Ethical. Sustainable. You.

"Now that I've got kids, it's become really important for me on the health front to try to buy as much organic produce as possible." — Jamie Oliver, UK celebrity chef, in BBC Good Food magazine

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Sugar should be controlled like alcohol and tobacco to protect public health, according to a team of UCSF researchers, who maintain in a new report that sugar is fueling a global obesity pandemic, contributing to 35 million deaths annually worldwide from non-communicable diseases like diabetes, heart disease and cancer.

What are your thoughts on the matter?

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Artichokes-"Ar-Choke-full" of Goodness

"The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466, carried by Filippo Strozzi. Towards 1480 it is noticed in Venice, as a curiosity. But very soon veers towards the northwest...Artichoke beds are mentioned in Avignon by the notaries from 1532 onward; from the principle [Sic] towns they spread into the hinterlands...appearing as carchofas at Cavaillon in 1541, at Chateauneuf du Pape in 1553, at Orange in 1554. The local name remains carchofas, from the Italian carciofo...They are very small, the size of a hen's egg...and are still considered a luxury, a vaguely aphrodisiac tidbit that one preserved in sugar syrup."

-taken from Ketcham Wheaton, Barbara, "Savoring the Past", (Touchstone Books, 1983) pp. 66-67

Loaded with antioxidants and phytochemicals, the artichoke is becoming more popular as consumer interest in specialty products swells. And while 90% of the artichokes grown in the United States come from California, growers in Texas are working to introduce globe artichokes as commercial specialty crop in their region. They say the healthy vegetable has the potential to provide new economic opportunities for regional agricultural throughout the southern U.S.

The authors of a new study say that before artichoke can be successfully established in Texas and southern regions of the U.S. where water is scarce, more information is needed about irrigation and nitrogen (N) management practices. Togo Shinohara, Shinsuke Agehara, Kil Sun Yoo, and Daniel Leskovar from Texas AgriLife Research, Vegetable and Fruit Improvement Center at Texas A&M University published a study in HortScience that should give growers the tools they need to ramp up commercial artichoke operations.

"The aim of our three-season study was to determine crop yield, quality, and nutritional components of fresh artichoke heads in response to differential irrigation regimes and N fertilizer rates," said author Daniel Leskovar. "To introduce artichoke cultural practices into commercial production in water-limited regions of the southern United States, it is important to understand impact of these practices."

The scientists evaluated marketable yield, yield components, quality, and nutrient levels of artichoke heads grown under three irrigation regimes (50%, 75%, and 100% crop evapotranspiration) and four nitrogen rates (0 to 10, 60, 120, and 180 kg/ha) under subsurface drip irrigation.

Results of the field experiments showed that irrigation was more effective than N management for optimizing artichoke yield. Marketable yields significantly increased at 100% evapotranspiration (ETc) compared with 75% and 50% ETc, whereas a 20% to 35% yield reduction occurred at 50% ETc across seasons. The researchers believe that the lack of yield responses to N rates was in part the result of high pre-plant soil NO3-N and NH4-N levels.

Harvest time appeared to have the largest effect on artichoke nutritional quality, followed by deficit irrigation. "Total phenolics and chlorogenic acid of artichoke heads increased as the harvesting season progressed and were highest at 50% ETc during mid- and late harvests in one season," Leskovar noted.

The team concluded that approximately 700 mm (for a bare soil system) and approximately 350 mm (in a plasticulture system) of water inputs and 120 kg/ha or less of N appears sufficient to obtain high marketable yields, superior size, and optimal nutritional quality for production of artichokes in Texas.

The researchers hope their efforts will bridge the knowledge gap on irrigation and nitrogen management practices and help put artichoke production on the map in Texas.

-taken from Science Daily.com. "Artichokes Grow Big in Texas", http://www.sciencedaily.com/releases/2011/12/111214144755.htm

  Recipe Idea : Artichoke Bruchetta (serves 8)

Prep:  5 minutes | Cook:  2 minutes

Recipe by: ROXANNEBLESH

Perfect for serving with rosé or a crisp white wine, this is a great alternative topping for bruschetta.

