Organic movement needs clear reporting

IN AN article headlined ‘Organic matters’ (Irish Examiner, Feelgood, November 3), Roz Crowley asked: “How do we know if organic produce is worth the money?” She says, for her, taste is key.

That’s fair enough, but there is more involved. Organic food is produced without the assistance of synthetic chemicals; where meat is concerned, animal welfare is guaranteed and the farm environment is managed with conservation in mind. But the most important factor is a strict certificate/inspection scheme ensures these standards are adhered to. An organic producer has to go through hoops to obtain and retain the organic symbol.

Ms Crowley says many vegetable sellers “grow their own chemical-free vegetables and avoid the bureaucracy of the organic label.” How is the customer to know the genuine article? No one is checking the authenticity of claims. That is the point of the organic certification/inspection scheme. It is the only guarantee the food you buy is organic.