The cultivation of organic fruit and vegetables produces high quality food that meets the growing consumers’ demands and standards.
At the same time, organic agriculture is environmentally friendly and beneficial to human health.
In organic farming, techniques such as crop rotation, the use of natural fertilizers and beneficial insects are common alternative methods for treating plant diseases and parasites. Fertilizers and plant protection products are only used if they have been approved for organic farming. Organic fruit and vegetable crops must not border conventional ones in order to avoid the transfer of unwanted chemicals through the soil (aquifer) or the air (spray drifts from adjacent conventional crops).
The supply of organic vegetables today is smaller than consumer demand in the market. Compared to conventional products, the price of organic fruit and vegetables is higher, as a result of the higher cultivation costs, on the one hand, and the smaller amount of crop yield, on the other. A future boost in organic farming will lead to the increase of the quantity produced and therefore the reduction of prices. However, no cost compares to the benefits on the human body and the environment from the cultivation and consumption of organic fruit and vegetables.