Organically Grown Foods
The term “organic foods” refers to the methods used to produce the foods rather than to characteristics of the food themselves. The most common concept of “organically grown” food was articulated in 1972 by Robert Rodale: Food grown without pesticides; grown without artificial fertilizers; grown in soil whose humus content is increased by the additions of organic matter, grown in soil whose mineral content is increased by the application of natural mineral fertilizers; has not been treated with preservatives, hormones, antibiotics, etc.
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