Organic foods have become increasingly popular over the years and consumers may or may not be informed when purchasing organic and/or conventional foods. This report will help define the difference between organic and conventional food and farming, including the health benefits and risks. The demand for organic foods will also be briefly discussed. The purpose of this research is to describe and identify the benefits and problems associated with organic and inorganic foods. Organic Practices Organic foods are those grown without the use of growth hormones, antibiotics, synthetic pesticides, or chemical fertilizers. Genetic modification of crops is also not carried out in organic farming. Soil fertility can be maintained using crop rotation, cultural practices and cover crops. Natural fertilizers and pesticides are still considered part of organic farming (Winter & Davis, 2006). Products controlled by growing conditions rather than synthetic chemical pesticides include organic products (Woese, Lange, Boess & Werner Bogl, 1999). The use of pesticides and synthetic materials is part of conventional agriculture. If the materials are on the National List of Allowed and Prohibited Substances, they may still be considered organic. A process that chemically modifies a substance extracted from natural sources is considered a synthetic material (Winter & Davis, 2006). Converting conventional farming to organic can take up to three years before a truly organic crop can be grown. For animal products to be considered organic, they must be fed 100% organic feed. However, animals are allowed to receive supplements such as vitamins and minerals. Whether vaccinations or a...... middle of paper ......ut%20Organic.pdfWoese, K., Lange, D., Boess, C., & Werner Bogl, K. (1999). A comparison of organically and conventionally grown foods: results of a review of relevant literature. Journal of Food and Agricultural Science, 74(3), 281-293. Retrieved from http://onlinelibrary.wiley.com.er.lib.k-state.edu/doi/10.1002/(SICI)1097-0010(199707)74:33.0.CO;2-Z/pdfYiridoe, E., Bonti-Ankomah, S., & Martin, R. (2005). Comparing consumer perceptions and preferences toward organic versus conventionally produced foods: a literature review and update. Renewable Agriculture and Food Systems, 20(4), 193-205. Retrieved from http://journals.cambridge.org.er.lib.k-state.edu/action/displayFulltext?type=6&fid=692720&jid=RAF&volumeId=20&issueId=04&aid=692716&bodyId=&membershipNumber=&societyETOCSession=&fulltextType=RA&fileId=S1742170505000220