The Case for Pesticide-Free Produce

 

 

by Dan Avakian


 

FRESH PRODUCE IS GETTING BACK to its roots. I remember when I first got into the produce business 30 years ago, organic produce was found only at small, hippie-operated farms and natural foods stores. Today, organic fruits and vegetables have become mainstream, produced by large growers and carried by chain grocery stores. According to the Organic Trade Association, the organic sector of the produce industry has grown as much as 25 percent per year over the last decade. From folks who are concerned about what they put into their bodies to folks who are concerned about the future of our planet, organically grown produce is a big hit.
But the trend is hardly new. Not so many years before the so-called hippies began growing fruits and vegetables and breeding livestock using organic methods, the terms "organic farming" and "sustainable agriculture" were not commonly used because they were the methods in use. In fact, conventional methods of agriculture have only been in existence for the past 50 to 60 years. During World War II, pesticides like DDT, along with synthetic fertilizers, gradually became standard. With higher yields per acre and no crop rotation, the produce industry was booming, mainly on the processing end, with canned and frozen foods coming of age.
But improved production came at a price. According to an EPA report, an estimated 911 million pounds of synthetic pesticides are used on conventional crops throughout the United States each year. Most of these pesticides are used during the early stages of growth, so many crops test negative for pesticide residue by the time they reach the market. However, there are some crops like spinach, strawberries, apples, grapes, carrots and winter squash that test high in pesticide residues at the time of harvest.
Organic agriculture is produced without synthetic chemical pesticides or fertilizers, using natural soil fertility methods to maintain the right balance of nutrients in the soil and help boost the yield of premium crops. The elimination of toxic chemicals keeps our water clean and our soil healthy, which in turn produces better-
tasting fruits and vegetables. Working in harmony with nature, organic farmers encourage wildlife by planting forage crops in rotation, retaining fencerows and preserving wetlands as well as other natural areas. Organic growing methods require a tremendous amount of planning and labor (which result in higher prices on the produce stand), but a true commitment to the practice, along with strict standards, makes this labor of love an all-around benefit.
Americans are advised to eat five to nine servings of fruits and vegetables each day for better health (mainly to help protect against heart disease, diabetes, strokes and several types of cancer). In my opinion, to maximize the health benefits, people should consume five-to-nine servings a day of organically grown or at the least pesticide-free produce.
For very detailed information on organic agriculture, check out the Organic Trade Association's Web site, www.ota.com.