Organic vegetables at a farmers' market in Argentina. Organic foods are produced according to certain production standards, meaning they are grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge, and that they were processed without ionizing radiation or food additives.[1] Livestock are reared without the routine use of antibiotics and without the use of growth hormones. In most countries, organic produce must not be genetically modified. Organic food production is legally regulated. Currently, the European Union, the United States, Japan and many other countries require producers to obtain organic certification in order to market food as organic. Historically, organic farms have been relatively small family-run farms[2]  which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide. Future growth is expected to range from 10-50% annually depending on the country[citation needed].