Ingredients:

185g tinned artichoke hearts, drained and chopped

90g grated pecorino or grana padano cheese

1 small red onion, finely chopped

5 tablespoons mayonnaise

1 baguette, cut into 1cm thick slices

Preparing

Preperation Steps:

1. Preheat grill.

2. In a medium bowl, mix artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking tray.

3. Grill for 2 minutes or until toppings are bubbly and lightly browned.

-taken from: All Recipes.com.au, "Artichoke Bruchetta", http://allrecipes.com.au/recipe/764/artichoke-bruschetta.aspx 

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"Corny" pic of the day

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The Superfood Series Pt. 3- Tomatoes; The Secret Superfood

Why Tomatoes? This incredible fruit (yes, it's a fruit!) is chock-full of micronutrients, vitamins and antioxidants that work together in a way that can ward off cancer, heart disease and other ailments. Scientific studies have shown that the more tomatoes you eat, the better. Cooking tomatoes is best of all because simmering them along with some heart-healthy oil, like olive oil, makes it even easier for the body to absorb all of the beneficial properties.

In his expert series on affordable, accessible superfoods, author Dave Lieberman reveals the power of tomatoes, dispels tomato myths and shares simple preparation tips for deliciously nutritious meals.

Read more: http://www.oprah.com/food/Secret-Superfood-Tomatoes-Dave-Liebermans-Blog#ixzz1enAk3mMu

Organic Tomato Juice Contains More Beneficial Phenolic Components Than Juice from Conventionally Grown Crops

Now, according to a study directed by Rosa M. Lamuela, a lecturer from the Department of Nutrition and Bromatology of the University of Barcelona (UB), researcher for the Nutrition and Food Safety Research Institute (INSA) and the Spanish Biomedical Research Centre-Physiopathology of Obesity and Nutrition (CIBERobn),Organic tomato juice contains more phenolic components than juice from conventionally grown crops, according to a new study published in the journal Food Chemistry. Also participating in the study are Anna Vallverdú-Queralt and Alexander Medina-Remón, from INSA and CIBERobn, and Isidre Casals-Ribes and Olga Jáuregui, from the UB's Scientific and Technological Centre (CCiTUB).

Polyphenols: health benefits

The research, funded by the Spanish Ministry of Science and Innovation, brings new data to the debate over organic and conventional crops, from a study of polyphenols in tomato juice -- particularly relevant as the tomato is the most widely consumed fresh and processed vegetable in Spain. According to the lecturer Rosa M. Lamuela, head of the UB's Natural Antioxidants Group, "This is an innovative scientific study to determine the phenolic compounds found in organic and conventional tomato juice and their possible health benefits. Strangely, although tomatoes are consumed in large quantities across the world, until now only certain components with nutritional value had been studied, such as carotenes (lycopene), whereas little work had been done on polyphenols."

Polyphenols are a family of natural compounds with important nutritional properties that can protect the body against cardiovascular and degenerative diseases and some forms of cancer. These substances neutralize free radicals and are capable of regulating enzyme activity, producing numerous health benefits. The team behind the study analysed the total content of flavonols and hydroxycinnamic acids in commercial tomato juices and revealed significant differences -- undescribed until now -- between the levels of bioactive components in organic tomatoes and the levels found in conventionally grown crops.

Organic versus traditional agriculture

The researcher Anna Vallverdú-Queralt, first author of the study, explains that "the results could be explained by the defence mechanisms of plants according to the type of manure used in organic and conventional production. In any form of cultivation, the most important factor for the growth of the plant is the availability of nitrogen. In conventional agriculture, the nitrogen can be added in soluble form, as a fertilizer, whereas in organic production the plant receives no artificial nutrients and therefore responds by activating defence mechanisms that increase the levels of polyphenols. As a result, conventionally grown plants can lose resistance to disease and present lower levels of nutrients, minerals and secondary metabolites."

Scientific literature has for years reflected widespread disagreement over the relative benefits of organic and conventional foodstuffs, and the results of studies published in scientific journals are often contradictory. "It should be noted that the study published in Food Chemistry only analyses the phenolic components present in tomato juice," points out Rosa Lamuela, "and is part of a much wider project to analyse the factors that may increase the content of bioactive components in tomatoes and tomato products."

