Vivvo CMS 4.1 http://www.foodconsumer.org/newsite/ ©2007 Spoonlabs d.o.o. http://www.foodconsumer.org/newsite/files.php?file= http://www.foodconsumer.org/newsite/ http://www.foodconsumer.org/newsite/6/Dining/if_you_drink_coffee_organic_3001101129.html Dining Sat, 30 Jan 2010 05:28:00 +0000 Editor's note: Foodconsumer.org is seeking to hire a couple of writers on a hourly basis. If you are interested, please contact us at foodconsumer.org@gmail.com. Dining Wed, 31 Mar 2010 12:14:17 +0000 One of the biggest obstacles in the organic coffee program is the certification process. Some reports claim that less than 10% of the coffee farms are inspected annually. Thus, people are buying organic labels to make themselves feel better but the system doesn't really guarantee what is being sold. Second, most gourmet, small batch commercial roasters only purchase high grade, high altitude specialty Arabica coffees. Many of these crops are produced without the aid of chemicals whether they are touted as organic, or not. A clear distinction and analysis of chemical usage between the production of Robusta vs. lowland Arabica vs. highland specialty coffee Arabicas would help consumers buy safer products. With regard to coffee...the organic label may not really deliver what you think you are buying. Purchase coffee from local, small batch roasters that can tell you about the coffee you are drinking! foodconsumer.org