of breast milk and implied possible health benefits for infants from the consumption of different amounts of conjugated linoleic acids from breast milk."<ref name=Dangour2009 />  In addition, as discussed above, difficulties in accurately and meaningfully measuring chemical differences between organic and conventional food make it difficult to extrapolate health recommendations based solely on chemical analysis.
-As of 2012, the scientific consensus is that while "consumers may choose to buy organic fruit, vegetables and meat because they believe them to be more nutritious than other food.... the balance of current scientific evidence does not support this view."<ref>{{cite web|title=The Food Standards Agency’s Current Stance|url=http://web.archive.org/web/20100331234955/http://extras.timesonline.co.uk/organicfood2.pdf|archivedate=March 31, 2010}}</ref> A 12-month systematic review commissioned by the FSA in 2009 and conducted at the London School of Hygiene & Tropical Medicine based on 50 years' worth of collected evidence concluded that "there is no good evidence that consumption of organic food is beneficial to health in relation to nutrient content."<ref>Sophie Goodchild for the London Evening Standard.  July 29, 2009 [http://www.thisislondon.co.uk/standard/article-23725592-details/article.do "Organic food 'no healthier' blow"]</ref>  There is no support in the scientific literature that the lower levels of nitrogen in certain organic vegetables translates to improved health risk.<ref name=MagkosSafety2006 />
-===Consumer safety===
-====Pesticide exposure====
-Claims of improved safety of organic food has largely focused on pesticide residues.<ref name=MagkosSafety2006 />  These concerns are driven by the facts that "(1) acute, massive exposure to pesticides can cause significant adverse health effects;
-(2) food products have occasionally been contaminated with pesticides, which can result in acute toxicity; and (3) most, if not all, commercially purchased food contains trace amounts of agricultural pesticides."<ref name=MagkosSafety2006 />  However, as is frequently noted in the scientific literature: "What does not follow from this, however, is that chronic exposure to the trace amounts of pesticides found in food results in demonstrable toxicity. This possibility is practically impossible to study and quantify;" therefore firm conclusions about the relative safety of organic foods have been hampered by the difficulty in proper study design and relatively small number of studies directly comparing organic food to conventional food.<ref name=Blair1/><ref name=MagkosSafety2006 /><ref name=Bourn /><ref name=Canavari2009/><ref>{{cite journal|last=Rosen|first=Joseph D.|title=A Review of the Nutrition Claims Made by Proponents of Organic Food|journal=Comprehensive Reviews in Food Science and Food Safety|date=May 2010|volume=9|issue=3|pages=270–277|doi=10.1111/j.1541-4337.2010.00108.x |url=http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2010.00108.x/full }}</ref>
-Additionally, the Carcinogenic Potency Project,<ref>[http://potency.berkeley.edu/index.html Carcinogenic Potency Project Official Website]</ref> which is a part of the US EPA's Distributed Structure-Searchable Toxicity (DSSTox) Database Network,<ref>National Center for Computational Toxicology (NCCT) [http://www.epa.gov/ncct/dsstox/ DSSTox Official Website]</ref> has been systemically testing the carcinogenicity of chemicals, both natural and synthetic, and building a publicly available database of the results<ref>[http://toxnet.nlm.nih.gov/html/cpdbfs.htm Publicly available Toxnet database from US NLM]</ref> for the past ~30 years.  Their work attempts to fill in the gaps in our scientific knowledge of the carcinogenicity of all chemicals, both natural and synthetic, as the scientists conducting the Project described in the journal, ''Science'', in 1992: <blockquote>Toxicological examination of synthetic chemicals, without similar examination of chemicals that occur naturally, has resulted in an imbalance in both the data on and the perception of chemical carcinogens. Three points that we have discussed indicate that comparisons should be made with natural as well as synthetic chemicals.<br>
