The Benefits of Organic Food
In many parts of the world, the sale of certified organic food is big business. Larger farms play an important role in this market. Large food processing companies often buy directly from a single organic farm or farming operation. Although the process of organic certification can be prohibitively expensive for small farmers, some governments provide subsidies to encourage farmers to apply for certification. Other farmers opt to sell direct to consumers.
Organic foods are grown without synthetic fertilizers, pesticides, or additives. They also contain no hormones, antibiotics, or growth hormones for livestock. They also are free of artificial flavours and colours. In addition, they must meet strict production and labelling regulations. The Soil Association, the gold standard in organic labelling, requires farmers to meet high standards.
Organic food is often more expensive than non-organic foods, but it is healthier for your health and the environment. It is produced using only natural and renewable resources. Farms that use organic practices emphasize a healthy diet and minimizing the use of synthetic fertilizers and pesticides. Moreover, the meat and poultry produced on organic farms do not contain antibiotics or growth hormones, and they are not irradiated. Additionally, organic crops and livestock must adhere to stringent USDA standards.
When choosing between organic and conventional food, it is best to choose the ones with low pesticide levels. Avocados, cantaloupe, pineapple, and broccoli are examples of fruits and vegetables that are low in pesticides. On the other hand, strawberries, grapes, apples, and celery are examples of fruits and vegetables that should be avoided.