Abstract
This is a general reference for people to learn about chemicals in homegrown food. To begin, it is necessary to have an understanding of the different types of chemicals. It is also important to discuss how chemicals are tested and what concentration of chemicals is in homegrown foods. To complete this article, the concept of risk is addressed. These issues are central to make sound decisions with regard to ‘how concerned do I need to be about chemicals in homegrown food?’
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