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Fashion has its trends and, apparently, so does produce. When it comes to fruits and vegetables, buying organic is the latest craze among health-conscious individuals. According to the Massachusetts-based Organic Trade Organization, North America has nearly 3.7 million acres of farmland under organic management.

Since 1997, U.S. organic food sales have grown between 17 and 21 percent and represent about 2 percent of total food sales.

The increase in consumption may be partially due to public concern about the harmful effects of chemical pesticides used to protect conventional produce crops. Consumers are being warned to minimize exposure to pesticides, as they may have adverse effects on health, contributing to everything from cancer to birth defects.

Organic produce, however, is pesticide-free. Farmers who grow organic produce use manure or compost to nourish the soil. Weeds are managed by rotating crops, tilling and hand-weeding.

Richard Wiles, executive director of the Environmental Working Group (EWG), says any food that is labeled organic must meet strict USDA guidelines. They prohibit produce from being treated with synthetic pesticides, herbicides, fumigants or fertilizers.

"You can be 100 percent sure that if a product is labeled organic, it means it," said Wiles, whose Washington, D.C-based group acts as a watchdog organization to expose threats to public health and seek solutions. "Organic food not only has to meet all the USDA standards of conventional food, but there's even more standards for it."

Part of the EWG's mission is to inform the public about the possible dangers of pesticides, as well as how to decrease them in their diets. A recent computer analysis by the organization determined that consumers could cut their pesticide exposure by nearly 90 percent by following specific guidelines.

These guidelines can be found in the EWG's wallet-sized Shopper's Guide, which lists fruits and vegetables with the highest and lowest levels of pesticides. The data in the Shoppper's Guide are based on the results of approximately 43,000 tests for pesticides on produce by the Department of Agriculture and the Food and Drug Administration from 2000-2004.

According to the EWG, peaches and apples top the list of having the highest pesticide residue. Other produce on that list includes sweet bell peppers, celery, nectarines, strawberries, cherries, pears, imported grapes, spinach, lettuce and potatoes.

Those who love onions, avocados and sweet corn can rest assured

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