Definitions for "Organic Foods"
The production of organic foods does not use pesticides or synthetic (or sewage-based) fertilizers for plant materials and hormones and antibiotics for animals, does not allow genetic engineering or the use of radiation, and emphasizes the utilization of renewable resources as well as conservation of land and water.
Products that only contain ingredients grown with "earth friendly" methods. The U.S. Department of Agriculture (USDA) strictly enforces proper production of these foods is by using the following categories:• 100% Organic Foods that contain all organically produced ingredients. Labeling may include the "100% Organic" label, along with the USDA organic seal.• USDA Certified Organic Products with 95% or more organic ingredients. These foods may be labeled as "Organic" and carry the USDA organic seal.• Made with Organic Ingredients These products are composed of 70-95% organic ingredients. Up to three organic ingredients may be listed on the front of the package along with being labeled as "Made with Organic Ingredients."• Organic Foods that include less than 70% organic content can be labeled "Organic." This term can be found on the information panel on applicable products.
Food products produced by organic farming practices and handled or processed under organic handling and manufacturing processes as defined by several private and state organic certifying agencies. Once the National Organic Program is operational, there will a national standard for what constitutes organic foods based on uniform standards for organic production, processing, and handling.