[Homeroast] "Natural" Coffee?

Yakster yakster at gmail.com
Fri Jul 23 11:01:42 CDT 2010

I don't think that there's any standards or certifications for "natural" as
this Chicago Tribune article seems to say:

*Organic vs. natural a source of confusion in food labeling
> Labeling of food a growing source of confusion, critics say
> July 10, 2009|By Monica Eng | Tribune reporter
> At first it may seem only right for Dean Foods, the nation's largest
> organic dairy producer, to roll out a line of yogurts and milk marketed as
> "natural."
> But Dean's announcement last week alarmed advocates of organic food, who
> say the burgeoning market for less expensive "natural" foods reaps billions
> from consumers while guaranteeing little or nothing in exchange.
> Certified organic food products are regulated by the U.S. Department of
> Agriculture and produced by farmers and manufacturers under a strict set of
> rules. But the agency defines the term "natural" only for meat and poultry.
> In the rest of the food industry, the meaning is largely up to the producer.
> *

On Fri, Jul 23, 2010 at 8:20 AM, michael brown <disracer at msn.com> wrote:

> I've got a store in town that is interested in carrying my coffee.  They
> said they are strictly a "natural product" store and asked me if my coffees
> are all natural...brain fart...."Uh i guess so."  I don't know that i've
> been asked or heard of "all natural coffees."
> Am i missing something obvious?  The only thing i could think of is if i
> were to add flavor oils, then it would no longer be natural?  I feel i can
> safely say that it's grown "naturally,"  then i roast it.  They didn't ask
> about organic or fair trade, they specifically said natural.  I've got a
> meeting with them next week and would like to present myself a little bit
> smarter than i did today!  A true DUH moment.
> Thoughts?  Natural vs un-natural coffee?
> Thanks in advance!
> Michael BB'ham, AL
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