Now You'll Know What 'Organic' Means

(Washington) -- After 10 years of wrangling, the Department of Agriculture has imposed standards for the use of the term "organic" in food labeling.

The new rules preclude the use of radiation, genetic engineering, sewer-sludge fertilizer, synthetic pesticides and antibiotics in food labeled organic.

These are the first federal standards ever enacted, "the strongest and most comprehensive organic standard in the world," according to former Agriculture Secretary Dan Glickman.

As with most new regulations, there is controversy. The "non-organic" food industry represented by the National Food Processors Association does not want people to think organic is synonymous with better or healthier.

"The term 'organic' is a marketing term, referring to the manner in which the food was produced, not an indicator of quality or safety," says. Dr. Rhona Applebaum, NFPA's executive vice president.

The organic food industry is celebrating says Katherine DiMatteo, executive director of the Organic Trade Association.

"For the first time, there will be consistent standards and labeling for all organic products marketed in the United States. No longer, will there be questions concerning what 'organic' stands for ..." she said.

However, the consumer still needs to be aware that there are four categories of organic. Food only needs to be 95 percent organic to be labeled organic and 70 percent organic to be labeled "made with organic ingredients." Truly organic food may be labeled "100 percent organic" and food with less than 70 percent organic ingredients can not use the term organic.