In the past decade, the organic food industry in the United States has developed rapidly, with similar growth in Europe and Japan. On the whole, federal officials faced this emerging market with a very positive attitude, and established certification standards and implementation measures aimed at reducing the cost of potential producers entering the organic industry. In the United States, the environmental benefits of organic food have been valued while its health effects have been weakened. Although American consumers are increasingly accepting organic food, American agricultural producers find themselves competing fiercely with foreign farmers. The latter has more advantages, such as lower labor cost, lower raw materials and some national regulations. Recently, federal and state regulations try to lower the threshold for American organic product producers to enter the organic market and their operating costs. The regulations are not only drafted in an environmentally friendly framework, but also provide subsidies for domestic producers facing the global market.