Definition of Organic Food
From a chemical composition perspective, all foods are organic substances composed of carbon-containing compounds. There is no such thing as non-organic food. Therefore, labeling food as "organic" based solely on chemical composition is meaningless.Thus, the term "organic" here does not refer to a chemical concept—the presence of carbon in molecules—but rather to a method of cultivation and processing.Organic food refers to all agricultural products and their processed goods—including grains, edible oils, mushrooms, vegetables, fruits, melons, dried fruits, dairy products, poultry and livestock products, honey, aquatic products, and seasonings—produced and processed according to these methods. These products must meet international or national organic food requirements and standards, and be certified by a national organic food certification body.
The primary characteristics of organic food stem from its production within an ecologically sound organic agricultural system. Organic food production and processing avoids synthetic substances such as chemical pesticides, fertilizers, and preservatives, as well as genetically engineered organisms and their products. Thus, organic food represents a truly natural, nutrient-rich, high-quality, safe, and environmentally friendly ecological food category!
How to Identify Organic Food: The Organic Food Label
Interpretation of the China Organic Product Label The primary design of the China Organic Product Label consists of three elements: an outer circle, a seed graphic at its center, and a surrounding ring of lines.
The outer circle resembles the Earth, symbolizing harmony and safety. The words "China Organic Product" within the circle are presented in both Chinese and English.This signifies that Chinese organic products stand alongside global counterparts while aiding recognition by domestic and international consumers.
The seed-like central motif represents the vibrant vitality of life's emergence, symbolizing the full-process certification of organic products starting from seed. It also signifies that organic products, like newly sprouted seeds, are thriving across China's land.
The smooth, flowing lines encircling the seed motif symbolize circular pathways. Combined with the seed shape, they form the Chinese character for "organic," signifying that organic products are rooted in China and that the path to organic is growing ever wider.
The smooth, flowing lines surrounding the seed motif symbolize a circular path. Merging with the seed shape to form Chinese characters, they express organic products' deep roots in China and the ever-widening path of organic development. Simultaneously, the flat circular form serves as a stylized letter "C," while the seed shape transforms into an "O," collectively signifying "China Organic."
Green represents environmental protection and health, signifying how organic products bring harmony and balance to the human ecological environment. Orange symbolizes vigorous vitality, reflecting the role of organic products in sustainable development.
Effective March 1, 2012, organic products will bear a unique identification code. The old logo remains valid until July 1.
The Certification and Accreditation Administration of China recently announced that with the launch of the national organic product certification logo filing management system, organic products sold in the market will now feature a certification logo displaying a unique identification number (organic code), along with the certification body's name or logo. The old certification logo will be phased out by July 1, 2012.
Global organic food certification labels include the Asian Organic Agricultural Products Association, Japan's JAS organic certification, the USDA organic certification, and the EU organic certification.
Are organic foods safer?
Contrary to the views of domestic experts, Masahiko Arimichi, Associate Professor at Kinki University's Faculty of Agriculture, points out that the perception that organic foods are safer leads many to mistakenly believe conventional foods pose safety risks. He argues that from a risk science perspective, the theory that organic foods are safer due to avoiding pesticides and chemical fertilizers, or that conventional foods using such substances are dangerous, is unfounded.