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It is with the preferential use of chemicals over non-chemical controls that non-organic food is grown.

Specifically, organically grown food is produced in adherence to specific ways of producing edibles. Its production opts for biological and natural treatments, with strong emphases upon the well-being of the plant in question but also of the soil in which it grows and the soil food web with which its roots share space underground. In contrast, non-organically grown food tends to be produced with attention to regular fertilization schedules -- which emphasize nitrogen, phosphorus and potassium over other nutrient needs -- and non-natural controls, such as chemical, conventional, synthetic pesticides.

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