The UB's Natural Antioxidants Group, headed by the lecturer Rosa M. Lamuela, is part of the Generalitat's Food Technology Reference Network (XaRTA) and INSA. The group has participated extensively in international projects for the study of polyphenols in foods, their bioavailability and the effects of these substances on human health. The researchers are currently working on a range of clinical and epidemiological studies, focusing on resveratrol, grapes, wine and archaeological remains, as well as citrus fruits, cocoa, chocolate, beer and olive oil, and other common components of the human diet.

-taken from: Organic Tomato Juice Contains More Beneficial Phenolic Components Than Juice from Conventionally Grown Crops, 

http://www.sciencedaily.com/releases/2011/09/110927112036.htm

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In an experiment on rats, European researchers have proved that eating strawberries reduces the harm that alcohol can cause to the stomach mucous membrane. Published in the open access journal PLoS ONE, the study may contribute to improving the treatment of stomach ulcers.

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The Superfood Series Pt. 2- say, "man-go-what?"

Over the next few weeks, we will be covering a number of foods with unique nutritional qualities that have earned them their place on nature's menu as a "Superfood". This "Superfood Series" hopes to provide our readers with invaluable insight into all the health benefits you never knew these foods have to offer.

Its called a Mangosteen. This fruit of an exotic purplish exterior and white fleshy interior can be found mainly in Southeast Asia. For centuries, this fruit has been highly regarded as an extremely rich source of nutrients vital for promoting good health.

Previously not quite commonly available in regions outside of Southeast Asia, these days you'll be happy to know that they aren't quite an uncommon sight in other parts of the world anymore. This boost in popularity comes after a major US broadcasting company, CBS acknowledged the Mangosteen as an "inductee" into "The 2011 Crop of "Superfoods". Here is more on this purple "Superfood", as reported on the CBS News website:

  NEW YORK (CBS 2) — It’s not every day that you see a mangosteen or sea buckthorn berries in your supermarket, but you’re very likely to see them now.

Both fruits are part of the latest batch of “Superfoods” proven to contain high amounts of nutrients, and some health experts said “very small amounts can affect the body profoundly.”

“You’re going to feel a lot better and you’re going to look a lot better in a very short period of time,” Dr. Nicholas Perricone told CBS 2′s Dr. Holly Phillips.

Mangosteen- Experts say this tropical fruit could help fight ageing. 

-For more on this CBS article on "The 2011 Crop of Superfoods", visit: 

http://newyork.cbslocal.com/2011/01/10/the-new-crop-of-superfoods-for-2011/

So, aside from its supposed anti-ageing properties, is there anything else that qualifies the Mangosteen as a "Superfood"? The answer is yes.

In an extract taken from a report by the Department of Hepatobilary Surgery, First Affiliated Hospital of Medical College, Xi'an Jiantong University, researchers explain various health benefits that mangosteens have to offer. Perhaps it is because of these benefits that the Mangosteen is rightfully assigned the titles of "Superfood" as well as the "Queen of Fruits". Here is the extract:

Despite decades of research, the treatment and management of malignant tumors still remain a formidable challenge for public health. New strategies for cancer treatment are being developed, and one of the most promising treatment strategies involves the application of chemopreventive agents. The search for novel and effective cancer chemopreventive agents has led to the identification of various naturally occurring compounds. Xanthones, from the pericarp, whole fruit, heartwood, and leaf of mangosteen(Garcinia mangostana Linn., GML), are known to possess a wide spectrum of pharmacologic properties, including anti-oxidant, anti-tumor, anti-allergic, anti-inflammatory, anti-bacterial, anti-fungal, and anti-viral activities. The potential chemopreventive and chemotherapeutic activities of xanthones have been demonstrated in different stages of carcinogenesis (initiation, promotion, and progression) and are known to control cell division and growth, apoptosis, inflammation, and metastasis. Multiple lines of evidence from numerous in vitro and in vivo studies have confirmed that xanthones inhibit proliferation of a wide range of human tumor cell types by modulating various targets and signaling transduction pathways. Here we provide a concise and comprehensive review of preclinical data and assess the observed anticancer effects of xanthones, supporting its remarkable potential as an anticancer agent.

This extract can be found on the National Center for Biotechnology Information (NCBI), U.S. National Library of Medicine's website via this link:

http://www.ncbi.nlm.nih.gov/pubmed/21902651

Terms Explained:

Superfood/ Superfruit- Used to describe food with high phytonutrient content that may confer health benefits as a result. Another common definition is that a superfood is one which has high concentrations of essential nutrients with proven health benefits, with few properties generally considered to be negative (such as being high in saturated fats or artificial ingredients, food additives or contaminants).

