FAQ: Apples, Vegetables, Meats, Garlic

FAQ # 1. Are Gourmet Magic apples, fruits, and vegetables organic?

FAQ # 2. Are K9 Bros meats organic and/or grass fed?

FAQ #3. Is all your black garlic organic?

Background: Definitions:

Organic Apples:

  • Grown without synthetic pesticides, herbicides, or fertilizers.

  • Use natural pest control and organic fertilizers (e.g., compost).

  • Certified by regulatory bodies (e.g., USDA Organic) with strict standards.

  • Non-GMO seeds and practices.

  • Often more expensive due to labor-intensive methods.

  • May have minor blemishes but similar taste and nutrition to conventional.

Eco Apples:

  • A less formal term, often a marketing label, not strictly regulated.

  • May use some organic practices (e.g., reduced pesticides) but not fully certified organic.

  • Can involve integrated pest management (IPM), balancing natural and minimal synthetic inputs.

  • Environmental focus (e.g., sustainable water use, soil health) but varies by grower.

  • Pricing and quality depend on the specific "eco" practices, which may not be transparent.

Conventional Apples:

  • Grown with synthetic pesticides, herbicides, and fertilizers to maximize yield.

  • May use GMO seeds (though rare for apples).

  • No certification required; follows standard agricultural regulations.

  • Typically cheaper and more uniform in appearance.

  • Possible pesticide residues, though within safety limits set by regulators.

  • Taste and nutrition generally comparable to organic, per studies.

Key Differences:

  • Regulation: Organic is strictly certified; eco apples are loosely defined; conventional follows basic safety rules.

  • Chemicals: Organic avoids synthetics; eco may reduce them; conventional uses them.

  • Price: Organic > eco (often) > conventional.

  • Environmental Impact: Organic and eco aim for sustainability; conventional prioritizes yield.

  • Appearance: Organic/eco may have blemishes; conventional often looks "perfect."

 

FAQ # 1. Are Gourmet Magic apples, fruits, and vegetables organic?

As of May 2025, Gourmet Magic red apples are not organic. My red apples are a mix of Eco and Conventional. I can advise on a case-by-case basis which apples are Eco and which are Conventional. Generally, lighter skinned apples are Eco, but you can always ask. I will try to apply a separate label for the Eco-apples to help with consumer identification. 

The Eco apples have had no pesticides, but have had a fungicide, since the New York State climate is relatively humid, with high rainfall. This humidity necessitates the fungicide application, according to my current orchard supplier/manager. 

Good news is: my Eco apples have NO COATING. Almost all fruits and vegetables from the store have an edible coating: in many cases a petroleum based wax. Organic apples in the store often use a non-petroleum-based wax, and some agricultural technologies have been developed to use polysaccharide (carbohydrate) coating or a glycoprotein coating (protein + carbohydrate) These edible coating tremendously help the fruits retain their moisture, increasing the shelf life and reducing food waste. 

My granny smith green apples are currently conventional. 

(All my dehydrated foods have NO ADDED SUGAR.)

 

FAQ # 2. Are K9 Bros meats organic and/or grass fed?
No, however, K9 Bros meats are dried from human grade ingredients. K9 Bros meats are sourced from USDA inspected meat processors. 

 

 

About waxes:

Edible coatings for fruits like apples can be categorized based on their composition, which includes petroleum or non-petroleum waxes, polysaccharide coatings, or glycoprotein coatings. Here’s a breakdown:


**1. Petroleum and Non-Petroleum Waxes**:
- **Petroleum-Based Waxes**:
  - Commonly used in conventional apple production.
  - Examples: Paraffin wax, polyethylene wax, or synthetic wax blends.
  - Applied to reduce moisture loss, enhance shine, and extend shelf life.
  - Often combined with fungicides or other additives for preservation.
  - Concerns: Not biodegradable, potential chemical residues, and not always considered "natural" by consumers.
  - Regulatory Status: Approved for use in conventional produce under food safety guidelines (e.g., FDA, EU), but restricted in organic production.
- **Non-Petroleum Waxes**:
  - Derived from natural sources, used in organic or eco-friendly coatings.
  - Examples: Carnauba wax (from palm leaves), beeswax, or candelilla wax.
  - Functions similarly to petroleum waxes but is biodegradable and renewable.
  - Often used for organic apples to meet certification standards (e.g., USDA Organic allows specific natural waxes).
  - Consumer Appeal: Preferred for sustainability and perceived safety.

