Traditionally Produced

Traditionally Produced Logo image

“Traditionally Produced” is our highest standard. When you see the “Traditionally Produced” logo, this carries our Gold Label standard of traditionally produced food, far exceeding “organic” or “non-GMO” standards.

For foods to be considered “Traditionally Produced” they must have a “traditional” history in the food chain. New foods that have been introduced into the food chain in the past 65 to 70 years, since the Industrial Revolution, cannot carry the “Traditionally Produced” seal of approval.

Additionally, foods carrying the “Traditionally Produced” seal must also be traceable back to the actual producer. Foods that meet all the standards of “Traditionally Produced” that cannot be directly traced to the producer can still carry our “Healthy Traditions Approved” seal, if they are free from GMO and glyphosate contamination.

For foods that have a risk of contamination from GMO crops and glyphosate, we require each batch to be tested and return a result of “no detection” in order to carry ANY of our seals.

Traditionally Produced Standards

Grass-fed Meats

Grass-fed meats are currently defined as: beef, lamb, and bison. To carry the Traditionally Produced seal for grass-fed meats, the following conditions must be met:

  • Animals are 100% grass-fed, and “finished” on grass, not grains.
  • Animals are grazed on pasture, as much as possible according to climatic conditions.
  • In situations where pastures are not available (e.g. winter in northern climates), animals should be fed high quality dried grass (hay).
  • Pastures and hay should meet or exceed organic standards, and NOT be treated with toxic chemicals or be intermingled with genetically modified grasses (like GM alfalfa.)
  • Animals are humanely handled and butchered resulting in a low stress environment prior to processing. Processing generally occurs only during seasons when the animals are still grazing on fresh green grass.

Grass-fed Dairy

Grass-fed dairy products are currently defined as traditional products produced from the milk of cows, goats, or sheep. The required conditions for dairy animals are very similar to those required for grass-fed meat animals. The primary difference is that depending on geography and climate, in some areas dairy animals have traditionally been supplemented with some grains to keep milk production up. Therefore, while there are some farms today producing milk on 100% pasture and hay, most do not. For those dairy operations supplementing some grain, the grain must be non-GMO and free from pesticides and herbicides.

Also, because the milk and dairy products traditionally produced by our ancestors were NOT pasteurized, Tropical Traditions is not able to sell any Traditionally Produced dairy products online, as the FDA does not allow the shipping raw dairy products across state lines. So we currently only sell Healthy Traditions “approved” dairy products. We hope to bring a line of grass-fed cultured dairy products into the online national market in the future.

Pastured Poultry

Traditionally Produced chicken is almost non-existent in the U.S. market today, due to the advent of the factory bird which is the only kind of chicken most Americans are familiar with in this generation. Before chickens were raised indoors on cheap feed in the industrial age, chickens were generally raised outdoors by the farmer’s wife and considered a “Sunday dinner” meal.

There has been a renaissance of sorts in recent years to get chickens back outdoors on pasture, which is a good thing. But the main reason we cannot put the highest standard of “Traditionally Produced” label on most pastured chickens today, including the ones we sell, is because they are still the standard Cornish-Cross birds that have been bred over the years to grow very quickly on a high protein diet indoors with little or no movement.

If today’s pastured poultry farmers were to switch to a heritage breed (which are very difficult to find for broilers) that would be a better forager on pasture, and take longer to grow, costs would go up even more than they are now for pastured chickens, and very few people would buy them because Americans have been conditioned into thinking chicken should be the cheapest meat out there. As it is now, the extra cost to put fast-growing Cornish Cross chickens on pasture and raise them outdoors so that they are eating more than just high quality organic grain, but grass, bugs, etc., is more than most Americans are willing to pay. A Cornish Cross can grow indoors on a high-protein diet (soy-based) in 7 weeks or less. On pasture, they might take an extra week or two, because they are also burning energy by roaming on pasture. But by the time they reach about 9 weeks, their legs will seldom support their weight because they have grown so fast. They are not traditional chickens. But for most consumers, they are the best option, and we give these kinds of birds raised outdoors on high quality organic feed our “Approved” certificate, but not our highest “Traditionally Produced” certificate. You will need to contract with a local farmer willing to spend the extra resources and labor to grow a heritage breed chicken on pasture, and be willing to pay him more for that kind of bird. The general American market for healthy food is not yet ready, for the most part, for a Traditionally Produced chicken represented at its true value.

Our Healthy Traditions “Approved” chickens do go the extra mile from most other pastured chickens because we developed a more traditional feed that excludes soy protein, and adds coconut pulp, a traditional animal feed ingredient in the tropics. Our Healthy Traditions Approved chickens must be raised on pasture after they come out of the brooder, and fed high quality organic or above standard feed, excluding GMOs and soy protein. The reason we exclude soy protein is because we participated in a study at Ohio State University that proved the soy protein passed into the tissue and egg yolks of chickens eating soy. Many people who cannot eat commercial chicken or eggs may not be allergic to REAL chicken at all, but have a soy allergy.

Eggs

Fortunately, what is true for pastured chicken broilers (meat birds) is NOT true for egg laying chickens. There are still a variety of heritage breeds available throughout the U.S., and these chickens can be pastured outdoors as they traditionally have been for thousands of years. The best type of breed to use will vary widely based on geography and climate. Our “Traditionally Produced” standard for laying chickens is that they are on pasture when weather allows, and eat a high quality feed that is organic or higher standard, excluding GMOs and soy.

Corn

Corn is, by far, the most difficult product for us to source that is tested clean for BOTH GMOs and glyphosate. Almost the entire certified organic corn crop in America is contaminated with GMO DNA, and almost no one is testing for the presence of glyphosate.

To receive our “Traditionally Produced” logo, however, the farm growing the corn must NOT be a mono-crop farm, planting corn in the same spot year after year. The Traditionally Produced corn we sell will be from bio-dynamic farms practicing some system of sustainable agriculture that maintains the soil.

We went over a year where we had no corn to sell our clients, due to the prevalence of GMO contamination in the U.S. corn supply, and our inability to find any to sell. We now have an open pollinated heirloom corn available from Wisconsin, and will soon have Mexican corn available as well. Most of the world’s “clean” corn will be sourced outside of the U.S.

Raw Sauerkraut

This organic raw sauerkraut is shipped to you directly from the farm in Wisconsin where the organic heirloom cabbage and other organic vegetables grow! Fermented in a 1 gallon glass jar right on the farm, the entire jar is shipped directly to you. It is now also repackaged into quarts. Shipped directly from the farmers who produce it, it is never processed to sit on a store shelf! It is a true lacto-fermented product!

Our Wisconsin farmers practice sustainable agricultural principles, and all the vegetables that are fermented in this traditional sauerkraut are certified organic and heirloom varieties, grown each year from seeds the farmers save from the previous year.

Ingredients: Organic cabbage, sea salt (may include cucumbers, onions, parsley, peppers)

Coconut Oil

Traditionally produced coconut oil will mainly be found in tropical areas where coconuts are grown. Most coconut oils on the market today are mass produced by machine. Tropical Traditions Gold Label Virgin Coconut Oil is the only coconut oil that currently meets our standards for “Traditionally Produced” coconut oil, as it is made in small batches using the wet-milling traditional method. We are able to trace each batch back to the actual producers who made the coconut oil.

Learn more about how different types of coconut oil are produced here.

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