What’s the difference between "natural" and "organic" foods?
Many foods labeled as “natural” can be grown with toxic pesticides, antibiotics, growth hormones, and genetically engineered ingredients. Organic agriculture is based upon a systematic approach and standards that can be verified and are recognized internationally. Natural foods, on the other hand, have no legal definition or recognition, and are not based on a systematic approach. While natural products may generally be minimally processed, there are no requirements to provide proof, leaving open the possibility for fraud and misuse of the term.

Toxic chemical pesticides
Many of the foods marketed as “natural” have been grown with help from toxic pesticides. Though designed to combat pests on plants, pesticide residues remain on or in the food we eat.

Antibiotics
Many “natural” meats have been raised with help from antibiotics. In some cases, farmers use antibiotics to treat sick animals. In most cases, antibiotics are used by feedlot operators trying to prevent infections caused by cramped and unsanitary living conditions. This practice has led to the development of superbugs, antibiotic-resistant bacteria that are hard to treat.

Artificial hormones
Some farmers use artificial hormones to make their animals grow bigger, faster, and to increase productivity in conventional agricultural production.

Genetically engineered ingredients
Many foods labeled as “natural” include ingredients from crops that have been genetically engineered. Genetic engineering is a process that alters a plant’s DNA to make a new organism not found in nature.

Legislation on organic fraud
In 2008 Armenia passed a Law on Organic Agriculture, which sets clear definitions for organic agricultural produce as opposed to other types of ‘natural’ products.