The basics of Organic
Increasing we are questioning the foods that we eat. Some governments have told us that genetically modified (GM) foods are not harmful, yet a study release in early October in England indicates otherwise. Why is it that we have continuously tried to produce foods in conditions other from which they are best suited? We have cross bred, altered, engineered, modified and even cloned our foods and often without sufficient long term testing before we put them on the dining tables of the world. This has left many questions in the consumers mind – a mass of confusion. As a result many consumers are seeking to revert to ‘organic’ foods that are deemed less harmful to their health. This is a conscious decision by the consumer to buy foods that are thought to be ‘safe’.
So what is Organic – What does it really mean?
In simple terms, Organic foods are produced based upon the philosophy of working with nature so that the resultant crop or produce can be produced without any residual harm to the environment in which it is grown.
Organic farmers will grow according to the seasons, rotate crops and use animal manures for fertilizer. It implies an attitude towards nature that says “I care” – where the interconnectedness between all living organisms is recognized and their dependences on each acknowledged, even if not fully understood. Through the ‘Ying and Yang’ of life, the ‘give and take’ and the ‘for and against’, we have long understood that balance and for every action there is a re-action. With our food chains this is no different; although not many of us have acknowledged this in the past.
While organic may be seen as a ‘trendy word’ that the marketing people have decided upon, it is important that we are committed to its meaning. It is not only the gardeners, farmers and viticulturists that need to be committed to the understanding of the word, but also the packers, traders, shippers, politicians, officials and inspectors that must understand that organic should be a seal of quality and a guarantee that the item has been produced in a way that is not harmful to the environment in which it was grown. Unfortunately as our world becomes smaller, as soon as we start shipping this produce by planes, roads and ships, we start to be counterproductive in that the environment damage caused by these modes of transport are far from organic.
So where does this leave the consumer? Having purposefully select the foods that have been produced without harm to the environment, foods that by nature do not contain the levels of preservative, and chemical residues of ‘normal’ foods believing that they are better for us, we demand that they are flown half way around the world to be delivered to our door – slight counter productive – no?
Unfortunately we all have to start some where and until our local gardeners and farmers can produce sufficient produce at a standard to which we have deemed is appropriate, we will always have to face this dilemma. Reports have it that some European countries have as much as 17% of their farm land under organic management, but Thailand only has 3,429 hectares under organic management. These 3,429 hectares are managed by 940 farmers and while this may seem like a very small number, Australia has only 1,380, China 2,900 the USA 6,949 and Malaysia only 27, while Indonesia has 45,000 second only to Italy which has the most farms in the world under organic management or 56,440 farms. Thai farmers produce mainly rice, vegetables, beans and fruit and their organic produce can attract a 10 – 30% price premium accordingly.
Once we all understand that the earth is alive and that it represents a multiplicity of complex relationships and coexistences of all living organisms without which there could be no growth. As consumers continue to demand these ‘healthier’ food stuffs, the areas under organic farming practices will grow significantly.
Q. But does organic food taste different?
A. Organic foods will generally taste better because they are grown in season, without the artificial lights and the hormones and chemical growth enhancers that we have become used to ‘forcing’ the growth of our foods.
Q. Does organic food look the same?
A. Generally yes, as they are grown ‘in season’ but some plants may have signs of insect damage, may be less attractive in colour because the colouring agents have not been added, and not have the same storage capability as the preservatives have not been applied in processing and packaging.
Q. How can I make sure that the organic food I eat is the best available.
A. Buy fresh and only what you need. Avoid storing ‘fresh foods’ for periods of time
Q. Can I buy organic meats and fish?
A. From growing organic fruits and vegetables it is a natural process to have organic meats as the manure of the animals is needed to feed the soil so that it can produce the fruits and vegetables. Fish and seafood on the other hand is something that is a big problem. While many of our fish are still caught from the ‘wild’ they all come out of waters that have been polluted by agriculture and industry for centuries. Until such time as this pollution is removed from our oceans and waterways there will never be organic fish and seafood. Having said this, should an inland fish farm be developed on organic land then it is technically possible, although this is probably cost prohibitive.
Q. Can I buy organic in Thailand?
A. There are 940 organic farmers in Thailand accounting of 0.02% of available agricultural land. As such you may well have difficulty in finding and maintaining a source of organic foods. Just keep asking and you find what you want eventually.
So if your care about your health and your environment show you care and buy organic where available.
For more organic information www.ifoam.org or actnet@ksc.th.com