"priced competitive" organic spices, a comprehensive 100% certified organic seasoning solution for food industry
American Natural & Organic Spices™
American Organic Spices
Organic production fosters cycling of resources, promotes ecological balance, and conserves biodiversity. The U.S. Department of Agriculture's National Organic Program (NOP) develops, implements, and administers national production, handling, and labeling standards. Organic farming excludes or strictly limits the use of manufactured fertilizers, pesticides (which include herbicides, insecticides and fungicides), plant growth regulators such as hormones, livestock antibiotics, food additives, and genetically modified organisms.
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More About American Organic Spices
In 1939, Lord Northbourne coined the term organic farming in his book Look to the Land (1940), out of his conception of "the farm as organism," to describe a holistic, ecologically-balanced approach to farming—in contrast to what he called chemical farming, which relied on "imported fertility" and "cannot be self-sufficient nor an organic whole."
Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the food’s total plant and animal ingredients must be organic and any non-organically produced ingredients are subject to various agricultural requirements. Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients. Pesticides are allowed so long as they are not synthetic. In the United States, to be certified organic, products must be grown and manufactured in a manner that adheres to standards set the USDA’s National Organic Program (NOP).
A study published by the National Research Council in 1993 determined that for infants and children, the major source of exposure to pesticides is through diet. A recent study in 2006 measured the levels of organophosphorus pesticide exposure in 23 schoolchildren before and after replacing their diet with organic food. In this study it was found that levels of organophosphorus pesticide exposure dropped dramatically and immediately when the children switched to an organic diet. (Source Wikipedia)