Choosing Organic Coffee For The Health Of It
Many coffee drinkers cite health concerns in their choice of only drinking organic coffee in spite of the higher cost associated with the product. Many coffee producers in various parts of the world use traditional as well as organic growing methods to produce the beans that make up less than one percent of the world's consumption of organic coffee. In the United States, only Hawaii growers offer coffee that meets the criteria for being certified organic.
In order to carry the label of organic, the tress must be grown in fields that have been free of chemical fertilizers and pesticides for a minimum of three years and a sufficient buffer between the organic coffee bean fields and other fields to prevent and conflict between the two crops. Additionally, the farmers have to present a plan for sustainable crop growth without depletion of the ground's nutrients and natural pesticide in order to be certified organic.
Labeling for organic coffee is an issue also faced by other food industries as a product that can be certified as using 95 percent all-organic materials can carry the organic certified label. Other labels include 100 percent organic or simply organic. Products that are labeled as made with organic ingredients may contain as much as 20 percent of the products that are not certified organic.
Difference In Flavor Not The Real Issue
For most coffee drinkers there is no noticeable difference in the flavor of organic coffee and that made from uncertified products. The major difference is the use of chemicals during the production process. From growing the beans in clean soil and processing, it in equipment certified chemical free is a major health bonus for those wanting organic coffee.
However, all this can be lost if they add flavorings or even cream and sugar from sources that are not certified organic. Even the decaffeination process used in organic coffee is different from in regular coffee. The traditional method uses methylene chloride but in order for coffee to be certified organic, it requires a process that is certified organic. Most companies simply use pure water to help rinse the caffeine out of their coffee beans prior to roasting.
Despite all the measures taken to insure certified organic coffee contains no harmful chemicals, some of the plantations in other countries have been found to be in violation of the certification process. Consumers wanting to insure they receive only organic coffee should research which companies produce and sell only the best product they find.
