“Organic" is used to describe how farmers grow and process plant, dairy and meat products. This type of farming practice conserves the soil and water and reduces pollution. Farmers who use the organic method are in sharp contrast with the conventional way to process foods while still using effective means to prevent contamination and disease. Basically this is the way of doing things naturally. Here are some of the basic differences:

Organic growers do no use pesticides to protect crops or use chemical fertilizers to grow them. No herbicides of any kind are utilized to kill weeds around crops. Hormones are never injected into animals for growth enhancement and no antibiotics are administered to them to combat disease.

The above represents the conventional practice. So, how are these food issues addressed by organic farmers? For one thing, only natural fertilizers are ever used to grow foods. There are birds and insects that are used to further crop production. For other insect nuisances, traps are set and insect mating cycles are disrupted to reduce contamination. Either weeds are plucked out manually or mulch is used to control their growth and spread. Organic farmers may pluck weeds manually to control them as well.

Animals are only given organic feed and are allowed to graze the outdoors on a rotation instead of heaving them constantly herded together. This helps to prevent disease.

Organic food s vary in percentage for 100% to as low as 70%. Only those 95% – 100% are allowed to bear the “USDA Organic” label. Though the USDA does not claim organic foods are better, the growth and processing practices of organic farmers are recognized and certified. Organic foods are also a bit more expensive which may be a consideration for some people before buying.
You have to ask yourself if having fresh, pesticide and hormone free foods are worth the extra dollar or two.