Frequently Asked Questions:
Chemical Residues

It isn't likely, but it is possible. Organic is not a residue-free claim. It is difficult to define what constitutes a "chemical residue". Some natural materials such as iron, sulfur and copper, approved for use on certified organic farms, can leave a detectable residue. Despite being natural and generally considered safe, these are still "chemical" residues. However, even if we narrow the question down to potentially harmful chemical residues, organic product still isn't guaranteed "residue free".

No. An unfortunate truth is that in today's chemically saturated world, no farmer can guarantee their produce to be 100% free of chemical residues. Although the materials applied to organic crops are strictly monitored, research has shown that trace amounts of pesticides from conventional farms can drift several miles, even on calm days. Even organic produce completely free of chemical residues at harvest may be contaminated on the store shelf by touching conventional produce or even by being handled by shoppers.

Sorry. According to the USDA Pesticide Data Program, which annually tests about 15,000 fresh fruits and vegetables, an average of 46% of product samples labeled as "pesticide free" tested positive for chemical residues between 1993 and 2002.

Yes! If you are concerned about reducing your family's exposure to potentially harmful chemical residues, eating organic is the solution.

Research has consistently proven that organic produce has significantly lower levels of residues than conventional produce. According to the USDA PDP an average of 69% of conventional samples tested positive for chemical residues between 1993 and 2002. Only 18% of organic samples tested positive during the same period. Conventional produce is also much more likely to test positive for multiple chemical residues than organic produce. About 45% of conventional produce samples contain multiple residues, while only 7% of organic samples do.

In 1996 the USDA found the odds of buying a five-pound bag of conventional apples with nine or more pesticide residues were equal to the odds of buying a bag with no residues. A person consuming five servings of conventional fruits and vegetables a day - as advised by the USDA - is ingesting at least six chemical pesticides daily. The nine fruits and vegetables found to have the heaviest levels of contamination are apples, pears, peaches, cherries, nectarines, strawberries, spinach, celery, and bell peppers. It is uncommon to find conventionally grown samples of these items without chemical residues.

While the full health impacts of exposure to chemical residues on fresh fruits and vegetables may not be conclusively determined for years to come, there is no question that these residues do pose a risk, especially to babies and children. The choice is clear - eat organic!

For more information on chemical residues on fresh produce, see the May 2004 State of the Science Review (SSR) from The Organic Center examining the results of residue tests performed by the USDA, California Department of Pesticide Regulation, and the Consumers Union.