It’s common sense – well-balanced soils grow strong healthy plants, which taste great!
Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs.
Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Now the EPA considers 60% of all herbicides, 90% of all fungicides and 30% of all insecticides as potentially cancer causing.
The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources.
Soil is the primary focus of organic farming. We’re facing the worst topsoil and erosion in history due to chemical intensive, mono-crop farming.
Organic agriculture respects the balance demanded of a healthy ecosystem: wildlife is encouraged by including forage crops in rotation and by retaining fence rows, wetlands and other natural areas.
Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at minimizing agriculture’s impact on the environment.
The loss of a large variety of species (biodiversity) is one of our most pressing environmental concerns. Organic farmers and gardeners have been collecting and preserving seeds and growing unusual varieties for decades.
Now every food category has an organic alternative. And non-food agricultural products are being grown organically – even cotton, which most experts felt couldn’t be.

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