Comment 61867

By Mr. Meister (anonymous) | Posted April 05, 2011 at 03:27:00 in reply to Comment 61863

I agree that our standards for organic labeling is quite high, that is why I made the remark about the organic farmer down the road. Just how enforceable are these standards? If our friendly neighbourhood farmer decides to throw some non organic waste onto his compost pile how will that be detectable and by who? What about all the other people in the supply chain? If your local groceteria decides to relabel some bananas as organic that are not who will be able to tell? If they do somehow get found out what are their consequences? I am sure that there are some laws dealing with mislabeling things but in the end what are the real and direct consequences. Just look at the violations that are found in restaurants on an ongoing basis, what are their consequences? Very seldom is a kitchen ever shut down. If letting raw chicken leak juices onto the desert does not get the place shut down do you believe that an almost unmeasurable level of pesticide will result in anything?

Standards are all well and good but how measurable and enforceable are they? Having standards that are not measurable and enforceable might just be worse that no standards at all. The typical chemical levels in our food is quite low and even with the best organic practices I doubt they can be brought to zero.

A little while ago I saw organic salmon being sold in the store, Fortinos I believe. I am under the impression that all salmon farms are in the ocean, typically in the Atlantic. How can anybody stop the salmon from eating anything that happens to get into one of the pens? I understand that I am a lot more skeptical than the average bear but what are the actual differences in the chemical levels between ordinary farmed salmon and organic farmed salmon versus wild salmon?






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