Why Go Organic?

Reason Number One:

The number one reason most people go organic is to avoid potential exposure to inorganic chemicals. The FDA has a maximum acceptable level of food contamination by chemicals used during farming and processing. Unfortunately, it seems like every month there is a new study contradicting previously trusted medical thresholds for trace chemicals in our diet. From antibiotics and hormones in milk and meat, to mercury levels in fish, to trace pharmaceuticals in our public drinking water, we can potentially consume small amounts of chemicals at every meal.

Can these trace drugs accumulate to dangerous levels? How do they interact with one another? It's impossible to test these questions because there are too many variables impacting the results.

What further complicates things is that the FDA is a business. They are limited by their budget, and therefore have to make funding decisions based on highest risks of exposure and impact. In reading the Food and Drug Administration Compliance Program Guideline Manual, # 7304.004, less processed foods (like baby food for example) have a higher priority and are screened heavily, consequently 50% of their budget is directed to foods in this catagory.

Where does coffee fall in their priority list? The FDA states: "...unless specifically approved by Head Quarters, do not sample Raw Agricultural Commodities such as green coffee beans or hops that undergo extensive processing which either eliminates or significantly reduces pesticide residue before the final food is ready to eat."

Coffee isn't a priority.

Are there maximum levels of pesticide residue allowed in coffee? How much of this residue is left after washing and roasting? Does the residue break down into a radical componant that's potentially more dangerous? Coffee is grown in tropical locations that are subject to weather variables and insect infestations, both problems that could change the levels of pesticides used during the growing season. Would the same amount of residue remain on beans that were heavily sprayed in one area versus a beans in another? Farms handle these situations differently. They use different types and amounts of pesticides, and they certainly process coffee in different ways.

Reason Number Two

The second reason to go organic finds its roots in the global nature of coffee.  It centers around this question:  "If you know something is going on that is potentially dangerous and do nothing, do you share any of the responsibility of the consequences?" 

As an educated nation, we understand that certain chemicals can be useful in one situation and dangereous in another.  DDT is an amazing pesticide, but it nearly caused the extinction of the Bald Eagle.  Chlorofluorocarbons, CFC's, were widely used as refrigerants, propellants, and cleaning solvents.  It was discovered that they break down ozone in the upper atmosphere and therefore contribute to increased radiation levels making it to our lower atmosphere.  While we have made the decision as a country to stop using these products, developing nations still use these chemicals as affordable solutions to common problems.  How do we know what chemicals are being used in other countries?  We don't...  but what we can be sure of is the safety of the products from the farms that are certified organic and not using chemicals.

Organic Farms avoid the pesticide issue altogether.  By practicing ecologically friendly farming techniques they are able to optimize their crop yield while also lessening their impact on the environment.  When considering that the organic food segment in America has grown 30% in the last few years, combined with increased global awareness and responsibility, the future looks bright for farmers ambitious enough to go organic.