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
It means that it has been certified as being grown and prepared under codes set up by various organic farming bodies. No artificial fertilizers or pesticides etc. It’s got nothing to do with organic chemistry. To see exactly what is allowed or not, you would have to read the code for wherever you live.
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