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While organic food accounts for about 1% of total food production worldwide, [50] the organic food sales market is growing rapidly with between 5 and 10 percent of the food market share in the United States according to the Organic Trade Association, [117] significantly outpacing sales growth volume in dollars of conventional food products ...
Organic food still counts for just 4% of food sales, but that percentage is growing as "big food" (as it's called by its detractors) establishes a presence in the natural food market.
93% of organic sales are through conventional and natural food supermarkets and chains, while the remaining 7% of U.S. organic food sales occur through farmers' markets, foodservices, and other marketing channels.
Organic certification addresses a growing worldwide demand for organic food. It is intended to assure quality, prevent fraud, and to promote commerce.While such certification was not necessary in the early days of the organic movement, when small farmers would sell their produce directly at farmers' markets, as organics have grown in popularity, more and more consumers are purchasing organic ...
And for packaged foods, it’s all about the ingredients: For a food item with multiple ingredients to be considered organic by the USDA, at least 95% of those ingredients have to be certified ...
Conventionally grown is an agriculture term referring to a method of growing edible plants (such as fruit and vegetables) and other products.It is opposite to organic growing methods which attempt to produce without synthetic chemicals (fertilizers, pesticides, antibiotics, hormones) or genetically modified organisms.
As the distinction between organic and conventional food became clearer, one goal of the organic movement was to encourage consumption of locally grown food, which was promoted through slogans like "Know Your Farmer, Know Your Food". An early organic farmers' association, the Maine Organic Farmers and Gardeners Association was founded in 1971. [15]
First, the demand for an organic product is larger than the number of organic products available. Without synthetic pesticides, quantities of foods will be smaller. This smaller production of organic food means an increased cost. Also, the amount of labour per unit of food is larger compared to the mass production of non-organic products. [5]