Good post on food-related careers. Lots of options and ways to take advantage of the popularity of organic and gourmet food.

A five-page article on MSN Health analyzing the differences and advantages of organic foods, versus conventionally grown foods; definitely worth a read, whether you've never thought about organics, or are already hooked.

Vitamins, group irreplaceable for an organism of the person and the animal organic bonds possessing very high biological activity, present in minute quantities in food stuffs, but having huge value for a normal metabolism and vital activity.

In the shadow of the recent organic food explosion, the local food movement has been quietly gaining steam. Local food is offering many advantages to the conventional food we are used to eating. Why are people going local, and how can you?

You may already be aware that organic foods taste better and are more expensive, but what other advantages do they offer? When is it worth buying organic?

Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. Requirements vary from country to country, and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:avoidance of most synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives, etc), genetically modified organisms, irradiation, and the use of sewage sludge;use of farmland that has been free from chemicals for a number of years (often, three or more);keeping detailed written production and sales records (audit trail);maintaining strict physical separation of organic products from non-certified products;undergoing periodic on-site inspections.In some countries, certification is overseen by the government, and commercial use of the term organic is legally restricted. Certified organic producers are also subject to the same agricultural, food safety and other government regulations that apply to non-certified producers.