The Organic Food Debate

 Amy MacGregor
 Berkeley Bliss
 Susan Butler
 Jeremy Steinmeyer
Organic Foods
 An agricultural revolution?
 A consumer fad?

 Depends on who you ask

‘Organic’ Defined
 Basic definition means ‘living’ and used to
define carbon based life forms
 ‘Organic’ is more of a description of the
agricultural methods used than the food
itself
Texas Department of Agriculture
says...
 “a system of ecological soil management
that relies on building humus levels
through crop rotations, recycling organic
wastes, and applying balanced mineral
amendments and that uses, when
necessary, mechanical, botanical, or
biological controls with minimum adverse
effects on health and the environment.”
What’s Available?
 Almost anything
– sugar
– corn flakes
– fruits
– vegetables
– meats
– pasta
Historical Context
 1940, Sir Albert Howard published An
Agricultural Testament, advocating that Britain
preserve the ‘cycle of life’
 1960, the Soil Association opened first shop
selling organic produce
 The 60’s saw interest in organic techniques grow
throughout Europe and the United States
The Revolution Continues
 1990, federal government set standards for the
production, processing, and certification of
organic food in the Organic Food Production Act
of 1990
 National Organic Standards Board established by
this act (USDA oversees the program)
 Recent years have seen impressive economic
growth
Impressive Market Growth
 Last few years have seen significantly increased
interest in organic food
 Close regulation of organic food production has
contributed to an increase in consumer
confidence
 Sales have increased from $178 million in 1980
to $4 billion in 1998, a 2,147 % increase
…a few other Growth Facts
 Now growing at a rate in excess of 20 % a year,
compared to 2 - 3 % a year for traditional food
market
 Fastest growing chain is Whole Foods Market
(founded in Austin) with growth of 900% in the
90’s and now has 78 stores in 17 states
 Traditional food stores have added organic foods
sections
Typical Organic Consumer
 Six out of ten people would choose organic food if it was
easily available and cost no more than conventional food.
 Reasons for buying organic food
– 46% say health is the main reason
– 40% say it taste better
 Reasons for not buying organic food
– 42% say the costs are too high
– 15% say they are not seen in shops
– 10% say there is not enough variety
– 4% say they don’t buy because it does not taste better
 Age 25-34, and shopping mostly at specialty stores
(source: MORI report Institute of Food Science and Technology)
Why American’s are turning to
Organic Foods
 Concern over toxic pesticide residues
 Concern over antibiotic drug residues
 Concern over food poisoning
 Concern over genetic engineering
 Concern for the environment
Why eat organic foods?
 Protect future generations
 Protect your own health
 Save energy
 Prevent soil erosion
 Protect our water supply
 Protect farm workers
 Eat nutritious and delicious foods
 Support a true economy
Why should you pay more for
organic food?
 Common complaint: organic food is
EXPENSIVE
 Reality: inorganic foods really are more
expensive
Things to consider when
contemplating price differences
 Most farms are small family run operations
that are not highly profit-driven and
seldom receive government subsidies or
support for research
 Organic food takes longer to grow than
inorganic as chemical growth hormones
and fertilizers can speed up the growth rate
of inorganic crops
 Organic Produce is usually picked when it is ripe
unlike inorganic food, which allows for
transportation time and is picked unripe and
before it is fully developed.
 The majority of organic distribution is done on a
small scale so the transportation cost are often
higher, pushing consumer prices up
 Organic certification bodies charge their members
for annual inspection and use of their certification
labels, once again driving prices higher
Environmental Concerns
 Superweeds
 Insect Resistance
 Herbicides
 Wildlife
 Natural Resources
Superweeds – Pro-Organic
 The fear that crops will transfer altered
genes to other plants or that the crop itself
will become an unwanted weed
 Examples:
 Johnson grass
 Multiflora rose
 Kudzu
Superweeds – Anti-Organic
 Genetically modified plants have the same
weaknesses as their traditional counterparts
and cannot survive the wild because of
different conditions
