College Farm Organic Candy - Products, Company, Where to buy

Frequently Asked Questions

Why aren't the colors of organic candies as brightly colored as regular candies? Colors in organic candies are less vibrant for a couple of reasons. First let's consider the sweetener base. College Farm Organic® candies are made with organic evaporated cane juice and organic tapioca syrup. Evaporated cane juice in granular form looks a lot like regular table sugar, except that it's a light beige color - not white - because it hasn't been bleached. Tapioca syrup is a similar story, being a light golden-brown color. Most non-organic candies are made with white sugar and corn syrup, which is clear in color. In addition, non-organic candies can use titanium dioxide, a very popular ingredient used to make things white. While titanium dioxide is widely used and considered safe, it's not allowed in organic products. So, a regular candy base starts out essentially clear and can have white added to it, while an organic candy base is beige. Non-organic candies can use synthetic colors, which you may see on a package as Red #40, etc. With synthetic colors you can have any shade you want, they can be very bright, and they don't fade. Organic foods can only use approved color sources from a very short list. Most of these colors come from fruits, vegetables, or other plant sources. Warm shades like yellow, orange, and red are fairly easy to make, but bright grass green or blue are all but impossible. Remember, too, that these natural colors are being added to a beige-y candy base, which will subdue them somewhat. Natural colors can also fade a bit over time, although this does not affect the taste or quality of the candy.

I read somewhere that Brown Rice Syrup, used in some other candies, has fiber and nutrients. How do the ingredients in College Farm® compare?
They're about the same, in that neither evaporated cane juice, tapioca syrup, nor brown rice syrup is likely to have any measurable amounts of fiber or nutrients, as least not in a typical serving size. We did some research, and obtained a nutrient content sheet from a major supplier of brown rice syrup. According to the stats, 100 grams of brown rice syrup has no fiber content, and at best, traces of a few vitamins and minerals. We don't know how much fiber is in a whole barrel of syrup, but based on these facts, you could eat an entire bag of candy made with brown rice syrup and still get no fiber!
The Nutrition Box at left is from our Naturepops bag. In the U.S., the information for hard candy must be based on a 15g serving, which is about 2 Naturepops. The Bolded items under Calories should add up to 15g or just under, allowing for flavors and colors. If there is no amount listed under Fiber or Vitamin C or any of the other items, then there isn't enough of it in the candy to legally claim it's there.

Will the compostable wrappers aggravate my corn allergy?
There's no reason to think that they would, and in more than four years, no customer has ever reported a problem to us. At any rate, we don't recommend eating the wrappers. According to NatureWorks® PLA, the manufacturer of our wrap, the high heat generated during the making of the film would kill the substance in corn that causes the allergic reaction, and the finished product contains no traces of genetic material. Corn was chosen to make PLA simply because it has been the least expensive material available, and in future it's possible that products could be made using other source materials. Please visit the Our Products page for more information and a link to the NatureWorks® PLA website.

What is your citric acid made from?
Citric Acid is used extensively in the food industry for a variety of uses, including adding tartness to flavors. The citric acid we formerly used was made using sugar beets. That facility closed, however, and we don't know of anyone anywhere currently making sugar beet-based citric acid approved for organic products. Our current supplier manufactures citric acid using a natural fermentation process which converts carbohydrate raw materials such as glucose syrup and sugar into citric acid. The glucose (corn) syrup is GMO free, and according to the manufacturer, the finished product does not present a corn allergy. "Glucose syrup from maize is raw material for the fermentation, but is not anymore contained in the end product." Please contact us if you'd like a copy of the allergen report emailed to you.

Which of your flavors are vegan?
All of the Naturepops® flavors - Cheery Cherry, Wild Berry, Tropical Treat, Citrus Blast, and Chocolate - would be considered vegan, as well as Luscious Lemon, Chocolate Mint, True Mint, and Vienna Roast. Vanilla Caramel contains cream and butter, and Strawberry & Cream contains cream, so these two would not be acceptable to vegans. All flavors are vegetarian, and all are certified kosher.

