An organically-grown apple. Fruit and vegetables grown organically appear similar to conventionally grown produce. In most jurisdictions, organic food must meet specified production standards, which specify growing and processing conditions different from normal agricultural and food safety requirements.

Organic food is produced according to legally regulated standards. For crops, it means they were grown without the use of conventional pesticides, artificial fertilizers or sewage sludge, and that they were processed without ionizing radiation or food additives. For animals, it means they were reared without the routine use of antibiotics and without the use of growth hormones. Also, at all levels, organic food is produced without the use of genetically modified organisms.

Historically, organic farms have been small family-run farms.- which is why organic food was once only available in small stores or farmers' markets. Now, organic foods are becoming much more widely available because organic food sales within the US have enjoyed 17 to 20 percent growth for the past few years while sales of conventional food - while still larger in size - have grown at only about 2 to 3 percent a year. This large growth is predicted to continue, and many companies are jumping into the market.

There is evidence that organic farms are more sustainable and environmentally sound, among other benefits (see benefits). These claims, however, are subject to dispute and are not settled among scientists. One vocal critic in particular, Anthony Trewavas, has written detailed critiques of organic agriculture.

*Find more organic food recipe at www.organicauthority.com.