Organic agriculture is easier on the planet. When the soil is teeming with microbial life, it becomes the perfect medium in which to grow food. That means, during the lifecycle of an organic crop, no agro-chemicals are released into the air and groundwater. Then there’s the question of personal preferences. Many people simply don’t want pesticide residues in their diet. And lots of folks think organic strawberries taste better (of course they do)!

The United States Department of Agriculture (USDA) has established a uniform set of production methods for growing and processing organic food. If farmers and manufacturers meet these standards, which include annual on-site inspections by third-party inspectors, their crops or food are certified to be organic. If a food product has between 95% to 100% organic content, it may be called organic and the USDA seal my be used on the package.