A large part of organic agriculture involves the health of the soil and the ecosystems in which crops and livestock are raised. Foods certified as organic must be produced using growing methods that minimize soil erosion and that maintain or enhance the fertility of the soil. All the chemicals in the world can’t nourish a garden as well as healthy organic compost.
The word “organic” may appear on packages of meat, cartons of milk or eggs, cheese and other single-ingredient foods. Certified organic requires the rejection of synthetic agrochemicals, irradiation and genetically engineered foods or ingredients. Literally, of course, the term is a redundancy: all food is composed of organic chemicals (complex chemicals containing carbon). Any materials used in the production or processing of organic food must be proven safe. Awareness is growing about the value of organic foods. But, whether organic chicken or pesticide-free lettuce represents “healthier” alternatives has long been a subject for debate.
