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What is organic?
Organic ingredients are grown without the use of synthetic pesticides, herbicides or fertilizers and do not contain genetically modified or other artificial ingredients. Organic meat and dairy come from animals that eat organic feed and are not given growth hormones or antibiotics.
1. Organic products meet stringent standards. Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical imputs.
2. Organic food tastes great. Well-balanced soils produce strong, healthy plants that become nourishing food for people and animals.
3. Organic production reduces health risks. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. 4. Organic farms respect our water resources. The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources.
5. Organic farmer build healthy soil. Soil is the foundation of the food chain.
6. Organic producers are leaders in innovative research. Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at reducing pesticide use and minimizing agriculture’s impact on the environment.
7. Organic producers strive to preserve diversity. The loss of a large variety of species, called biodiversity, is one of the most pressing environmental concerns.
8. Organic farming helps keep rural communities healthy. The United States Department of Agriculture reported that in 1997, half of U.S. farm production came from two percent of farms. Organic agriculture can be a lifeline for small farms because it offers an alternative market where sellers can command fair prices for their crops.
9. Organic abundance. Now every food category has an organic alternative.
Statistics by the Organic Trade Association, ota.com.