According to the United States Department of Agriculture, organic foods are:
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.
To date back the history of organic food, Lord Northbourne came up with the term “organic farming” in his book Look to the Land in year 1939. His concept was that farming should take on holistic, ecologically-balanced approach, instead of “chemical farming”, where chemicals were being introduced into the farming system.
Under organic farming system, the use of conventional non-organic pesticide (insecticides, fungicides and herbicides) is precluded. Only certain sprays and other materials that meet organic standards are allowed and if there are livestock involved in the system, they must be reared with regular access to pasture without the routine use of antibiotics or growth hormones.
When the set of standards and principles concerning issues such as chemical pesticides / herbicides / insecticides, food additives, animal welfare and sustainability is being observed, organic food produced will be as “naturally” as possible, free from trans-fats, GMOs, and most additives.