-) The vast proportion of chemicals that humans are exposed to occur naturally. Nevertheless, the public tends to view chemicals as only synthetic and to think of synthetic chemicals as toxic despite the fact that every natural chemical is also toxic at some dose. The daily average exposure of Americans to burnt material in the diet is ~2000 mg, and exposure to natural pesticides (the chemicals that plants produce to defend themselves) is ~1500 mg. In comparison, the total daily exposure to all synthetic pesticide residues combined is ~0.09 mg. Thus, we estimate that 99.99% of the pesticides humans ingest are natural. Despite this enormously greater exposure to natural chemicals, 79% (378 out of 479) of the chemicals tested for carcinogenicity in both rats and mice are synthetic (that is, do not occur naturally). <br>
-) It has often been wrongly assumed that humans have evolved defenses against the natural chemicals in our diet but not against the synthetic chemicals. However, defenses that animals have evolved are mostly general rather than specific for particular chemicals; moreover, defenses are generally inducible and therefore protect well from low doses of both synthetic and natural chemicals.<br>
-) Because the toxicology of natural and synthetic chemicals is similar, one expects (and finds) a similar positivity rate for carcinogenicity among synthetic and natural chemicals. The positivity rate among chemicals tested in rats and mice is ~50%. Therefore, because humans are exposed to so many more natural than synthetic chemicals (by weight and by number), humans are exposed to an enormous background of rodent carcinogens, as defined by high-dose tests on rodents. We have shown that even though only a tiny proportion of natural pesticides in plant foods have been tested, the 29 that are rodent carcinogens among the 57 tested, occur in more than 50 common plant foods. It is probable that almost every fruit and vegetable in the supermarket contains natural pesticides that are rodent carcinogens.<ref>Gold, L.S., et al (1992) [http://toxnet.nlm.nih.gov/cpdb/pdfs/Science1992.pdf Rodent carcinogens: Setting priorities]" ''Science'' 258: 261–265</ref></blockquote>
-While studies have shown via chemical analysis, as discussed above, that organically grown fruits and vegetables have significantly lower pesticide residue levels, the significance of this finding on actual health risk reduction is debatable as both conventional foods and organic foods generally have pesticide levels well below government established guidelines for what is considered safe.<ref name=Blair1/><ref name=MagkosSafety2006 /><ref name=Smith-Spangler2012/> This view has been echoed by the U.S. Department of Agriculture<ref name=USDA>{{cite web|last=Gold|first=Mary|title=Should I Purchase Organic Foods?|url=http://www.nal.usda.gov/afsic/pubs/faq/BuyOrganicFoodsC.shtml|publisher=USDA|accessdate=5 March 2011}}{{dead link|date=August 2012}}</ref> and the UK Food Standards Agency.<ref name=FSA>{{cite web|title=Organic food|archiveurl=http://web.archive.org/web/20110605025656/http://www.food.gov.uk/foodindustry/farmingfood/organicfood/|publisher=UK Food Standards Agency|archivedate=11 June 2011|url=http://www.food.gov.uk/foodindustry/farmingfood/organicfood/}}</ref>
-A study published by the National Research Council in 1993 determined that for infants and children, the major source of exposure to pesticides is through diet.<ref>National Research Council. [http://www.nap.edu/books/0309048753/html/ ''Pesticides in the Diets of Infants and Children'']. National Academies Press; 1993. ISBN 0-309-04875-3. Retrieved 10-Apr-2006.</ref> A study published in 2006 by Lu et al. measured the levels of organophosphorus pesticide exposure in 23 school children before and after replacing their diet with organic food.  In this study it was found that levels of organophosphorus pesticide exposure dropped from negligible levels to undetectable levels when the children switched to an organic diet, the authors presented this reduction as a significant reduction in risk.<ref>{{cite journal | author=Lu, Chensheng, et al. | title=Organic Diets Significantly Lower Children’s Dietary Exposure to Organophosphorus Pesticides | journal=Environmental Health Perspectives | year=2006 | volume=114 | pages=260–263 | doi=10.1289/ehp.8418 | pmid=16451864 | issue=2 | pmc=1367841 | url=http://www.ehponline.org/members/2005/8418/8418.pdf}}</ref>  The conclusions presented in Lu et al. were criticized in the literature as a case of bad scientific communication.<ref>Krieger RI et al (2006) [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1626419/ OP Pesticides, Organic Diets, and Children’s Health]" ''Environ Health Perspect'' 114(10)  A572.</ref><ref>Alex Avery (2006) [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1440807/ Organic Diets and Children’s Health] Environ Health Perspect.114(4)  A210–A211.</ref>
