The 1990 National Organic Food Production Act was enacted to establish the criteria and certification regulations that would give uniformity and credibility to organic processes and products—to define the organic label across the U.S. The promulgation of these standards has been a contentious issue, with purists pitted against pragmatists and attention focused almost exclusively on the development of a materials list for growers and manufacturers. The
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Laura DeLind (2000) studied this question.
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