I don't think that's true. There are three broad categories of produce: Organic, non-Organic/GMO, non-Organic/non-GMO.
Organic is grown without pesticides at all, but given higher prices it does not compete with gmo-non-organic or non-gmo-non-organic.
For non-organic food, both GMO and non-GMO plants are treated with various pesticides because those pests aren't removing themselves. The GMOs are treated with a smaller number of higher doses of glyphosate earlier in the plant's life, and no other pesticides. Non-GMO plants are treated with lower doses of many varieties of pesticides across a longer period of time. If anything, non-GMO products should have more pesticide residue on them, and those pesticides are less studied.
>...Organic farming, just like other forms of agriculture, still uses pesticides and fungicides to prevent critters from destroying their crops.
>...According to the National Center for Food and Agricultural Policy, the top two organic fungicides, copper and sulfur, were used at a rate of 4 and 34 pounds per acre in 1971 1. In contrast, the synthetic fungicides only required a rate of 1.6 lbs per acre, less than half the amount of the organic alternatives.
