Organic farming aims to produce crops and livestock without the use of synthetic pesticides, herbicides, fertilizers, or other chemicals.

Organic farming practices generally result in lower crop yields compared to conventional farming methods due to the absence of synthetic fertilizers and pesticides.

Organic farming practices, such as crop rotation and intercropping, promote biodiversity by creating diverse habitats for a variety of organisms.

Organic farmers face challenges in controlling pests and diseases without the use of synthetic pesticides, managing weeds without herbicides, and maintaining soil fertility without synthetic fertilizers.

Crop rotation is a practice in which different crops are grown in the same field in sequential seasons to improve soil fertility, control pests and diseases, and reduce erosion.

Cover crops are plants grown to cover the soil and improve its fertility. Clover is a common cover crop because it fixes nitrogen from the air into the soil.

Buffer zones are areas of land that are left unplanted to protect water quality, prevent soil erosion, and provide habitat for beneficial insects.

The USDA Organic certification program is a federal program that regulates the production, handling, and labeling of organic products in the United States.

Intercropping is a practice in which two or more crops are grown together in the same field at the same time.

Compost is a natural soil amendment that improves soil structure, provides nutrients for plants, and suppresses plant diseases.

Fallow is a practice in which a field is left unplanted for a period of time to allow the soil to rest and recover.

Organic farmers face a challenge in controlling pests and diseases without the use of synthetic pesticides.

Organic farmers face a challenge in managing weeds without the use of synthetic herbicides.

Organic farmers face a challenge in maintaining soil fertility without the use of synthetic fertilizers.

Organic farming practices result in reduced exposure to pesticides and herbicides, improved nutritional value of food, and reduced risk of foodborne illness for consumers.