I decided to write this blog on Certified Organic Eggs and if the term is misleading and what to look out for. Every day, people stop and stare at egg displays at the supermarket. They open and close the egg cartons, look at pictures on the carton of hens dancing in the sunshine, and mull over words, like “natural” or “organic,” in an effort to determine if the eggs they are holding were laid by happy hens. According to the American Egg Board, Organic Eggs are defined as:
1. Eggs that are laid by cage-free, free-roaming hens that are raised on certified organic feed and have access to the outdoors,
2. Hens are given only feed that is grown without synthetic pesticides, fungicides, herbicides or fertilizers,
3. 100% of the feed’s agricultural ingredients must be certified organic. Antibiotics and growth hormones are prohibited (although these are not found in any shell eggs).
The “Organic” label, regulated by the USDA, addresses environmental issues, and not the well-being of laying hens. The USDA defines “Organic” as a labeling term that indicates that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used. While a USDA blog refers to organic eggs as coming from hens who have “liberal access to the outdoors,” it does not provide any specific requirements of the space and leaves it up the farmer and certifying agent to decide upon.
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