• While organic-label foods are offered in each section of the grocery store, fresh fruits and vegetables are the top selling category of organically grown food.¹
• Consumer demand for organically produced goods has shown double digit growth during most years since the 1990s.²
• Organic foods do not have a nutritional advantage over their conventional counterparts.³
• Synthetic pesticides approved for use on conventional and organic crops undergo the same rigorous scientific evaluation by U.S. EPA. The agency evaluates scientific data on the pesticide to ensure that when used according to label directions, the product will not harm people, non-target species or the environment.⁴

Many questions can arise as consumers walk through the produce section of their local supermarket. In one hand, they have a conventionally grown Granny Smith apple. In the other hand, they have an apple labeled as "organic." Both apples are firm, shiny, and green. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol. The conventionally grown apple costs less and is a proven family favorite. But the organic apple has a label that says "USDA Organic." Does that mean it’s better? Safer? More nutritious? What are the differences between organic and conventionally-grown fruits and vegetables?

The word "organic" on a food label refers to the way farmers grow and process agricultural products such as fruits, vegetables, grains, dairy products and meat.⁴ The green and white "USDA Organic" seal can be used on foods grown or produced within the parameters of the National Organic Program. The USDA Organic program is federally regulated. Organic labels can be used under the following circumstances:

• 100 percent organic - Products that are completely organic or made of all organic ingredients.
• Organic - Products that are at least 95 percent organic.
• Made with organic ingredients - These are products that contain at least 70 percent organic ingredients. The organic seal can't be used on these packages.

Most organic food costs more than conventional food products. Higher prices are due to more expensive farming practices, tighter government regulations and lower crop yields. Because organic farmers use limited types of herbicides or pesticides,⁶ many management tools that control weeds and pests are labor intensive. For example, organic growers may hand weed vegetables to control weeds in lieu of a synthetic herbicide. As a result, you may end up paying more for these vegetables.

Organic foods are not safer than conventionally-farmed foods. They meet the same quality and safety standards as conventional foods.⁵ Synthetic pesticides approved for use on both conventional and organic crops undergo the same rigorous scientific evaluation by U.S. EPA. The agency evaluates scientific data on the pesticide to ensure that when used according to label directions, the product will not harm people, non-target species or the environment.⁴ The difference lies in how the food is produced, processed and handled. You may find that organic fruits and vegetables spoil faster because they aren't treated with waxes or preservatives. Also, expect less-than-perfect appearances in some organic produce — odd shapes, varying colors and perhaps smaller sizes. In most cases, however, organic foods look identical to their conventional counterparts.

If a food is not labeled "organic" it was likely produced using conventional farming practices. Conventional farms have fewer restrictions and can employ technological innovations to improve crop quality and decrease loss due to pests, weeds, and disease. Conventional farms may use genetically modified seed, synthetic pesticides/herbicides, and synthetic fertilizers.