The issue of whether organic food is safer than conventional food is one
for consumers to decide, based on reliable information about how the
food was produced. The key point here is that the organic label refers to
a production process, not a product quality claim. This is totally
consistent with the evolution of the organic certification system that now
exists, and efforts by the Organic Trade Association and others to
educate consumers to understand that organic production methods
cannot guarantee that there will be no residues in a product.
The development of a marketing program within USDA that is about the
production process rather than product grades is a major advance.
Who among you would endorse a program that directly repudiated the
value of the rest of what you were doing?
USDA National Organic Program Staff
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