Organic foods

Organic foods are made in a way that complies with organic standards set by national governments and international 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.[4] 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." Under organic production, the use of conventional non-organic pesticide (including insecticides, fungicides, and herbicides) is precluded. However, contrary to popular belief, certain sprays and other materials that meet organic standards are allowed in the production of organic food. [5] If livestock are involved, the livestock must be reared with regular access to pasture and without the routine use of antibiotics or growth hormones.[6] In most countries, organic produce may not be genetically modified. It has been suggested that the application of nanotechnology to food and agriculture is a further technology that needs to be excluded from certified organic food.^[1] The Soil Association (UK) has been the first organic certifier to implement a nano-exclusion.^[2]

Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as "organic" within their borders. Most certifications allow some chemicals and pesticides to be used^{[citation needed]}, so consumers should be aware of the standards for qualifying as "organic" in their respective locales.

Historically, organic farms have been relatively small family-run operations, which is why organic food was once only available in small stores or farmers' markets.^{[citation needed]} 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 1–2% of food sales worldwide.^{[citation needed]}