The word “organic” may appear on packages of meat, cartons of milk or eggs, cheese and other single-ingredient foods. Certified organic requires the rejection of synthetic agrochemicals, irradiation and genetically engineered foods or ingredients. Literally, of course, the term is a redundancy: all food is composed of organic chemicals (complex chemicals containing carbon). Any materials used in the production or processing of organic food must be proven safe. Awareness is growing about the value of organic foods. But, whether organic chicken or pesticide-free lettuce represents “healthier” alternatives has long been a subject for debate.
Organic farming is one of the fastest growing segments of the U.S. Gardening organically is much more than what you don’t do. In fact, sales of organics have surged more than 20 percent each year in the past decade. In terms of number of farms, acreage and value of production, the organic food industry is growing at a rate of 20-30% per year. As commodity programs are eliminated, more farmers have discovered that organic production is a legitimate and economically viable alternative enterprise. The growth...
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