Pesticide Residue: Research has demonstrated that organic fruits and vegetables have smaller amounts of pesticide residue than produce that was grown conventionally. However, pesticide residue can be reduced by routine food handling practices such as washing, peeling and cooking.
Nutrition: Some research has found higher levels of phenolic compounds and certain vitamins in organic produce. Many farmers who grow conventional produce also grow organic produce on dedicated, certified fields and have successfully incorporated some organic farming practices on their conventional farms. The word "organic" refers to the way agricultural products are grown and processed.
Organic fresh produce is grown and processed without the use of conventional or synthetic pesticides, fertilizers, GMOs, sewage sludge, irradiation, artificial flavors, colors, or preservatives. Organic farming is focused on creating healthy ecosystems and a healthy environment so that the crops can flourish without conventional chemicals.
Farmers who grow organic produce don't use conventional methods to fertilize and control weeds or pests. Examples of organic farming practices include:. Beyond the substances and methods that may not be used in organic farming, in accordance with the rigorous USDA Organic Standards, all fresh organic produce must be grown using cultural, biological, and mechanical practices that support the cycling of on-farm resources, promote ecological balance, and conserve biodiversity.
Conventional and organic farming methods have different consequences on the environment and people. Conventional agriculture causes increased greenhouse gas emissions , soil erosion, water pollution, and threatens human health. Organic farming has a smaller carbon footprint, conserves and builds soil health , replenishes natural ecosystems for cleaner water and air, all without toxic pesticide residues.
Organic farming practices help preserve biodiversity in the natural world while growing healthy, abundant food. Skip to content.
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