[Parmy]

The organic label goes on if the producer meets all the govt. regulation and protocols. To label some product organic when it is not and that is discovered at any time during the growing, packing and sales process brings with it hefty monetary consequences as well as losing ones license.

Nutritionally, there is no difference between conventional fruit and organic fruit. Just the method of growing and processing.

All one has to do if one is afraid of what is on the surface of the fruit is wash it. If it really bothers one, then dip it in a vinegar solution. Vinegar kill most pathogens.

But understand, this stuff is highly monitored. It doesn't get produced in a vacuum with no government oversight at multiple levels.

[DoodleBob]

I'm sorry/my bad, let me be clearer. Frequently I'll see the Organic stamp on fruit..fair enough. I find that the nation of origin is (insert some country that Trump would call an s-hole). I'd likely buy inorganic fruit from California.

Similarly, I knew a farmer who didn't want to go through the organic cert process but strived to be organic. I did my own due diligence on him and the farm, the meat was good, and everyone thrived physically.

I hope that clears things up. Thank you.