While we support some of the aims of the Certified Organic movement pursuing their model would work against our desire to grow highly nutritious foods at the lowest possible prices. Even though many of our practices will be in complete harmony with those of the Organic movement, the certification would impose restrictions on our growing techniques which may hinder our ability to increase the nutritional value of the produce. We believe that good tasting and nutritious vegetables are more valuable than carefully regulated foods.
Secondly, the certification process adds to the cost of the produce. People on a budget should not have to sacrifice quality for price.
Instead, we believe our innovative growing techniques can naturally produce, highly nutritious vegetables at a lower price than traditional farming and greenhouse systems... and certainly at a lot lower price than Certified Organic.
The Rise of the Organic Movement
According to organic standards set forth by the USDA, organic foods include crops grown without the use of conventional pesticides, artificial fertilizers, sewage sludge, ionizing radiation, and food additives. Also, an organic farm is required to locate on soil that has not been contaminated with herbicides for as many as 5 years.
Why Organic Growing doesn't provide Nutritious Foods
When animals eat plants, they pull out the majority of useful mineral nutrients from the plants in their gut. What remains is mineral deficient manure. ‘Organic grown’ plants are grown in manure that has already passed through an animal. The manure is mineral deficient because the animal has removed the minerals in its gut in order to live.
There is even less mineral residue in the manure if the animal is fed “organic” feed which has almost no mineral content. Plants grown in this manure are weak and weaker when successive crops are grown in the same manure. These plants are useless as a source of nutrition to people who eat them. They look bad and have a short shelf life before they turn to mush.
Manure fertilizer can also be loaded with deadly bacteria such as E. coli and Salmonella that can enter the tissues of produce plants through the roots. They are embedded in the plants and can’t be washed off. Each year in the U.S., 31 major food borne pathogens cause 9.4 million cases of food borne illness, 55,961 hospitalizations, and 2,612 deaths.
The Public Health Agency of Canada estimates that each year roughly one in eight Canadians (or four million people) get sick with a domestically acquired food-borne illness from 30 known pathogens.