Organic foods are those which have undergone according to certain production standards. Before a product may be said to be organic, it first requires an organic certification. In the United States, organic certification is under the United Stated Department of Agriculture (USDA). Through its National Organic Program (NOP), USDA may grant certified agents the right to inspect and certify products whether they meet USDA standards to be certified as organic. Organic foods at first glance may be hard to distinguish from non-organic foods. However, with the help of organic certification labels, recognizing them is not as difficult anymore. Here are the most common characteristics of organic foods:

•     They are free from genetic modification;

•     They are grown without the use of usual pesticides, artificial fertilizers, human waste, or sewage sludge;

•     They are free form harmful chemicals such as flavorings, colorings, preservatives and extenders;

•     They are processed with less food additives and ionizing radiation; and

•     Livestock are raised without the usual use of growth hormones and antibiotics.

As of the today, more and more people are aware of the dangers brought about by non-organic food. There is then an increase in the demand for organic food products, especially those for Infants & newborns as parents have become more aware of the harmful effects non-organic products pose on their little one’s growth and development. Worldwide, as of April 2008, consumption of organic food accounts 1% to 2% of the food sales in the world. And the figures are expected to increase to at least a minimum of 10% every year.