-More specifically, claims related to pesticide residue of increased risk of infertility or lower sperm counts have not been supported by the evidence in the medical literature.<ref name=MagkosSafety2006 />  Likewise the American Cancer Society (ACS) has stated their official position that "whether organic foods carry a lower risk of cancer because they are less likely to be contaminated by compounds that might cause cancer is largely unknown."<ref name=ACS>{{cite web|title=Food additives, safety, and organic foods |url=http://www.cancer.org/Healthy/EatHealthyGetActive/ACSGuidelinesonNutritionPhysicalActivityforCancerPrevention/acs-guidelines-on-nutrition-and-physical-activity-for-cancer-prevention-food-additives|publisher=American Cancer Society|accessdate=11 July 2012}}</ref> Reviews have noted that the risks from microbiological sources or natural toxins are likely to be much more significant than short term or chronic risks from pesticide residues.<ref name=Blair1/><ref name=MagkosSafety2006 />
-====Microbiological contamination====
-In looking at possible increased risk to safety from organic food consumption, reviews have found that although there may be increased risk from microbiological contamination due to increased manure use as fertilizer from organisms like ''E. coli'' O157:H7 during organic produce production, there is little evidence of actual incidence of outbreaks which can be positively blamed on organic food production.<ref name=Blair1/><ref name=MagkosSafety2006 /><ref name=Bourn /> One outbreak of E. coli in Germany was blamed on organic farming of bean sprouts.<ref>{{cite news|title=Analysis: E.coli outbreak poses questions for organic farming|url=http://www.reuters.com/article/2011/06/06/us-ecoli-beansprouts-idUSTRE7552N720110606|accessdate=22 June 2012|newspaper=Reuters|date=6 June 2011}}</ref><ref>{{cite web|title=Tracing seeds, in particular fenugreek (Trigonella foenum-graecum) seeds, in  relation to the Shiga toxin-producing E. coli (STEC) O104:H4 2011  Outbreaks in Germany and France|url=http://www.efsa.europa.eu/en/supporting/doc/176e.pdf|publisher=European Food Safety Authority|accessdate=23 July 2012}}</ref>
-==Economics==
-Demand for organic foods is primarily driven by concerns for personal health and for the environment.<ref>{{cite book|chapter=|editor=Filho, Walter Leal|title=Ecological agriculture and rural development in Central and Eastern European countries|publisher=IOS Press|year=2004|isbn=978-1-58603-439-9|pages=147–148|url=http://books.google.com/books?id=_AZuoJQOmi8C&pg=PA147|author=Conflicting demands of agricultural production and environmental conservation: consumers' perception of the quality and safety of food}}</ref> Global sales for organic foods climbed by more than 170 percent since 2002 reaching more than $63 billion in 2011<ref>[http://www.agprofessional.com/news/Global-organic-sales-reach-63-billion-US-is-largest-market--212753341.html Global organic sales reach $63 billion, U.S. is largest market], Ag Professional, June 25, 2013.</ref> while certified organic farmland remained relatively small at less than 2 percent of total farmland under production, increasing in OECD and EU countries (which account for the majority of organic production) by 35 percent for the same time period.<ref>[http://www.keepeek.com/Digital-Asset-Management/oecd/agriculture-and-food/oecd-compendium-of-agri-environmental-indicators_9789264186217-en OECD Compendium of Agri-Environmental Indicators], OECD, June 25, 2013.</ref> Organic products typically cost 10 to 40% more than similar conventionally produced products, to several times the price.<ref>{{cite journal|last=Winter|first=Carl K.|coauthors=Davis, Sarah F.|title=Organic Foods|journal=Journal of Food Science|date=November 2006|volume=71|issue=9|pages=R117–R124|doi=10.1111/j.1750-3841.2006.00196.x}}</ref>  Processed organic foods vary in price when compared to their conventional counterparts.
