The Difference Between Organic and Non-Organic

There are only two ways to fill your dinner table: organic and non-organic. You are either feeding your family with the goodness of nature or a chemically injected, genetically altered version of nature’s best. Although it can be cheaper and quicker to accept the latter, the saying “you get what you pay for” is the truest statement ever used in this context. It is true that organic versions of most foods are slightly more expensive; this is because the farmers and producers of these foods are using more expensive methods to give you the best quality. It does cost almost twice as much to grow a crop of organic produce but the health effects are well worth the price. The non-organic version of most produce is either riddled with chemical fertilizers, pesticides, herbicides, or genetically altered to be disease-free and pest-free.

Tomatoes, potatoes, corn, soy, yellow squash, papaya, and certain oils are more than likely genetically engineered. Most unlabelled, non-organic produce is guaranteed to be altered genetically. The problems do not lie in the farmer’s fields alone. Most non-organic meats are tainted with chemical residues.

The differences are like night and day. With the conventional farmer the growth of their plants are promoted with strong chemical fertilizers, most of which poison and deplete the surrounding soil. The organic farmer uses a wide array of natural fertilizers, to not only promote the health of the plants, but also the health of the soil; compost or natural manure are the most commonly used natural fertilizers. A conventional farmer will readily use dangerous chemical insecticides to reduce pest infestation and disease. The organic farmer will use unconventional methods such as specific insects and birds, mating disruption methods, or general traps in order to reduce pest infestation and disease. These methods can be more costly, but the benefits are noted not only in the surrounding environment, but also in the quality and safety of the plants. Conventional farmers also use chemical herbicides to keep weeds at bay. The organic farmer will rotate crops, till the land, hand weed, or even lay mulch to manage weeds. The harmful chemicals used by conventional farmers remain on the plants even as they reach the stores from which they are purchased by consumers; most chemicals are created in such a way that wind and rainfall do not remove the chemical from the skin of the fruit/plant.

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