Happy Pig Says "Welcome!"

Visit Our Friends at:

XX Bar Farm and Ranch

Choose from hundreds of posts

Organics From Mexico - Are They Safe?

(Copyright by and reproduced with permission from Organically Grown Company and PCC Natural Markets.)

Many people don’t realize that organic imports from Mexico must meet USDA organic standards.

In winter and early spring, while most of our regional farms lie dormant, grocery store produce sections remain well stocked with fresh fruits and vegetables. Much of this vast selection comes from Mexico.

For many shoppers, the Mexican sticker sits like a bold question mark, provoking us with all that we don’t know or understand. How did these fruits and vegetables arrive here? If Mexican produce is labeled organic, how do we know that it is reliably organic? Can we trust that it’s safe to eat? Who produced it, how long ago, and under what conditions?

Anything obscure or unknown can be unsettling, but there are real answers to these questions. The story of the organic sector in Mexico is best told by shining a light on its producers.

Many people don’t realize that organic imports from Mexico must meet USDA organic standards.

What Mexico grows

Americans may not realize how extensively Mexico contributes to our fruit and vegetable consumption. In 2007, we imported 3.2 million metric tons of vegetables and 1.8 million metric tons of fruit from our southern neighbor1.

The organic foods we import from Mexico can be divided into three categories:

  1. tropical products, such as coffee, cacao (chocolate), vanilla, agave, mangoes, bananas and avocados, which are cultivated minimally, if ever, in temperate climates
  2. vegetables and fruits, such as tomatoes, peppers, cucumbers, squash, melons and grapes, which supplement our supply when domestic production slackens
  3. labor-intensive crops, such as sesame seeds

As demand for organic food in the United States expands, Mexico’s certified organic acreage has been growing at a rate of 32 percent per year. A 2009 study found an annual organic production value of more than $370 million with 80 percent destined for export2.

Organic certification and food safety

For a food item to be sold as certified organic in the United States — whether grown in the United States, in Mexico, or anywhere else in the world — it must meet all the requirements of the U.S. Department of Agriculture (USDA) National Organic Program. It must be produced without the use of toxic synthetic pesticides, artificial fertilizers, sewage sludge, genetically modified organisms, or irradiation.

Perhaps most important, it must be certified by a USDA-accredited agency. Certification includes inspection of farm fields and processing facilities, detailed record keeping of what inputs were applied to the land, and, if there’s cause for concern, soil and water testing. Currently, at least 15 organic certification agencies operate in Mexico3.

The National Organic Program (NOP) has been enforced since October 2002, when the United States implemented the Organic Food Production Act. In February 2006, the Mexican government published its own Law of Organic Products and is issuing regulations soon4.

The credibility of the certified USDA organic label stems from ongoing oversight that can and has penalized lawbreakers. On-farm audits and regular border inspections are vital components of organic certification and food safety testing.

“Sometimes I get the feeling that people don’t know that the National Organic Program exists,” says Alejandro Madrigal. Madrigal works for Covilli, an organic farm his family runs in Sonora State, just south of the U.S. border. Covilli grows produce from mid-November through May, including green beans, Brussels sprouts, eggplants, hot peppers, melons and more, all for export.

Madrigal tells me about a visit he took to a food co-op in southern Oregon several summers ago. When he asked customers for their questions, one woman asked point blank, “Do Mexican growers really use human feces?”

“I blushed,” recalls Madrigal, reliving the experience. “I was surprised that people don’t seem to realize that we are subject to the same regulations.”

Covilli has taken food safety precautions very seriously. The farm is certified organic and for food safety by Primus Labs, a company based in Santa Maria, Calif., with offices throughout North and South America. It conducts microbiological testing for E.coli and salmonella and chemical testing for pesticides.

Joe Hardiman, produce buyer for PCC Natural Markets, Seattle, WA, says, “I would have surgery in one of their warehouses. It’s that anatomically clean.”

The USDA has begun more regular and extensive testing at border inspections to combat food safety threats. Most Mexican produce travels to the United States via truck and when a truck is set aside for scrutiny, “you can’t move the product until the lab results return,” which can take days, Madrigal explains. If you have something perishable, such as basil or ripe tomatoes sitting in the heat, the delay can be ruinous. There is significant economic incentive for cleanliness and clear documentation of a product’s origins and chain of custody.

“We work with outfits that have been in business for many years, so they’re not ‘fly-by-night.’ We have a high degree of confidence in them and they’re scrutinized under good certification programs,” states David Lively, co-founder and marketing director of Organically Grown Company (OGC), the Northwest’s largest distributor of fresh organic produce, headquartered in Eugene, OR.

