Organic foods are produced, processed, packaged, transported and stored without the use of synthetic fertilizers, pesticides, fungicides or herbicides. Instead, organic farmers use natural methods to enrich the soil and ward off pests. Such practices might include: crop rotations, careful timing of plantings, use of disease-resistant crop varieties and biological pest controls, new approaches to tilling the soil that preserve natural soil structure, prevent erosion and compaction and the use of composting and organic fertilizers.
We believe, that organically grown foods taste better, pack more nutrition and contain far less toxic hazards to our body. In addition, we know commercial farm chemicals post a dramatic threat to the environment and agricultural worker.
While you can find arguments on both sides of the organic vs. commercial farming debate, we have gathered a short list of links that discuss this issue in more depth. To view our list of cool Organic foods links.
To qualify as organic, produce must meet the following specifications:
 No synthetic chemicals may be used, including fertilizers, pesticides, herbicides or fungicides.
Produce must be periodically inspected by independent certified inspectors. Growers are required to furnish affidavits stating their practices and processes.
At the Omaha Coop, all of the fresh produce we sell is certified organic. So you can feel good knowing that when you buy your fruits and vegetables here, you're getting top quality, certified organic produce.
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Why Organic Foods often cost more
Because organic farming is labor intensive, it requires good management practices including frequently monitoring for insects; determining what appropriate products to use; and often handpicking the produce. Also, the cost of using botanical pest controls is more expensive. However, as a non profit cooperative, we are usually able to offer organic produce at prices very competitive to that of commercial grocers.
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