-While organic food accounts for 1–2% of total food production worldwide, the organic food sales market is growing rapidly with between 5 and 10 percent of the food market share in the United States according to the Organic Trade Association,<ref>[http://www.ota.com/organic/mt/food.html Organic Food Facts], Organic Trade Association, 2010.</ref> significantly outpacing sales growth volume in dollars of conventional food products.
-* World organic food sales jumped from US $23 billion in 2002<ref>{{cite web | author= | year=2002 | title=The Global Market for Organic Food & Drink | work=Organic Monitor | url=http://www.organicmonitor.com/700140.htm | accessdate=2006-06-20}}</ref> to $63 billion in 2011.<ref>Global organic sales reach $63 billion, Ag Professional</ref>
-===Asia===
-Production and consumption of organic products is rising rapidly in Asia, with both China and India are becoming global producers of organic crops<ref name=organicmonitor>{{cite journal|title=Food Scandals Driving Organic Food Sales|date=February 2011|volume=2nd Edition|series=The Asian Market for organic Food & Drink|issue=#5002-40|pages=56|url=http://www.organicmonitor.com/500240.htm|accessdate=14 April 2014}}</ref> and a number of countries, particularly China and Japan, also becoming large consumers of organic food and drink.<ref name=Chen /><ref name=ota>{{cite web | title = Industry Statistics and Projected Growth | publisher = Organic Trade Association | date = June 2010 | url = http://www.ota.com/organic/mt/business.html | accessdate = 2011-05-28 }}</ref> The disparity between production and demand, is leading to a two-tier organic food industry, typified by significant and growing imports of primary organic products such as dairy and beef from Australia, Europe, New Zealand and the United States.<ref name=paull>{{cite journal|last=Paull|first=John|title=The Uptake of Organic Agriculture: A Decade of Worldwide Development|journal=Journal of Social and Development Sciences|volume=2|issue=3|pages=111–120|url=http://orgprints.org/19517/1/Paull2011DecadeJSDS.pdf|accessdate=14 April 2014|publisher=Institute of Social and Cultural Anthropology, University of Oxford|issn=2221-1152}}</ref>
-===North America===
-: '''United States'''
-:* In 2012 the total size of the organic food market in the United States was about $30 billion (out of the total market for organic and natural consumer products being about $81 billion)<ref>{{cite web|last=Daniells|first=Stephen|title=US organic food market to grow 14% from 2013-18|url=http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18|accessdate=14 April 2014}}</ref><ref>
-Carl Edstrom of IRI and Kathryn Peters of SPINS October 2013 [http://www.iriworldwide.com/Portals/0/articlepdfs/SPINS%20NaturaLink%20Segmentation%20External%20Webinar%20-%20102213.pdf Natural / Organic Consumer Segmentation, A Total Market Perspective]</ref>
-:* Organic food is the fastest growing sector of the American food industry.<ref name=Scott-Thomas>Caroline Scott-Thomas for FoodNavigator-USA.com, April 24, 2012. [https://www.foodnavigator-usa.com/Market/US-organic-market-continues-to-outpace-conventional-food-sales-growth US organic market continues to outpace conventional food sales growth Recent Growth Patterns in the U.S. Organic Foods Market]</ref>
-:* Organic food sales have grown by 17 to 20 percent a year in the early 2000s<ref>{{cite web | author=Hansen, Nanette | year=2004 | title=Organic food sales see healthy growth | work=MSNBC | url=http://www.msnbc.msn.com/id/6638417/ | accessdate=2006-06-20}}</ref> while sales of conventional food have grew only about 2 to 3 percent a year.<ref>Warner, Melanie. [http://www.nytimes.com/2005/11/01/business/01organic.html?hp&ex=1130907600&en=1a66fec0344c8870&ei=5094&partner=homepage "What Is Organic? Powerful Players Want a Say"]. ''New York Times'': Nov. 1, 2005.</ref>  The US organic market grew 9.5% in 2011, breaking the $30bn barrier for the first time, and continued to outpace sales of non-organic food.<ref name=Scott-Thomas />
