One thing is absolutely sure: organically grown items do not easily rot, like
those grown with chemicals. Instead of rotting, they just dry. You can keep
apples, in a refrig, for example, until they are quite dried out, but they
don't rot. If called organically grown but rot fast and easily, you can be
fairly sure that claim is not true.
Mark wrote:
> While I am an organic gardener, I posted a similar question a while ago
> because I too was told that "organic vegetables have more nutrients" than
> conventional ones. After many responses from the group it became clear
> that this was an old saw that had been passed around for years, and that
> the only measurable difference between organic and conventional vegetables
> was that organic had more dry matter. While I would welcome information
> supporting the claims we have heard, I think advocates of organic
> production need to emphasize the clear benefits of the practice: soil
> stewardship, safer for farmers and farmworkers and not laced with chemicals
> for consumers.
>
> Mark
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