How much caffeine is in your Vienna Roast Coffee flavor?
Each piece of College Farm® Organic Vienna Roast has about 4.5 mg of caffeine, comparable to a cup of decaf.

What is organic?
Organic refers to the way agricultural products—food and fiber—are grown and processed.Organic food production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food.

Is there an official definition of "organic"?
The following excerpt is from the definition of "organic" that the National Organic Standards Board adopted in April 1995: "Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony."

What does "Certified Organic" mean?
"Certified Organic" means the item has been grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.

Can any type of agricultural product become certified organic?
Yes, any agricultural product that meets third-party or state certification requirements may be considered organic. Organic foods are becoming available in an impressive variety, including pasta, prepared sauces, frozen juices, frozen meals, milk, ice cream and frozen novelties, cereals, meat, poultry, breads, soups, chocolate, cookies, beer, wine, vodka and more. These foods, in order to be certified organic, have all been grown and processed according to organic standards and must maintain a high level of quality. Organic fiber products, too, have moved beyond T-shirts, and include bed and bath linens, tablecloths, napkins, cosmetic puffs, feminine hygiene products, and men’s, women’s and children’s clothing in a wide variety of styles.

Who regulates the certified organic claims?
The federal government set standards for the production, processing and certification of organic food in the Organic Food Production Act of 1990 (OFPA). The National Organic Standards Board was then established to develop guidelines and procedures to regulate all organic crops. The U. S. Department of Agriculture (USDA) during December 2000 unveiled detailed regulations to implement OFPA. These took effect on April 21, 2001, with an 18-month implementation period ending October 2002. At that time, any food labeled organic must meet these national organic standards. USDA’s National Organic Program oversees the program.

Are all organic products completely free of pesticide residues?
Certified organic products have been grown and handled according to strict standards without toxic and persistent chemical inputs. However, organic crops are inadvertently exposed to agricultural chemicals that are now pervasive in rain and ground water due to their overuse during the past fifty years in North America, and due to drift via wind and rain.

Do organic farmers ever use pesticides?
Prevention is the organic farmer’s primary strategy for disease, weed, and insect control. By building healthy soils, organic farmers find that healthy plants are better able to resist disease and insects. Organic producers often select species that are well adapted for the climate and therefore resist disease and pests. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps, and barriers. If these fail, permission may be granted by the certifier to apply botanical or other nonpersistent pest controls under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

How will purchasing organic products help keep our water clean?
Conventional agricultural methods can cause water contamination. Beginning in May 1995, a network of environmental organizations, including the Environmental Working Group, began testing tap water for herbicides in cities across the United States’ Corn Belt, and in Louisiana and Maryland. The results revealed widespread contamination of tap water with many different pesticides at levels that present serious health risks. In some cities, herbicides in tap water exceed federal lifetime health standards for weeks or months at a time. The organic farmer’s elimination of polluting chemicals and nitrogen leaching, in combination with soil building, works to prevent contamination, and protects and conserves water resources.

Is organic food better for you?
There is no conclusive evidence at this time to suggest that organically produced foods are more nutritious. Rather, organic foods and fiber are spared the application of toxic and persistent insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. In the long run, organic farming techniques provide a safer, more sustainable environment for everyone.

Why does organic food sometimes cost more?
Prices for organic foods reflect many of the same costs as conventional items in terms of growing, harvesting, transportation and storage. Organically produced foods must meet stricter regulations governing all of these steps, so the process is often more labor- and management-intensive, and farming tends to be on a smaller scale. There is also mounting evidence that if all the indirect costs of conventional food production cleanup of polluted water, replacement of eroded soils, costs of health care for farmers and their workers—were factored into the price of food, organic foods would cost the same or, more likely, be cheaper.

Isn’t organic food just a fad?
No. U. S. sales of organic food totaled $5.4 billion in 1998, about $6.5 billion in 1999, and reached nearly $7.8 billion in 2000. The market has grown 20%–24% annually during the 1990s. The adoption of national standards for certification is expected to open up new markets for U. S. organic producers. Internationally, organic sales continue to grow as well.

For more information about all things organic, visit the website of the Organic Trade Association.