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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Ariana P. Torres and Maria I. Marshall
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
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
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
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
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
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
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
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
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