**2. Polysaccharide Coatings**:
- Made from complex carbohydrates, naturally derived and biodegradable.
- Examples: Chitosan (from crustacean shells), alginate (from seaweed), starch, or cellulose derivatives.
- Benefits:
  - Forms a breathable barrier, reducing water loss and gas exchange (e.g., oxygen, CO2), which slows ripening.
  - Can incorporate antimicrobial agents (e.g., essential oils) to reduce spoilage.
  - Enhances shelf life without synthetic chemicals.
- Common Uses: Increasingly used for organic and eco apples, as well as in research for sustainable coatings.
- Regulatory Status: Generally recognized as safe (GRAS) and compliant with organic standards if derived from natural sources.

**3. Glycoprotein Coatings**:
- Composed of proteins or protein-carbohydrate complexes.
- Examples: Gelatin, casein, soy protein, or zein (from corn).
- Benefits:
  - Creates a protective film to reduce moisture loss and oxidation.
  - Can be combined with polysaccharides for enhanced functionality.
  - Biodegradable and often edible, aligning with clean-label trends.
- Applications: Less common than waxes or polysaccharides but used in niche or experimental coatings for fruits.
- Challenges: Higher cost and potential allergen concerns (e.g., soy or dairy-based proteins).
- Regulatory Status: GRAS if food-grade, but specific formulations may require approval.

**Key Differences and Context for Apples**:
- **Conventional Apples**: Often coated with petroleum-based waxes (e.g., paraffin) for cost-effectiveness and uniform shine. These may include additives like morpholine (a wax emulsifier, controversial in some regions).
- **Organic Apples**: Use non-petroleum waxes (e.g., carnauba, beeswax) or polysaccharide coatings to comply with organic standards, which prohibit synthetic petroleum derivatives.
- **Eco Apples**: May use a mix of non-petroleum waxes, polysaccharide coatings, or hybrid formulations, depending on the grower’s practices. The term “eco” isn’t standardized, so coatings vary widely.
- **Polysaccharide/Glycoprotein Coatings**: More common in research or premium markets due to their eco-friendly profile but less prevalent commercially due to cost and scalability.

**Which is Used Most?**
- **Waxes dominate** commercially due to low cost and effectiveness:
  - Conventional apples: Petroleum-based waxes are standard.
  - Organic apples: Carnauba or beeswax are prevalent.
- **Polysaccharide coatings** (e.g., chitosan, alginate) are growing in use, especially for organic and eco apples, due to consumer demand for sustainable, chemical-free options.
- **Glycoprotein coatings** are rare in commercial apple production but may appear in specialized or experimental applications.

**Benefits and Trade-Offs**:
- **Petroleum Waxes**: Cheap, shiny, long shelf life; but non-renewable and less consumer-friendly.
- **Non-Petroleum Waxes**: Sustainable, organic-compliant; but more expensive and may require thicker application.
- **Polysaccharide Coatings**: Eco-friendly, antimicrobial potential; but higher cost and less aesthetic shine.
- **Glycoprotein Coatings**: Biodegradable, innovative; but costly and limited by allergen risks.

**Consumer Tips**:
- Check labels or ask growers about coatings, especially for organic or eco apples.
- Organic certifications ensure non-petroleum coatings, but “eco” labels may not.
- Wash apples thoroughly (warm water, mild soap) to remove coatings, regardless of type, though edible coatings are safe to consume.

If you’re curious about specific brands or regional practices, share your location or preferences, and I can dig deeper, including checking X for grower insights or recent innovations.

 

FAQ #3. Is all your black garlic organic?

Not all. My minimum requirement for garlic is "ABC":  Anywhere But China. Most sources of my garlic are (1) California, (2) Argentina, (3) Spain, (4) Peru, (5) Mexico, (6) New York State, and (7) Long Island. The latter two are my ideal goal, and I will notify or special-label the locally grown, as well as label if the garlic was organically grown. I almost always label the origin country/growing region on the front-label of the black-garlic packaging, as well as if the garlic is organic.

 

 

What are "Eco" Apples?