Phytonutrient- Biologically active chemical compounds that occur naturally in plants (phyto means “plant” in Greek). Phytochemicals are the molecules responsible for the color and organoleptic properties (properties affecting the organs and the senses). For example, the deep purple color of blueberries and the smell of garlic. The term is generally used to refer to those chemicals that may affect health, but are not established as essential nutrients.[1] Scientists estimate that their are about 10,000 different phytochemicals that are considered beneficial in the prevention of chronic diseases such as cancer, stroke, and heart disease. Although certain phytochemicals are available as dietary supplements, research suggests that their health benefits are best obtained through the consumption of whole foods.

Carcinogenisis- The initiation of cancer formation. 

Xanothones- Xanthones are a newly discovered, class of biologically active polyphenolic compounds structurally similar to bioflavonoids. In nature, xanthones are very restricted in occurrence. The majority of them are found in just two families of higher plants – Guttiferae and Gentianaceae. Over 200 naturally occurring xanthones have been identified so far. Approximately 40 of those are found in the mangosteen.

Product Feature:

  100% Mangosteen Juice

The Mangosteen (Garcinia Mangostana) originates from tropical areas of South East Asia and has been used in traditional Asian medicine for centuries. Much recent scientific research has been conducted on the mangosteen and the beneficial properties of the Pericarp (rind). This beautiful dark purple fruit with its white segmented interior, contains the potent antioxidant power of Xanthones.These Xanthones carry a host of health benefits and although some other fruits are also antioxidant rich, none are found to be as powerful as the mangosteen. Other vitamins and minerals include magnesium, zinc, potassium and vitamins C and B1.Nanoxan 100% mangosteen juice is not produced from concentrate and is preservative and pesticide free. There are no artificial colours, flavours or sweeteners and is made using the “whole fruit technique”. Supplying yourself with quality “anti-aging” whole food antioxidants along with a healthy diet is your first and best line of prevention against aging and disease.

 Nanoxan Gold is the only 100% mangosteen juice approved by The Malaysian Ministry of Health.  Nanoxan Gold can now be found in Singapore at Four Seasons Organic Market (City Square Mall, Great World City & Parkway Parade). For more info, visit the Four Seasons Organic Market Facebook page at https://www.facebook.com/organicmarket or mail us at [email protected]

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FDA says Chicken Found to Contain Small Amounts of Arsenic

June 09, 2011

In a report by CBS News earlier this year, the FDA (Food & Drug Administraion) said that chicken contains small amounts of arsenic. Here are extracts of the full article:

Will poultry lovers pluck chickens from their plates over a new warning from the FDA? The agency said Wednesday that the meat of chickens fed a growth-promoting ingredient called Roxarsone can contain arsenic.

The ingredient's manufacturer, Pfizer said Wednesday that it would pull feed containig Rozarsone off U.S. shelves. The ingredient has been used since the 1940s to kill parasites as well as promote growth.

Should chicken conoissurs change their diner pans? No need for that the FDA says. But Michael Taylor, the agency's deputy commissioner for foods, said that there were "concerns of a very low but completely avoidable exposure to a carcinogen."

Pfier said in a statement that a subsidiary, Alpharma, would suspend sales of the ingredient next month to give chicken farmers time to transition their birds off the ingredient. The Roxarsone flap began after a new study showed that chickens that ate the Roxarsone-laced feed had higher levels of inorganic arsenic in their livers than control chickens. Arsenic can cause vomiting, stomach pain, diarrhea, heart rhythm problems, altered mental status, and organ failure as well as cancer.

The National Chicken Council said in a statement that the ingredient has been used to maintain good health in chickens for many years, and that it is used in "many but not all" flocks, adding "Chicken is safe to eat."

For more info on this article, click on the link below:

http://www.cbsnews.com/8301-504763_162-20070275-10391704.html

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Organic Foods- What's in it for me?

  -taken from http://www.dailymail.co.uk/news/article-490255/Organic-food-really-IS-better-claims-study.html

Why Organic?

What Health Benefits?

How so?

October 2007, BBC News reported:

Organic produce is better for you than ordinary foods, a major European Union-funded study says.

