Fall 2022 ORGANIC REPORT 32 The Benefits of Organic Spices, Herbs and Teas—An Upcoming Report from The Organic Center Katrina Hunter SPICES AND aromatic dried herbs impart ample flavor when added to foods. Akin to spices, brewed tea leaves center many a daily ritual promoting mental stimulation or relaxation. Together, spices, herbs, and teas find use because of their desired flavors and medicinal and nutritional benefits, and their consumption is growing. Where do organic standards and production methods reveal noteworthy benefits? This fall, The Organic Center will release a report showcasing how organic spices, herbs, and teas benefit people and the planet. Specifically, the Center will present science that shows: 1) quality benefits to consumers, 2) benefits for worker health and safety, 3) socioeconomic benefits, and 4) environmental benefits related to organic production and processing. The report will also spotlight case studies from organic companies that are working above and beyond the organic standards to enhance environmental or socioeconomic outcomes along their supply chains. In conjunction with this report, The Organic Center will run a social media campaign featuring recipes from organic spice, herb, and tea companies to highlight their products. Below is some of the content that will be expanded in the upcoming full report. Organic Standards: What Does Organic Mean When It Comes to Spices and Teas? Dried spices, herbs, and teas are subject to organic standards that apply to both farming and processing. This means that wherever these crops are grown, agricultural practices must maintain or improve the natural resources on and around the farm, and this must occur without the use of synthetic fertilizers and most chemical-based pesticides. This improves biodiversity and soil health, and reduces human health risks, greenhouse gases, and energy consumption associated with the manufacturing of these chemicals. In non-organic processing, irradiation and ethylene oxide chemicals are allowed to manage food safety risks associated with the storage and transportation of spices, herbs, and teas. However, both of these practices, which have been linked to negative health outcomes, are prohibited in organic processing. Organic processors must use other effective and allowed practices, such as steam sterilization, to manage food safety risks. Reducing chemical use during production and processing is especially important for dried botanical products, as the dehydration process concentrates any existing chemical residues on the fresh product. And the brewing process of teas can influence the transfer of residues by increasing the infusion of water-soluble pesticides. In short, organic standards help protect consumers, farming communities, and the environment. Quality Benefits for Consumers In addition to averting chemicals in the final products, organic production of spices, herbs, and teas allows consumers to avoid risk of dietary exposure to harmful chemicals and offers nutritional benefits like reduced heavy metals and more antioxidants in final products. Several studies from various countries have tested for and detected pesticide residues in non-organic spice and tea products. Detected pesticides range from organophosphates to pyrethroid insecticides, fungicides, and herbicides. Detected levels range from trace to exceeding maximum allowances. Because most of these chemicals are prohibited in Organic production promotes alternative measures for pest control and when necessary, allows for the use of less-toxic pesticides, reducing the potential risk for harm to those who apply them.
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