Organic foods are produced without the use of conventional pesticides, synthetic fertilizers or
sewage sludge and are processed without the application of ionizing radiation. The belief that
organic foods are 'healthier' than conventionally-produced foods appears to be based on the
perception that organic foods have superior sensory attributes, contain lower levels of pesticides
and synthetic fertilizers and have higher levels of nutrients and protective phytochemicals.
Organic production, which is regulated and supported according to EU standards, is controlled,
certified and labelled. Organic products tend to retail at a higher price than their conventionally
grown/produced counterparts, mainly because of their lower yield and certification costs.
The data on organic agriculture available from 179 countries show that the global market for
organic food in 2015 reached 81.6 billion US Dollars, with Switzerland having the highest per
capita spending (221 Euros). According to the FIBL survey on organic rules and regulations, the
number of countries with organic standards is 87. According to the IFOAM report, Turkey ranks
fourth among 87 countries in terms of increasing organic farmland.