The £12m four-year project, led by Newcastle University, found a general trend showing organic food contained more antioxidants and less fatty acids.

But researchers did admit the study showed some variations.The findings call into question the current stance of the Food Standards Agency (FSA), which says there is no evidence that organic food is better.

Researchers grew fruit, vegetables and reared cattle on adjacent organic and non-organic sites across Europe, including a 725-acre farm attached to Newcastle University.

 The FSA has always been quite sceptical of organic food when there is no need to be.  Soil Association spokesman They found levels of antioxidants in milk from organic cattle were between 50% and 80% higher than normal milk.

Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce had between 20% and 40% more nutrients.

Researchers looked at a variety of food, including tomatoes. For more on this article, visit http://news.bbc.co.uk/2/hi/health/7067100.stm

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New research has found that if you want some of the many health benefits associated with eating broccoli or other cruciferous vegetables, you need to eat the real thing -- a key phytochemical in these vegetables is poorly absorbed and of far less value if taken as a supplement.

Broccoli has been of particular interest to scientists because it contains the highest levels of certain glucosinolates, a class of phytochemicals that many believe may reduce the risk of prostate, breast, lung and colorectal cancer. When eaten as a raw or lightly-cooked food, enzymes in the broccoli help to break down the glucosinolates into two valuable compounds of intensive research interest -- sulforaphane and erucin.

Terms Explained:

Sulforaphane is an organosulfur compound that exhibits anticancer, antidiabetic, and antimicrobial properties in experimental models. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts or cabbages. The enzyme myrosinase transforms glucoraphanin, aglucosinolate, into sulforaphane upon damage to the plant (such as from chewing). Young sprouts of broccoli and cauliflower are particularly rich in glucoraphanin.

Erucin (ER) is a dietary isothiocyanate present in cruciferous vegetables, such as rocket salads (Erucasativa Mill., Diplotaxis sp.), that has been recently considered a promising cancer chemopreventive phytochemical. 

The study, published by scientists in the Linus Pauling Institute at Oregon State University, is one of the first of its type to determine whether some of the healthy compounds found in cruciferous vegetables can be just as easily obtained through supplements. The answer is no.

And not only do you need to eat the whole foods, you have to go easy on cooking them.

For the full article, visit the Science Daily website via the link in this post's title .

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Frequently Asked Questions About Organic Food and Farming.

What is organic farming? Organic farming refers to agricultural production systems used to produce food and fiber. Organic farming management relies on developing biological diversity in the field to disrupt habitat for pest organisms, and the purposeful maintenance and replenishment of soil fertility. Organic farmers are not allowed to use synthetic pesticides or fertilizers. All kinds of agricultural products are produced organically, including produce, grains, meat, dairy, eggs, fibers such as cotton, flowers, and processed food products. Some of the essential characteristics of organic systems include: design and implementation of an "organic system plan" that describes the practices used in producing crops and livestock products; a detailed recordkeeping system that tracks all products from the field to point of sale; and maintenance of buffer zones to prevent inadvertent contamination by synthetic farm chemicals from adjacent conventional fields.

What does "certified" organic mean? Certified organic refers to agricultural products that have been grown and processed according to uniform standards, verified by independent state or private organizations accredited by the USDA. All products sold as "organic" must be certified. Certification includes annual submission of an organic system plan and inspection of farm fields and processing facilities. Inspectors verify that organic practices such as long-term soil management, buffering between organic farms and neighboring conventional farms, and recordkeeping are being followed. Processing inspections include review of the facility's cleaning and pest control methods, ingredient transportation and storage, and recordkeeping and audit control. Organic foods are minimally processed to maintain the integrity of food without artificial ingredients or preservatives. Certified organic requires the rejection of synthetic agrochemicals, irradiation and genetically engineered foods or ingredients. Since 2002, organic certification in the U.S. has taken place under the authroity of the USDA National Organic Program, which accredits organic certifiying agencies, and oversees the regulatory process. To find out more about the national organic certification requirements and organic program, please go to the USDA National Organic Program websitewww.ams.usda.gov/nop.

