For a word that’s used so often it seems pretty ill-defined. My chemistry isn’t great but I believe in the chemical sense an organic compound is a complex carbon-based molecule, usually like a chain of CH bonds with some nitrogen and oxygen thrown in there. (Again, chemistry really isn’t my area. )
But when people talk about organic food I understand it even less than in the chemical sense. It seems like it usually means something along the lines of it not having additives or preservatives, but does that have anything to do with whether those ingredients are “organic” or not? Is it two entirely different uses of the word, or is there some relation?
In: Chemistry
For the US, the USDA blogged about what they and the NOP do with regards to terms like organic and natural.
https://www.usda.gov/media/blog/2012/03/22/organic-101-what-usda-organic-label-means
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