Shopping for organic produce can be a daunting task. If shopping in a supermarket, fruit and vegetable store or for cosmetics in a department store, there are shelves and shelves of non-organic products and a tiny little area for the organic ones. They are usually more expensive than the non-organic produce and are only a limited selection.
Buying organic food and products is exclusive. Why is that so?
If a product is organic then it has to be labelled, whereas products that have been sprayed with glyophosphate or other chemicals, processed with who knows what and then sold as is, without the labelling of what is in it, without the labelling of what was on it. It is just done and has become the norm.
Here is a definition of ORGANIC (from the Oxford Dictionaries – Language Matters)
(of food or farming methods) produced or involving production without the use of chemical fertilizers, pesticides, or other artificial chemicals.
synonyms of organic is: pesticide-free, additive-free, chemical-free, non-chemical, natural
After reading this doesn’t it seem like we have our labelling system the wrong way around? I think that the non-organic, sprayed or chemically modified food should be the products/produce that is labelled with its exact additives or modifications and leave the organic products to be just as they are????