Category: Organic farming

Dole produces both conventional and certified organic bananas, and only the organic line is grown without synthetic pesticides. This distinction is crucial for consumers, as organic certification requires adherence to strict guidelines that prohibit the use of synthetic crop protection products and fertilizers.

According to a Nofima study, many consumers wrongly believe wild fish are organic, overlooking that true organic designation requires strict, controlled farming practices. The certification process is a controlled system for organic aquaculture, where specific regulations on diet, environment, and welfare define what makes organic fish genuinely organic.

According to a 2024 study comparing organic and conventional vegetables in Southern India, the organic samples were found to be free of heavy metal contamination, indicating safer produce. This demonstrates a key advantage of what people refer to as chemical-free vegetables—a desire for food grown without harmful synthetic inputs.

A 2025 USDA survey reported that over 81% of conventionally grown potatoes contained detectable pesticide residues, even after being washed and peeled. This statistic brings to light the important question: is potato an organic food, and what differentiates an organic spud from a conventional one?

Cassava is a staple food for an estimated 800 million people, primarily in Africa, making the question of whether it should be organic a significant one. The farming practices used to cultivate this vital root crop have wide-ranging implications for human health, local ecosystems, and long-term food security.

Research indicates that dairy cows grazing on pastures rich in red clover produce milk with significantly higher levels of beneficial Omega-3 fatty acids and isoflavones, including the antioxidant equol. This unique nutritional profile defines the primary benefits of clover milk, which is fundamentally a product of advanced and sustainable pasture management.

According to a 2015 analysis by Consumer Reports, organic foods were, on average, 47% more expensive than their conventional counterparts. This significant price difference leads many shoppers to wonder: why is organic stuff more expensive? The answer lies in a complex web of farming practices, economies of scale, and market dynamics that distinguish organic production from conventional methods.

According to a 2021 survey, many consumers pay a premium for organic milk believing it's more nutritious and natural. But is there a big difference between organic milk and regular milk, or are the two products more alike than you think? The reality is nuanced, with key distinctions in production methods, some minor nutritional variations, and different processing techniques.

The UK's legal framework for organic food is based on a retained version of EU law, establishing strict standards for production, processing, and labelling. This regulatory system ensures that any product marketed as 'organic' meets specific, verifiable criteria, protecting both consumers and producers.

Despite common assumptions, USDA organic foods are not entirely pesticide-free. While the National Organic Program strictly prohibits most synthetic pesticides, it does permit a specific list of approved natural and some synthetic substances for pest control. This distinction is often a source of confusion for consumers seeking the purest food options.