Is organic food more nutritious than conventional food? The definitive study has not been done, mainly because of the multitude of variables involved in making a fair comparison between organically grown and conventionally grown food. These include crop variety, time after harvest, post-harvest handling, and even soil type and climate, which can have significant effects on nutritional quality. However, a 2002 report indicates that organic food is far less likely to contain pesticide residues than conventional food (13% of organic produce samples vs. 71% of conventional produce samples contained a pesticide residue, when long-banned persistent pesticides were excluded). For more information on this 2002 report (Baker, B.P., C.M. Benbrook, E. Groth III, and K.L. Benbrook. 2002. Pesticide residues in conventional, integrated pest management (IPM)-grown and organic food: insights from three US data sets. Food Additives and Contaminants 19:427-446.) go to the Organic Materials Review Institute website www.omri.org.

Is organic food safe? Yes. Organic food is as safe to consume as any other kind of food. Just as with any kind of produce, consumers should wash before consuming to ensure maximum cleanliness. As cited above, organic produce contains significantly lower levels of pesticide residues than conventional produce. It is a common misconception that organic food could be at greater risk of E. coli contamination because of raw manure application although conventional farmers commonly apply tons of raw manure as well with no regulation whatsoever. Organic standards set strict guidelines on manure use in organic farming: either it must be first composted, or it must be applied at least 90 days before harvest, which allows ample time for microbial breakdown of pathogens.

Is organic food really a significant industry? Approximately 2% of the U.S. food supply is grown using organic methods. Over the past decade, sales of organic products have shown an annual increase of at least 20%, the fastest growing sector of agriculture. In 2005, retail sales of organic food and beverages were approximately $12.8 billion (Natural Marketing Institute, Health & Wellness Trends Database, March 2006). Organic foods can be found at natural food stores and major supermarkets, as well as through grower direct marketing such as CSAs (Community Supported Agriculture) and farmers' markets. Many restaurant chefs across the country are using organic produce because they desire superior quality and taste. Organic food is also gaining international acceptance, with nations like Japan and Germany becoming important international organic food markets.

Why does organic cost more? The cost of organic food is higher than that of conventional food because the organic price tag more closely reflects the true cost of growing the food: substituting labor and intensive management for chemicals, the health and environmental costs of which are borne by society. These costs include cleanup of polluted water and remediation of pesticide contamination. Prices for organic foods include costs of growing, harvesting, transportation and storage. In the case of processed foods, processing and packaging costs are also included. Organically produced foods must meet stricter regulations governing all these steps than conventional foods. The intensive management and labor used in organic production are frequently (though not always) more expensive than the chemicals routinely used on conventional farms. There is mounting evidence that if all the indirect costs of conventional food production were factored into the price of food, organic foods would cost the same, or, more likely, be cheaper than conventional food. Cost, however, is very dependent upon market venue and consumer product choice. It is possible to consume a moderately priced diet of organic foods by purchasing directly from farmers at venues such as farmers markets, and by choosing unprocessed organically grown foods at the grocery store.

Are organic yields lower? Based on 154 growing seasons' worth of data on various crops, organic crops yielded 95% of crops grown under conventional, high-input conditions (Liebhardt, B. "Get the facts straight: organic agriculture yields are good," OFRF Information Bulletin #10, Summer 2001.). This was by using organic farming methods developed and refined by years of grower experience, independent of the billions of dollars of support provided the agrichemical industries through USDA and the land grant system. If USDA would increase the small proportion of its research funds currently directed toward optimizing organic farming practices, organic has the potential to produce yields fully matching or surpassing those of conventional crops. Growers who go through the 3-year transition period from conventional to organic management usually experience an initial decrease in yields, until soil microbes are re-established and nutrient cycling is in place, at which point yields return to previous levels.

