Organic Food History and Current Trends
by Carl Copeland
Consumers had been effectively duped into believing that what they were buying,
was food as nature intended, it not appreciating that the chemicals which were added
during growth of the 'normal stuff' were what actually made the food abnormal in the
first place.

Rachel Carson, a prominent writer, biologist and ecologist established public
awareness of these issues via 'Silent Spring', a book she wrote which basically
brought about major controversy on the use of agricultural chemicals and synthetic
pesticides in particular. As a direct result of this book, and the growing concern over
the use of farm chemicals which consumers were suddenly more aware of, chemical
regulation procedures were put into place, and when the demand for organically
grown food rose, so did the need for further regulatory procedures to cut down on
the ecologically destructive and toxic chemicals.

Today, organic food is finally reaching an all time high of acceptance from consumers,
so its demand is increasing - more 'organically acceptable' agricultural procedures are
gaining momentum, and it seems even though it is more expensive than chemically
treated foodstuffs, it is healthier, and it is that health factor which is winning the
battle against chemically treated consumables.

A creation of a whole new set of ideas about organic standards which first came into
debate in 1990, took over ten years to refine to relative perfection, and they will still
evolve as new practices come into force. It is by these standards now that, organic
food and other products such as wool in the USA is grown/gathered.

All of this though begs the questions - why can't farmers just grow food without
chemicals at all, why does it need regulation, and why were chemicals introduced into
grown food and other consumables in the first place; I think you already know the
answer though, and that's money.

In this modern technological age where farmers are in direct competition between
each other to gain the bigger contracts of the supermarkets and other food retailers,
they have to be cheap. They simply can't grow the vegetables (for example) as fast
as the grocery store can sell them, so they have to resort to other methods to keep
up, or did do at least until the consumers voice began to ring out strong and true.

Organic food is no longer a small niche in the food desires of Americans; it is
becoming what everyone wants. Everyone now wants and feels the need to eat in a
more healthy fashion with the onset of so many new medical conditions which prove
costly as it is; a little more expense to eat something grown without strong use of
chemicals (which could 'theoretically' make it worse) might mean a saving
health-wise instead.

The organic food trend of today is growing ever-stronger, and not just for vegetables
even though at one point organic purchases totalled over 40% of all organic buys.
Meat and fish which is organically produced is still at the lowest of all food purchases,
but is moving up the chain too. Dairy, bread and grain, beverages and snacks are all
becoming more and more popular.

Today there are more Organic supermarkets popping up everywhere, sometimes in
certain areas more than others - almost as though people in one state are more
'organic' than others but on the whole it is more of a blanket change than just a few
people trying to eat in a healthier way, the amount of people eating organically is far
more substantial than most realize. Suddenly people have more choice, and this is
obviously because the demand is there. The world is finally going organic, and with
any luck the bigger grocery store chains will have to meet this demand, rather than
flood the market with low-cost chemically treated alternatives.


About The Author

Carl Copeland is motivated to bringing information and resources to others regarding
Food Storage, Food Safety, and Food Preparation and its benefits for everyday life.
Save money by having your food last longer. More Info at
.
Farming practices used before the
1900's are classed as organic. It was
only after this that added chemicals
such as urea and DDT were brought
into farming - previous to this,
farmers didn't have the knowledge
and simply put, were happy enough
with things as they were; as most of
us today would be. After all, home
grown food is often the nicest, most
tasty food we put on our plates.

For some reason, during the 1960's
and 1970's the concept of organic
food became a separate entity to the
'normal' food we were then buying.
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