Though known colloquially as food that is grown more healthily (and is more expensive), in order for organic food to be certified as such, it must be produced under specific, legally regulated standards and be subject to testing in order to retain certification.

In agriculture, this means that crops were grown without the use of conventional pesticides, artificial fertilizers or sewage sludge, and that they were processed without food additives (like chemical preservatives). When it comes to animals, they must be reared without the routine use of antibiotics and growth hormones and fed a diet of organic foods. In most countries, organic produce must not be genetically modified.
To be certified organic, products must be grown and manufactured in a manner that adheres to standards set by the country they are sold in: A few of the apex certification agencies around the world are:

Official food agencies around the world are unanimous in claiming there is no evidence of a nutritional difference. Yet a more careful and thorough review of the science comparing organic and non-organic food reveals that, collectively, the available evidence does indeed support the consumer belief and claims by the organic industry that their food is safer, more nutritious, and better for you than non-organic food.

In a study done by Washington State University in Pullman, published in the April 19, 2001 issue of the journal of Nature, researchers measured the effects of an organic, a conventional and an integrated apple production system on the sustainability indicators of horticultural performance, soil quality, orchard profitability, environmental quality and energy efficiency. Taste was measured three ways. Mechanical analysis on fruit firmness at harvest and after six months storage was higher for organic than its two competitors. The ratio of sugar content to acidity, an indication of sweetness, was higher among organic apples as well. These results were then confirmed by consumer taste tests. To find out more you can go to http://www.nature.com, the title of the article is called The Sustainability of Three Apple Production Systems. (Natural Foods Merchandiser, June 2001)

Organic farming is better for the environment, better for business, more energy efficient and makes better tasting fruit than conventional methods and most integrated production systems, according to the research conducted at Washington State University. (Natural Foods Merchandiser, June 2001)

A recent survey has brought out the fact that India was among top ten countries where health food, including organic food, was in demand. People are willing to pay premium for the organic food just for the sake of better health of their children. Consequently, the number of stores selling organic food is also increasing.

According to the International Fund for Agriculture and Development (IFAD), about 2.5 million hectares of land was under organic farming in India in 2004. But now this figure is increasing many folds. In India, 2.5lakh farmers cultivate organic food. Amongst these states, Rajasthan stands number one with total 2.31lakh acres land under organic cultivations. The farmers from Maharashtra, Gujarat, Himachal Pradesh have also diverted from non-organic to organic farming.

Both consumer and farmers are now gradually shifting back to organic farming in India. It is believed by many that organic farming is healthier but critics also say that this food is luxury for the common man and they can not afford. They also claim that there are no scientific explanations about organic food. This is being promoted by vested interest. The time will say about the benefit of organic food. But it is proved that there is vast economic viability in this sector. The Government of India still not look in this area but NGOs in country work sincerely to promote this sector.