Organic and Conventional Produce in the U.S.: Examining Safety and Quality, Economic Values, and Consumer Attitudes

Organic agriculture is an industry sector that has been experiencing steady global growth in recent years. The United States is ranked first in organic food consumption, followed by Germany and France. In 2014, the estimated market value of organic foods in the U.S. was $42 billion; 43% of this total was attributed to produce (fruits and vegetables). Organic production systems in the U.S. must adhere to National Organic Program (NOP) standards that integrate cultural, biological, and mechanical practices. These standards promote the recycling of resources and ecological balance while conserving biodiversity. While the U.S. organic produce sector is steadily expanding, many questions related to price, safety, nutritional quality, and consumer preference remain. This paper will provide comparisons and insights in the following areas: (1) the economic contribution and impact of the organic produce market; (2) the U.S. National Organic Standards and requirements, as well as the certification process; (3) the nutritional quality and safety of organic produce; (4) consumer attitudes and preferences regarding organic produce; and (5) future research directions and developments for the organic produce industry.