-:* In 2003 organic products were available in nearly 20,000 natural food stores and 73% of conventional grocery stores.<ref>{{cite web | author=Greene, Catherine; Dimitri, Carolyn | year=2003 | title=Organic Agriculture: Gaining Ground | work=USDA Economic Research Service | url=http://www.ers.usda.gov/publications/aib777/ | accessdate=2006-06-20}}</ref>
-:* Organic products accounted for 3.7% of total food and beverage sales, and 11.4% of all [[fruit]] and [[vegetable]] sales in the year 2009.<ref name="ota"/>
-:* As of 2003, two thirds of organic milk and cream and half of organic cheese and yogurt are sold through conventional supermarkets.<ref>{{cite web | author=Dryer, Jerry | year=2003 | title=Market Trends: Organic Lessons | work=Prepared Foods | url=http://www.preparedfoods.com/CDA/Archives/d403da4af1788010VgnVCM100000f932a8c0____ | accessdate=2006-06-20}}</ref>
-:* {{Asof|2012}}, most independent organic food processors in the USA had been acquired by multinational firms.<ref name=NYT7812>{{cite news|title=Has ‘Organic’ Been Oversized?|url=http://www.nytimes.com/2012/07/08/business/organic-food-purists-worry-about-big-companies-influence.html|accessdate=July 8, 2012|newspaper=The New York Times|date=July 7, 2012|author=Strom, Stephanie }}</ref>
-: '''Canada'''
-:* Organic food sales surpassed $1 billion in 2006, accounting for 0.9% of food sales in Canada.<ref name="Macey, Anne 2007">{{cite web | author=Macey, Anne| year=2007 | title=Retail Sales of Certified Organic Food Products in Canada in 2006| format=PDF | work=Organic Agriculture Center of Canada | url=http://www.organicagcentre.ca/Docs/RetailSalesOrganic_Canada2006.pdf | accessdate=2008-04-09}}</ref>
-:* Organic food sales by grocery stores were 28% higher in 2006 than in 2005.<ref name="Macey, Anne 2007"/>
-:* British Columbians account for 13% of the Canadian population, but purchased 26% of the organic food sold in Canada in 2006.<ref>{{cite web | author=Macey, Anne| year=2007 | title=Retail Sales of Certified Organic Food Products in Canada in 2006. Organic food is not all organic. only food labeled with a 100% organic sticker are pesticide-free/| format=PDF | work=Organic Agriculture Center of Canada | url=http://www.organicagcentre.ca/Docs/RetailSalesOrganic_Canada2006.pdf | accessdate=2008-04-09}}</ref>
-===Europe===
-: '''Austria'''
-:* In 2011, 7.4% of all food products sold in Austrian supermarkets (including discount stores) were organic.<ref>{{cite web
-| title=Bio-Aufwärtstrend in Österreich
-| url=http://typischich.at/home/gesundheit/ernaehrung/692943/BioTrend
-| accessdate=2012-01-19
-| author=Typisch.at (RollAMA survey)
-| pages=
-}}</ref> In 2007, 8,000 different organic products were available.<ref>{{cite web
-| title=Wirtschaftlicher Durchbruch für Bio-Fachhandel im Jubiläumsjahr
-| url=http://www.bio-austria.at/presse/presseinfo_archiv/pressemeldung__4
-| accessdate=2007-11-13
-| author=BIO AUSTRIA
-| pages=
-}}</ref>
-: '''Italy'''
-:* Since 2000, the use of some organic food is compulsory in Italian schools and hospitals. A 2002 law of the Emilia Romagna region implemented in 2005, explicitly requires that the food in nursery and primary schools (from 3 months to 10 years) must be 100% organic, and the food in meals at schools, universities and hospitals must be at least 35% organic.<ref>{{cite web| title=Italian Law Calls for All Organic Foods in Nation's Schools| url=http://web.archive.org/web/20120315151005/http://www.organicconsumers.org/organic/italy062804.cfm| accessdate=2013-06-21| author=Organic Consumers Association| pages=}}</ref>
