1. Organic vs. Conventional Production
Differences
Organic vs. Conventional Production

2. Conventional Production
Most farmers in the U.S. use conventional production practices.
Use synthetic chemicals, such as:
Fertilizers
Pesticides
Herbicides
Antibiotics
D Differences

3. Organic Food Production
Focus on management practices that promote and enhance ecological harmony
Practices encourage soil and water conservation and to reduce pollution.
To be labeled organic, must meet specific standards.
D Differences

4. Organic Food Trends
Grown at nearly 20% per year for the last seven years.
Americans spent more than $51 billion on natural and organic products in 2005.
Consumers in the U.S. and the European Union (EU) make up 95% of the world’s retail sales of organic food products -- estimated at more than $25 billion worldwide.
Research is currently being done to explore the differences in conventionally and organic produced food.
D Differences

5. Differences in Practices
CONVENTIONAL
ORGANIC
Fertilizers
Apply chemical fertilizers to promote plant growth.
Apply natural fertilizers, such as manure or compost, to feed soil and plants.
Insecticides
Spray insecticides to reduce pests and disease.
Use beneficial insects and birds, mating disruption or traps to reduce pests and disease.
D Differences

6. Differences in Practices
CONVENTIONAL
ORGANIC
Herbicides
Use chemical herbicides to manage weeds.
Rotate crops, till, hand weed or mulch to manage weeds.
Antibiotics
Give animals antibiotics, growth hormones and medications to prevent disease and spur growth.
Give animals organic feed and allow access to outdoors. Use preventive measures —rotational grazing, a balanced diet and clean housing — to minimize disease.
D Differences

7. Differences in Product
STANDARD
ORGANIC
CONVENTIONAL
Nutrition
No difference
Quality
Spoil faster
Spoil more slowly
Appearance
Less perfect
More uniform
Safety
Taste
D Differences