Organic farming in the U.S. has grown steadily since 2000, and its practices have been touted as being better for the environment and the people consuming its yield. Yet, while organic food dominates in some categories, it still struggles in others.
Organic yield of U.S. soybean crop in 2008
Retail market share of organic foods in 2010
Amount of additional magnesium found in organic fruits, vegetables and grains compared with conventional products
Organic yield of U.S. sweet corn crop in 2008
Carbon dioxide emissions saved per acre each year because of organic techniques