Form Past to the Future! Retro to Cyber! Fun to Serius Stuff ! All in One: Most Of Organic Produce Could Be Tainted With Pesticide

Most Of Organic Produce Could Be Tainted With Pesticide

The most common recommendation made by health experts in the area of produce selection is to choose “organic” varieties for maximum health benefits. We trust organic label certifications because they are supposed to comply with organic standards set by national governments and international organizations.

Synthetic pesticides and chemical fertilizers are not allowed in organic practices, but that’s not always the case. Research by a Food Inspection Agency in Canada has found that nearly half the organic fresh fruits and vegetables tested in the past two years contained pesticide residue, violating maximum allowable limits for the presence of pesticides, the data shows.

Of the 45.8 percent of samples that tested positive for some trace of pesticide. Most consumers of organic food do not expect to hear that the produce they buy contains pesticides, epsecially for the premium paid. The data released to CBC News under the federal Access to Information Act includes testing of organic fruits and vegetables sampled between September 2011 and September 2013.

The results were not what Winnipeg organic consumer Mathieu Rey was expecting. “I would hope that the products are without pesticides. That is what I would be looking for,” Rey said in an interview. “I’m trusting the companies to provide a non-pesticide or pesticide-free product.”

As widespread as the pesticide residues were, they were still considerably less than the 78.4 percent of non-organic samples the inspection agency found containing pesticide residues, violating the allowable limits 4.7 percent of the time. A U.S. Department of Agriculture that found nearly 20 percent of organic lettuce tested positive for pesticide residues piqued our interest. Lots of the lettuce contained quite a bit of spinosad, a pesticide marketed by Dow Chemical under the brand name.

Jeff Gillman, a professor of nursery management at the University of Minnesota, stated “when people are buying organic food, they often make the incorrect assumption that there are no pesticides. It’s true that organic production often uses fewer dangerous chemicals, but certain pesticides are allowed.”

It turns out that a key factor in chemicals being cleared for use on organic crops is whether they occur naturally. Spinosad, for example, comes from the soil bacterium Saccharopolyspora spinosa. It can fatally scramble the nervous systems of insects. It’s also poisonous to mollusks.

The USDA maintains an that can and can’t be used for organic farming. Other potent natural extracts that have been approved for use as pesticides include pyrethrin, derived from chrysanthemums, and azadirachtin, from the Asian neem tree, which was also detected on some samples of organic lettuce.

Synthetic compounds can also make it onto the list as pesticides, if they are relatively nontoxic combinations that include minerals or natural elements, such as copper or sulfur. But some naturally occuring substances, such as nicotine and arsenic are off limits.

Are naturally derived pesticides less toxic than synthetic ones? The answer depends a lot on the dosage, says Gillman. “To control on the same acre of land,” he explains, “I could use a tiny amount of a potent synthetic that has proved safe over the last 50 years, or a much larger amount of an organic pesticide.” He demurs on saying which is better, saying, “I want people to know that there are definitely tradeoffs.”

In the USDA tests, there was ten times as much spinosad on organic lettuce than was found on conventionally cultivated fruits and vegetables.

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