-: '''Poland'''
-:* In 2005 7 percent of Polish consumers buy food that was produced according to the EU-Eco-regulation. The value of the organic market is estimated at 50 million Euros (2006).<ref>{{cite web| title=The organic food market in Poland: Ready for take-off|url=http://www.sixtytwo.biz/en/__organicfood1.htm| accessdate=2007-10-08| author=SixtyTwo International Consultants| pages=
-|archiveurl = http://web.archive.org/web/20070927035437/http://www.sixtytwo.biz/en/__organicfood1.htm <!-- Bot retrieved archive --> |archivedate = 2007-09-27}}</ref>
-: '''Romania'''
-:* 70%–80% of the local organic production, amounting to 100 million Euros in 2010, is exported. The organic products market grew to 50 million Euros in 2010.<ref>{{cite web
-| title=Piata de produse bio din Romania in cifre
-|url=http://www.magazinebio.ro/newsitem/5/Piata-bio-din-Romania-in.html
-| accessdate=2012-01-18
-| author=Cult Market Research}}</ref>
-: '''Ukraine'''
-:*In 2009 Ukraine was in 21st place in the world by area under cultivation of organic food. Much of its production of organic food is exported and not enough organic food is available on the national market to satisfy the rapidly increasing demand.<ref>[http://consumers.unian.net/ukr/detail/2041 УНІАН: В Україні зростає попит на органічні продукти, 16.10.2009 {{ref-uk}}]</ref> The size of the internal market demand for organic products in Ukraine was estimated at over 5 billion euros in 2011, with rapid growth projected for this segment in the future.<ref name="Федерація органічного руху України">[http://organic.com.ua Аналітичні дослідження // Федерація органічного руху України {{ref-uk}}]</ref> Multiple surveys show that the majority of the population of Ukraine is willing to pay more to buy organic food.<ref>[http://www.rbc.ua/ukr/finance/show/bolshinstvo-potrebiteley-zhelayut-pokupat-bolee-dorogie-13092010114400 Більшість споживачів бажають купувати більш дорогі екологічно чисті товари // РБК-Україна, 13.09.2010{{ref-uk}}]</ref><ref>[http://www.inrisedevelopment.com/data/research/2010/0912/ Исследование трендов: Готовы ли украинцы покупать экологически чистые товары? // дослідницький центр компанії ''INRISE Development'', вересень 2010&nbsp;р.{{ref-uk}}]</ref> On the other hand, many Ukrainians have traditionally maintained their own garden plots, and this may result in underestimation of how much organically produced food is actually consumed in Ukraine.
-:*The Law on Organic Production was passed by Ukraine's parliament in April of 2011, which in addition to traditional demands for certified organic food also banned the use of [[GMO]]s or any products containing GMOs.<ref>[http://www.organic.com.ua/uk/news/193-2011-04-21-13-12-29 www.organic.com.ua, 21.04.2011 {{ref-uk}}]</ref> However, the law was not signed by the President of Ukraine<ref>[http://www.organic.com.ua/uk/news/203-prezydent-vidhylyv-zakon-ukrainy-pro-organichne-vyrobnyctvo Президент відхилив Закон України «Про органічне виробництво» // www.organic.com.ua {{ref-uk}}]</ref> and in September of 2011 it was repealed by the Verkhovna Rada itself.<ref>[http://organic.ua/uk/component/content/article/12-ukrnews/1150-verhovnoju-radoju-ukrainy-zakon-ukrainy-pro-organichne-vyrobnyctvo-vidhyleno Закон відхилено // www.organic.ua {{ref-uk}}]</ref> Attempts to pass a new law on organic food production took place throughout 2012.<ref>[http://www.organic.com.ua/uk/news нові законопроекти в 2012 // www.organic.com.ua {{ref-uk}}]</ref>
