The organic label is earned through a certification process, and it means the producer adhered to a strict set of rules and procedures. Inspectors verify the methods of production of all organic products. In Canada, these standards are:

  • No use of chemical pesticides, herbicides, fungicides, and fertilizers in the growing of the animals’ feed;
  • No use of genetically modified organisms; No use of growth hormones;
  • No use of drugs (such as antibiotics);
  • No use of animal by-products for feed;
  • Treating animals humanely (i.e. they have outside access at all times);
  • Inspections by an independent certification body occur on a regular basis;
  • All records are kept for at least 5 years;
  • Strict Canadian and International standards are met. Meat may not be truly organic unless the meat has been certified by an independent agency that has the authority to certify pursuant to the Standard for Organic Agriculture (CAN/CGSB-32.310) ratified by the Standards Council of Canada.

Foods may also be labeled “100 percent organic,” “organic” (95 to 99 per cent organic), “made with organic ingredients” (74 to 94 per cent organic), or, for organic content of lesser amount, the specific organic ingredients may be listed.

Sustainable Dictionary