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57
Definitions of food vary. Organics can be difficult to explain by empirical measurement
and reference to "scientific fact". For one, the majority of research of the last 50 years has
been focussed solely on developing and supporting chemical agriculture. And, organics is
an "if it ain't broke, don't fix it" proposition, concerned in large part with what NOT to do in
agriculture, rather than in devising precise formulas to identify organics. When organic food
is defined by rules that include "exceptions" and "approved inputs and practices" based on
scientific arguments and regulatory power, the line between organic and conventional food
can become blurry.
Early organic consumers, looking for essentially chemical-free fresh or minimally
processed food, had to buy direct from growers: Know your farmer, know your food was a
practical reality. Organic food at first comprised mainly fresh vegetables. Individual ideas of
what exactly constituted "organic" could be developed and verified through talking to
farmers and actually observing farm conditions and farming activities. Small farms can
grow vegetables (and raise livestock) using organic farming practices, with or without
certification, and this is more or less something a direct consumer can monitor.
As consumer demand for organic foods increases, high volume sales through mass
outlets, typically supermarkets, is rapidly replacing the direct farmer connection. For
supermarket consumers, food production is not easily observable. Product labelling, like
"certified organic", is relied on. Government regulations and third-party inspectors are
looked to for assurance.
With widespread distribution of organic food, the processed food category has also
become domininant, confusing the issue further. Processed foods are more difficult to
understand non-technically. Commercial preparation methods, food additives, packaging,
and the like are outside the direct experience of most people (including organic farmers).
Traditional and minimally processed products, like flour and rice; baked goods; and canned,
frozen, and pickled fruits and vegetables, are easier for consumers to understand by
comparison with home preparation methods, although home and mass-production
techniques are quite different. For convenience foods, like frozen prepared dishes, cooked
breakfast cereals, and margarine, ingredients and methods are quite a mystery. A "certified
organic" label is usually the only way for consumers to trust that a processed product is
"organic".
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