Organic producers are mostly trading near all-time highs as traditional packaged goods companies try and capture the high growth inherent to the organic food industry through acquisitions.
The good news swirling around the organic food and beverage category in recent months has been abundant. Federal spending on a variety of organic programs was increased under the auspices of the 2014 farm act, and a recent meta-analysis has identified several nutritional differences between products grown in an organic fashion vs. those grown conventionally.
A proposed rule change announced by the U.S. Department of Agriculture Dec. 15 would expand the exemption from paying national checkoffs to include 95 percent organic farmers, handlers, marketers and importers — otherwise known as “primary organic” operations.
A new analysis of agricultural studies challenges the conventional “biased” view that pesticide-free agriculture cannot feed the world. The researchers also found that optimizing organic productivity through techniques such as multi-cropping and crop rotation could further reduce the gap.
New research shows the supposed productivity gaps between organic and conventional farming may be a lot smaller than thought—and organic farming may be especially competitive during droughts like the one currently crushing California’s massive agricultural sector.
According to new research, switching to an all-organic diet might be the nutritional equivalent of adding one or two daily servings of fruits and vegetables to your diet.