This extremely important ingredient in Asian cooking is a dark, salty sauce made by fermenting boiled soybeans and roasted wheat or barley. Although there is essentially one main type of soy sauce widely made in the United States, China and Japan produce a number of varieties ranging in color from light to dark and in texture from thin to very thick. In general, light soy sauce is thinner and saltier than its dark counterpart. Its flavor and color is also lighter and it may be used in dishes without darkening them. Dark soy sauce is slightly thicker than light soy sauce but generally not as salty. It has a richer flavor and color. Soy Sauce often contains Monosodium Glutimate (MSG), to which many people have an adverse reaction to. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.