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| Govindasamy, Ramu; DeCongelio, Marc; Italia, John; Barbour, Bruce; Anderson, Karen. |
| Organic production has been practiced in the U.S. since the late 1940s. The distinction between organic and conventional produce is that organic produce is grown with a maximum of five percent synthetic pesticide residues and no prohibited USDA substance can be used on the land three years prior to producing organic produce. No genetic engineering is to be used on the crops, and no antibiotics are to be used on the livestock (USDA, 2001). Organic produce is sold at a premium above the price for conventional produce due to the increased production costs associated with following these rules. Price premiums vary greatly among different organic products and retail facilities. Consumers of these comparatively higher priced items traditionally have been the... |
| Tipo: Report |
Palavras-chave: Consumer/Household Economics; Food Consumption/Nutrition/Food Safety. |
| Ano: 2001 |
URL: http://purl.umn.edu/36736 |
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| Govindasamy, Ramu; Italia, John; DeCongelio, Marc; Anderson, Karen; Barbour, Bruce. |
| Organic production has been practiced in the United States since the late 1940s. Since then, the organic industry has developed from small gardens to large farming operations. The government has proposed standards to establish what products may be classified as ‘organic.’ Organic products are those produced with no synthetic pesticides. Due to the laborious workload of producing products without synthetic pesticides, organic products are often sold at a premium. New Jersey, New York, and Pennsylvania have relatively more organic production than other states due to the higher value of land in the area and proximity to New York City and Philadelphia. This is because organic production commonly reaps higher profits per acre than conventional production does.... |
| Tipo: Report |
Palavras-chave: Farm Management. |
| Ano: 2000 |
URL: http://purl.umn.edu/36738 |
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