Organic agriculture is the quest for pure food. The principles and practices of organic agriculture have evolved over the past century. The New Age philosopher Dr Rudolf Steiner, in 1924, called for a differentiated agriculture that relied on biology rather than synthetic chemicals. Subsequently, a biodynamic farmer in Kent, Lord Northbourne, coined the term ‘organic farming’ and launched his manifesto of organic agriculture in 1940, amidst the chaos of World War II. The six exclusions from organic production are: synthetic fertilisers, pesticides, genetically modified organisms (GMOs), Irradiation, synthetic medications, and nanotechnology. Organic agriculture is now practiced in 191 countries, it accounts for 76.4 million hectares globally, and €125 billion (US$136 B) sales per annum. Australia has the most organic hectares, and Germany has the most biodynamic hectares. The long term growth trend of the organic sector is an increase of 10.15% per annum. The goal of Europe is 25% organic by 2030. Two European countries already meet this goal, Lichtenstein with 40% organic agriculture, and Austria with 27%. India’s hill state of Sikkim is the world’s first 100% organic state. Glyphosate is the world’s most used herbicide, it has been linked to the development of multiple chronic diseases and conditions including autism, irritable bowel syndrome, and cancer. Most non organic food contains pesticides. Most organic food does not contain pesticides. Eating organic is a sound strategy for consuming less pesticides.