5 Myths About Products Labeled “Bio”

Organic products are increasingly appearing on store shelves and consistently spark heated debates. Some believe this food is entirely free of chemicals and can save the planet; others are convinced it's merely “expensive and trendy.” As is often the case, the truth lies somewhere in between.

Let’s go through the most common myths step by step, keeping in mind the pros, cons, and practical takeaways for everyday life.

Where the “green” logo came from and what it means

The idea of labeling special — “clean” — food dates back to the 1920s. At the time, European agronomists, including the Briton Albert Howard and the German Rudolf Steiner, noticed that soils were becoming depleted and crop yields increasingly dependent on large doses of mineral fertilizers. They proposed to “return nature to its rhythm” — planting cover crops, feeding the soil with compost, and using minimal chemicals. For decades, this remained the domain of enthusiasts.

The turning point came after World War II: pesticides and fertilizers became cheaper, food more abundant — but with abundance came scandals about polluted water and “empty” fruit. In 1972, farmers’ associations formed the international organization IFOAM. It didn’t introduce its own label, but for the first time brought together all the principles of “organic” under one roof: soil health, animal welfare, and rejection of GMOs.

In 1991, the European Union adopted its first common rules for organic farming, and in 2000 introduced a voluntary logo — a light green rectangle with a leaf made up of twelve stars. The color hinted at nature, the stars were borrowed from the EU flag: the idea was simple — to show that the product is both “eco-friendly” and certified under a single European law.

Since July 1, 2010, the logo has been mandatory for all packaged products made in the EU under the organic standard. The packaging must also include, next to the leaf, the code of the inspection body (e.g., DE-ÖKO-003) and the line “EU/Non-EU Agriculture,” indicating where the raw material was grown.

Today, certified organic goods are no longer a niche: global sales have already surpassed 70 billion dollars, and the market continues to grow. In most major economies — the European Union, the U.S., Japan, and the U.K. — strict laws define what qualifies as “organic.”

In many countries, organic production is strictly regulated. To obtain the logo, a farmer must keep a detailed work log, store receipts for seeds and fertilizers, and allow inspectors into the field and storage area. So the label is not just empty marketing — it’s a sign that someone has checked the farm. But the logo doesn’t promise absolute perfection, and here’s why.

Myth 1: Organic products are completely safe and chemical-free

Many synthetic pesticides and fertilizers are indeed banned on organic farms, but “chemical-free” is a myth.

First, plants are still attacked by pests and diseases, and farmers use various naturally derived chemicals — such as copper sulfate solutions or plant extracts. So yes, organic farms still spray and fertilize crops, just with substances considered gentler on people and ecosystems. A complete absence of chemicals simply doesn’t exist.

Second, both conventional and organic fields can contain residues of banned substances blown in from neighboring plantations by the wind.

Independent labs test thousands of food samples every year. Organic products show fewer violations of pesticide limits than mass-produced ones, but traces are still found. Moreover, the green logo doesn’t protect against bacteria — E. coli or salmonella can be found anywhere. That’s why vegetables should be washed thoroughly, and meat and dairy must be heated to safe temperatures.

Myth 2: Organic products always taste better

Taste tests show mixed results. When tasters don’t know what they’re eating, they just as often choose regular cucumbers as organic ones. What truly matters is the variety, freshness, and origin. A tomato picked ripe near your home is more likely to be flavorful than any long-distance counterpart — organic or not.

Still, some categories do stand out. Wine made from organic grapes often scores higher in professional competitions: vintners claim that lower chemical exposure lets delicate aromas shine. But such examples are the exception rather than the rule.

Myth 3: Organic food is much more nutritious than regular

Scientists have compared the composition of organic and conventional vegetables, fruits, dairy, and meat for years. On average, organic products contain slightly more antioxidants and some minerals, but the difference is not large enough to automatically affect health. The levels of basic nutrients — proteins, fats, carbohydrates — are usually the same.

What matters more is what happens after harvest. Any greens lose vitamin C day by day; dairy spoils without refrigeration; and whole grains retain their vitamin content only for a limited time. So, the most nutritious food is the one that’s fresh and properly stored — not just grown according to organic rules.