(Photo: My new "Eco" apples from Rhinebeck, New York)

A primary objective of my business is "to support local agriculture." (you might say, these are "first principles", which is becoming an overused term, or "prime directive" if you're a Star Trek nerd.) Anyway, my goal is to use ingredients from the Northeast, where I'm located. So, I specifically developed products that use produce that grows in the Northeast (eg, apples, pears, tomatoes, mushrooms, eggplant, garlic, and zucchini.) Frequently, when purchasing through a produce distributor, my produce comes from farms in New York State, New Jersey, but then, from farther away states, such as North Carolina, Florida, and Washington State. However, sometimes, produce comes from Chile, Mexico, Argentina, or Peru. However, considering my organization's tiny size and purchasing power, I'd love to help support small farms with business or trade, especially since it can be difficult to reach consumers. I know being "too small" can be difficult, too. Thankfully, I'm too small too! So it's a great fit.

As I get more connected with the local growing community, I hope to meet more small farms and growers who can work with me. This will happen "organically" (pun intended.)

This bring me to this newsletter's topic. I learned a new term: "Eco Farming", which I'm sharing with you.

I guess some very small farms are growing in an organic manner, such as without chemical pesticides, but are not "certified organic" due to the certification fees, since these farms/orchards are so small. However, growers, for simplicity, might still be calling their produce, "organic." I don't know this for sure, but for small farmers, the fixed cost of getting certified likely doesn't make economic sense (and it's a 3-year process (at a minimum) for the land to become "certified organic")
 
For example, QAI is a major certifier of organic: https://www.qai-inc.com/) Their clients include Costco, so not exactly a "small potatoes." There might be smaller certifiers out there, but QAI is one of the most reputable.

Small farms and orchards, by not using pesticides, help the bees, insects, bird population, and ecosystem in general; contributing to human health in the region. (and a direct benefit: we avoid ever eating pesticides!)

These past few weeks, I started receiving and dehydrating honeycrisp eco apples from Rhinebeck, New York. These are perhaps the best tasting apples I've ever had. It's almost a shame to dehydrate them, since they are so good raw, but they were going to go bad without a home, and they dehydrate very nicely: the skins are thin, which makes the slices slightly easier to chew.

I hope you found this interesting! Hopefully, I'll see you this weekend, and we can do some taste testing!

-David F, the food scientist

Please let me know if you have any other questions!

 

 

 

Garlic classification and organic-garlic 

The grading and classification of garlic, whether organic or conventional, are primarily based on quality, size, and appearance, as defined by standards like those from the U.S. Department of Agriculture (USDA) or similar regulatory bodies in other countries. Organic and conventional garlic follow similar grading criteria, but organic garlic must also meet specific production standards (e.g., no synthetic pesticides or fertilizers). Below is an overview of the grades and differences, tailored to the context of garlic and incorporating relevant insights from the provided search results.

### **Organic vs. Conventional Garlic: Key Differences**
- **Organic Garlic**:
  - Grown without synthetic pesticides, herbicides, fertilizers, or GMOs, per USDA National Organic Program (NOP) rules or equivalent standards (e.g., EU organic certification).[](https://www.canr.msu.edu/resources/organic_garlic_production_e3371)
  - Must undergo a 3-year transition period for land to be free of non-organic inputs.[](https://www.canr.msu.edu/resources/organic_garlic_production_e3371)
  - Often has higher levels of bioactive compounds like allicin (4.51–26.79 mg/g DM vs. 2.71–19.10 mg/g DM in conventional), phenolic acids, and antioxidants, potentially offering better flavor and nutritional value.[](https://www.researchgate.net/figure/Changes-in-the-appearance-of-fresh-conventional-G-and-organic-EG-garlic-bulbs-and_fig1_348605199)[](https://www.biowaynutrition.com/news/does-garlic-powder-need-to-be-organic/)
  - May appear less uniform, with irregular shapes, slight discoloration, or smaller bulbs due to natural growing conditions.[](https://www.fotoolog.com/garlics-organic/)
  - Certifications (e.g., USDA Organic, MOSA, Certified Naturally Grown) ensure compliance, though some small farmers use “naturally grown” labels for organic practices without formal certification due to cost.[](https://keeneorganics.com/organic-vs-natural-grown/)[](https://www.gourmetgarlicgardens.com/blogs/what-makes-it-organic)
  - Environmentally sustainable, emphasizing soil health and biodiversity.[](https://lupinepublishers.com/food-and-nutri-journal/fulltext/effect-on-nutritional-composition-of-organically-and-inorganically-cultivated-garlic.ID.000124.php)

