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| For me it's a farce.
Even though there are no chemicals used in the production of my maple syrup, just heat and sap, I can't label my syrup "organic" unless I conform to a specified number of taps per tree.
Uhhhh could someone explain the thought process behind this?
I grow a few hogs for a pre-determined market. Many of my customers have come to me looking for "organic" pork. I very quickly let them no I do not now, nor will I ever have organic pork for sale. What I do have is hogs that are raised on a natural a diet as I can provide, and will not have any additives not needed for their health and well being.
This satisfies virtually every one of my customers, and yet it's just what any commercial hog farm that I'm aware of strives for, if for no other reason than economics. | |
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What is wrong with Organic food?
