date:Sep 17, 2012
er or safer than conventional was how many people were surprised, our colleague Greg Johnson, editor of The Packer, opined.
Just as organic and conventional foods both bear an equal burden of food safety, we never expected much difference in nutritional values. Consumers pay the big bucks for organics because they are concerned about their exposure to pesticides or fertilizer in produce or they think there is a risk from antibiotics or grown hormones in meat.
All the organic industry should ha