While the term “hothouse” does not by definition imply the use of pesticides, some growers still engage in the practice. However, the fact that the vegetables are grown indoors cuts down greatly on the necessity of pesticides. To be a “certified greenhouse grower,” hothouse producers must use very little, if any pesticide. Instead, certified growers use beneficial insects to ward off pests that may threaten a crop. Check to see if the hothouse produce you’re buying is “certified.”
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