- Early American farmers were industrious, and their fresh, rich earth proved fertile with generally good crops. But, for the most part, these were novice farmers who didn't understand the balance between the Earth and living organisms. When they found a crop that grew well in a particular area, they continued to plant that crop in the same spot year after year, depleting the soil of nutrients.
- As the population grew after the American Civil War, the demand for higher yields led to a market for artificially replenishing over-used cropland. Eventually, farmers became dependent on fertilizers to enrich their soil. After World War II, chemicals developed during the war were converted for use as pesticides, further increasing farm yields. The small farmer, who couldn't afford the chemicals and the equipment to apply them, began to disappear from the American landscape.
- Most organic agriculture today takes place on a local level.
In the mid 20th century, very few people were concerned about the widespread use of fertilizers and pesticides, and chemical makers increased production, created a more uniform product, reduced waste and made economies of scale possible. In 1942, Jerome Rodale began printing "Organic Farming and Gardening" magazine. In 1946, Sir Albert Howard said in "The War in the Soil" that our health and future were being compromised by corporations that had a financial interest in convincing us that the only way to keep our livestock healthy and our land productive was through the use of chemical enhancements. - In the 1960s, the discovery of the harmful effects of DDT caused many people to start thinking about what they were putting into their bodies. The transition back to organic agriculture has been slow and probably will never be complete. Large producers have a financial interest in continuing to use nonorganic practices to maintain yield. Most modern organic farming takes place on a local level, with local producers supplying local consumers.
- When people began expressing a preference for organic produce and livestock, many producers were eager to rush into an untapped market. Since there were no standards, anyone could sell their product as organic. Some states created their own standards, but it wasn't until 1990 that the first draft of a national standard was created. The Federal Organic Foods Production Act set the stage for the current National Organic Program, which requires producers to follow strict guidelines before they can label their product as organic.
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