When Organic veg became popular I noticed there was significant size differences between certain organic and conventionally grown products. Now there is much less of a difference and I really want to know why ! What happened ? Less strict Organic rules ? Here is some info why I think much of the so called organic produce is not necessarily so.
One of the dubious roles I had working in the food industry was trying to replicate conventional products (in this case deserts) with organic products. In fact one of the first products I 'designed' was an Organic Apple pie for one of the the UK's largest multiples. When I see that pie on the shelves of the supermarket, I get a fuckin warm glow inside. That is MY pie !
Now the firm I worked for went under but I presume that same product is made by another firm now. The first problem I had with this pie (as an example) was that under Organic rules you can't use Hydrogenated vegetable oil. So this leads to a soggy pie. Truth of the matter is, our pie was soggy.
When I started trying to take these products and source organic ingredients to knock up in our test kitchen and verify cost, the first thing I noticed was, the cost was inhibitive most of the time and the range of organic replacements for conventional was thin on the ground.
About one year went past and the situation changed. Suddenly you could get just about any fruit you like Organic. Organic flour was all over the place, sugar and even the salt (!) was available with organic certificates.
I even took my ass to Poland to audit a grower who was supplying someone we bought from with Organic produce. Guess what, the shit they were growing was not strictly organic, they were using all sorts of stuff deemed dubious to Organic production rules.
As the availability of Organic produce grew so quickly I can't honestly say that its as strictly organic as its made out to be, particularly stuff that's not grown in strong economic countries, i.e USA, Canada, UK, France etc.