A growing business
Read more: Local, Community, Health, Health
SYRACUSE -- Action News is taking a look at the boom in organic food. Over the next few weeks we'll explore the definitions of organic: what it means for both consumers and producers. We'll also take a look at the health benefits and prices. Be sure to catch our stories on Today in Central NY on Thursday mornings.
Part 1: Definitions
Organic produce is a growing business--no pun intended. At Wegmans, produce manager Tim Keser says that 5 years ago, one percent of sales were organic, now they're up to 6.5 to 7%.
To be clear: 'organic' is produced on land that's been pesticide and chemical free for three years. Farms can be certified organic by the US Department of Agriculture. It's different than 'natural.' And, when organic produce is marketed, there are no preservatives: no wax coatings or other enhancements.
Say organic, and you may think produce, but it's also a booming business in baby food, and there's even organic pizza and other ready-to-eat convenience foods.
But, it's fresh where you see the most varieties, and demand, especially in greens and seasonal fruits like strawberries. Bananas are the largest selling produce item at Wegmans, and the organic and fresh varieties are in the same case---as a matter of fact about a year ago the store integrated its organic department into the regular produce sales area, so consumers can compare side to side.
Part 2: The Farmer's Point of View
Jamie Edelstein farms 60 acres in Ira, Cayuga County. He's had the land 5 years, and uses no pesticides, fertilizes with a compost pile enhanced by horse manure from a nearby farm, and uses no preservatives on his crops. Even though he's on the board of the Northeast Organic Farmer's Association (www.nofany.org), his Wyllie Fox Farm is not certified organic. "I'm as close to the 'o' word as I can be," says Edelstein, but he objects to the paperwork---and the fees--charged by the US Department of Agriculture to get that certification.
Edelstein comes from farming families, and understands the 'old' way, but says he's more comfortable knowing there will never be a chemical accident on his land--it's a matter of safety for himself. The farm will produce 225 varieties of vegetables--from artichokes to zucchini--this coming season, many varieties that don't travel well. But, he says he'll compare the taste and quality of his produce with anything picked green and shipped cross country.
Part 3: Is it healthier?
There is no definitive answer on whether organic is truly better for you--but some advocates make convincing arguments:
According to family physician Dr Nancy Blake, the lack of additives and preservatives may help, especially for children, in areas of hyperactivity and perhaps autism. Natural farmer Jamie Edelstein says 'I'm not saying that organic is healthier for you, 'cause the science isn't there yet. But when the food tastes better, you can get your kids to eat that food, and fresh is healthier for them." At Syracuse's Real Food Coop, where they sell a lot of organic and a lot of natural food, the argument is for taste.
Manager Travis Hance sings the praises of organic pork, which he says is fatty like 'old time' pork--hardly what most would think of as healthy. But, it goes to the point that virtually anything can be produced organically, and that labeling does not tell the whole story. Hance says the bottom line, is to know the source of food, and how it's produced--the co-op features farmers regularly, and hangs their pictures on its walls.
>Next Thursday: Is organic worth the cost?
