Organic:

Organic refers to agricultural products that are grown and processed without the use of synthetic pesticides, herbicides, fertilizers, genetically modified organisms (GMOs), or irradiation. Organic farming practices prioritize soil health, biodiversity, and ecological balance. Organic certification ensures that products meet specific standards set by certifying bodies or government regulations. Organic foods are often perceived as being more environmentally friendly and potentially healthier due to the absence of synthetic chemicals.

Non-Organic:

Non-organic, or conventional, refers to agricultural products produced using conventional farming methods, which may involve the use of synthetic pesticides, herbicides, fertilizers, GMOs, and other chemical inputs. Conventional farming practices prioritize high yields and pest control, often relying on synthetic chemicals to manage pests and enhance crop growth. Non-organic foods may be more readily available and generally less expensive than organic options. However, concerns have been raised about the potential health and environmental impacts associated with the use of synthetic chemicals in conventional agriculture.