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.
