The organic-food business is booming: About 70 percent of Americans buy organic food occasionally, and nearly one quarter buy it every week, according to the Hartman Group, a market research firm. For most of us, the reason is simple: We want natural food that’s better for us and for the environment, says Samuel Fromartz, author of Organic, Inc. But buying organic can cost you — as much as 50 percent more — so read on to know when it’s worth it.

Organic foods may have higher nutritional value than conventional food, according to some research. The reason: In the absence of pesticides and fertilizers, plants boost their production of the phytochemicals (vitamins and antioxidants) that strengthen their resistance to bugs and weeds. Some studies have linked pesticides in our food to everything from headaches to cancer to birth defects — but many experts maintain that the levels in conventional food are safe for most healthy adults. Even low-level pesticide exposure, however, can be significantly more toxic for fetuses and children (due to their less-developed immune systems) and for pregnant women (it puts added strain on their already taxed organs), according to a report by the National Academy of Sciences.

Pesticide contamination isn’t as much of a concern in meats and dairy products (animals may consume some pesticides, depending on their diet), but many scientists are concerned about the antibiotics being given to most farm animals: Many are the same antibiotics humans rely on, and overuse of these drugs has already enabled bacteria to develop resistance to them, rendering them less effective in fighting infection, says Chuck Benbrook, Ph.D., chief scientist at the Organic Center, a nonprofit research organization.

What is organic food, anyway?

Though organic food can be produced with certain synthetic ingredients, it must adhere to specific standards regulated by the United States Department of Agriculture (USDA). Crops are generally grown without synthetic pesticides, artificial fertilizers, irradiation (a form of radiation used to kill bacteria), or biotechnology. Animals on organic farms eat organically grown feed, aren’t confined 100 percent of the time (as they sometimes are on conventional farms), and are raised without antibiotics or synthetic growth hormones.

Is organic food better for me?

Organic foods may have higher nutritional value than conventional food, according to some research. The reason: In the absence of pesticides and fertilizers, plants boost their production of the phytochemicals (vitamins and antioxidants) that strengthen their resistance to bugs and weeds. Some studies have linked pesticides in our food to everything from headaches to cancer to birth defects — but many experts maintain that the levels in conventional food are safe for most healthy adults. Even low-level pesticide exposure, however, can be significantly more toxic for fetuses and children (due to their less-developed immune systems) and for pregnant women (it puts added strain on their already taxed organs), according to a report by the National Academy of Sciences.

Pesticide contamination isn’t as much of a concern in meats and dairy products (animals may consume some pesticides, depending on their diet), but many scientists are concerned about the antibiotics being given to most farm animals: Many are the same antibiotics humans rely on, and overuse of these drugs has already enabled bacteria to develop resistance to them, rendering them less effective in fighting infection, says Chuck Benbrook, Ph.D., chief scientist at the Organic Center, a nonprofit research organization.

Is buying organic better for the environment?
Organic farming reduces pollutants in groundwater and creates richer soil that aids plant growth while reducing erosion, according to the Organic Trade Association. It also decreases pesticides that can end up in your drinking glass; in some cities, pesticides in tap water have been measured at unsafe levels for weeks at a time, according to an analysis performed by the Environmental Working Group (EWG).  Plus, organic farming used 50 percent less energy than conventional farming methods in one 15-year study.

Many grocery shoppers are seeking ways to healthier lifestyles but also want foods that offer value, selection and convenience. Provide their family with nutritious, well-balance meals and affordable products. Research shows that consumers prefer organic and natural foods, the demand for these foods has grown 10 to 15 percent annually over the past 15 years as consumers have become mindful of the food they buy.
The demand for organic and natural foods is partly attributed to parents who see the value in feeding. Other consumers eat organic and natural foods because the taste is better since the product have not come in contact with pesticides. Secret to eating well and living well can be simple as choosing organic foods from the wide array of branded supermarket foods. Store brands are often as good or better quality and priced are lower.
Chef Bill Telepan has been using fresh, natural and organic foods for more than 15 years, cooking for his customers and family. Chef Telepan says “Today’s families, like my own, want affordable, natural and delicious foods. I feel the impact of this trend through the requests I receive from customers for these types of foods in my restaurant. Wild Harvest organic foods address the need for a good selection of fresh and healthy foods that are convenient and a good value.”
Here are five easy tips for going organic
First tuck organic juice pouches, organic applesauce cups and organic animal crackers into the kids into your kids. Second serve organic pizza at your teen’s slumber party or after sports events. Third set the table with a healthy breakfast assortment: cage-free eggs, wild harvest banana walnut granola, organic yogurt and vibrant fresh berries. Fourth marinate all-natural chicken breasts using bottled marinade. Choose an interesting flavor, such as roasted garlic balsamic vinaigrette. And the fifth give your babies a nutritional head start with organic baby foods.

The University of Guelph is officially opened the Guelph Centre for Urban Organic Farming and students of all ages will learn about local organic food production and resource conservation. President Alastair Summerlee said during a grand opening celebration “it’s all about preparing younger generations for a different kind of future.” The opening celebration is attended by Guelph mayor Karen Farbridge and Robert Gordon, the new dean of the Ontario Agricultural College.
Summerlee said “this innovative centre will provide practical experiential learning opportunities for our students which in the long run will help bring about changes and improvement to our food system.” The farm is located on a one hectare at the northwest corner of the Arboretum, this will also serve as a community networking center. The three non-governmental agencies like the Canadian Organic Growers, the Ecological Farmers Association of Ontario and FarmStart have been involved in both the planning and initial planting.
Prof. Ann Clark of the Department of Plant Agriculture said “We are not simply operating a market garden but also preparing society for greater self-sufficiency in healthy and nutritious food with less dependence on fossil fuel energy and scarce water resource.” The knowledge student’s gain will be both practical and useful.
A commercial organic market gardener Martha Gay Scroggins will coordinate the center. She will oversee teaching and practical learning opportunities as part of University of Guelph’s major in organic agriculture. Clark and Prof. Paul Voroney of the Department of Land Resource Science introduced the organic major in 2002. It was the first program of its kind in North America and it is still the only academic organic major offered in Canada.

Ong Kung Wai the renowned national organic consultant, felt that the abundance of fertile land and coupled with the hot and humid weather all year round would ensure the success of organic farming in the state. Farmers and livestock breeder must be brave to venture into organic farming in view of the good market potential locally and globally.
Ong Kung Wai said “if you are a good organic farmer to begin with, the switch over will be quicker and you can match productivity as can be seen in the Cameron Highlands where the farmers are making good money.”
Ong also said organic farming was more on intensive farming technology where the farmers needed to know a little bit more about the soil, weather, insect pests, dynamics and nutrient science. Ong is a board member of International Federation of Organic Movement or IFOAM and chairperson of Organic Alliance Movement or OAM. He said the awareness on using organic products was on the increase among Malaysians who insisted on eating food free of chemical fertilizers and pesticides.
He said “this can be seen in Peninsular Malaysia especially in the bigger towns and cities where many supermarkets allocate spaces for organic products and the market for them is quite good.” He advised the consumers to check the origin and quality of the products to avoid buying fake products.
The four principles of organic farming were health, ecology, fairness and care. The benefits of organic farming were improved crop and animal health and better nature resource management, lower use of non-renewable resources, safer food and safer working environment.