I often share shopping anecdotes in blog posts from real experiences and observations in my grocery store (a small regional chain).  That’s because my local market is frequented by farmers and their families, farm workers, non-ag folks, tourists, etc. So I get lots of differing insights when I shop.

Here’s another observation.  While farmers eat what they grow, they don’t grow everything so they buy fruits and vegetables just like us.  And, what they mostly buy is conventionally grown produce.

Like me, they make some organic purchases due to packing preferences or availability (my store’s main source of herbs is from an organic supplier), but their carts are primary full of conventional produce.  Why?  Because they have firsthand knowledge of the safety of conventional fruits and vegetables.

You see, most farmers I know grow both organic and conventional crops. A commonly known fact in agriculture but little known outside of our industry.  And, why would you pay more for a carrot that you know is equal in quality, safety and nutrition to another carrot? (Remember, as defined by the U.S. Department of Agriculture, “Organic” is a production term.  It does not address quality, safety or nutritional value of a product.)

What is also less understood is that farmers use many of the same production practices on both their organic and conventional acreage.  These include crop rotation patterns, varieties planted, irrigation methods, soil health protections, disease and pest prevention and controls.  And, even the pesticides used when disease and pest pressure warrant application are sometimes the same on their organic and conventional crops.

In fact, in California (which is one of the only states that track pesticide usage) the top two pesticides used in farming are approved for both organic and conventional production.

As we continue to see household staples increase in price, more and more consumers are struggling with their grocery bills.  Knowingly pushing inaccurate safety themes about conventional produce is simply unwarranted, especially when fear has been shown to be a barrier to increased consumption of healthy and nutritious fruits and vegetables.

Putting prices into a clearer perspective, a consumer can purchase six conventionally grown fuji apples at a major retail chain for $3.00 or six organically grown fuji apples for $10.50.  For that $10.50 cost, a family could purchase a half gallon of milk and a loaf of whole wheat bread, along with the six conventional apples.  For families on a budget, that is a big difference.

Since both organic and conventional fruits and vegetables are safe and can be eaten with confidence and health officials urge all of us to increase consumption of these nutritious foods, can we give consumers a break as they navigate inflation and stop with the scary, inaccurate messaging designed to limit consumer choice in the produce section.

And it really should simply be about personal choice.  So if you prefer and can afford organic fruits and vegetables, that’s great.  But, if you prefer more accessible, affordable produce, go for it.  After all, you’ll be shopping like a farmer.

Read, learn, choose but eat more organic and conventional fruits and vegetables every day for better health and a longer life.