OGC sources from Mexican producers, including Covilli, to augment its supply and satisfy customer demand. “As a company very committed to supporting our regional agricultural economy, we always will carry a local source when available. As winter comes, we follow produce down to Mexico and then back up,” says Josh Spoden, longtime OGC purchaser.

Who is farming?

Three generations of the Espinoza family, members of the Del Cabo Cooperative.

Mexico is estimated to have more than 110,000 organic farmers, considered the greatest number in any country of the world5. More than 90 percent farm on less than 9 acres and sell their products collectively. On the other end of the spectrum are large, private producers who farm 250 to 5,000 acres6.

An inspiring example of the former is Del Cabo Cooperative, formed in 1987 when two organic farmers from northern California, Larry Jacobs and Sandra Belin, were traveling through Baja, Mexico and came face-to-face with struggling subsistence farmers. The first year, Jacobs struggled to convince just nine farmers to begin the transition to organic production. He offered training in organic growing, harvesting and handling, as well as startup funds. He also developed a distribution channel and marketing program for the products.

Twenty-three years later, the co-op includes roughly 400 members, who make on average $21,000 a year and receive health insurance. Del Cabo’s claim to fame is its flavorful cherry tomatoes and basil, both featured at PCC. All the farms are certified organic by Oregon Tilth and tested for food safety by Primus.

Lively recalls attending a retreat hosted by Del Cabo that brought together Mexican growers and packers with U.S. distributors, marketers and buyers. “We had roundtables and they asked us, ‘What’s your vision for the future of Del Cabo?’

I remember a group of growers had this cardboard box and paint and glue and glitter, and they built a rocket ship taking their produce to Mars.” He chortles at the memory but becomes serious again. “There are real people living down there and we have an opportunity to support them.”

The majority of Mexico’s organic farmers grow for the export market out of necessity. Many farmers have expressed their frustration at the lack of domestic demand for their products, which stems from minimal consumer education and awareness of the higher price. Nonetheless, Lively recalls that the growers he has met convey great pride in what they do and thankfulness for the opportunity.

These stories expose a rarely considered twist: By importing food from Mexican growers who receive a living wage, such as those who sell products recognized as “fair trade,” we’re empowering farmers to remain in their own communities rather than leave home seeking employment. In the United States, at every link in the agricultural chain — from farm to processor to restaurant backend — labor often comes from Mexico.

The USDA reports that more than half the hired workers employed by U.S. produce growers are believed to be unauthorized immigrants. Del Cabo offers its members economic sustenance at home. The increase in certified organic acreage in Mexico also means a safer environment free of persistent, toxic chemicals for workers, families and children living nearby, as well as a roster of organic seeds relevant to their climate.

Sustainable imports

Resource use in agriculture is a difficult issue that dredges up many factors, from transportation to chemical inputs on non-organic farms to the energy use of greenhouses. Does Mexican produce have a bigger “carbon footprint”? There is no single answer, unless we choose a very specific point of comparison.

There’s an easy case to be made for Mexican avocados. In the United States, avocados are grown in arid areas, and growing them requires a great deal of water.

“In Mexico, avocados are grown in areas where avocados want to grow,” says Cindy Richter of Pacific Organic Produce, a broker for fruit tree growers. In Michoacán, which exports 90 percent of all avocados from Mexico, only about half the avocado orchards even have irrigation systems because of the abundant rainfall, making them far less resource depleting. Pacific Organic sources from Global Frut, run by the Rivas brothers who coordinate almost a hundred organic growers. “Mexican avocados just can’t be beat,” Richter exclaims.

Not all choices are as straightforward to untangle. Definitely, eating with the seasons and supporting local organic farmers benefits the health of our Pacific Northwest economy, culture and environment. We also hope that shoppers wouldn’t insist on raspberries in January or asparagus in October, despite ample supplies from Mexico.

But anyone who drinks coffee, eats bananas, or wants to cook with a fresh pepper in January knows that food choices are messy, and hunger cannot be choreographed. We are empowered to play an active role in selecting who we support.

If we follow our gut, we might discover that, more than anything, we want the opportunity to look from the produce aisle to the producers themselves, whether they sit near our backdoor or on the other side of a national border.

