Organic vs. Non-Organic
What should I eat, organic or non-organic? This has been is hot topic a lot now that the United States is trying to go healthy. For years people have been researching which is healthier, more economical, and the most available than the other. It is hard to know what to buy when one researcher says organics better and another researcher says non-organics better. Let me take this topic into more depth to explain myself. First, let’s me describe what the term organic and non-organic mean. In order to be classified as organic, fruits and vegetables must be grown without the use of chemical pesticides or fertilizers according to (Myers). Organic food can range from produce to meat, as long as it was not tampered with by using chemical pesticides or fertilizers during the growing process. Non-organic is producing fruits and vegetables with the use of chemical pesticides or fertilizers. Non-organic is also referred as conventional farming. To be classified as non-organic the food has to have had some kind of chemical added to it, for instance, if a cow ate corn that was sprayed with chemical fertilizer the cow would be considered non-organic. Conventional farming is how most farms farm today for many reasons; more economical for producer and consumer, can produce on a bigger scale, and a better market to sell to. As we go on I will explain why that is in much more depth. Farming has come a long way since the pioneer days with the introduction of tractors and chemical fertilizers. Back in those days all farming was organic but as the world’s population got bigger and scientists and farmers alike wanting bigger and better performance in the field the evolution of farming took hold. Today farmers have to produce enough to satisfy the global demand. Let’s take corn for example; it is mainly produced in the Midwest United States. Each year farmers throughout the Midwest produce millions of bushels of corn to sell...
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