"Alan Gould" wrote in message
...
In article , Bob Hobden
writes

It depends whether it's grown organically like Alan grows for his family,
grown Organically (TM) as sold in the shops (some chemicals are
allowed!!!)
or grown like ours with the bare minimum of chemicals and then only as a
last resort to save the crop. (still better than you can buy)

No chemicals are permitted to be used in the production of food to be
sold to the public as organic.

Dream on, Alan. Look at this, for instance:
http://www.organic-research.com/Laws...ection_int.asp
There are a few inorganic chemicals and a number of plant extracts permitted
to be used.

Soil Association and HDRA give qualified
acceptance to a small number of such substances being used during
conversion from chemical to organic growing, but resulting crops cannot
legally be marketed as organic.

You presumably know that the residues on some fruit n veg have shown that
some non-organic growers have been breaking the rules that exist for all
growers. Human nature and supermarket buying policies being what they are,
I'd be very surprised if a suitable study didn't show that some organic
growers break the rules, too.

There are also additional risks with organic produce that non-use of modern
fungicides may result in more moulds growing on the produce, with a
(natural!) chemical soup produced that may well include some very nasty
things.

I think that the wholesome faith in the organic ideal as shown by you, Alan,
does not correspond to the practices of the larger-scale organisations that
supply the supermarkets. Most organic produce sold in this country is
supplied from abroad, including countries where, to say the least, following
the rules is uncommon.

--
Anton