The potential of modern organic farming is thus largely
unrealized, but organic and local food markets are reaching a tipping point.
The rise of organic farming has been driven by small, independent producers,
and consumers. The organic movement has developed in response to a growing
demand for organic products.
In the 1980s around the world, various farming and consumer
groups began seriously pressuring for government regulation of organic
production. The federal government began taking the first steps toward
regulating organic, and so-called natural foods.
In late 1999, the USDA finally issued a first proposed draft
of national organic standards. It was obvious the trend was growing in 2000 when for the first time more organic food was sold in conventional supermarkets
than in farmers markets or food cooperatives. The first goal for regulation was
to define organic and suggest standards to define organic foods. Unlike other
forms of sustainable farming, organic farming has common standards which are
legally enforced and which ensure environmental, animal welfare, and health
benefits. Currently, all food producers, including organic farmers and
processors, must comply with local, state and federal health standards.
National standards for organic food production are now well
established and consumers can be confident in the organic label. Some US States
passed their own laws regarding organic produce. Iowa passed Chapter 190 in
1990, and established penalties for producers falsely identifying their
products as organic. This is not lost on consumers and about 70 per cent of
people now buy organic food at least occasionally, although it only accounts
for 1 per cent of food sales.
The organic effort is global and in 108 countries, there is
certified organic agriculture that's being produced and exported.
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