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(Mary V. Gold is a communications specialist for the Alternative Farming Systems Information Center, U.S. Department of Agriculture.)

Many people have misconceptions about organic food.

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water.

Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.

Before a product can be labeled "organic," a government approved certifier inspects to make sure the farmer is following rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local grocery or restaurant must be certified, too.

Organic farming entails:

--Use of cover crops, manures and crop rotations to fertilize the soil, maximize biological activity and maintain long-term soil health.

--Use of biological control, crop rotations and other techniques to manage weeds, insects and diseases.

--Rotational grazing and mixed forage pastures for livestock operations and alternative health care for animal well-being.

--Elimination of synthetic pesticides and fertilizers and other materials, such as hormones and antibiotics.

--A focus on renewable resources, soil and water conservation, and management practices that restore, maintain and enhance ecological balance.

Organic production is not simply the avoidance of conventional chemical inputs, nor is it the substitution of natural inputs for synthetic ones.

Organic farmers apply techniques first used thousands of years ago, such as crop rotations and the use of compost, in ways that are economically sustainable. In organic production, overall system health is emphasized, and the interaction of management practices is the primary concern.

Federal and state government grants, as well as private funds, are available for research activities related to sustainable agriculture. These may cover organic farming and food, integrated pest management, water quality issues related to agriculture, rural community and small farm topics, alternative and value-added marketing practices.

To learn more, contact your farm services agency.