Duped at the Dock - manipulating the Organic rules

In the Dec 2007 edition of the Conde Naste publication, Portfolio.com, there is a nice write up on chocolate in general, explaining its attributes, origins, and processing. The quick blurb on organic chocolate gets under my skin though, and makes me wonder what has to be done in order for consumers to be able to get what they think they are buying. There are some high end chocolate companies in the organic arena both at retail and food service - Dagoba, Sweet Earth, Newman's Own Organics, etc. Without hearing from those companies, I don't know that all can be lumped into the generality that follows, but the fact that consumers are intentionally misled AND pay premiums for products they assume meet their criteria pisses me off! Please read on:

"The “Organic” Gimmick: Don’t fall for products—even from high-end chocolatiers—labeled “organic.” The beans may have been grown without pesticides, but nearly all commercial chocolate beans are sprayed with methyl bromide at the shipping port, at the factory, or both, to remove insects and dirt. To ensure your bonbons are pesticide-free, look for brands that say “nonfumigated” instead."

What other products are finding loop holes in the system, and what can be done? Your thoughts?