Written by Lola Milholland, Portland, OR

  1. U.S. Department of Commerce via Linda Calvin, USDA-Economic Research Service, U.S. Imports from Mexico, Immigration Reform: Implications for Farmers, Farm Workers and Communities, Washington DC, May 8-9, 2008.
  2. Agri-Food Trade Service, Mexico Organic Market Study, Comercio e Integración Agropecuaria, S.C., May 2009, http://www.ats.agr.gc.ca/lat/4977-eng.htm.
  3. Laura Gómez Tovar, Lauren Martin, Manuel Angel Gómez Cruz, Tad Mutersbaugh, Certified organic agriculture in Mexico: Market connections and certification practices in large and small producers, Journal of Rural Studies 21 (2005) 463.
  4. Agri-Food Trade Service, Mexico Organic Market Study, Comercio e Integración Agropecuaria, S.C., May 2009, http://www.ats.agr.gc.ca/lat/4977-eng.htm.
  5. Center of Economic, Social & Technological Research for Agro-Industry & World Agriculture of the University of Chapingo (CIESTAAM)
  6. Agri-Food Trade Service, Mexico Organic Market Study, Comercio e Integración Agropecuaria, S.C., May 2009, http://www.ats.agr.gc.ca/lat/4977-eng.htm.
Share and Recommend:
  • Facebook
  • Twitter
  • LinkedIn
  • RSS
  • Add to favorites
  • email
  • Print
  • PDF

9 comments to Organics From Mexico – Are They Safe?

  • Matthew Jones

    I question produce from Mexico due to the water used. Do people from the U.S. Still get Montezuma’s Revenge intestinal issues when drinking the water in Mexico? I know in the 50’s-70’s we did on numerous occasions. It’s same water used to irrigate?? I know a multitude of our Advocadoes,limes,tomatoes,j&chili peppers are from there but try to avoid.


    I read this article because I am seeing more and more organics from Mexico. Just so everyone knows, the USDA can not be trusted too much, reason being that almost half of the governing body are former heads of Big industrial farming and corporation. Look into it, you will be surprised at how the USDA and the FDA for that matter watch over us…..they DON’T

    • You are absolutely right on. It’s sad and sickening, not to mention immoral, but they DONT watch out for us. I have read and herd for years that the garbage, horrid pesticides etc made mainly by Monsanto, that were outlawed in this country, were and are(?) used in Mexico. I’d rather buy local, in season produce I KNOW is organic. Thanks for your good post👍

  • Richard Morris

    Leamington Canada is known as the tomatoe capital of Canada. They grow tomatoes and cucumbers in geenhouses all winter but all we see in the stores is produce from Mexico. We would pay more for US or Canadian produce, just give us the alteranative!

  • I feel that we need to promote USA produced goods BEFORE any other country’s. After all, we’re in an economic crisis!!

  • Jerry Socha

    I still prefer buying produce (Tomatoes, Cucumbers etc) grown in the US or Canada.
    They are also grown here in the colder season East,West – South. WHERE are they??
    Where are THEY shipped too – BECAUSE they are NOT found in any store!!!!
    Went through 2 larger Cities and checked ALL over — ALL we could find MEXCICO — MEXICO — MEXICO etc etc. Smaller towns — MEXICO etc.
    Free trade is good but why can’t we keep some of ours and let them keep some of theirs too?? The reason given — Winter & Spring supplies are a 50% hogwash

    • Jerry,

      The biggest problem is that consumers have become used to eating tomatoes and other warm-weather produce year ’round.

      If we would limit our consumption to local, seasonal only, we could have the very best tomatoes. The problem is that we would be eating them only a few weeks of the year, not all twelve.

      It’s a choice we all have to think about.

      Gail N-K

  • Organic Certification often contradicts local foodshed goals.

    Eating produce flown across the world defeats the goals of reducing fuel usage and creating a cleaner environment. The New York Times article Organic Agriculture May Be Outgrowing Its Ideals brings up valid concern about Mexican tomatoes grown in arid dry regions overusing the water resources from Mexican Citizens, all for the juicy delight of tomatoes that New Yorkers and Europeans eat during winter. 98% of the organic produce in Mexico is grown to export. The best nutrition available is flying out of the hands of Mexican families. As the second most obese population in the world, the United States being the first, organic foods need to be kept in Mexico so that families can return to the nourishment of their traditional foods.
    Read more about organic practices in Mexico on the blog http://www.organicselect.wordpress.com

  • […] on its producers.  For that perspective, our Produce Department manager Roben Latham recommends an online article that appeared in February 2011 on the website GoodFood World, “Organics From Mexico – […]