In the past decade and a half, organic products have achieved almost mainstream status. Where organic produce was a specialty item in a few upscale grocery stores in the early 1990s, today’s supermarkets commonly offer organically produced items.

An upward spiral is happening: Organics have become more available and more affordable. The result is that a larger proportion of the population buys organics. This leads to an increased general awareness of the benefits for people and the environment of organic production.

Greater awareness of the benefits contributes to a greater demand for organic products. Higher demand encourages growers to an even larger production of organics. Increased production results in organics being increasingly available and affordable? and upward the trend goes.

During the 1990s, organic product sales dramatically increased at the rate of more than 20 percent every year. By the beginning of the 21st century, sales of organic products passed the $9 billion mark. Today in 2006, the majority of US consumers (7 out of 10) buy organic food at least some of the time.

These statistics are encouraging indications that organic production is here to stay. This is good news for the well-being of people and the environment.

~~What ORGANIC means~~

Fifteen years ago, organic growers might have had to explain to shoppers at a farmer’s market what the label “organic” means. Today, most people understand that for a product to be labeled organic, it had to be grown without using synthetic fertilizers, pesticides, or hormone supplements.

But organic growing is a system, and is not just a matter of substituting natural materials for synthetics. Whether on the large scale of the market farmer or the small scale of the backyard gardener, the underlying principles of an organic system are to work within the boundaries of nature to grow healthy food.

The system starts with a focus on healthy soil, which supports healthy plants. When plants are strong, they are naturally disease and pest resistant.

~~Why ORGANIC is better~~

Rather than apply chemicals to cure disease and control pests as conventional growers must do, organic growers are oriented toward prevention through continuous soil improvements. It’s a big difference in attitude: the chemical quick-fix vs. long-term soil building.

The benefits of taking the long-term approach are immediate. Rather than having to keep indoors during a “re-entry interval,” (after using poisonous chemical pesticides, there is a required safety period when people must avoid the area), organic gardeners never experience exile from the location where they grow food.

Also, there is the difference in the effect on local water sources. Organic gardeners don’t contaminate ponds and groundwater with synthetics.

In short, gardeners who live where they grow food have a particular motivation and advantage in using an organic system: personal health and safety. But everyone benefits when organic methods are used because they are sustainable: wholesome food is produced in a system that respects the natural environment.

Life-time gardener Judith Schwader specializes in organic gardening methods. She shares expertise, humor, and advice for your gardening success at the interactive website A to Z Gardening. Visit now for valuable information to enhance your gardening experience. Also visit FB Home for additional home and garden information.

Picture three ripe red tomatoes arranged on a wooden cutting board awaiting your pleasure. They’ve each come from a different source: can you tell which one was grown organically?

Two of the tomatoes were lovingly tended in backyards – one in a conventional garden and the other in an organic garden. The third tomato came from the supermarket, and it’s easy to eliminate from the guessing game.

The supermarket tomato is the pale red one the size and shape of a tennis ball. Bred for packing, shipping, and storing, (not flavor), this tomato was picked green, has traveled more than a thousand miles from farm to store, and has sat on the shelf for weeks — looking none the worse for wear.

Set this one aside. It was definitely not grown organically.

Two remain. For the sake of the game, they are the same tomato variety, let’s say Big Beef slicers. Bright red, they were just picked and are still warm to the touch from afternoon sun.

It’s not so easy to tell the difference in these; we have to look beyond the surface… literally. The quality of the soil from which they grew is the key element to naming the winner of this game: conventional tomato vs. organic tomato.

The chemicals in the fertilizers used in conventional gardens actually break down the health of the soil. Microbes that are necessary for making soil nutrients available to the plants are killed off.

The dead soil requires increasing doses of conventional fertilizer, and still the plants are malnourished, falling prey to insects and disease. Enter the deadly pesticides, sprayed liberally on the plant.

Now, the game is getting serious. One of the two remaining contestants in our tomato contest had better be carefully washed before being eaten; it’s been dusted with poison.

On the other hand, the organically grown tomato also had fertilizer applied to it, but this fertilizer was made from naturally occurring substances like bone meal, fish emulsion, and rock phosphate. These additions fed the soil and did no harm to the beneficial microbes that make nutrients available for use by plants.

Pesticides probably weren’t necessary because a healthy plant produces its own pest-resistant chemicals. But if there were pests, the organic gardener might have used a home-mixed spray of hot pepper and garlic, or something similarly non-toxic to humans.

There are a few additional techniques the organic gardener probably used, such as tilling in a cover crop to add organic material for the microbes and earthworms to decompose. This process results in a crumbly textured soil that holds moisture and allows the roots to breathe.

But even without the soil improvement from a cover crop, it’s fairly clear which tomato is better for health: the only nutrients that can be found in the fruit had to come from what was available in the soil. The organically grown tomato provides better nutrition.

What is not so clear is which tomato is better for flavor. A test of the ratio of sugar to acid might be made, but that isn’t a big issue. Both the conventionally grown and organically grown tomato are vastly superior in flavor to the poor tomato found in most supermarkets.

The original question in this tomato guessing game was whether you could tell which one of those ripe, juicy tomatoes on the cutting board was organic. Turns out that it’s hard to tell just by looking, or even just by tasting.

So, what’s the big issue? Mainly this: sustainability. Conventional growing depletes and eventually destroys the soil. Whereas organic growing techniques actually build and improve the soil.

In the end, the nutritious organic tomato contributes more to your health, and it is certainly better for the health of the soil from which all future crops will come.

Life-time gardener Judith Schwader specializes in organic gardening methods. She shares expertise, humor, and advice for your gardening success at A to Z Gardening. Also visit FB Home for additional home and garden information.