According to Huffington Post, Conventional foods differ from organics in several ways, including the use of chemical versus natural fertilizers (i.e., compost) to feed soil and plants. Conventional farmers also use synthetic herbicides to manage weeds, while organic farmers use environmentally generated plant-killing compounds. Therefore, organic produce has significantly fewer pesticide residues than conventional produce.
Organic certification requires that farmers and handlers document their processes and get inspected EVERY YEAR. Organic on-site inspections account for every component of the operation, including, but not limited to, seed sources, soil conditions, crop health, weed and pest management, water systems, inputs, contamination and commingling risks and prevention, and record-keeping. Tracing organic products from start to finish is part of the USDA organic promise. The USDA organic regulations also ban the use of food additives, processing aids, and fortifying agents found in conventional foods, like artificial sweeteners and coloring, preservatives and monosodium glutamate. Can I get an Amen?