Organic foods are made according to certain production standards. The use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and avoided as a last resort. However, contrary to popular belief, certain non-organic fertilizers are still used. If livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet. In most countries, organic produce may not be genetically modified.
Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as "organic" within their borders. Most certifications allow some chemicals and pesticides to be used, so consumers should be aware of the standards for qualifying as "organic" in their respective locales.
Historically, organic farms have been relatively small family-run farms. which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide.
Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as "organic" within their borders. Most certifications allow some chemicals and pesticides to be used, so consumers should be aware of the standards for qualifying as "organic" in their respective locales.
Historically, organic farms have been relatively small family-run farms. which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide.
Identifying organic food
Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the food's total plant and animal ingredients must be organic (95% in the United States and Australia) and any non-organically produced ingredients are subject to various agricultural requirements. Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients.
They may also be required to be produced using energy-saving technologies and packaged using recyclable or biodegradable materials when possible.
Early consumers interested in organic food would look for non-chemically treated, fresh or minimally processed food. They mostly had to buy directly from growers: "Know your farmer, know your food" was the motto. Personal definitions of what constituted "organic" were developed through firsthand experience: by talking to farmers, seeing farm conditions, and farming activities. Small farms grew vegetables (and raised livestock) using organic farming practices, with or without certification, and the individual consumer monitored. As demand for organic foods continued to increase, high volume sales through mass outlets such as supermarkets rapidly replaced the direct farmer connection. However, for supermarket consumers, food production is not easily observable, and product labeling, like "certified organic", is relied on. Government regulations and third-party inspectors are looked to for assurance. A "certified organic" label is usually the only way for consumers to know that a processed product is "organic"
Environmental impact
Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. The general consensus across these surveys is that organic farming is less damaging for the following reasons:
#Organic farms do not consume or release synthetic pesticides into the environment — some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife.
#Organic farms are better than conventional farms at sustaining diverse ecosystems, populations of plants and insects, as well as animals.
#When calculated either per unit area or per unit of yield, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.
However, some critics of organic farming methods believe that organic farms require more land to produce the same amount of food as conventional farms. They argue that if this is true, organic farms could potentially destroy the rainforests and wipe out many ecosystems.
A 2003 investigation by the Department for Environment Food and Rural Affairs in the UK found, similar to other reports, that organic farming "can produce positive environmental benefits", but that some of the benefits were decreased or lost when comparisons are made on "the basis of unit production rather than area".
A 2003 investigation by the Department for Environment Food and Rural Affairs in the UK found, similar to other reports, that organic farming "can produce positive environmental benefits", but that some of the benefits were decreased or lost when comparisons are made on "the basis of unit production rather than area".
Yield
One study found a 20% smaller yield from organic farms using 50% less fertilizer and 97% less pesticide. Studies comparing yields have had mixed results. Supporters claim that organically managed soil has a higher quality and higher water retention. This may help increase yields for organic farms in drought years.
One study from the Danish Environmental Protection Agency found that, area-for-area, organic farms of potatoes, sugar beet and seed grass produce as little as half the output of conventional farming.Findings like these, and the dependence of organic food on manure from low-yield cattle, has prompted criticism from scientists that organic farming is environmentally unsound and incapable of feeding the world population. Among these critics are Norman Borlaug, father of the "green revolution," and winner of the Nobel Peace Prize, who asserts that organic farming practices can at most feed 4 billion people, after expanding cropland dramatically and destroying ecosystems in the process Michael Pollan responds to this by pointing out that average yield of world agriculture is substantially lower than modern sustainable farming yields. Bringing average world yields up to modern organic levels could increase the worlds food supply by 50 %.
A 2007 study compiling research from 293 different comparisons into a single study to assess the overall efficiency of the two agricultural systems has concluded that
organic methods could produce enough food on a global per capita basis to sustain the current human population, and potentially an even larger population, without increasing the agricultural land base (from the abstract)
organic methods could produce enough food on a global per capita basis to sustain the current human population, and potentially an even larger population, without increasing the agricultural land base (from the abstract)
The researchers also found that while in developed countries, organic systems on average produce 92% of the yield produced by conventional agriculture, organic systems produce 80% more than conventional farms in developing countries, because the materials needed for organic farming are more accessible than synthetic farming materials to farmers in some poor countries. On the other hand, communities that lack sufficient manure to replenish soils would struggle with organic farming, and the soil would degrade rapidly.
Nutritional value and taste
The most important study of organic food to date was completed in 2007 and found that organic fruit and vegetables contain up to 40% more antioxidants than conventional equivalents, and that the figure was 60% for organic milk. The 4-year study was funded by the European
Union and was the largest of its kind ever undertaken. A meta-analysis five years earlier (a review of all prior studies on the subject) had found no proof that organic food offered greater nutritional values, more consumer safety or any distinguishable difference in taste.
Limited use of food preservatives may cause faster spoilage of organic foods. Such foods in the stores, on the other hand, are guaranteed of not having been stored for extended amounts of time, still being high in decaying nutrients that food preservatives fail to preserve. Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products.
Limited use of food preservatives may cause faster spoilage of organic foods. Such foods in the stores, on the other hand, are guaranteed of not having been stored for extended amounts of time, still being high in decaying nutrients that food preservatives fail to preserve. Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products.
Organic food may also potentially have higher amounts of natural biotoxins, like solanine in potatoes, as to compensate for the lack of externally applied fungicides and herbicides etc.
However, in current studies, there have been no indications of difference in amounts of natural biotoxins between organic and conventional foods.
Regarding taste, a 2001 study concluded that organic apples were sweeter. Along with taste and sweetness, the texture as well as firmness of the apples were also rated higher than those grown conventionally. These differences are attributed to the greater soil quality resulting from organic farming techniques compared to those of conventional farming.
Regarding taste, a 2001 study concluded that organic apples were sweeter. Along with taste and sweetness, the texture as well as firmness of the apples were also rated higher than those grown conventionally. These differences are attributed to the greater soil quality resulting from organic farming techniques compared to those of conventional farming.
