By: Lisa Costa Bir, Naturopath
 The organic food movement is growing at exponential rate. In response to widespread consumer demand, organics, once the minority, have become almost mainstream and there now exist over 3000 businesses in Australia that are certified organic and over 14,000 products that are registered as certified organic.
'Certified Organic'
If you've ever purchased organic have you ever stopped to ponder what the term certified organic and the logo (such as the one above) on the packet really mean?
The term certified organic basically means that the product has been audited and assessed by an unbiased, independent third party (not the farmer or manufacturer) to ensure that it follows the guidelines required for it to be classified as organic. Certification came into play in Australia in the 1980's when organic farmers wanted to set a standard to articulate the benefits of their farming, which include better soil quality and more diverse farming practices. Now in the year 2014, within Australia there exist seven different certification bodies for organic products, the largest of which is 'Australian Organic' who certified about 2000 businesses this year and whose recognisable logo in the shape of a bud, appears at the top of this article.
When it comes to opinions on whether organic food is more nutritious then conventional there are differences in opinion. Some studies show 40 per cent more nutrients if they are grown without chemical fertilisers and pesticides while other studies dispute this. Despite the dispute, one blatantly obvious reason to go organic, whether that be organic food, wine or even make up, is that organic produce is typically produced without synthetic pesticides, herbicides, fungicides, hormones, antibiotics and genetic modification; important considerations that make a difference to our overall health. For example most people would not be aware that conventional white flour is chemically bleached using agents like chlorine to make it look whiter and to make the texture of the grain finer. Conversely, organic flour is not bleached and remains chemical free.
How do I know it's really organic?
When discussing the benefits of organics with my patients, there are always skeptics and one question that frequently comes up is "How do I know if it's really organic?" This is actually a really great question, as unless the desired item contains some sort of certification logo on it, you basically don't know if it really is organic; you have to take the sellers word for it. When one is paying a premium price, and let's face it, in Australia organic produce is pricey compared to conventional (this is due to the increased labour costs required with organic farming practices), one wants to make sure that the produce purchased is the real deal; this is where the benefit of certification comes into play.
"Certification promotes consumer security" says Dr Andrew Monk, Chairman of Australian Organic who has been involved in the Organics industry for over 25 years. "Consumers can be confident and assured that if they see the Australian Organic logo on the packet that the item is truly organic and what it says it is". And it's not just a job for Monk who is genuinely passionate about organics. Monk is also a consumer of organics. While not fanatical, Monk consumes a largely organic diet stating he knows too much about how conventional produce has been grown to not eat largely organic.
So how does a product become certified organic?
There are two levels/categories to certification. Farmers require a minimum of three years of organic management before they can carry certification as 'Organic'. There is a transitionary certification called "In Conversion to Organic" which can be borne after the first 12 months of organic production until this 3-year period is complete.
And how does the auditing process work?
Audits by Australian Organics typically happen on an annual basis. Farms may be assessed and samples taken of the soil and produce to check that it meets rigorous standards to keep within the organic principles. And just in case you thought annual testing was too lenient, don't worry. "Random auditing also occurs to keep everyone on their toes" says Monk. "In Australia on any given day there are at least 10 business/product audits happening for businesses that use our logo".
While certification appears to be the way to go, don't be put off if the farmer at your local market has no certification but swears his produce is organic. There are no actual laws to state an organic item must be certified organic, thus a product can still be organic but not certified. Woolworths and Coles refuse to sell organic products that have not been certified organic (good on them!), however some smaller farmers that still follow organic farming principles may have not applied for organic certification due to the costs involved. This is more risky for you the purchaser as you have to rely on their honesty.
Take home message:
Organic food and farming practices are better for our bodies and the planet. Check for the bud logo (or other certification body) on your packaging to ensure that what you're buying is certified organic. Ultimately the only way you can be certain that you are purchasing truly organic or biodynamic produce is if you have grown/made it yourself or if it has been certified organic by a recognised certification body.
Lisa Costa Bir is a Naturopath & freelance writer. She maintains a clinical practice in Caringbah South Sydney and lectures at Endeavour College of Natural Therapies Sydney.
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