ORIGIN OF ORGANIC FOOD

The organic food is defined differently in different jurisdictions, in general organic farming responds to site-specific farming and crop conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic pesticides and chemical fertilizers are not allowed, although certain organically approved pesticides may be used under limited conditions. In general, organic foods are also not processed using irradiation, industrial solvents, or chemical food additives.

Along all  history agriculture can be described as having been organic, justo n 20th century a lot of new chemicals has been introduced to the food supply. On 1940 the organic movement arose in response to this industrialization of the agricultura, was the green revolution.

On 1939, was the first time that the conception of agricultural methods were described as organic, with the term of “farm as organic” as a ecologically balance approach to farming, in contrast to what at this time was calling as “chemical farming”.

The term of “organic” scientifically refer to a class of molecules that contain carbon, so is inappropriate when applied to farming, but this is completely widespread.

Was on 2009 with marketing  "Know your farmer, know your food" became the motto of a new and more famouse initiative instituted by the USDA.

About the compliance of the organic targets, the European Union, the United States, Canada, Japan and many other countries require producers to obtainspecial certification 

With respect to chemical differences in the composition of organically grown food compared with conventionally grown food, studies have examined differences innutrients, antinutrients, and pesticide residues.

Requirements of organic products certification vary from country to country, but FAO defines organic products as:

“There are many explanations and definitions for organic agriculture but all converge to state that it is a system that relies on ecosystem management rather than external agricultural inputs. It is a system that begins to consider potential environmental and social impacts by eliminating the use of synthetic inputs, such as synthetic fertilizers and pesticides, veterinary drugs, genetically modified seeds and breeds, preservatives, additives and irradiation. These are replaced with site-specific management practices that maintain and increase long-term soil fertility and prevent pest and diseases.
"Organic agriculture is a holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles, and soil biological activity. It emphasises the use of management practices in preference to the use of off-farm inputs, taking into account that regional conditions require locally adapted systems. This is accomplished by using, where possible, agronomic, biological, and mechanical methods, as opposed to using synthetic materials, to fulfil any specific function within the system." (FAO/WHO Codex Alimentarius Commission, 1999).”

The most popular claim about organic food is about pesticide residues. These concerns are driven by the facts that acute, massive exposure to pesticides can cause significant adverse health effects;  food products have occasionally been contaminated with pesticides, which can result in acute toxicity; and  most, if not all, commercially purchased food contains trace amounts of agricultural pesticides.

Environmental awareness as well as the need to know exactly what we eat is making society a part of this organic culture that will have to be implemented by necessity.

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