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’s a blanket term used for products generally grown without fertilizer or other non “organic” chemical inputs. Often it’s used through certifications to “green-wash” products for eco-capitalist gains. I’m a sustainability major and studied this for years. It’s not beneficial in almost any sense. Often times organically grown means the people who got certified to grow organic grew heavily indebted to obtain such a certification with no risk to the certifiers.
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