It is evident that most countries have championed for organic food products over the past decade. The general notion is that organic foods are somehow safer and better when compared to the non-organic food products. Among the key questions arising include why people hold such a consensus, its validity and whether organic is simply better than non-organic. Food Sentry analysts have noted that the question of organic foods being better than non-organic foods is not as simple as it sounds. The analysts have claimed they are generally curious and skeptical, and thus like delving deeper into a case prior to drawing a conclusion. It is essential to be fully equipped with adequate and accurate facts concerning organic food products.
Many people have a vague idea of the real meaning or definition of organic food products. First and foremost, it is important to know that the regulation and governance of the organic market in the United States is under a legislation piece referred to as National Organics Program (NOP). The USDA oversees and enforces NOP. The NOP comprises of both specific and general guidelines that should be followed by producers. These guidelines include, but are not limited to, contact substance, ingredient, product production, method specification, labeling requirements and certification standards.
Analysts have maintained that one of the most confusing, misleading and often dysfunctional food market aspects is food labeling in the United States. In fact, there is a unique industry whose devotion lies in assisting manufacturers learn the ways of applying labeling regulations. There are four label types classified under organic products. These are “organic,” “100 percent organic,” <70 percent organic” and “made with organic.” Each of the mentioned labels stands for specific product requirements and specifications.
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