Organic Food

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Organic vegetables at a farmers' market in Argentina.
Organic foods are made according to certain production standards, meaning they are grown without the use of conventional pesticides and artificial fertilizers, free from contamination by human or industrial waste, and processed without irradiation or food additives.[1] If livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet. In most countries, organic produce may not be genetically modified.
Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as "organic" within their borders. Most certifications allow some chemicals and pesticides to be used, so consumers should be aware of the standards for qualifying as "organic" in their respective locales.
Historically, organic farms have been relatively small family-run farms[2] — which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide.