Organic and conventional operations differ in their characteristics and practices
The organic label is the most prominent food eco-label in the United States. In 2000, USDA published national organic standards that reflected decades of private-sector development. USDA regulations define organic farming as an ecological production system that fosters resource cycling, promotes ecological balance, and conserves biodiversity. In 2005, USDA began to include targeted oversamples of organic producers in its Agricultural Resource Management Survey (ARMS), which collects detailed information about farmers' production practices, as well as costs and returns in major farm sectors. Some of the differences in practices and characteristics of organic and conventional production systems are apparent from survey responses by soybean, wheat, apple, and corn producers. In general, organic acres are more likely to be owned by the operator, enrolled in a conservation program, have planting and harvest dates adjusted to control for pests, and use compost and manure. This chart can be found in the ERS report, Agricultural Resources and Environmental Indicators, 2012 Edition, EIB-98, August 2012.
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