The Organic Center reviews three decades of science on organic vs non-organic 

WASHINGTON, D.C. (July 24, 2024) – Choosing between organic or non-organic strawberries and spinach in the produce aisles is not always easy, so knowing the facts helps. And the science-based facts are that organic strawberries are sweeter and healthier than conventional berries because of higher levels of sucrose and glucose and more antioxidants, while organic spinach contains more Vitamin C and less harmful nitrates. Sounds like an easy choice after all.  

An important new report from The Organic Center details the nutritional difference that eating organic produce makes and the environmental, human health and socioeconomic benefits of organic produce production and farming. The report’s findings are based on a broad review of 85 scientific studies from around the world conducted over the last three decades on the health and environmental impacts of organic produce and agriculture.  

“Healthy diets need produce. Fruits and vegetables – whether eaten fresh or cooked – provide essential vitamins, minerals and antioxidants to the human body. But not all produce is equal,” said Dr. Amber Sciligo, Director of Science Programs for The Organic Center. “Non-organic produce is often grown with synthetic pesticides and fertilizers which can be harmful to human and environmental health, while organic farmers rely on natural ecosystem services to manage pests and provide the nutrients for crop growth.”  

The damaging impact of the widespread use of chemical pesticides and fertilizers in non-organic agriculture on human and environmental health has been well documented. Studies have shown that toxic chemical residues can linger on the surface of and within non-organic fruits and vegetables, drift into our air, be absorbed into our skin, linger for decades in our soil and seep into our increasingly precious water supplies. 

Delving into almost 30 years of research, the report shows that organic produce and agriculture benefit human health, the planet, and the farmers and farmworkers who grow our food in a multitude of ways. 

Organic produce is more nutritious and tastier than non-organic produce and contains more antioxidants and nutrients. Eating organic produce reduces dietary exposure to pesticides, while farming organically drastically improves the health of those growing our food by limiting chemical exposure from pesticide application. The farming practices used in producing organic fruits and vegetables foster more biodiversity, maintain and improve soil quality, boost water quality, protect air quality, reduce greenhouse gas emissions and help slow global warming. Finally, the higher premiums associated with organic products enhance farmers’ livelihoods and boost rural economies.   

Yes, we can compare apples and oranges 

Organic produce constitutes a critical part of the $70 billion U.S. organic market. In fact, produce is the largest organic category when measuring organic retail sales. According to the Organic Trade Association’s 2024 Organic Industry Survey, organic produce sales in the U.S. in 2023 hit a record value of $20.5 billion, with organic produce now accounting for more than 15 percent of total U.S. fruit and vegetable sales.  

Organic production practices make a real, measurable difference in the produce that we and our families eat.  

Naturally occurring compounds such as disease-preventing antioxidants are present with higher concentrations in organic produce because without being fed synthetic pesticides and fertilizers, the organic plants produce more of these natural compounds for their defense. The development of compounds like sugars, which contribute to the taste of the final product, are stressed by chemical pesticides, which ultimately causes sugar breakdown and inhibits sugar transport into the fruit. Compounds giving produce a more pleasing aroma are more prevalent in organic. Greater activity from microbes in organic soils allows for more absorption of minerals at the plant’s roots, hence more nutritious minerals in the final product. The higher antioxidant levels in organic produce translate into a longer shelf-life for organic since antioxidants slow the rate at which fruit ages after harvest.  

“It’s fascinating, and promising, that scientific studies are finding taste preferences for food grown more slowly and with environmentally friendly practices,” notes Dr. Sciligo.  

In the grocery store’s produce aisles, these findings not only mean more tasty and healthier strawberries and spinach, as earlier mentioned, but translate into a host of good things for all sorts of organic produce. Here are some of the highlights: 

• Organic apples have higher levels of antioxidants including flavonols and phenolic acids, raised by 66 percent and 31 percent respectively, compared to conventional apples.  

• Organic oranges contain 11 percent more vitamin C, in addition to almost 22 percent more essential oils than non-organic oranges. 

• Organic passion fruits have higher levels of vitamin C, as a result of higher plant immune system activity throughout their development.  

• Organic lemons have 20 to almost 40 percent more of three of the most common aroma-inducing compounds than non-organic. They smell better! 

• Organic green beans, aided by their longer shelf-life, contain more key nutrients like the minerals potassium, magnesium, sodium, calcium, iron, zinc, and more vitamin C.   

“Fruits and vegetables are so important to our health, as is avoiding toxic chemicals,” said Dr. Sciligo. “Since some of the most detrimental pesticides are used for conventional produce production, we want to share with consumers the scientific data that shows the protection from chemicals that organic provides and the increased nutritional value, along with the host of notable environmental benefits of organic produce crop systems. An informed consumer makes better choices for themselves and their families.”    

Funding for the report was provided by Organically Grown Company, fierce protectors of the organic movement since 1978, and proud to partner with organic farmers to create a healthier, more sustainable world. 

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About The Organic Center 
The Organic Center's mission is to convene credible, evidence-based science on the health and environmental impacts of organic food and farming and to communicate the findings to the public. The Center is an independent non-profit 501(c)(3) research and education organization operating under the administrative auspices of the Organic Trade Association.