Natural and Organic Healthy Nuts, Spreadables and Flour of the finest quality at competitive prices!

Natural and Organic Food Shoppe!

Healthy Nuts, Spreadables and Flour of the finest quality at competitive prices!

Natural and Organic FAQ

What is ORGANIC?

Organic refers to the way a product is grown and processed. Organic farming practices prohibit the use of pesticides, herbicides and other chemical substances that harm animal and plant life. For example, instead of applying a chemical pesticide to a crop, a beneficial insect is introduced that will prey on the pest and control it. Instead of applying harsh inorganic fertilizer to the soil, legume cover crops and natural fertilizers are applied to promote microbe populations in the soil. Organic production practices also prohibit the use of genetically modified organisms (GMO’s).

How do I know a product is organically produced?

Always look for the Organic Certification on the package. There are several organizations that certify the USDA standards for organic certification have been met.

Do your Fruit Spreads and Almond Butter have additives?

Our fruit spreads are made from organic whole varietals fruit with just the right touch of organic sugar. The recipe actually contains up to 75 percent fruit.

Our almond butters are made from premium organic almonds and does not have additives or stabilizers…just 100 percent organic almonds.

The following excerpt is from the definition of "organic" that the National Organic Standards Board adopted in April 1995: "Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony."

What does "Certified Organic" mean?

"Certified Organic" means the item has been grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.

Can any type of agricultural product become certified organic?

Yes, any agricultural product that meets third-party or state certification requirements may be considered organic. Organic foods are becoming available in an impressive variety, including pasta, prepared sauces, frozen juices, frozen meals, milk, ice cream and frozen novelties, cereals, meat, poultry, breads, soups, chocolate, cookies, beer, wine, vodka and more. These foods, in order to be certified organic, have all been grown and processed according to organic standards and must maintain a high level of quality. Organic fiber products, too, have moved beyond T-shirts, and include bed and bath linens, tablecloths, napkins, cosmetic puffs, feminine hygiene products, and men’s, women’s and children’s clothing in a wide variety of styles.

Who regulates the certified organic claims?

The federal government set standards for the production, processing and certification of organic food in the Organic Food Production Act of 1990 (OFPA). The National Organic Standards Board was then established to develop guidelines and procedures to regulate all organic crops. The U. S. Department of Agriculture (USDA) during December 2000 unveiled detailed regulations to implement OFPA. These took effect on April 21, 2001, with an 18-month implementation period ending October 2002. At that time, any food labeled organic must meet these national organic standards. USDA’s National Organic Program oversees the program.

Are all organic products completely free of pesticide residues?

Certified organic products have been grown and handled according to strict standards without toxic and persistent chemical inputs. However, organic crops are inadvertently exposed to agricultural chemicals that are now pervasive in rain and ground water due to their overuse during the past fifty years in North America, and due to drift via wind and rain.

Do organic farmers ever use pesticides?

Prevention is the organic farmer’s primary strategy for disease, weed, and insect control. By building healthy soils, organic farmers find that healthy plants are better able to resist disease and insects. Organic producers often select species that are well adapted for the climate and therefore resist disease and pests. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps, and barriers. If these fail, permission may be granted by the certifier to apply botanical or other nonpersistent pest controls under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

How will purchasing organic products help keep our water clean?

Conventional agricultural methods can cause water contamination. Beginning in May 1995, a network of environmental organizations, including the Environmental Working Group, began testing tap water for herbicides in cities across the United States’ Corn Belt, and in Louisiana and Maryland. The results revealed widespread contamination of tap water with many different pesticides at levels that present serious health risks. In some cities, herbicides in tap water exceed federal lifetime health standards for weeks or months at a time. The organic farmer’s elimination of polluting chemicals and nitrogen leaching, in combination with soil building, works to prevent contamination, and protects and conserves water resources.

Is organic food better for you?

There is no conclusive evidence at this time to suggest that organically produced foods are more nutritious. Rather, organic foods and fiber are spared the application of toxic and persistent insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. In the long run, organic farming techniques provide a safer, more sustainable environment for everyone.

Why does organic food sometimes cost more?

Prices for organic foods reflect many of the same costs as conventional items in terms of growing, harvesting, transportation and storage. Organically produced foods must meet stricter regulations governing all of these steps, so the process is often more labor- and management-intensive, and farming tends to be on a smaller scale. There is also mounting evidence that if all the indirect costs of conventional food production—cleanup of polluted water, replacement of eroded soils, costs of health care for farmers and their workers—were factored into the price of food, organic foods would cost the same or, more likely, be cheaper.

Isn’t organic food just a fad?

No. U. S. sales of organic food totaled $5.4 billion in 1998, about $6.5 billion in 1999, and reached nearly $7.8 billion in 2000. The market has grown 20%–24% annually during the 1990s. The adoption of national standards for certification is expected to open up new markets for U. S. organic producers. Internationally, organic sales continue to grow as well.

10 Good Reasons To Go Organic

Organic products meet stringent standards

Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs.

Organic food tastes great!

It’s common sense – well-balanced soils produce strong, healthy plants that become nourishing food for people and animals.

Organic production reduces health risks

Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Organic agriculture is one way to prevent any more of these chemicals from getting into the air, earth and water that sustain us.

Organic farms respect our water resources

The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources.

Organic farmers build healthy soil

Soil is the foundation of the food chain. The primary focus of organic farming is to use practices that build healthy soils.

Organic farmers work in harmony with nature

Organic agricultural respects the balance demanded of a healthy ecosystem: wildlife is encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas.

Organic producers are leaders in innovative research

Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at reducing pesticide use and minimizing agriculture’s impact on the environment.

Organic producers strive to preserve diversity

The loss of a large variety of species (biodiversity) is one of the most pressing environmental concerns. The good news is that many organic farmers and gardeners have been collecting and preserving seeds, and growing unusual varieties for decades.

Organic farming helps keep rural communities healthy

USDA reported that in 1997, half of U.S. farm production came from only 2% of farms. Organic agriculture can be a lifeline for small farms because it offers an alternative market where sellers can command fair prices for crops.

Organic abundance – Foods and non-foods alike!

Now every food category has an organic alternative. And non-food agricultural products are being grown organically – even cotton, which most experts felt could not be grown this way.

The Organic Trade Association is the leading business association representing the organic industry in the United States, Canada, and Mexico. Its more than 1200 members include growers, processors, shippers, retailers, certification organizations and others involved in the business of producing and selling certified organic products.© 2001, Organic Trade Association

Healthy Nuts, Spreadables and Flour of the finest quality at competitive prices!