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In the US, organic-labeled products typically used way more pesticides than non-organic because organic growing is much more vulnerable to pests. They just need to be approved "organic" pesticides. It's a meaningless label here.
To add on to this explanation, the food industry in the US is chock full of fake marketing terms that are designed to get more eco-conscious consumers to fall into their trap. This is a problem across large swathes of the food industry, but one of the most egregious is chicken.
So unfortunately a bit more legwork is required to make sure product labeling statements are actually worth something. That's a problem in the US, but the opposite side of the coin is problematic too (like how many people now attribute "GMO" as meaning "toxic").
My brother in law works as a biologist for a large processed food company and he has to measure and track all the different batches of food they process. According to him it’s the exact opposite, there are measurable amounts of pesticide in all of the non-organic foods they get in (apples, sweet potatoes, etc) and absolutely zero measurable amount of pesticides in the organic food they receive.
I used to think the same as you until hearing it from him that it’s an actual measurable difference and the exact opposite of what I thought.
Not being soaked in RoundUp is a win.
Thanks for the info. I reside in the EU and I honestly did not know that "organic" was fake in the US. I will edit my comment accordingly. Sorry for you guys over there ...