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We would all like to be able to grow our own food. We could then answer all of our own questions about our meals because we would be responsible for the ingredients from the time they were planted until they were harvested and served. We would know not only that they were free of pesticides and genetic modifications but also that they were cultivated using environmentally sustainable agricultural practices. Unfortunately most of us don’t have the time, the land, or the gardening expertise to provide our households with fresh fruits, vegetables and spices straight from our own farms.

The next best thing, in my opinion, is the option to purchase locally grown organic produce. The lucky folks have access to a farmers market with lots of organic fare. Usually, I end up at my grocery store looking through the organic section, especially in the winter. I can also find many other products there that are made with organic ingredients. But who decides what goes on the labels? Certainly we couldn’t trust marketing executives to tell us the truth about a farm powered by solar energy credits or vegetables grown sustainably.

Thankfully there is governmental oversight for these claims. The Organic Foods and Production Act (OFPA) along with the National Organic Program (NOP) ensure that marketing claims live up to national standards. Nationally accredited agents must certify that these standards are met.

Labeling of products is based on the percentage of the content comprised of organic ingredients. Products that have “100% Organic” on the label must be made from all organic ingredients, but salt and water are exceptions. How is that 100 percent?

The more common “Organic” label allows for up to five percent of the ingredients to be non-organic, but the five percent must be from ingredients on a national list of exceptions. Both of these designations require that these products be made without use of sewage sludge, ionized radiation or methods excluded by the OFPA or NOP. Foods advertised as “made with organic ingredients” only need to contain 70% organic ingredients. You can look for the USDA seal if you’re in doubt, since its use is prohibited on these products.

For more information on organic food certification, visit this USDA website  at: http://www.fsis.usda.gov/FactSheets/Meat_&_Poultry_Labeling_Terms/index.asp