Jim Webster writes
Organic, if left to the producers, as opposed to the cliques who seem to
rise to the top of the certifying bodies, will almost certainly be produced
with rather more thought to flavour than to supermarket specifications which
are more about visual appeal. Indeed it will be interesting to see if the
flavour of organic produce degrades as the supermarkets start stocking more
of it, and start insisting on long shelf lives and visual appeal.

Absolutely true, but it's possible to have poor quality mass produced
organic produce (which is increasingly happening) and high quality non-
organic produce. This is particularly true of small producers who cannot
bear the regulatory costs of organic production and are doing it as much
for love as money.

As anyone who has eaten stubbsy's (non-organic but utterly superb)
smoked salmon can attest.

It's not whether it has an organic label stuck on it or not, it's more
how it was produced in the first place.

--
Oz
This post is worth absolutely nothing and is probably fallacious.
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