A couple of week ago I wrote a blog post on pesticides. In the post I identified the "dirty dozen" -- produce with the highest levels of pesticide residues. In the post I suggested eating organically grown versions of this produce or selecting another type of produce. I didn't have time when writing the blog to get into what the "organic" means; so, I thought I would devote some time to the topic today.

According to the Green Living page on the National Geographic website, "Growing organic is a system of managing the farm to promote ecological balance, conserve biodiversity and protect natural resources." According to Green Living, organic growers control pests and diseases naturally, eliminating the use of chemical fertilizers, genetically modified organisms and pesticides. Natural fertilizers like compost and green manure enhance soil structure, which minimizes erosion, increases yields and enhances disease resistance.

Organic farmers integrated pest management practices to prevent pests and diseases. The integrated pest management practices include crop rotation, provision of habitat for beneficial organisms, selection of pest-resistant crops, crop diversification and other methods. Organic farmers can also use biological pest control -- beneficial insects which feed on other pesky insects. It is important to note, however, that organic produce may contain some pesticides. Naturally occurring pesticides can be used, but synthetic substances are not allowed.

Only foods certified as at least 95 percent organic - that is, produced without most pesticides, toxic fertilizers, growth hormones and antibiotics - will be allowed to carry the official "USDA organic" seal. There are three types of organic certifications:

• Food that is 100 percent organic may carry the new "USDA organic" label and say "100% organic."
• Food that is at least 95 percent organic may carry the new seal.
• Food that is at least 70 percent organic will list the organic ingredients on the front of the package.

If a product is less than 70 percent organic, the organic ingredients may be listed on the side of the package but cannot say "organic" on the front.

Consumers today are buying more organic products. With this increase in sales, more food producers are positioning their products to be more attractive to this target market. So when looking for organic or other products that may be less processed, it is important to be informed about the terms on the packaging. For example, the terms "natural" and "organic" are not interchangeable. Also, terms such as free-range and hormone-free do not mean that the product meets standards for organic classification. Only food labeled "organic" has been certified as meeting USDA organic standards.

According to the Mintel Global New Products Database, ‘natural’ claims were the most common on food and beverage launches in 2008. What does natural mean? The FDA's policy is to allow the use of the term on food labels for products that do not contain added color, artificial flavors or synthetic substances. Visit Translating the Claims on Food Packaging to learn more about food packaging terms. Taking time to learn about packaging terms will pay big dividends in helping you select products that are truly healthy and really what you think they are.