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(ARA) - Do you know what’s in your food? Most of us check food labels for fat and cholesterol, high sodium content and artificial colors and flavors, but what about other harmful substances? More and more, savvy, health-conscious consumers are seeking out organic alternatives. According to the Natural Marketing Institute, sales of organic food and beverages increased 18 percent in 2004, to $10.9 billion. Products and produce labeled organic are not only considered healthier due to the absence of pesticides and additives, they’re attracting more consumers with improved taste and wider availability.
“There’s a simple reason organic foods are becoming more popular – taste,” says Gary Hirshberg, CE-Yo of Stonyfield Farm, the world’s largest maker of organic yogurt. “We have grown to be one of the fastest selling yogurt brands because the taste wins people over. Consumers now are beginning to equate ‘organic’ with ‘gourmet’.”
Greater availability is also a key to the booming organic market. These days, you don’t have to visit a farmer’s market or order your food from special catalogs to find organic products. Major supermarket chains, including Kroger, Publix, Rainbow Foods and Pick N’Save, now offer a whole range of organic products.
Latest report on contaminated fruits and veggies
Shoppers also are better educated on the hazards of pesticides and other harmful toxins used in food production. According to a survey conducted by the Natural Marketing Institute, nearly 60 percent of consumers are concerned about the chemicals used to grow their food. This concern is reflected in what they buy, especially when it comes to produce.
The latest report from the Environmental Working Group (EWG) on the 12 most contaminated fruits and vegetables on the market lists apples, bell peppers, celery, cherries, imported grapes, nectarines, peaches, pears, potatoes, red raspberries, spinach and strawberries.
The EWG - made up of scientists, engineers, computer programmers, policy experts and lawyers who examine government data, scientific studies and their own laboratory tests to expose threats to the public’s health and the environment – estimates that eating conventional, non-organic fruits and vegetables can expose a person to nearly 20 different pesticides per day.
“Selecting organic products allows a typical consumer to significantly reduce their personal intake of chemical fertilizers and pesticides,” says Arran Stephens, president, founder and CEO of Nature’s Path, a leading maker of organic breakfast cereals and snack bars. “The more consumers choose organics, the fewer chemicals contaminate our soil and water, making a healthier more sustainable environment for all of us.”
As part of the 35th anniversary celebration of Earth Day this year (April 22), many major supermarket chains are joining with participating food companies and the Organic Trade Association to raise awareness about the health and environmental benefits of choosing organic products. In addition, the Earth Day Network has created accompanying educational materials for “Go Organic! for Earth Day,” which will be distributed to more than 80,000 K through 12 school teachers who join the Earth Day Network’s Educator’s Network.
This year’s Earth Day theme is “Protecting Our Children’s Health and Our Future.” Hundreds of events will be taking place all over the world in communities large and small. For more information about Earth Day 2005, go to www.earthday.net. For more information about organic products and “Go Organic! for Earth Day,” visit www.organicearthday.org.
Courtesy of ARA Content
