Organic Produce has less pesticide residue.

Organic Products Retailer News

USDA Pesticide Data Show Differences in Produce Residue Levels

Consumers wishing to avoid pesticide residues in food, water and on farms have a simple choice: choose organic products, said the Organic Trade Association (OTA).
The annual Pesticide Data Program (PDP) summary recently released by the U.S. Department of Agriculture’s (USDA’s) Agricultural Marketing Service supports the OTA’s statement. The data shows significant differences in pesticide residue levels measured on organic fruits and vegetables compared with their chemically grown counterparts. Organic fruits and vegetables, on a whole, have far fewer levels of pesticide residues than conventionally grown produce.
“Organic production is the only system that uses third-party inspection and certification to verify that no toxic and persistent pesticides or synthetic fertilizers have been used,” said Christine Bushway, OTA’s executive director and CEO.
While the entire organic sector is growing at more than eight percent, organic fruits and vegetables are the fastest-growing category of U.S. organic products, growing by 11.8 percent in 2010 to reach nearly $10.6 billion. Organic represents nearly 12 percent of all U.S. fruit and vegetable purchased. Data collected by USDA’s Economic Research Service show that although organic cropland and pasture accounted for only about 0.6 percent of U.S. total farmland in 2008, this percentage was far surpassed by organic carrots, representing 13 percent of U.S. carrot acreage, and organic apples, representing five percent of U.S. apple acreage.
“We want to make sure consumers know of the availability and abundance of fresh organic produce, especially going into the summer season. There is no shortage of nutritious, tasty, safe and affordable organic produce for families across the nation,” Bushway said.
In addition to not allowing the use of toxic and persistent pesticides when growing organic fruits and vegetables, organic producers also must comply with U.S. food safety and other food regulations as well as the exacting standards of USDA’s National Organic Program. Recently, U.S. Food and Drug Administration (FDA) acknowledged that organic food is no more susceptible to food-borne pathogens than conventional produce.
For more information, visit www.ota.com