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Ariana P. Torres and Maria I. Marshall

The total dollars of sales of organic certified foods have steadily increased over the last decade. The 2014 U.S. Department of Agriculture (USDA) organic survey report showed that fruits and vegetables remain the top two sectors of organic food

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Michele Bakacs, Amy Rowe, William T. Hlubik, and Jan Zientek

Increasingly in New Jersey and the surrounding region, lawn and land care professionals are offering organic options to their clientele. This may be because of a number of reasons. The organic food industry is one of the fastest growing agricultural

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Gary R. Cline, John D. Sedlacek, Steve L. Hillman, Sharon K. Parker, and Anthony F. Silvernail

but are precluded from use in organic production ( Rowell et al., 2002 ). Production of organically grown vegetables is increasing, and new effective organic management practices for cucumber beetles are needed due to the limitations of current

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Xin Zhao, C.B. Rajashekar, Edward E. Carey, and Weiqun Wang

Work supported in part by a grant from the Organic Farming Research Foundation for a project entitled “Are organic vegetables more nutritious?” and by Initiative for Future Agriculture and Food Systems Grant No. 2001-52101-11431 from the USDA

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Stephanie Wedryk, Joel Felix, Doug Doohan, and John Cardina

Environmental quality and public health concerns about the use of chemicals in conventional agriculture have driven a large increase in demand for organic food ( Dorais, 2007 ). Acreage of certified organic farm land in vegetable production in the

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Heidi J. Johnson, Jed B. Colquhoun, Alvin J. Bussan, and Carrie A.M. Laboski

Nitrogen management for optimal crop production is one of the most difficult and costly practices in organic agriculture. The majority of the N in organic sources is bound in organic compounds, which must be mineralized by the soil microbial

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Albert H. Markhart III, Milton J. Harr, and Paul Burkhouse

Oral Session 1—Organic Horticulture Moderator: Matthew D. Kleinhenz 18 July 2005, 2:00–4:00 p.m. Ballroom H

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Danielle D. Treadwell, George J. Hochmuth, Robert C. Hochmuth, Eric H. Simonne, Lei L. Davis, Wanda L. Laughlin, Yuncong Li, Teresa Olczyk, Richard K. Sprenkel, and Lance S. Osborne

Sales of organic food reached $14.6 billion in the United States in 2005 and of those sales, fruit and vegetable sales comprised 2.48% of the total U.S. agricultural market share [ Organic Trade Association (OTA), 2006 ]. The organic fruit and

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Laban K. Rutto, Zelalem Mersha, and Mizuho Nita

The proportion of organically produced crops in the United States has been steadily increasing. The 2016 certified organic survey conducted by the U.S. Department of Agriculture’s (USDA) National Agricultural Statistics Service (NASS) in conjunction

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Charles Benbrook

changes significantly as a function of these exogenous factors and farming system choices, in some cases exacerbating impacts on nutrient density and in other cases ameliorating them. For example, Yanez et al. (2008) showed that organic production can