Not looking to start a war here, just thinking like a cook who has to
choose ingredients.

I've been lately buying bananas and dry-roasted almonds as both
"conventional" and "organic." I expect the organic foods to be smaller
although I couldn't tell you why and would appreciate an explanation,
e.g., are they a different species/sub-species that's more disease
resistant but produces a smaller fruit/nut?

The other issue is flavor - I have found, at least in the two above
example, the organic almonds seem less flavorful to me, and they also
seem to have less oils in them naturally because I find myself needing
to add more oil to my almond butter to get the same consistency.
Perhaps it's just the smaller sized nut and a larger surface-to-insides
ratio? For bananas, if I had to pick one or the other based on flavor,
I think I'd pick the organic, but I find the difference small compared
to the difference in the almonds.

Again, not trying to start a war about whether or not organic is good,
bad, or somewhere in between, just trying to become a little more
educated as to how to handle the differences when cooking and why those
differences exist in the first place.

Thanks.

-S-