Myth 4: The label guarantees strict oversight

In developed countries, organic farms are inspected either by government officials or accredited private agencies working under unified standards. Producers must document their methods in detail, store all invoices, and undergo mandatory on-site inspections. This is more complex and costly than ordinary farming but improves transparency for consumers.

Still, violations occur. There have been cases where conventional grain was sold as organic or imported with falsified documents. These schemes are exposed — but after the fact. The conclusion is simple: certification reduces the risk of fraud but doesn’t eliminate it. If in doubt, look for the certification body’s number on the label and verify it on the official website.

Myth 5: Organic farming will save nature and feed everyone

When fields switch to organic methods, the soil hosts more earthworms, and the surrounding area sees more beneficial insects and birds. But there’s a downside: growing crops with minimal chemical inputs is less productive — yields are, on average, nearly 20% lower. A global, 100% transition without changing our appetite would increase the need for farmland. If we cut down forests to plant “green” crops, the climate benefit disappears.

Let’s not forget that organic products are quite expensive. So, scaling up their production doesn’t help people in the poorest countries who suffer from food shortages.

Researchers have modeled scenarios where a mix of moderate organic farming, reduced food waste, and more plant-based diets could feed the world without additional strain on nature. For now, a mixed approach seems optimal: using organic methods where ecologically justified, and applying modern precision technologies with minimal chemical use for high-yield crops.

Price and availability: is organic really always more expensive?

On average, a banana or a carrot with a green label costs about 20% more. However, the range is wide: oats may cost the same as conventional, while beef can be 1.5 times pricier. The difference depends on season, logistics, and farm scale. Interestingly, in the past couple of years, the retail price of an organic vegetable “basket” has increased more slowly than that of regular counterparts — the market is becoming more mainstream, and prices are gradually leveling out.

Money-saving tips

• Watch the season. During peak harvest time, the price gap between conventional and organic produce is usually minimal.
• Buy directly. Farmers’ markets, co-op counters, and weekly box subscriptions remove some markups and often offer discounts to regular customers.
• Compare by weight, not just price. Organic fruits and vegetables are sometimes sold in smaller packages; check the price per kilogram to avoid overpaying.
• Learn to store “long-lasting” foods. Root vegetables, whole grains, and organic legumes can be bought in bulk — from the farmer or in bulk stores — and stored for months in a cool, dry place.
• Buy “second grade.” Misshapen but fresh produce costs less; many farmers sell them at a discount or include them in subscription boxes.
• Look for group buys. In cities, chats and groups where several families order boxes directly from farms and share delivery costs are popular.
• Mix the “Dirty Dozen” and the “Clean Fifteen.” Choose organic for the most “chemically vulnerable” items (like strawberries or peaches), and go conventional for thick-skinned produce (bananas, avocados, or onions) to avoid unnecessary spending.

Quick tips for consumers

1. Follow hygiene rules. The logo doesn’t eliminate bacteria: rinse greens under running water, keep raw meat separate from ready-to-eat foods, and ensure poultry dishes reach a safe internal temperature.
2. Read the label carefully. Look not just for the word “bio,” but also for the certification body’s code, packing date, and country of origin — this helps trace the product’s path.
3. Reduce food waste. Plan your weekly menu, freeze extra portions, and make broth from vegetable scraps — it saves money and lowers your personal carbon footprint.
4. Diversify your plate. A mix of different vegetables, whole grains, nuts, and legumes provides more nutrients than focusing on a single “perfect” ingredient.
5. Set personal priorities. If your budget is limited, choose organic for categories where taste or low pesticide load is most important to you (baby food, berries, leafy greens), and buy the rest conventional.
6. Remember portion balance. Moderate amounts of meat and more plant-based dishes help cut costs without protein deficiency and support sustainable agriculture.
7. Evaluate the producer beyond the logo. Learn how the farm treats soil, water, and animals — these practices are often more important than the mere presence or absence of a certificate.

The organic label is a helpful guide that signals limited use of synthetic chemicals and slightly greater care for soil and biodiversity. But it doesn’t make food sterile, guarantee perfect taste, or solve all environmental problems with one stroke.

Balanced nutrition, smart seasonal choices, and attention to how food reaches your table will bring far more benefits than any trendy label on its own.