-: '''United Kingdom'''
-:* Organic food sales increased from just over £100 million in 1993/94 to £1.21 billion in 2004 (an 11% increase on 2003).<ref>{{cite web| title=Organic statistics&nbsp;– the shape of organic food and farming| url=http://www.organic.aber.ac.uk/statistics/index.shtml| accessdate=2007-10-08| author=Organic Centre Wales| pages=}}{{dead link|date=August 2012}}</ref>{{Where|date=July 2011}} In 2010, the UK sales of organic products fell 5.9% to £1.73 billion. 86% of households buy organic products, the most popular categories being dairies (30.5% of sales) and fresh fruits and vegetables (23.2% of sales). 4.2% of UK farmland is organically managed.<ref>{{cite web
-|title=Organic market report 2011
-|url=http://www.soilassociation.org/marketreport
-|accessdate=2012-01-18
-|author=Soil Association}}</ref>
-===Latin America===
-: '''Cuba'''
-:* After the collapse of the Soviet Union in 1991, agricultural inputs that had previously been purchased from Eastern bloc countries were no longer available in Cuba, and many Cuban farms converted to organic methods out of necessity.<ref>{{cite web
-| title=Farming with Fidel
-| url=http://www.sustainabletimes.ca/articles/cubanfarms.htm
-| accessdate=2007-10-08
-| author=Auld, Alison
-| pages=
-}}{{dead link|date=August 2012}}</ref> Consequently, organic agriculture is a mainstream practice in Cuba, while it remains an alternative practice in most other countries. Although some products called organic in Cuba would not satisfy certification requirements in other countries (crops may be genetically modified, for example<ref>{{cite web
-| title=Cuban GMO Vision
-| url=http://www.pugwash.org/reports/ees/cuba2004/03%20Pugwash/02_Rebecca.pdf
-| accessdate=2007-10-08
-| author=Center for Genetic Engineering and Biotechnology
-| pages=
-| format=PDF}}</ref><ref>{{cite web
-| title=DirecciÓn de Investigaciones Agropecuarias
-| url=http://www.cigb.edu.cu/pages/iap.htm
-| accessdate=2007-10-08
-| author=Centro de Ingeniería Genética y Biotecnología de Cuba
-| pages=
-|archiveurl = http://web.archive.org/web/20070927170658/http://www.cigb.edu.cu/pages/iap.htm <!-- Bot retrieved archive --> |archivedate = 2007-09-27}}</ref>), Cuba exports organic citrus and citrus juices to EU markets that meet EU organic standards. Cuba's forced conversion to organic methods may position the country to be a global supplier of organic products.<ref>{{cite web
-| title=Cuba’s Food & Agriculture Situation Report
-| url=http://www.fas.usda.gov/itp/cuba/CubaSituation0308.pdf
-| accessdate=2008-09-04
-| author=Office of Global Analysis, FAS, USDA
-| pages=
-| format=PDF}}</ref>
-==See also==
-{{Portal|Food|Agriculture}}
-{{div col|colwidth=30em}}
-* Genetically modified food
-* Kosher foods
-* List of organic food topics
-* Natural foods
-* Organic beans
-* Organic clothing
-* [[Organic farming]]
-* Permaculture
-* Soil Association
-* Whole foods
-{{div col end}}
-==References==
-{{Reflist|colwidth=30em}}
-==Further reading==
-<!-- * {{cite book|author=|title=|publisher=|isbn=|url=}} -->
-{{resize|95%|
-* {{cite book|editors=Canavari, Maurizio & Olson, Kent D.|title=Organic food: consumers' choices and farmers' opportunities|publisher=Springer|year=2007|isbn=978-0-387-39581-4|url=http://books.google.com/books?id=UDUDtv9UWhAC}}
-* {{cite book|author=Duram, Leslie A.|title=Encyclopedia of Organic, Sustainable, and Local Food|publisher=ABC-CLIO|year=2010|isbn=978-0-313-35963-7|url=http://books.google.com/books?id=YtldfGaOJ5IC}}
-* {{cite book|author=Givens, D. Ian et al.|title=Health Benefits of Organic Food: Effects of the Environment|publisher=CABI|year=2008|isbn=978-1-84593-459-0|url=http://books.google.com/books?id=Oz9yevQIDswC}}
-* {{cite book | author=[[Joan Dye Gussow|Gussow, Joan Dye]] | title=This Organic Life: Confessions of a Suburban Homesteader | publisher=Chelsea Green Publishing | year=2002 | isbn=1-931498-24-5}}
-* {{cite book | author=Guthman, Julie | title=Agrarian Dreams: The Paradox of Organic Farming in California | publisher=University of California Press | year=2004 | isbn=0-520-24095-2}}
-* {{cite book | author=Hamilton, Denis; Crossley, Stephen (editors) | title=Pesticide residues in food and drinking water | publisher=J. Wiley | year=2004 | isbn=0-471-48991-3}}
-* {{cite book | author=Hond, Frank et al. | title=Pesticides: problems, improvements, alternatives | publisher=Blackwell Science | year=2003 | isbn=0-632-05659-2}}
-* {{cite book|author=Nestle, Marion|authorlink=Marion Nestle|title=Food Politics: How the Food Industry Influences Nutrition and Health|publisher=University of California Press|year=2007|isbn=978-0-520-25403-9|url=http://books.google.com/books?id=zvzTIUV9XNwC}}
-* {{cite book|author=PAN-UK|title=Pesticides on a Plate|publisher=PAN-UK (UK)|year=2008|isbn=978-0-9549542-6-0}}
-* {{cite journal|author=Pretty, J. N., et al.|title=Resource-Conserving Agriculture Increases Yields in Developing Countries|journal=Environmental Science and Technology | year=2006 | volume=40 | pages=1114–1119 | doi=10.1021/es051670d|pmid=16572763 | issue=4 | url=http://pubs.acs.org/subscribe/journals/esthag/40/i04/html/021506news2.html}}{{dead link|date=August 2012}}
-* {{cite book|editors=Scialabba, Nadia && Hattam, Caroline|title=Organic agriculture, environment and food security|publisher=FAO, United Nations|year=2002|isbn=978-92-5-104819-1|url=http://books.google.com/books?id=ZeGpgERESvkC}}
-* {{cite journal|author=Stokstad, Erik|title=Organic Farms Reap Many Benefits|journal=Science|date=May 2002|volume=296|issue=5573| pmid=12040154|page=1589|url=http://sciencenow.sciencemag.org/cgi/content/full/2002/530/1 | doi=10.1126/science.296.5573.1589a }} {{dead link|date=March 2010}}
-* {{cite book|author=Wargo, John|title=Our Children's Toxic Legacy: How Science and Law Fail to Protect Us from Pesticides|publisher=Yale University Press|year=1998|isbn=0-300-07446-8}}
-* {{cite book|author=Watson, David H. (editor)|title=Pesticide, veterinary and other residues in food|publisher=Woodhead Publishing|year=2004|isbn=1-85573-734-5}}
-* {{cite conference|author=Williams, Christine|title=Nutritional quality of organic food: shades of grey or shades of green?|booktitle=Proceedings of the Nutrition Society|year=2002|pages=19–24}}
-}}
-==External links==
-{{Commons category|Organic food}}
-* [http://www.organicconsumers.org/ Organic Consumers Association]
-* [http://www.Organic.org/ Organic Information Center]
-* [http://orgprints.org/19535/1/Paull%26Hennig2011EJSS.pdf A World Map of Organic Agriculture]
-* [http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateA&navID=NationalOrganicProgram&leftNav=NationalOrganicProgram&page=NOPNationalOrganicProgramHome&acct=nop USDA National Organic Program] Responsible for administering organic food production & labeling standards in the United States
-* [http://www.food.gov.uk/foodindustry/farmingfood/organicfood "Organic Food"]{{dead link|date=August 2012}}, UK Food Standards Agency
-* [http://orgprints.org/18860/1/Paull2011OlympiadJSDS.pdf "Organics Olympiad 2011: Global Indices of Leadership in Organic Agriculture"]—Journal of Social and Development Sciences
-[[Category:Organic Food|*]]
-[[Category:Going organic]]
-[[Category:Food & Beverages]]
-[[Category:Food conservation]]
-[[Category:Food production]]