Organic food is grown and processed without the use of fertilizers or pesticides other than those derived from a natural source. Within the U.S., organic production of food began in the late 1940s. The industry has grown and many retail food stores now specialize in organic products.
There are over 40 state agencies and private organizations that certify organic food. However, their growing and labeling standards vary. The Organic Food Production Act of 1990 required that a list of synthetic substances that are and are not permitted during the organic production and handling processes be developed. On December 21, 2000, the National Standards on Organic Agricultural Production and Handling was issued. The standards used in this rule are similar to the standards used by most producers and handlers of organic foods use. Neither rule addresses the topics of nutrition or food safety.
Consumers may notice that organic foods are more expensive. This is partially due to the higher production costs inherent in organic farming. Since organic farmers do not use herbicides, they must hand-weed crops like carrots and onions. This labor-intensive method results in higher product costs. The cost difference is most pronounced in those products whose production requires more hand labor.
The yields of organic crops are also approximately ten to twenty percent lower than for conventional agriculture. For crops like potatoes, this figure is closer to 40 percent lower. It is therefore more expensive to produce an organic crop than one that is mass-produced. In addition, organic agriculture does not receive federal government subsidies, making it more expensive for the farmers and consumers.
Organic farming can be just as profitable as conventional farming. However, positive results are often not achieved until two to three years after the organic farm begins production. Organic farming can increase profits over a time by shortening the time to produce certain crops.
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