- **Conventional Garlic**:
  - Grown with synthetic pesticides, fertilizers, and sometimes growth inhibitors to prevent sprouting or enhance appearance (e.g., bleaching with chlorine in some cases, particularly Chinese garlic).[](https://timesofindia.indiatimes.com/life-style/health-fitness/photo-stories/garlic-danger-alert-reasons-why-it-can-be-poisonous/photostory/61336724.cms)
  - Often more uniform, larger, and whiter due to chemical treatments, but may have pesticide residues (though within regulated safety limits).[](https://timesofindia.indiatimes.com/life-style/health-fitness/photo-stories/garlic-danger-alert-reasons-why-it-can-be-poisonous/photostory/61336724.cms)[](https://www.biowaynutrition.com/news/does-garlic-powder-need-to-be-organic/)
  - Lower in certain nutrients (e.g., calcium, phosphorus, iron) compared to organic, and may have reduced flavor intensity.[](https://lupinepublishers.com/food-and-nutri-journal/fulltext/effect-on-nutritional-composition-of-organically-and-inorganically-cultivated-garlic.ID.000124.php)[](https://www.biowaynutrition.com/news/does-garlic-powder-need-to-be-organic/)
  - No certification required beyond standard food safety regulations.
  - Higher yields and lower cost, but potentially greater environmental impact due to chemical use.[](https://www.biowaynutrition.com/news/does-garlic-powder-need-to-be-organic/)

### **Grades of Garlic (Organic and Conventional)**
Garlic grading focuses on physical characteristics like bulb size, clove quality, and defects, regardless of organic or conventional status. The USDA provides a primary standard for garlic in the U.S., which is widely used for both types. Other countries have similar systems, but I’ll focus on USDA standards and general practices.[](https://www.ams.usda.gov/grades-standards/garlic-grades-and-standards)

#### **USDA Grades for Garlic**
1. **U.S. No. 1 Grade**:
   - **Description**: Highest quality garlic, suitable for retail and premium markets.
   - **Characteristics**:
     - Mature, well-cured bulbs with compact, fairly plump cloves.
     - Free from mold, decay, shattered cloves, and damage (e.g., dirt, staining, sunburn, cuts, sprouts, disease, insects).
     - Bulbs are fairly well enclosed in their outer sheath (papery skin).
     - Minimum bulb diameter: 1.5 inches (unless otherwise specified).
   - **Tolerances**:
     - Up to 10% of bulbs may fail to meet requirements, including no more than 2% affected by decay.
     - Up to 5% may not meet size specifications.[](https://www.ams.usda.gov/grades-standards/garlic-grades-and-standards)
   - **Organic/Conventional**: Both can achieve this grade, but organic garlic must also meet NOP standards. Conventional garlic may appear cleaner due to chemical treatments, while organic may have minor blemishes.[](https://www.fotoolog.com/garlics-organic/)

2. **Unclassified (Lower Grade or “No Grade”)**:
   - **Description**: Garlic that doesn’t meet U.S. No. 1 standards, often used for processing (e.g., garlic powder, minced garlic) or secondary markets.
   - **Characteristics**:
     - May have defects like soft or shriveled bulbs, mold, sprouts, or mechanical damage.
     - Smaller bulbs (below 1.5 inches) or irregular shapes.
     - Less stringent requirements for appearance or clove plumpness.
   - **Organic/Conventional**: Common for both, especially for garlic rejected from premium markets. Organic garlic in this category may still be sold as “naturally grown” by small farmers.[](https://keeneorganics.com/organic-vs-natural-grown/)

