Healthy food grown without the use of synthetic fertilizers, pesticides, antibiotics, hormones, chemical preservatives or genetically engineered DNA is Organic. It is more labor intensive. Organic farming doesn’t use herbicides and other chemicals. So the yield is much smaller and to buy, more expensive. But organic foods are high in vitamins and minerals, tempting a good population to include these diets in their lifestyle.

Benefits of Organic food
• No pesticide, fungicides residues on food
• No synthetic residuals built into plants
• No genetically engineered organisms
• Realistic flavors
• High in vitamin
• High in minerals
• Higher in anti oxidants

The ‘Organic-certified produce’ is grown, harvested, stored and transported without the use of any synthetic chemicals or fumigants. They are processed according to uniform standards and USDA accredited organizations verify it.

Organic farming vs. Conventional farming

• Traditional farmers use chemical fertilizers in the soil to grow crops. Organic farmers build soil with natural fertilizer

• In traditional farming, insecticides are used to kill the insects and diseases. Organic farmers use insect predators and barriers

• Traditional farmers control weed growth by applying synthetic herbicides but crop rotation, tillage, hand weeding and mulches control weeds in Organic fields

Organic foods are not completely chemical free, but the pesticide residues will be much lower than those found in produce manufactured with synthetic chemicals.