While my Vance Publishing Corporation colleagues in the protein industry could give more insight on what goes (or doesn’t go) into organic meat, I know that organic produce can, actually, be raised with pesticides and herbicides, albeit ones containing nonsynthetic compounds.
Secondly, organic certification helps ensure that the produce consumers buy is, in fact, organic. A California woman recently took Pico Rivera, Calif.-based HerbThyme Farms to court for allegedly labeling an organic and conventional mix of herbs as certified organic.
Certification, though involved and expensive, gives companies a standard to abide by and gives consumers recourse if they think a product has been mislabeled.
Finally, the fact that something is “local” doesn’t mean it’s organic or raised with fewer pesticides, either.
Too many people too often equate local with organic (maybe it’s the charming coating of dirt on that punnet of spuds) when it ain’t necessarily so.
I’m not anti-organic or anti-local by any means, but I am anti-ignorance.
What’s your company doing to make accurate information foremost in the minds of consumers — and the consumer press?
What's your take? Leave a comment and tell us your opinion.