Organic Plus: Added Levels of Assurance
Clean Food Standards and Pesticide Residue Free
Organic production methods contribute substantially to reducing the potential load of pesticide residues in food. However, pesticide drift from neighboring fields and residues from historic applications can still present problems, as can inadvertent residues from packing lines and commingling of organic and non-organic products. Test results have shown that nearly one in four organic products contains some synthetic pesticide residue — and this trend is on the rise.
As a result, some growers are now choosing to take extra measures to demonstrate that their products meet National Organic Program pesticide residue requirements, or pesticide residue free standards. SCS’s NutriClean division has developed special field and packing line inspections, assessment and testing protocols to support these value added declarations. Organic growers can also demonstrate compliance with comprehensive Clean Food Standards.
Socially Responsible Practices
Many buyers and consumers are now looking for independent confirmation that products have been produced in such a way that does not compromise the interests of family farmers, workers, their families and communities. Terms such as Social Responsibility and Social Responsibility are used to describe such practices. SCS has developed certification protocols to provide this added value guarantee.
Antioxidant-Rich
Recent studies have shown that many organic produce items are extra-rich in high-potency antioxidants that translate into significant health benefits for consumers. These benefits include, for instance, reduction in age-related memory loss, strengthened immune systems, and protection of the heart, lungs, liver and other organs from disease. Organic growers may choose this added level of certification to demonstrate the degree to which their products provide this exceptional benefit.
For more information, contact the SCS NutriClean division.
Footnotes
Benbrook, Charles Ph.D., “ Cancer-Fighting Antioxidant Levels in Organic Foods 30% Higher Than Conventional Foods: Certain Organic Farming and Food Processing Techniques Can Increase Antioxidant Levels,” The Organic Center, Foster, R.I. January 26, 2005 Back to citation