This article will focus specifically on the production of Driscoll red raspberries. I will review their supplier's Reiter affiliates, working conditions, wages, and the difference between conventional and organic raspberries. There has also been a movement to change the definition of organic and alternative foods so that it also includes working conditions. Therefore, there will be a clearer difference between organic and non-organic foods beyond just the environmental and sustainable differences between the two. The goal is to describe the production and distribution process of raspberries from the moment they are planted until they are harvested and then distributed in stores. Although there are approximately 200 species of raspberries, the most popular types are red, black, purple and yellow raspberries. (Ryabova) They are related to the rose family and their scientific name is “rubus”. The largest raspberry producers in the world are (2011): Russia with 26%, followed by Poland with 22%, Serbia with 16% and the United States with 9%. (FOA) In the United States, 90% of all raspberries sold come from Washington, California and Oregon. Driscoll's raspberries are grown in California, Oregon and Mexico depending on the season. The most popular type of raspberry is red and is the most commonly sold in stores. Raspberries have many health benefits and are rich in vitamin C, fiber, manganese, vitamin K and magnesium. Eating them can reduce your risk of getting cancer because they contain antioxidants. They also “contain many phenolic compounds with potential health benefits” (Gulcin) Raspberries are also great for the immune system and can be used… mid-paper… their workers only $5000 per year. When workers at their supplier, Reiter, wanted to unionize, the workers were threatened. Their workers are paid below minimum wage, they employ child workers, and they do not offer healthcare to their workers. Many people often believe that by purchasing organic produce they are purchasing an alternative product, but “the disconnect between reality and public perception is of growing concern to farmworker advocates” (Mark). This is because “the organic sector replicates the abusive conditions of conventional agriculture; it is sacrificing the founding values ​​of the movement for sustainable nutrition.” (Mark) This is important because most people don't look at how workers are treated when purchasing organic or sustainable products. This can damage the “sustainable food movement because it undermines its underlying principles and credibility”..