Consumer demand for organic products, including milk, is growing and consumers cite health, taste and concern for the environment as the top factors driving their purchasing decisions. According to a report, Shopping for Health 2005, by the Food Marketing Institute and Prevention magazine, more than 80 percent of consumers who purchase organic products do so for its nutritional value. However, when it comes to milk and milk products, organic and conventionally produced milk provide the same nutritional value and content of nine essential nutrients, including calcium, vitamin D and potassium. Organic milk is an option some consumers are choosing, but because it costs roughly twice as much as regular milk, it may not be the best choice for everyone.

What Makes Milk “Organic”? Organic farm management practices are regulated by the U.S. Department of Agriculture’s organic standards. While all dairy farmers work to meet many of the following standards, milk and milk products can be labeled “USDA organic” only if all of the following criteria are met: cows have been exclusively given organically grown feed, are allowed access to pasture and direct sunlight, are not treated with hormones, and are not given antibiotics or other prohibited medications.

Conventional Milk Equals Organic Milk Both organic and conventionally produced milk are equally as healthy, nutritious and safe for consumers. This is supported by leading health and food safety organizations such as the American Dietetic Association (ADA) and U.S. Department of Agriculture (USDA), along with industry support from the International Dairy Foods Association (IDFA), and the National Dairy Council (NDC).

Some consumers choose organic based on “sustainable agriculture” preferences and other farm level practices. There is no scientific evidence that organic dairy products are safer or healthier than conventional dairy products.

Industry Standards for Safety and Health Safety, health and proper care of animals are top priorities for all farmers whether they produce organic or regular milk. Strict government standards ensure that all milk, whether conventional or organic, is pure, safe and nutritious. All milk is tested for antibiotics to ensure it meets the government’s stringent quality and safety standards. Any milk that tests positive for antibiotics is discarded, never reaching the consumer. Hormones are naturally present in many foods, including milk, and carton to carton, bottle to bottle, organic milk and regular milk are the same.

For all milk, a range of controls are applied by farmers and processors to help ensure that milk remains free from pesticide residues. Data from a 2003 Food & Drug Administration (FDA) pesticide monitoring program indicate that all of the milk tested was found to be completely free from pesticide residue. And when looking at the last 10 years of FDA data, milk and milk products consistently contained the lowest amount of pesticide residues when compared to other agricultural products. (http://www.cfsan.fda.gov/~dms/pesrpts.html )

Milk is Essential to a Healthy Diet The 2005 Dietary Guidelines for Americans recognizes that people who consume more dairy foods have better overall diets, consume more nutrients and see improved bone health. Regardless of whether you are looking for low-fat, fat-free, lactose-free or flavored milk or foods that are certified “organic,” it’s easy to meet the federal government’s dietary recommendation for three servings of dairy a day.

For additional information on the health benefits of dairy foods, visit the National Dairy Council Web site at www.nationaldairycouncil.org. For additional information on animal and farm practices on dairy farms, visit the Dairy Farming Today Web site at www.dairyfarmingtoday.org.

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