In response to the emergence of antibiotic resistant bacteria, pollution from farm run-off, and high incidences of cancer among farm workers who use pesticides, herbicides, and fertilizers, consumers have resorted to organically grown produce.  In addition to produce, other more naturally grown or raised agricultural products are available for consumers' consumption (1).  Milk, beef, chicken, and eggs are all "organically" grown and attract a growing market because of the inhumane treatment that cattle, chickens, hogs, and other animals endure as a result of agribusiness (2).

    The Environmental Protection Agency (EPA), the U.S. Department of Agriculture (USDA), and the Food and Drug Administration (FDA) all support organic farming because the quality of soil, water, and air would improve if pesticides and other agricultural chemicals were kept to a minimum (3).  Currently, the U.S. and the world have expressed concern for their environments by making organically grown products one of the fastest growing markets in the world.  Based on expected annual growth rates of 10-30% in the U.S., Japan, and Europe, retail sales this year are forecasted to reach $21.5 billion (4).

    One of the key issues brought about by organic products' popularity is whether or not organic produce/products are distinguishable from their non-organic counterparts.  This webpage will provide information about organic and conventional agriculture and focus on distinguishing organic product from non-organic products.

(1)  Modern Agriculture

(2)  Shapiro, Laura.  "Is Organic Better?" Newsweek.  v131.
              1 June 1998.  pg. 54-59.

(3)  Sauber, Colleen M.  "The Meaning Of The Word Organic."
         Harvard Health Letter.  v19.  April 1994.  pg. 4-6.

(4)  Zygmont, Janise.  "Organic Markets Offer U.S. Agriculture
                 Current and Future Sales Opportunities."  Ag Exporter.
              v12. June 2000.  pg.'s 4-12.

(5) Organic Production Vs. Conventional Cropping - Manitoba Agriculture and Food