Organics 101

Canada’s national organic standards have been in place since 1999. With the Canada organic logo (shown) now on all certified products (part of the Organic Products Regulations announced in December 2006) you are guaranteed that these products are federally certified as organic and have met all Canadian standards.

The Basics
For crops to be certified organic, they must be grown without the use of toxic pesticides or synthetic fertilizers and contain no genetically modified organisms. Organic meat is certified if the animals were raised without the use of antibiotics or growth hormones. Processed organic foods will contain only organic ingredients (nothing genetically modified), and are often produced with fewer artificial methods and materials.

The Facts

• Organics is the fastest growing sector in agriculture today. Sales have steadily increased at 20% per year.
• Almost one-third of all certified organic producers are in Saskatchewan.
• As of 2005, Canada had 3618 certified organic producers, and almost 250 more farmers were making the transition into organic farming.
• Wheat is Canada’s largest organic crop.
• More than 1.3 million acres of land in Canada is used to grow organic food.
• From 2004 to 2005 there was an increase in organic livestock production of up to 30% in beef and 19% in sheep.

The Environmental Impact
1. Organic farms refrain from using harmful synthetic pesticides which cause damage to our soil and water, compromising the health of all living things.
2. Organic farms sustain diverse ecosystems, allowing populations of plants, insects and animals to thrive.
3. Reducing the toxins and hormones we eat can help reduce the risk of cancer and other diseases.

The Resources
Want to learn more about going organic? Check out these websites:

Canadian Organic Growers (cog.ca)
Organic Agriculture Centre of Canada (organicagcentre.ca)
Organic Trade Association (ota.com)