The Definition of Organic Foods

Generally the term “organic” is seen to refer to food raised, grown or stored and/or
processed without the use of synthetically produced chemicals or fertilizers, herbicides,
pesticides, fungicides, growth hormones and regulators or genetic modification. (Jones,
Clarke-Hill, Shears, and Hiller, 2001: 359). According Legg and Viatte (2001), Organic
food is the food that fertilizer free like urea only based on compost (including animal
dung) or natural pesticides.

Organic foods are distinguished from non-organic foods by the methods used in their
production and processing, rather than by observable or testable characteristics (Lohr,
2001: 67). To be distinguished from non-organic food, organic foods must be certified or
labeled. To be certified organic, a farm or processing facility must be inspected by a
credible third party, a state or private organization to verify that all requirements of the
certifying body are met. (Lohr, 2001: 67). Further, Lohr (2001) explained that
Conventional or non-organic foods would not meet organic standards, if subjected to
certification criteria. Intermediate categories of eco-labeled foods, such as certified
Integrated Pest Management (IPM) in the United States, Low-Chemical foods in Japan,
and some classes of Green Food in China, fall short of the strict requirements of organic
certification. Thus organic farming is seen by some as a whole system of ecologically
sustainable agriculture which relies on biological processes to maintain and improve the
fertility of the soil and the health of plants and animals. (Jones, Clarke-Hill, Shears, and
Hiller, 2001: 359).