Something’s officially organic when more than 95 percent of its ingredients are labelled “certified organic” by the United States Department of Agriculture (USDA) or another accredited certifying agent. A product that’s “made with organic ingredients” contains only 70 percent or less of certified organic products. Only a handful of countries issue organic certifications through accredited third-party organisations. They include the US, Canada, members of the European Union, Australia, New Zealand, Japan and Thailand Singapore is unable to get a real organic certification logo because of the density of its air traffic at relatively low altitudes. Due to the island’s small size, airplanes landing in Changi and at military sites fly over the whole island, depositing pollutants in the atmosphere and on potential agricultural sites. Some farmers, like Zenxin Organic for example, are as close to “organic” as we can get here in Singapore. “Freedom Eggs”, from hens raised in Singapore, are not far from being true organic eggs, as the hens aren’t caged or given hormones or antibiotics in their feed. All truly organic products found in Singapore, however, come from abroad. Thailand is the closest country with a reliable organic certification logo.
Organic meat and eggs generally taste better than non organic meat and eggs. No difference with vegetables and fruits. The differences with animal products being more noticeable is because animals packed in conventionally have to be given huge amounts of antibiotics to keep them from dying. These crowded conditions yield bland meat and eggs. They have to be fed a slightly more diverse range of foods to keep them healthy. You will notice the difference with eggs, absolutely. The meat will be slightly more flavorful.