3. **Additional Market-Specific Grades**:
   - **Gourmet or Heirloom Grades**: Some producers, like Keene Organics, offer “gourmet eating garlic” or heirloom varieties (e.g., Rocambole, Purple Stripe) with exceptional flavor, often certified organic. These are typically U.S. No. 1 but marketed for culinary use, with larger cloves and robust taste. Bulbs are usually 1.5–2 inches or larger.[](https://keeneorganics.com/product/gourmet-eating-garlic-certified-organic/)[](https://filareefarm.com/variety-comparison-chart/)
   - **Seed Garlic**: High-quality cloves selected for planting, often graded similarly to U.S. No. 1 but prioritized for disease-free stock and optimal size. Organic seed garlic is required for certified organic farms.[](https://keeneorganics.com/organic-vs-natural-grown/)[](https://www.canr.msu.edu/resources/organic_garlic_production_e3371)
   - **Processing Grades**: Smaller or defective bulbs (e.g., <1.5 inches, damaged cloves) used for products like garlic powder. Organic versions are processed without chemical additives, unlike conventional.[](https://medium.com/%40pollyfitaky/organic-why-is-organic-garlic-powder-healthier-than-conventional-garlic-powder-5f779155b4f2)

#### **Variety-Based Classifications**
Garlic is also categorized by type, which affects grading and market perception, applicable to both organic and conventional:
- **Softneck Garlic** (e.g., Artichoke, Silverskin):
  - Milder flavor, longer shelf life (up to 8–12 months).
  - Smaller cloves, easier to peel, often used for braiding or processing.
  - Common in conventional markets due to durability and yield.[](https://www.groworganic.com/blogs/articles/a-world-of-garlic-flavors-to-grow)
- **Hardneck Garlic** (e.g., Rocambole, Porcelain, Purple Stripe):
  - Bolder flavor, larger cloves, shorter shelf life (4–6 months).
  - Produces scapes (edible flower stalks), preferred by gourmet markets.
  - More common in organic production for flavor complexity.[](https://www.groworganic.com/blogs/articles/a-world-of-garlic-flavors-to-grow)[](https://filareefarm.com/variety-comparison-chart/)
- **Specialty Types** (e.g., Black Garlic, Creole, Asiatic):
  - Niche products with unique flavors or processing (e.g., black garlic is fermented).
  - Organic versions emphasize higher allicin and phenolic content.[](https://www.loveblackgarlic.com/what-is-black-garlic/)[](https://www.researchgate.net/figure/Changes-in-the-appearance-of-fresh-conventional-G-and-organic-EG-garlic-bulbs-and_fig1_348605199)

### **Key Differences in Grading Application**
- **Organic Garlic**:
  - Must meet USDA NOP standards in addition to physical grades, ensuring no synthetic inputs.[](https://www.canr.msu.edu/resources/organic_garlic_production_e3371)
  - Often graded for smaller, artisanal markets (e.g., farmers’ markets) where appearance is less critical, and flavor/nutrition is prioritized.[](https://aziendasabina.it/en/difference-between-organic-and-conventional-garlic/)
  - Higher nutrient content (e.g., 53.83 mg/100g calcium vs. 47.18 mg/100g in conventional; 344 mg/100g phosphorus vs. 323.83 mg/100g) and allicin levels enhance market value despite potential visual imperfections.[](https://lupinepublishers.com/food-and-nutri-journal/fulltext/effect-on-nutritional-composition-of-organically-and-inorganically-cultivated-garlic.ID.000124.php)[](https://www.researchgate.net/figure/Changes-in-the-appearance-of-fresh-conventional-G-and-organic-EG-garlic-bulbs-and_fig1_348605199)
  - Certifications like MOSA or Certified Naturally Grown add credibility but may not affect physical grading.[](https://keeneorganics.com/organic-vs-natural-grown/)[](https://www.gourmetgarlicgardens.com/blogs/what-makes-it-organic)

- **Conventional Garlic**:
  - Graded for larger, uniform bulbs to appeal to mass markets, often treated to prevent sprouting or enhance whiteness (e.g., chlorine bleaching in some Chinese garlic).[](https://timesofindia.indiatimes.com/life-style/health-fitness/photo-stories/garlic-danger-alert-reasons-why-it-can-be-poisonous/photostory/61336724.cms)
  - May have lower nutritional value and flavor intensity due to chemical inputs and soil depletion.[](https://www.biowaynutrition.com/news/does-garlic-powder-need-to-be-organic/)
  - More likely to meet U.S. No. 1 standards due to controlled growing conditions, but pesticide residues are a concern (though regulated).[](https://www.livestrong.com/slideshow/1008640-16-foods-dont-always-need-buy-organic/)

