Part 1, pointed out the fact that organic crops do use pesticides. That’s when I realized “Organic” is philosophy based. There’s no significant benefit that I can see- for nutrition, or safety.
Lets start with nutritional benefits. The following pertains to food. Our skin doesn’t eat, so that’s a strike against paying more for organic cosmetic ingredients. If you rub organic organic flax seed oil @$4.00/# on your left arm, and conventional flax seed oil @$2.34/#on your right, can you tell the difference in feel or function? In terms of pesticide residue, I couldn’t find any reliable literature on what organic pesticides or herbicides are generally used for that crop. Most sites were click bait with a link to sell you “their healthy” version and claimed no pesticides were used. It’s a common myth, spread from site to site. Somehow, insects get the word that it’s an organic field and they fly past it. I doubt the fields were populated with volunteers bending over to pull weeds by hand or hoe.
“The USDA, which oversees the foods labeled as “Certified Organic,” states quite clearly on its website about its role in organic: “Our regulations do not address food safety or nutrition.” Foods labelled “Certified Organic” must adhere to certain rules and regulations but aren’t endowed with any particular nutritional or safety features. However, many consumers believe that the Organic label means the food has superior nutrition and is safer, especially in regard to pesticide residues. This is not true. Studies have shown no appreciable difference in nutrition between crops grown either organically or conventionally.”
As for the safety issue. When most people hear the word “pesticide,” they imagine something scary in terms of toxicity to humans and the environment. The reality is that modern agriculture employs an integrated suite of non-pesticidal control measures, and the actual pesticides used today are mostly relatively non-toxic to humans. Organic farmers also use pesticides, and the products they are allowed to use are constrained with few exceptions by whether they can be considered “natural.” That is not a safety standard since many of the most toxic chemicals known are “natural.” Like all pesticides, these natural options are subject to EPA scrutiny, and so the pesticides that organic farmers are allowed to use are “safe when used according to the label requirements” which is the same standard for synthetic pesticides allowed on conventional crops. When it comes to pesticide residues on our food, there is a USDA testing program that demonstrates year after year that the pesticide residues on both organic and conventional foods are at such low levels that we need not worry about them. I confidently buy non-organic foods based on this public data that demonstrates that our system is working and that we consumers are well-protected.” From https://www.geneticliteracyproject.org/2016/03/22/scientist-chooses-conventional-organic-foods/
If there’s minimal to no perceived difference between organic and conventional products except the price, why waste money? I’ve found when things are not adding up in your business it’s time to subtract.