Organic Products And Non Organic Foods Essay

In order for farmers to label their products as USDA Organic they must adhere to the strict standards outlined in the organic certification program of the U.S. Department of Agriculture. The article, “Organic foods: Are they safer? More nutritious?” explains that these standards include how food is “grown, handled and processed”. Rather then using pesticides, organic farmers use methods such as beneficial insects and microorganisms and special disease resistant crop selection to protect their crops. They may use crop rotation and mulch to manage weeds. They do not use or include food additives, fortifying agents or preservatives in their products.

The sooner the world realizes that organic farming has many for effects on a variety of different categories other than just how the foods are simply healthier for us, the easier organic farms will become the more common form of farming. Overall, organic farms have an extraordinary amount of benefits for many animals total health and treatment. They can easily be classified as a higher quality farming than industrial

Over the last few years, awareness of organic food has risen. Due to this, the demand for organic food is a factor which is influencing the farmers to switch to use this technique, and it is being sold in specialty stores and conventional supermarkets. Organic products contain numerous marketing claims that it is healthier, it offers more value, and the farming is more environmentally friendly than traditional foods, so, how does one determine if organic is the way to go? Some argue that there is evidence that supports and demonstrates why organic foods and farming are better overall, while others insist that conventional foods and agriculture can offer the same benefits as going organic. There is no right or wrong answer. Within this

As an alternative to the industrial food chain which is now prevail in the US, the organic food chain emphasis that “nature rather than the machine should supply the proper model for agriculture” (Pollan 131). The idea of “organic” is best demonstrated by farms that raise diversified species in a traditional way and target at the local market. However, most of the “organic food” people consume today is produced from the “industrial organic” farms which belong to the industrial food chain instead of the ideal organic food

Long time ago, the idea of organic food was something ridiculous, nobody cared. But after proved the nutritional benefits and better taste of organic food, many farmers become interest in grown organic food. The article Beyond Organic by Eliot Coleman said that “Now that the food-buying public has become enthusiastic about organically grown foods, the food industry wants to take over.”

Organic farming began in the late 1940’s in the United States, and in recent years it has seen a dramatic increase in popularity (Rubin 1). The sales of organic food have been increasing by about 20 percent a year over the past decade (Marcus 1). That is over ten times the rate of their conventional counterparts (Harris 1). There are 10 million consumers of organic food in the United States, yet organic food represents only one percent of the nation’s food supply. This year organic food sales are expected to rise to six billion dollars (Rubin 1). So what is organic food? Organic food is that which are grown without hormones, pesticides, or synthetic fertilizers. Also, the soil in which organic food

There are many food groups that can be divided between non-organic and organic foods the two that will be discussed today are meats and vegetables or fruits. Organic meats are any animals that aren't fed modified food. This means that animals such as cows, pigs, and even chickens are given food like grass and hay. This in order to be considered organic the animals must be able to live and walk among outdoors(Robinson, Segal 4). The food for the animals is also treated with natural methods to prevent diseases(Robinson, Segal 4). The main reason that people steer away from organic is the price compared to non-organic is more. In fact, the organic meat can cost more than 70% more than non-organic meats(Marks 14).

The value of animal welfare is one of the significant reasons why organic farming is different from conventional farming. According to the USDA, the organic livestock requirements state that all livestock must be given year-round access to the outdoors, unless specific conditions occur. Livestock raised on organic farms should have room for exercise, clean drinking water, direct sunlight, fresh dry bedding, shelter and shade

Organic food is more expensive than regular food items. The farm machinery needed to harvest organic food is more specialized, and therefore the food is more expensive. They use the best tools and fertilization supplies. The farmers create natural environments. Organic food is grown without pesticides. Nowadays, people are using organic food broadly. The author gives lot information about organic food, and how it works. Regular food is made with lot of pesticides, and it is effect on humans. Nowadays people have cancer, more pesticides effect on IQ. 73% people used organic food, and that is good.

Many people have heard about organic foods, however, not everyone understands the facts, benefits, or how it is grown. Organic food ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones. In “Organic Food: Healthier for You and the Planet” Collin Dunn discusses organic food using some statistics, pictures, and his personal opinion to better inform people who eat organic foods why it is better to eat and how it is better for the planet. However, Lawrence Robinson, Jeanne Sega, and Robert Segal discuss organic food in:

The clear conclusions drawn from numerous studies targeting organic food are that organic food does not equal safe food, does not have clear nutritional advantage and does not have reduced level of naturally occurring toxins over conventional plants or livestock (80, 81). Fertilization enriches soils and provides nutrients in food, regardless of it being organic or chemical fertilizer. Risk of exposure to microbial contamination is not lower in organic food (82). Level of naturally occurring toxins such as aflatoxins in peanuts and grains, solanine in green parts of potatoes, goitrogens in some raw vegetables, and other poisons in mushrooms and herbs is not affected by the method of growing (81). Pesticides usages are monitored and will not pose harm to health when applied in regulated manner. However, the amount of pesticides residue is usually lower in organic food (82). One observational study and one systematic review found no protective value of organic food over eczema or atopy diseases (83, 84). Hence the claims being made over benefits of organic food can be concluded as misleading at best, and there is a pressing need for proper public education on this issue

The history of organic foods is controversial. When consumers hear the term "organic", many expect foods that are treated with fewer or no "bad chemicals", foods that are more nutritious, or "natural", and those that are less processed or may entail closer care and attention to crops and livestock. However, this is a long list of expectations that are difficult to meet, so the question is actually whether or not the certification process and benefits are worth the hassle. When it comes to health, there is no difference between organic and conventional produce. Both offer the same nutrient benefits. While choosing to eat fresh produce is better for your health than processed food, choosing organic does not lead to any additional benefits. This

Organic farming methods avoid the use of these chemicals and rely on natural method to control crops (“Farming, Organics”). Examples of these methods are crop rotation, which consists of planting different crops every year and disrupts the life cycle of pests and provides a natural fertilizer (“Farming, Organics”). Organic farmers also use natural fertilizers such as sulfur and interplanting methods that alternate crops in the field, which discourages pests to live there (“Farming, Organics”).

Organic farming is becoming an increasingly popular market throughout the world. (Adam, 2004, p. 666). The aims of organic farming are, to decrease pollution, maintain soil fertility and biodiversity, be more sustainable, and have increased nutritional benefits than conventionally grown foods (Yaping et. al., 2003, p. 298). While the aim of conventional farming is to provide safe, proficient supplies of food, in abundance and at low prices (Trewavas, 2001, p.409). Since 1996, the amount of land in the UK dedicated to organic farming has risen tenfold (Adam, 2004, p. 666). As well, from 1992 to 1997, the amount of certified organic cropland in the US more than doubled (Tafel et al, 2007, p.182 ). The main difference between organic and

According to the USDA, organic foods consist of foods and products that are grown without the use of sewage sludge, harmful pesticides, and fertilizers made from synthetic ingredients. These standards and guidelines were implemented with the overall objective of improving the quality of the food supply while also preserving the environment. The Organic Foods Act (OFPA) “authorized a new USDA National Organic Program (NOP) to set national standards for the production, handling, and processing of organically grown agricultural products. In addition, the Program oversees mandatory certification of organic production.” (Gold “Organic Production/Organic Food:”) When these standards are upheld, consumers are given the opportunity to educate themselves on the contents found in their food, which