### **Consumer Considerations**
- **Appearance**: Organic garlic may have irregular shapes, slight browning, or smaller bulbs, signaling natural growth. Conventional garlic often looks uniformly white and large but may be chemically treated.[](https://www.fotoolog.com/garlics-organic/)
- **Flavor**: Organic garlic is reported to have a more persistent, robust flavor due to higher allicin and phenolic content.[](https://aziendasabina.it/en/difference-between-organic-and-conventional-garlic/)[](https://www.biowaynutrition.com/news/does-garlic-powder-need-to-be-organic/)
- **Health**: Organic garlic reduces pesticide exposure and offers higher antioxidants, vitamins, and minerals, potentially benefiting immune and cardiovascular health.[](https://medium.com/%40pollyfitaky/organic-why-is-organic-garlic-powder-healthier-than-conventional-garlic-powder-5f779155b4f2)[](https://lupinepublishers.com/food-and-nutri-journal/fulltext/effect-on-nutritional-composition-of-organically-and-inorganically-cultivated-garlic.ID.000124.php)
- **Price**: Organic garlic is pricier due to lower yields and certification costs, but many consumers find the health and environmental benefits worth it.[](https://www.biowaynutrition.com/news/does-garlic-powder-need-to-be-organic/)
- **Sourcing**: Look for USDA Organic or similar logos for certified organic garlic. For conventional, check for country of origin (e.g., avoid Chinese garlic if concerned about chemicals). Local farmers’ markets often offer high-quality organic or naturally grown options.[](https://keeneorganics.com/organic-vs-natural-grown/)[](https://timesofindia.indiatimes.com/life-style/health-fitness/photo-stories/garlic-danger-alert-reasons-why-it-can-be-poisonous/photostory/61336724.cms)

### **Which Benefits Most from Organic Practices?**
Similar to the earlier discussion on grass-fed/organic meats, garlic benefits significantly from organic practices due to:
- **Nutritional Enhancement**: Higher allicin, phenolic compounds, and minerals (e.g., phosphorus, iron) in organic garlic support health benefits like anti-inflammatory and antioxidant effects.[](https://lupinepublishers.com/food-and-nutri-journal/fulltext/effect-on-nutritional-composition-of-organically-and-inorganically-cultivated-garlic.ID.000124.php)[](https://www.researchgate.net/figure/Changes-in-the-appearance-of-fresh-conventional-G-and-organic-EG-garlic-bulbs-and_fig1_348605199)
- **Environmental Impact**: Organic farming promotes soil health, reduces chemical runoff, and enhances biodiversity, aligning with sustainable agriculture.[](https://www.food4lifemarket.com/post/buy-organic-garlic-the-different-kinds-of-garlic-and-which-one-is-right-for-you)[](https://lupinepublishers.com/food-and-nutri-journal/fulltext/effect-on-nutritional-composition-of-organically-and-inorganically-cultivated-garlic.ID.000124.php)
- **Flavor Profile**: Organic garlic’s robust taste is preferred for culinary applications, especially raw or minimally cooked dishes.[](https://aziendasabina.it/en/difference-between-organic-and-conventional-garlic/)[](https://www.biowaynutrition.com/news/does-garlic-powder-need-to-be-organic/)
- **Consumer Safety**: Avoiding pesticide residues and chemical treatments (e.g., bleaching, growth inhibitors) reduces potential health risks, particularly for frequent garlic consumers.[](https://medium.com/%40pollyfitaky/organic-why-is-organic-garlic-powder-healthier-than-conventional-garlic-powder-5f779155b4f2)[](https://timesofindia.indiatimes.com/life-style/health-fitness/photo-stories/garlic-danger-alert-reasons-why-it-can-be-poisonous/photostory/61336724.cms)

### **Conclusion**
Garlic grades (e.g., U.S. No. 1, unclassified, gourmet/seed) are based on size, quality, and appearance, applying to both organic and conventional garlic. Organic garlic must meet additional NOP standards, often showing higher nutritional content, bolder flavor, and environmental benefits, but may appear less uniform. Conventional garlic is typically larger, whiter, and cheaper but may carry pesticide residues and lower nutrients. For health, flavor, and sustainability, organic garlic (especially hardneck varieties) offers the most benefits, particularly for consumers prioritizing clean food. If you want specific brand recommendations or regional suppliers, share your location, and I can search for options or check X for grower insights.