 Insecticides and herbicides are useless in the
wild
 New method of inserting DNA into
chloroplasts
Insect Resistance – Pro-Organic
 Bacillus thuringenesis (Bt) bioinsecticides
are one of the few insecticides available for
organic farmers. Many genetically
engineered plants have their own Bt toxins
which cause greater resistance in insects,
leaving this type of insecticide ineffective.
 Can be harmful to beneficial insects such as
the monarch butterfly
Insect Resistance – Anti-Organic
 This problem can be resolved by planting
traditional corn around the perimeter of Bt
corn leaving a buffer zone in between the
toxic pollen and the insects.
Herbicides – Pro-Organic
 Crops that are genetically engineered to
resist chemical herbicides have specific
limits to toxicity. Changing patterns of
herbicides could have the environment.
Herbicides – Anti-Organic
 EPA approved a new herbicide containing
diflufenzopyr which has low acute toxicity
to humans and other animals
Wildlife – Pro-Organic
 Animals could eat the debris left over from
genetically engineered plants.
 Using fish with metal-sequestering proteins
to clean up pollution
Natural Resources – Pro-Organic
 Inhibits sustainable agriculture
 Soil erosion
 Water quality
Natural Resources – Anti-
Organic
 Helps biodiversity of indigenous organisms
to improve the natural ecosystem.
Government Regulation
 Organic Food Production Act of 1990
 USDA
 National Organic Program
 National Organic Standards Board
 NOP Proposed Rule
NOP Proposed Rule
 Final Rule:
 SUMMARY: This final rule establishes the National Organic Program (NOP or
program) under the direction of the Agricultural Marketing Service (AMS), an arm of
the United States Department of Agriculture (USDA). This national program will
facilitate domestic and international marketing of fresh and processed food that is
organically produced and assure consumers that such products meet consistent, uniform
standards. This program establishes national standards for the production and handling
of organically produced products, including a National List of substances approved for
and prohibited from use in organic production and handling. This final rule establishes
a national-level accreditation program to be administered by AMS for State officials
and private persons who want to be accredited as certifying agents. Under the program,
certifying agents will certify production and handling operations in compliance with the
requirements of this regulation and initiate compliance actions to enforce program
requirements. The final rule includes requirements for labeling products as organic and
containing organic ingredients. This final rule also provides for importation of organic
agricultural products from foreign programs determined to have equivalent organic
program requirements. This program is authorized under the Organic Foods Production
Act of 1990, as amended.
Standards
 The organic standards require that:
1. each organic farmer and food handler develop an
organic plan for their operation;
2. the plan would be evaluated and approved by an
accredited certifying agent;
3. the farmer/handler would abide by the list of
approved substances for their system;
4. imported organic products would be recognized as
equivalent if they were produced in accordance with
the national standards (or under stricter standards).
(Dr. Lineberger’s HORT 315 site)
National Organic Standards
Board
 Established by 1990 Act
 Regulates certified organic claims
 USDA oversees
Certification
 http://www.ams.usda.gov/nop/nop2000/no
p/finalrulepages/finalrulemap.htm
Labeling
 Must meet federal standards
 Imported products must meet equivalent
standards as the NOP
Implications for the Mainstream
Food Industry?
 Possible to see the current interest in
organic foods as a reaction to consumer
unease over use of pesticides, recent food
scares and a reluctant lack of trust in the
mainstream food industry
 The way these issues are handled by
traditional marketers will influence how
the organic market will develop
Local Organic Retailers
 Brazos Natural Foods
 Kroger
 Albertson’s
 Check your local grocer!
Links
 http://www.nofavt.org
 http://www.ifst.org/hottop24.htm
 http://www.fao.org
 http://www.ams.usda.gov/nop
 http://envirolink.org
Feedback
 Now we’d like your comments and
questions…
 How do you feel about the organic
movement?
 What benefits/detriments do you foresee?
 Is this just a fad?