Buying organic* foods is no longer an inconvenience thanks to consumer demand for foods with fewer additives and perceived health benefits. Today, close to 75% of all conventional grocery stores offer organic* foods. This is in stark contrast to the days when organic* products could only be found in specialty grocery and health food stores. Now, conventional stores provide 1,000 square feet of space on average for natural and organic* foods.
This allocation of space is paying off for grocers and consumers alike. Currently, mainstream grocery stores account for 44% of all organic* sales. As these stores provide more organic* foods, often under their own labels, prices become aligned with similar non-organic* foods. This satisfies the everday bargain shopper who values low prices and one-stop shopping when buying organics compared to expensive, out-of-the-way specialty stores.
As consumers become increasingly inundated with organic* choices, this begs the question, what makes foods “organic?” The answer is somewhat complex.
Organic* foods must meet criteria in accordance with the Organic* Food Production Act and the National Organic* Program (NOP) established by the USDA. These regulations establish specific conditions and practices for agricultural products to meet that encourage cycling of resources, promote ecological balance, and conserve biodiversity.
There are four classifications of organic* foods: 100% Organic*, Organic*, Made with Organic* Ingredients and foods that simply state the percentage of organic* ingredients. The determination of each classification is based on the amount of organic* ingredients contained within a particular food and whether or not the facility producing the food is organic* certified.
To qualify for the “100% Organic*” statement, foods must be made using only organic* ingredients. To qualify for the second classification of “Organic*,” foods must contain at least 95% organic* ingredients. In addition, the non-organic* ingredients must be approved for use in organic* foods in accordance with the Organic* Food Production Act. Both 100% Organic* and Organic* foods are authorized to carry the USDA organic* seal and both types must be produced in a facility that is organic* certified by a designated certifying agency.
The next classification, “Made with Organic* Ingredients,” cannot carry the USDA organic* seal. These foods must be made up of 70% or more organic* ingredients. Again, the non-organic* ingredients used in these foods must have received prior approval. Certification of the producing facility is still required for foods bearing this statement.
The last classification of organic* does not require organic* certification of the producing party. These foods may simply state the percentage of organic* ingredients used. Moreover, the non-organic* ingredients in these foods do not have to meet prior approval for use in organic* foods.
It’s important to note that foods that qualify for any of the first three classifications listed above have not been genetically engineered, nor do they contain synthetic substances, antibiotics, hormones, or conventional pesticides. For more information on the National Organic* Program, please visit www.ams.usda.gov/nop.
Per capita flour consumption in the U.S. is 141 pounds.