If you are a consumer or participant in the organic industry, something new is set to hit the marketplace that you absolutely want to know about, and it is called the Regenerative Organic Certification (ROC).
Started by three organizations — Patagonia, Dr. Bronner’s and Rodale Institute — the certification aims to raise the bar for what organic represents.
But contrary to what one might believe, it is not a substitution for the USDA organic seal.Instead, it adds onto the USDA organic seal and is referred to as an “add-on” label. The USDA organic seal is a requirement, or a baseline, in order for a company to receive the ROC certification.
Why Tradin Organic is Prioritizing Regenerative Organic Farming
At Tradin Organic, we believe that regenerative organic farming is key to growing healthy and nutritious food ingredients — for now and for future generations.
And in Sierra Leone, we have grown the world’s first Regenerative Organic Certified cacao.
When people ask why they should be eating organic, there are several answers.
First, organic prohibits the use of super-toxic pesticides, such as glyphosate.
Not only is glyphosate the primary ingredient in Monsanto’s Roundup and the most widely-used chemical in the world, but the State of California has said that glyphosate causes cancer!
Even more shocking is that 93% of Americans have tested positive for glyphosate. So, we need to be doing everything we can to avoid ingesting this dangerous chemical.
What GMO apologists will constantly tell you is that genetically-modified food is essential to feed the world.
They’ve spent so much money on lobbying and influencing politicians – $572 million from 1999 to 2010 – that a majority of people in Washington D.C. have actually come to believe this nonsense. (University of Michigan’s Catherine Badgley explains here why organic can feed the world.)
But GMOs, we are told, won’t just feed the world. They’ll supposedly nourish it as well.
One prime example of this is GMO ‘Golden Rice’, which was touted as a way to help solve a major global health problem by providing kids adequate amounts of Vitamin A.
Whenever I think about a lot of the food that I ate growing up, it isn’t overly pleasant. It was the standard American diet with all of the processed, fast food that most of the country still consumes today.
Fortunately, my childhood took place before the emergence of GMOs (mid-90s) and growth hormone milk (late 80s), so I escaped some of the really bad things when my body was in its crucial stage of development.
One food that I fondly remember eating, and loving, at family dinners was potatoes. And it wasn’t just the insides of the potatoes. I particularly loved eating the skins. Yet, little did I or my parents know just how toxic they were.
When many people think of the most important foods to be eating organic, potatoes do not immediately come to mind as quickly as apples, grapes, or spinach do. But they should and here’s why.
* Impossible Foods is “misleading consumers” about the key ingredient in the Impossible Burger.
* The Company told the U.S. Food & Drug Administration (FDA) that its soy leghemoglobin was “substantially similar” to proteins consumed daily by the global population, in the form of meat and other vegetables.
However, on the Impossible Foods website, it claims that the heme in the Impossible Burger is “identical” to the heme humans have been consuming for hundreds of thousands of years in meat and other foods.
* The FDA told Impossible Foods that its arguments “do not establish safety of SLH (soy leghemoglobin) for consumption.” The company decided to sell the Impossible Burger to the public anyway.
* Impossible Foods relied on the expert testimony of scientists who have worked for or have links to Monsanto, the Gates Foundation, Philip Morris and all of the major biotechnology companies.
* 20 minutes after eating an Impossible Burger for the first time, a man Tweeted “went into anaphylactic shock & taken to ER.”
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One of the biggest stories in the food world over the past few years has been the Impossible Burger, the plant-based burger that bleeds when you bite into it.
The goal of the Impossible Burger is to help make a dent in climate change by offering a plant-based burger that does not come from an animal. Animals require a tremendous amount of water and feed, and also produce greenhouse gases. Because the burger is made from plants, the other thing that the Impossible Burger would do is to help alleviate the killing of animals.
How Tradin Organic is Helping Coconut Farmers in The Philippines
For more than a decade, Tradin Organic has been working with local partners in The Philippines to bring a diversified range of organic products to the market, such as coconut oil, tropical fruits and even cocoa.
The company is helping to support local farmers by assisting them with technical support and organic certification, in addition to paying Fairtrade premium on top of the organic premium.
Just a few hours ago, the FDA declared that GE-salmon is as safe to eat as non-GE salmon and has given its approval for it to be sold to consumers.
Despite the fact that:
– Over 400,000 comments were submitted demanding that genetically-engineered salmon be rejected.
– More than 300 environmental, consumer, health and animal welfare organizations, salmon and fishing groups and associations, food companies, chefs, and restaurants filed joint statements with the FDA opposing approval.
Just the other week, I wrote about a California farming community that MUST buy bottled water because the tap water is so polluted from pesticides and other contaminants.
Well, the news about the horrid quality of our drinking water continues.
Trying to figure out why food allergies have exploded over the past 20 years, a team of researchers published a study in the Annals of Allergy, Asthma and Immunology which said that there is a relationship between the use of a group of pesticides called dichlorophenols and food allergies.
TIME Magazine explained that the study’s participants who had high levels of dichlorophenols in their bodies were 80% more likely to have food sensitivity than those with lower levels, and the authors believe the exposure to the chemicals may be contributing to a hyper-sensitive immune system that recognizes even common food proteins as foreign.
