Conventional Farming :-
Goal is to max. potential yield of crops . this is been achieved through application of synthetic chemicals to attain money and not healthy food 

When you see the word “organic” on food labels in the grocery store, it has a different meaning. It means food has been grown without the aid of synthetic pesticides or chemical fertilizers, and was produced without the use of genetically modified organisms or chemical food additives.

Organic food is often fresher because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.

Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.

Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. Feeding livestock animal byproducts increases the risk of mad cow disease (BSE) and the use of antibiotics can create antibiotic-resistant strains of bacteria. Organically-raised animals are given more space to move around and access to the outdoors, which help to keep them healthy.

Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions.

Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.

The population groups most affected by pesticide use are farmworkers and their families. These people live in communities near the application of toxic pesticides, where pesticide drift and water contamination are common. Farmworkers, both pesticide applicators and fieldworkers who tend to and harvest the crops, come into frequent contact with pesticides. Their families and children are then exposed to these pesticides through contact with them and their clothing. Pregnant women working in the fields unwittingly expose their unborn babies to toxic pesticides. Organic agriculture does not utilize these toxic chemicals and thus eliminates this enormous health hazard to workers, their families, and their communities. 

There is no national reporting system for farmworker pesticide poisonings. In California, one of the few states to require reporting pesticide poisonings, there was a yearly average of 475 reported farmworker poisonings from pesticides in the years 1997-2000 according to the report Fields of Poison 2002: California Farmworkers and Pesticides. As discussed in the paper, this probably drastically underestimates the true number of poisonings, since many cases are never reported for myriad reasons including rising health care costs that have heightened reluctance to seek medical attention, misdiagnosis from medical professionals, and the failure of insurance companies to forward reports to proper authorities. 

Acute pesticide poisonings for farmworkers are only one aspect of the health consequences of pesticide exposure. Many farmworkers spend years in the field exposed to toxic chemicals, and some studies have reported increased risks of certain types of cancers among farmworkers. The emerging science on endocrine disrupting pesticides reveals another chronic health effect of pesticide exposure (for more on endocrine disrupting pesticides, read the spring 2008 article in Pesticides and You).

Children living in areas with high pesticide use are at great risk of health effects because of their high susceptibility to pesticides. In 1998, a groundbreaking study by Elizabeth Guillette published in Environmental Health Perspectives showed the severe developmental effects of pesticides on children in an agricultural area of Mexico. The full text of this study including the innovative methodology used is available here.

Pesticide exposure for pregnant women working in the fields can have devastating effects on their babies. One study compares three case studies of birth defects caused by probable pesticide poisoning. In one case that was brought to court and decided in favor of the plaintiffs, a mother exposed illegally to pesticides gave birth to a child without arms or legs. For the full story in Beyond Pesticides' Daily News Blog, read here. 

Looking only at pesticide residues in food as a measure of pesticide exposure ignores the fact that many foods that do not end up with high pesticide residues nonetheless involve toxic chemicals in production that put workers' health at risk. Pesticide use in production and farmworker exposure is a necessary consideration in looking at the whole pesticide problem. A shift to organic agriculture is the only way to eliminate toxic pesticide exposure for everyone. 

For more on the health risks that farmers face, read Baldemar Velasquez's article in Pesticides and You titled
Oppression and Farmworker Health in a Global Economy as well as our page on buying organic and labor considerations. 

Organic food is often fresher because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.

Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.

Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. Feeding livestock animal byproducts increases the risk of mad cow disease (BSE) and the use of antibiotics can create antibiotic-resistant strains of bacteria. Organically-raised animals are given more space to move around and access to the outdoors, which help to keep them healthy.

Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions.

Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.