Educate Yourself!!
Farmers Markets are unique and wonderful in the way in which they give us the opportunity to buy food directly from the farmer who grows it. Not only does this face-to-face transaction benefit farmers – they receive 100% of the money we pay for their product – but it allows us to truly know and understand where our food comes from and how it is grown.
Many consumers are concerned with the safety of their food, and farmers are responding by reducing the amounts of synthetic pesticides and fertilizers they use. One of the results of this trend is the emergence of a complex assortment of growing methods and a diverse collection of terms and labels used to describe them. Organic, pesticide-free, no-spray? The exact meaning of these terms can become confusing, making it difficult for consumers to decide what choices to make when they shop at the market.
The definitions below describe some of the terms used most frequently by farmers to market their products. It is important for you as a consumer to stay informed because only a few of these terms have United States Department of Agriculture (USDA) guidelines associated with them. The rest have no legal definition and can thus can be defined flexibly and used freely by the farmers themselves. If certain growing practices are especially important to you, don’t hesitate to ask the farmer you would like to buy from. S/he will be more than happy to answer your questions!
Conventional: Refers to typical, widespread farming practices that may use synthetically produced fertilizer and pesticides. Although some of the vendors at the Ann Arbor Farmers Market fall into this category, this does not mean conventional farmers are not concerned about the health and environmental considerations of using synthetic fertilizers and pesticides. Many have adopted sustainable growing methods, such as beneficial insects, cover cropping and reduced chemical usage.
Farm Fresh: This phrase is a marketing term used in retail and direct farm sales. In general it means that the product is being purchased directly from a farm. If freshness is a concern, ask when the produce was harvested or the eggs collected.
Free-range: Implies that a meat or poultry product comes from an animal that was raised in the open air or was free to roam. When used on poultry products, “free range” is regulated by the USDA and means that the birds have been given access to the outdoors but for an undetermined period each day. “Free range” claims on red meats and eggs are not regulated. Ask the farmer what practices s/he follows to label their products “free range”.
Grass and Pasture: These two words are used within the terms Grass-based, Pasture-based, Grass-fed, Pasture-fed, and Pasture-raised. Meat, dairy, and eggs with this label mean that pasture or grassland provided a significant part of the animals’ life and diet. In raising ruminant animals (cattle, sheep, etc.), “grass-based diet” means that the majority of the cattle’s diet consists of grass, possibly supplemented by grain and other feed. Hogs and chickens usually do require a grain supplement to what they are able to consume on pasture. To learn more about feeding practices, ask the farmer.
Locally Grown: Food grown near the point of its consumption. There is no standard definition for “local” when it comes to food – a particular definition of “local” might be based upon county, state, region, watershed, or another boundary. The Ann Arbor Farmers Market defines “local” in a regional sense – all food sold here must be grown in Michigan, Indiana, or Ohio.
Natural: Ideally, food or food products that have been minimally processed and remain as close as possible to their whole, original state. However, no standard definition of this term exists except when applied to meat and poultry products. The USDA defines “natural” meat as free from artificial flavoring, colors, chemical preservatives, or synthetic ingredients, but the claim does not have to be verified.
Heirloom & Heritage: Heirloom and heritage refer to traditional varieties of plants and animals that have been developed by farmers over years of cultivation and breeding. These varieties, passed down through generations, have unique colors, textures, and flavors that may not be found in factory-farmed products. Frequently, both heirloom vegetables and heritage breeds of animals are not considered fit for mass production because they produce smaller yields and are more delicate.
No antibiotics: Antibiotics are given to livestock in order to prevent and/or treat diseases. Advertising “no antibiotics” may indicate high animal husbandry standards. Ask the farmer to explain how s/he avoids antibiotic use.
No hormones: Hormones are commonly used in commercial farming to increase the growth rate of beef cattle, increase the production of milk in dairy cattle, etc. Some of these hormones are natural, some are synthetic, and some are genetically engineered. Ask the farmer to explain how s/he avoids the use of hormones and what it means for the farming operation.
No-spray/Pesticide-free: Indicates that there are no sprays applied to the produce. This does not indicate what farming methods a farmer uses or that the produce is free of pesticide residue. Ask the farmer if anything has been applied to the surface of the produce if this is a concern to you.
Certified Organic: Under the USDA National Organic Program, all products sold as "organic" must be certified. The original principles of organic farming are based on the minimal use of off-farm inputs and on practices that restore, maintain, and enhance ecological harmony. When ecological harmony is achieved, the need for measures to control pest damage is reduced because the plants are healthier and do not attract the pests. Organic farming practices do not ensure that products are free of residues; it stresses methods to minimize pollution to the air, soil, and water by using products that readily break down in the soil. Organic certification requires a farm to submit a production plan and be inspected annually by a certifying organization. The organic certification process is designed to assure customers that the organic products they purchase have been produced using appropriate organic practices, with records that allow traceability. Many farmers have chosen not to become certified for a wide variety of reasons including the high cost of certification, disagreement with certain certification regulations, and the lack of certifying agents in the state of Michigan. If the farmers' product certification is a concern, ask him or her why they have chosen not to become certified.
** Please note that many of these terms do not have legal definitions so may mean different things for different sellers. One of the great things about the farmers’ market is that you can talk to the people who grow and process your food; we encourage you to ask sellers about their practices! **