Chapter 4 The Horticulture Industry 105
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Organic and Sustainable Production
Plants and crops have been grown for many years using conventional
methods. These methods may include using practices or harsh chemicals that can
harm people, animals, or the environment. Growing foods organically and using
sustainable agriculture are two alternatives to using conventional methods.
Organic Edibles
You often hear about eating organic food, but what does that really
mean? Most people would agree that organic foods are those that are raised
using more biological pest control (such as integrated pest management) than
chemical control, and without genetic modifi cations of any kind. The United
States Department of Agriculture (USDA) does award a special organic
certifi cation to growers after careful evaluation of their farm and growing
practices. In part, a farm may be certifi ed if the food’s production does
not include any synthetic (chemically derived) fertilizers or pesticides. To
maintain their organic label after leaving the farm, foods cannot be processed
using chemical food additives or industrial solvents. Also, they must not be
irradiated to kill bacteria or insects, and they generally cannot be processed
using the same machinery as non-organic foods.
There is a general belief among the public that organic foods are safer, and
this has fueled the incredible demand for organic food and products. Farmers
around the world are working to meet these demands. Unfortunately, organic
foods cost the consumer 10% to 40% more than conventionally produced foods
because they cost more to produce. Producing organic food is much more
labor intensive than conventionally produced food. Organic food production
accounts for only 1% to 2% of food grown in the world, but the organic sales
market is growing swiftly. Organic food production is the fastest growing
division of the food industry in the United States.
Did You Know?
The United States
Department of
Agriculture (USDA) says
that the organic label
does not guarantee
greater safety, health,
quality, or nutritional
value for organic foods.
The label only ensures
that the food was grown
organically according to
USDA standards.
Safety Note
Food Safety
Just because you are
eating something grown
locally does not mean
you can throw safety
aside. Storing foods in
the refrigerator is still
important. Wash your
fruits and vegetables.
Cook foods to the
appropriate temperatures
to kill any pathogens and
refrigerate them within
two hours after heating.
Thinking Green
Conventional Foods’ Carbon Footprint
Conventionally grown food is
responsible for 5 to 17 times more
carbon dioxide than food that is
produced locally or regionally. From
where does this additional carbon
dioxide come? Make a list of possible
sources including those caused by the
packaging of seeds to harvesting the
produce.
Consider every aspect of crop
production when looking for causes
of carbon dioxide production. For
example, both the combine and the
truck used to harvest and transport
the rice use fossil fuels and generate
carbon dioxide.
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