Organic Farming: Growing Organic Food

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History of Organic Farming in the U.S.

J.I Rodale, founder of the Rodale Research Institute and Organic Farming and Gardening magazine, is commonly regarded as the father of the modern organic farming movement. Beginning in the 1940s, Rodale provided the main source of information about "non-chemical" farming methods and was heavily influential in the development of organic production methods.

By the 1970s, increased environmental awareness and consumer demand fueled the growth of the organic industry. However, the new organic industry suffered growing pains. Although there was general agreement on philosophical approaches, no standards or regulations existed defining organic agriculture.

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Organic Food Definitions

100 percent organic- Products must be either completely organic or made of all organic ingredients to qualify.

Organic- Products must be at least 95 percent organic to qualify


Advantages of Organic Foods

More Nutrients - research has shown that organic fruits and vegetables has 40% more nutrients

Better Taste - studies have shown that organic food produces better taste then conventional food. One theory behind this is that organic foods have more antioxidants and nutrients which makes it have a better taste.

Save the Environment - reducing the pesticides that are used on growing the crops means that less is leached into water systems and the soil.

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What is Organic Farming?

The USDA defines organic agriculture as "a production system that is managed to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity."

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