Is there a national standard for organic? Yes. Since October 2002, organic regulations under the USDA National Organic Program have been in effect. This means there are a uniform set of organic production, processing, and labeling standards across the United States. Anyone who sells a product as "organic" is required by law to be certified (The National Organic Rule and other policies of USDA's National Organic Program may be accessed on the web athttp://www.ams.usda.gov/nop/index.htm). USDA oversees implementation of the Rule through its National Organic Program but does not certify organic operations itself; instead, it accredits independent certifiers to certify growers and processors on USDA's behalf.  How do organic farmers fertilize crops and control pests, diseases, and weeds? Organic farmers build healthy soils by nourishing the living component of the soil, the microbial inhabitants that release, transform, and transfer nutrients. Soil organic matter contributes to good soil structure and water-holding capacity. Organic farmers feed soil biota and build soil structure and water-holding capacity. Organic farmers build soil organic matter with cover crops, compost, and biologically based soil amendments. These produce healthy plants that are better able to resist disease and insect predation. Organic farmers' primary strategy in controlling pests and diseases is prevention through good plant nutrition and management. Organic farmers use cover crops and sophisticated crop rotations to manage the field ecology, effectively disrupting habitat for weeds, insects, and disease organisms. Weeds are controlled through crop rotation, mechanical tillage, and hand-weeding, as well as through cover crops, mulches, flame weeding, and other management methods. Organic farmers rely on a diverse population of soil organisms, beneficial insects, and birds to keep pests in check. When pest populations get out of balance, growers implement a variety of strategies such as the use of insect predators, mating disruption, traps and barriers. Under the National Organic Program Rule, growers are required to use sanitation and cultural practices first before they can resort to applying a material to control a weed, pest or disease problem. Use of these materials in organic production is regulated, strictly monitored, and documented. As a last resort, certain botanical or other non-synthetic pesticides may be applied.

How are organic livestock and poultry raised? Organic meat, dairy products, and eggs are produced from animals that are fed organic feed and allowed access to the outdoors. They must be kept in living conditions that accommodate the natural behavior of the animals. Ruminants must have access to pasture. Organic livestock and poultry may not be give antibiotics, hormones, or medications in the absence of illness; however, they may be vaccinated against disease. Parasiticide use is strictly regulated. Livestock diseases and parasites are controlled primarily through preventative measures such as rotational grazing, balanced diet, sanitary housing, and stress reduction.

Where can I find organically grown products? Organically grown products are becoming more widely available throughout the U.S. Many national food store chains such as Albertson's, Safeway and Wal-Mart carry some organically grown selections. National natural food store chains such as Whole Foods Market and Wild Oats Market carry a wide array of organic products, as do regional and local independent natural food stores. Farmers markets offer locally and regionally-grown organic products available directly from the farmer. Organic products may also be mail-ordered from many farms and retailers, and a web search will likely yield a variety of options for consumers who have a difficult time finding organic products in their area. The Local Harvest website is a useful resource for finding locally produced, organic, and specialty farm products throughout the U.S. 

[In Singapore, you can drop in to any of the three Four Seasons Organic Market outlets (Great World City, Parkway Parade and City Square Mall) for a vast selection of organic products, imported from all over our globe specifically to meet the family needs of Singaporeans.] How many organic farmers are there in the United States? As of 2007, there are approximately 13,000 certified organic producers in the U.S. The growth in the number of organic farmers has increased steadily, similar to the growth of the U.S. organic industry, which has increased by rates of approximately 20% per year for more than 10 years. When OFRF first began tracking certified organic producer numbers in 1994, there were approximately 2,500 -3,000 certified organic growers in the U.S. at that time. Consumer awareness of the value of organic farming and food products continues to grow, making organic a viable and attractive economic option for a growing number of producers.

-taken from the Organic Farming Research Foundation 

http://ofrf.org/resources/organicfaqs.html

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Four Seasons Organic Market (Singapore)

Located at: Great World City, City Square Mall and Parkway Parade.

Home delivery email: [email protected]

Contact us at:[phone] (Great World City)  

Email us at: [email protected]

Founded in 2006, the Four Seasons Organic Market team continuous to remain active in bringing in premium quality organic products from all over the world. With the aim to promote a healthier lifestyle to the public, the team is committed to make organic food affordable to everyone. To date, Four Seasons Organic Market has expanded in to 3 retail stores in Singapore.  For consumers' convenience, the store introduces Home Delivery service. We offer free home delivery service for orders more than $250. For orders less than $250, we charge a token delivery fee of $15. (No reward points will be awarded for Home Delivery orders)

The team is committed to offer a wide range of organic products at affordable and competitive prices to our customers. Organic food need not necessarily be expensive. Not convinced? Pay Four Seasons Organic Market a visit and you will be surprised at how affordable organic food can be. Embark your organic life today! Its better for health and for the environment.

Products include: Organic Fresh Produce, Groceries, Baby Food, Skin & Hair Care products, Household products, Health Food and Supplements.

See You Soon!