Organic Vegetables Vs. Non-Organic Vegetables

Prior to technological advancements in the 20th century, organic agriculture was the only agriculture. Producers built healthy soils and plant communities to sustain their crops. The arrival of mechanized production, synthetic fertilizers and synthetic pesticides changed that, and agriculture became dominated by monocultures: a single species planted over many acres. While this reduced the amount of labor needed for farm work, it had detrimental effects on the environment. (See References 2) Organic agriculture returns to ancient methods, such as crop rotation and composting, to produce vegetables. Instead of monocultures that focus on the performance of a single species, organic growers encourage the health of the whole ecosystem to promote plant growth. (See References 1)

Just like people, plants require nutrients in order to carry out basic life functions. Synthetic fertilizers provide these nutrients for vegetables grown in traditional agriculture, but such chemicals are forbidden by the USDA for organically grown veggies. (See References 1) Strategies for increasing soil fertility in organic vegetables include organic fertilizers, cover crops, green manures, composting and mulching (see References 3). Organic fertilizers positively benefit both your local ecosystem and public health. Runoff from conventional fertilizers pollutes surface waters, causing algae blooms and fish kills. High levels of nitrates in groundwater can cause methemoglobinemia or blue-baby syndrome, a condition potentially fatal to young children. (See References 4)

Likewise, organic production standards forbid the use of synthetic pesticides on vegetable crops. Instead, organic veggie production uses integrated pest management, a strategy that focuses on ecosystem health to improve pest and disease resistance. Synthetic pesticides are poisonous and can harm non-pest organisms and human consumers, in addition to helping create pesticide-resistant species. (See References 5) Organic growers can use pesticides that have a biological, botanical or mineral origin, according to National Organic Program regulations (see References 6).