Organic foods are plant and animal products certified as having been produced by organic farming practices, which generally prohibit the use of synthetic fertilizers and pesticides, antibiotics, growth hormone, and genetically modified organisms (GMOs) and which encourage the use of natural farming practices such as crop rotation, manure for fertilizer, and outdoor access for animals. Prohibited substances and best farming practices vary among countries where organic food is produced. See also: Agricultural science (animal); Agricultural science (plant); Agricultural soil and crop practices; Agriculture; Antibiotic; Fertilizer; Genetically engineered plants; Genetically modified crops; Pesticide
In Europe and the United States organic food is certified by authorized inspectors as having met European Union (EU) or U.S. Department of Agriculture (USDA) regulations. Certification allows producers to sell and label food as organic.
In the United States, processed organic food (for example, bread) must contain at least 95 percent or more certified organic ingredients. See also: Food manufacturing