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PULLMAN, Wash.—Side-by-side comparisons of organic and conventional strawberry farms and their fruit found the organic farms produced more flavorful and nutritious berries while leaving the soil healthier and more genetically diverse.
“Our findings have global implications and advance what we know about the sustainability benefits of organic farming systems,” said John Reganold, Washington State University Regents professor of soil science and lead author of a paper published today in the peer-reviewed online journal, PLoS ONE. “We also show you can have high quality, healthy produce without resorting to an arsenal of pesticides.”
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