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          Online Extra: Why the Stink Over China's Organic Food?
            STORY HIGHLIGHTS- Cover Story by Diane Brady, BusinessWeek magazine, October 16, 2006
              Mainland farms are going natural-if natural means large, government run farms that don't mean USDA standards
               > Direct link to BusinessWeek news article
          USA- BusinessWeek -- 
          Given China's widespread use of toxic pesticides, you'd think organic fans would cheer anything that 
          encourages less chemical use there. But the country we expect to export low-cost TV sets and stuffed 
          toys is getting skewered for churning out cheap organic food.
          Critics claim China's fledgling organic industry is plagued by lax standards, inadequate oversight, 
          exploitation of workers, and practices such as using human waste to fertilize fields, which isn't the kind 
          of "organic" the USDA and most consumers support. One U.S. consultant working there considers 
          meeting U.S. Agriculture Dept. standards a joke, since "U.S. laws do not work in China."
          For all the fuss, few problems have arisen with China's organic exports so far. The most highly publicized 
          case happened four years ago when pesticide residues were discovered on "organic" spinach exported 
          to Japan. Barbara Robinson, who oversees the USDA's National Organic Program, says that her 
          department has received no complaints about Chinese organic products entering the U.S. "I don't know 
          why everybody picks on China," she says.
          STATE ORGANICS.   The critics say it's simply hard to reconcile chemical-free farming with a nation that 
          continues to make DDT and use pesticides on a mass scale. And China's organic farms aren't exactly the 
          small, family-run enterprises many consumers expect.
          Even Pay, a fellow at the Pesticide Eco-Alternatives Center in Kunming, explains that "organic products 
          destined for export are usually grown on large-scale farms where farmers are organized and managed 
          by local governments or private companies." Moreover, she says, "the decision to go organic rarely lies 
          with the farmer."
          Purists argue that shipping food halfway around the world wastes energy and violates the idea of organic. 
          They wonder whether workers are fairly compensated on the labor-intensive farms. Activists and 
          academics also charge that the organic boom could harm the environment as farmers clear new terrain 
          to sidestep the three-year transition period required by the USDA to convert conventional farms to organic.
          SITE VISITS.   They worry that the lure of profitable exports comes at a cost to locals in a country that's 
          already short on arable land. "The issue is China feeding itself," says Sjoerd W. Duiker, a professor of 
          soil management at Penn State University, who notes that extra land is required because organic farming 
          typically generates lower yields.
          Ultimately, it's up to companies and government officials to ensure that USDA standards are met. The likes
          of Costco Wholesale, Eden Foods, and Stonyfield send people to China to inspect fields and crops.
          Independent certifiers from agencies accredited by the National Organic Program check that rules are 
          followed, though critics say inspections aren't sufficiently frequent or independent. And food from all foreign 
          markets is spot-tested before it crosses the U.S. border.
          Even with these safeguards in place, however, making sure that every carrot, cabbage, and strawberry 
          imported from China meets USDA standards is impossible.
          Brady  is a senior writer for BusinessWeek in New York
          Copyright 2000- 2008 by The McGraw-Hill Companies Inc. All rights reserved.
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          Filed: 14 June 2007
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