Yes, that's absolutely correct, and is actually part of the point I was attempting to make. I grow vegetables and fruits at small-farm scale (1-3 acres in production generally) in a way that I'd call organic if the term wasn't already taken - I don't spray anything at all, and use no concentrates for fertility or weed control. This has the predictable effect of reducing my overall yield in the short term, but I've found that I can still produce well as long as I'm careful to choose crops that are adapted to my region and use high biodiversity insectary plantings and trap crops for pest management. Weeding is done mechanically (usually with a hoe or a wheel hoe, occasionally with the walk-behind tractor for large areas).

I know many organic farmers who follow practices similar to mine as well. The organic name is really more of an indicator of intent for a lot of people - you can get away with a lot of things and still be certified, but most of the growers I know actually do make a strong effort to find another way. So, the organic label does actually carry some weight with me despite the fact that it can be abused.

Yes, there are things allowed in certified organic agriculture that are poisonous and harmful. That’s a whole separate discussion. I could go on forever about the organic program here in the US, and the standards board being a small group of individuals that mostly represent big-ag at this point (more than half of the board members), and all of the exceptions and rule changes they’ve made to the program.

My point was that organic farmers don’t use organophosphates, which was a response to “Organophosphates are like the primary insecticide used worldwide. How do you replace it? I don't see anywhere where they propose an alternative.”