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Farming practices utilized before the 1900’s are classed as organic. It was just after this that additional chemicals like urea and DDT were brought into farming – prior to this, farmers did not have the knowledge and just put, were happy enough with things as they were; as many of us today are. After all, home grown food is often the nicest, most yummy food we put on our plates.

History of organic food

For some reason, during the 1960’s and 1970’s the notion of organic food became a separate entity to the ‘ordinary’ food we’re subsequently purchasing. Consumers was effectively duped into thinking that what they were purchasing, was food as nature intended, it not appreciating the chemicals that were added during expansion of the ‘normal stuff’ were what really made the food peculiar in the first location.

Organic food nowadays

Today, organic food is now reaching an all time high of approval from customers, so its demand is increasing – more ‘organically acceptable’ agricultural processes are gaining momentum, and it appears even though it’s more costly than chemically treated foodstuffs, it’s healthier, and it’s that health factor that’s winning the struggle against chemically treated consumables.

A generation of a completely new set of thoughts about organic standards which first came into discussion in 1990, took more than ten years to refine into relative perfection, and they will still evolve as new practices come into force. It is by these standards now that, organic food and other items like wool in the USA is grown/gathered.

All of this though begs the questions – why can not farmers just grow food without chemicals in any way, why does it require regulation, and why were compounds introduced to increased food and other consumables at the first place; I believe you already know the answer, however, and that is money.

In this modern technological era where farmers are in direct competition between each other to acquire the larger contracts of their supermarkets and other food retailers, they need to be cheap. They simply can not increase the vegetables (for example) as quickly as the supermarket can sell themso they need to resort to other procedures to maintain, or did do until the customers voice started to ring out true and strong.

Organic food is no longer a little niche in the food needs of Americans; it’s becoming what everybody wants. Everyone now needs and feels the need to eat in a healthier fashion with the beginning of so many new health conditions that prove expensive as it is; a bit more expense to consume something grown without powerful use of chemicals (which may ‘theoretically’ make it worse) may indicate a saving health-wise.

Trend of organic food

The organic food trend of today is growing ever-stronger, and not only for vegetables although at one point organic purchases totalled over 40% of organic buys. Meat and fish that’s organically produced remains at the bottom of all food purchases, but is moving up the series also. Dairy, grain and bread, snacks and beverages are all becoming increasingly popular.

Today you will find more Organic supermarkets popping up everywhere, occasionally in certain areas more than others – almost like people in 1 country are more ‘organic’ than others but on the whole it’s more of a blanket change than simply a couple of people trying to eat in a healthier manner, the quantity of people eating organically is a lot more substantial than many realize. Suddenly people have more choice, and it is obviously because the demand is not there. The planet is finally going organic, and with any luck the larger grocery store chains will need to meet this requirement, as opposed to flooding the market with cheap chemically treated options.