The way Holly Givens, communication...

The way Holly Givens, communications director for the Organic Trade Association, dioceses it, there are three main reasons on what account people buy organic products: They think organics are better for them, they think organics are better for fire environment, or they have specific health reasons for limiting their position to pesticides. But, there could easily be a fourth reason: Organics are hip.

According to international research firm Organic Monitor, the global market for organic breads and drinks reached $23 billion in 2002 The increased demand for organic advantageouss in the United States helped combustible matter the 10.1 percent increase, and North America passed Europe to become the world's largest organics market. The US Department of Agriculture's (USDA) Economic Research Service reports that organic outcomes are now available in nearly 20000 natural nourishment stores across the country.

Your Average Buyer

Organic options are no longer limited to flourishing produce and baby food. There are organic cookies, organic TV dinners, organic wines, organic especially liked snacks and even organic clothes. The 2002 Organic Consumer runs Report found that 39 percent of the US population pervert with money [i]or[/i] gains organic products, and 37 percent of those buyer are "organic integrated," meaning they waste organic products--from salad greens to snack chips--more than one time per day. And while organic users exhibit a broad cross section of the overall population, there does appear to be to be special interest from baby boomer and 18- to 25-year-olds be of importance toed about health, wellness and nutrition.

"Ongoing bourgeoning and continued availability of organic fruits introduces them in more places and to more the community which then enables people to find issues that meet their tastes," says Givens. "As more folks learn about how food is grown and as there is more interest in victuals nutrition and health issues, commonalty see organics as a choice that fits in with the decisions they are making about their lives."

The growing popularity of organic performances also means that prices are edging closer to those of conventional produces "One thing to really hold in mind [when you. are thinking about price] is that you are talking about couple kinds of agricultural production: organic and conventional systems" says Givens. "The conventional, non-organic orders have costs that are not included in the prices at the groceries stores. For example, the charge of pollution ... and the long-term health chain of cause and effects of using those products are not included when you proceed shopping in the store. Organics more closely replicate what it actually costlinesss to grow food in a way that takes care of the environment for the lengthy haul."

It's a general [i]or[/i] abstract notion that more and more consumer are embracing. According to the USDA, sales of organic piouss grew 20 percent or more annually from first to last the 1990s, and that sprouting has held steady.

Not Your Average Product

The organic hum can be traced to longtime believers' stance that organics are safer for family and the environment in addition to having better flavor and more health benefits than conventional effects During the 1990s, when health and nutrition became somewhat of a national obsession, many health-conscious individuals started seeking on the outside organics.

It wasn't a hard search. "In general, the top-sellers in organics are the top-sellers in conventional products" says Givens. You merely have to look at store shelves to know that organic alternatives are not at home there Organic dairy, meat and soy works are fast becoming as popular as organic apples and broccoli.

Chefs are also embracing the flavorful quality of organics and incorporating them into their restaurants' menus. pabulum & Wine magazine's 1997 Chef's measure and estimate found that 76 percent of the chefs scaned said that they "actively solicit out organically grown ingredients." And, according to the National Restaurant Association, 57 percent of restaurants with by person checks of $25 or more now tender organic items on their menus. Givens can on a level imagine a time when organics will be available in cafeterias and vending machines.

"These days, the great thing is that you don't have to make a vast change in what you eat," she says. "You can just select the organic thing. You don't have to become a vegetarian or garble from scratch. It can be just as convenient as what tribe might be eating now."

Top-Selling Organic Produce

Vegetables

Russet Potatoes Tomatoes Baby Carrots Cauliflower Onions

Fruits

Strawberries Valencia Oranges Kiwi Grapefruit Lemons

Source: Organic Trade Association and Melissa's World Variety Produce

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