What does the USDA Organic label really mean?

What is organic?

Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.

One important distinction, and one not covered in this video, is that there are two 'types' of organic labels:

"Organic" -
 Something that is 95% organic may use the term.

VS

"100% Organic" -
These products must be completely organic including every used ingredient.

If you are making decisions about which foods' USDA certification is important to you, it helps to think about the fact that almost half of your pesticide exposure comes from just 12 foods:

• Apples
• Bell Peppers
• Celery
• Cherries
• Imported Grapes
• Nectarines
• Peaches
• Pears
• Potatoes
• Red Raspberries
• Spinach
• Strawberries

Non-organic foods with a reputation for cleanliness are as follows:

• Asparagus
• Avocados
• Bananas
• Broccoli
• Cauliflower
• Kiwi
• Mangos
• Onions
• Papaya
• Pineapples
• Peas (sweet)

Where's the corn? Purposely left off the list!
Although corn may be on the safer side regarding pesticides, there's a high probability that it's GMO.

Whenever folks like Good Housekeeping put together "Dirty Dozen Food" lists I can't help but think of the lunch-break economy and the countless folks who unwittingly find themselves purchasing the most mysteriously-sourced vegetables in an attempt to 'diet'... Apples, peppers, celery, and spinach seem to always make it to the dieter's short-list.

The University of Maine has actually produced a video on how to wash produce: