Organic vs. Conventional Farming Essay

Since the time of when early settlers arrived in Jamestown, Virginia, farming has proven to be a reliable solution to many crises within the food industry. After all, learning how to farm from the Native Americans saved the colonies from famine during the 17th century. Fast-forward a couple centuries to the 1800s. During the 1840s, commercial farming became a new trend as farmers began seeing quicker production and a bigger profit. The inventions of irrigation and chemical fertilizers also happened during this time. Subsequently, these farming techniques have further influenced the ones today. However, the introduction of organic farming methods has created uproar within the agricultural industry due to its impressive success. Polyface farms have become the leading icon for how organic farming methods can and will be most successful in the journey towards revitalizing the United States’ food industry.

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

Traditional markets are replaced by the supermarket. “Market products are invariably indigenous and grown locally” (344) they remind us the kind of agriculture practiced in the area. Blemishes and the odd shapes of fruit and vegetables remind us they are still grown by traditional method. Foods are grown naturally without any pesticides, herbicides and antibiotics which are healthy for our lives. Technology has enormous benefits we can produce any kind of products even it’s not the season. The use of pesticides supplies higher crop yields, reduces the cost and labor of farming, and produces relatively unblemished, visually appealing produce. However, some scientists think that pesticide residues in conventional foods could, over many years,

Organic farming does not only include crops. There is also organic eggs and meat produced by livestock

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

According to Dragich, (2013), “The two federal agencies responsible for food regulation, the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA), focus primarily on food safety, fair dealing, and nutrition. The USDA notes “that there is an expected level of contamination that naturally occurs when food is being harvested and produced” (FDA, 2016). Additionally, the chemicals that are used on plants is principally for the purpose of controlling insects, rodents, and other natural contaminants. According to the USDA, the use of pesticides has little, if any impact on natural and unavoidable defects in foods. Pesticides are used in the field to protect food plants from being ravaged by destructive plant pests (leaf feeders, stem borers, etc.). Thus,

With the world’s population continuing to increase, the demand for food is higher than ever. This increase in food demand also calls for more efficient ways of growing and providing the food. Two methods that are very controversial are the organic and conventional method. While many people support the organic method because of its known benefits, others feel that it is an over inflated industry that cheats consumers out of their money. But recently many studies have disproved those critics. These studies prove that Organic food is a better choice than conventional because it is better for the environment, avoids the use of chemicals, and is generally more beneficial.

Many consumers and farmers have discovered that living in an industrialized culture where the focus has become faster, bigger, and cheaper is not the best way to produce our food. Obsessed with productivity, the agriculture industry is reaping the negative consequences of creating an unsustainable environment for food production. Time and time again, the media captures stories regarding deadly bacterial contamination and dangerous pesticide contamination causing illness and death in our communities. The environment is also damaged and contaminated. This devastating trend, due to irresponsible farming practices as a result of the industrialization of the food industry, has become all too common. Returning to organic farming,

In this reference work by the National Institute of Environmental Health Sciences Community Outreach & Education Program, I gathered information mostly about pesticides used in conventional farming techniques. With their concentration on pesticides the EHP gave information about the different effects of pesticides on organic and conventional foods. Providing even

For instance, the effect on cells is up to four times when Brilliant Blue and MSG are combined. It will go up to seven times when Quinoline Yellow and Aspartame are combined together (Lee par. 6). The reason of diarrhea is from remaining toxic elements, which cannot be cleaned by rinsing. Moreover, organic foods have more nutritional elements. Those are essential ingredients, which enhance people’s health. According to the Organic Consumers Association, organic food has 25% more nutrition in terms of vitamins and minerals than products derived from industrial agriculture. Organic products have higher level of beta-carotene, vitamin A, D, E, essential acids, and essential minerals (“Why We” par. 1-2). Furthermore, organic farming method also protects the farmers and the pickers who are working and contacting with pesticides everyday on the farm. The consumers protect the farmers indirectly, and protect themselves directly because organic food does not contain pesticides. In 2007, according to the United States Environmental Protection Agency data, the amount of pesticide active ingredient used in farming in the U.S. is 1,133 million pounds (3). It is true that the remaining pesticides can be removed after washing in some kind of fruit and veggies, but it is only a small proportion. The remaining pesticides in non-organic food cannot be removed after washing especially in thinner skin fruit such as strawberries,

Organic farming, a new and upcoming industry is booming, however people are beginning to scrutinize the price of organic and naturally grown food and the validity of it’s value to health. Consumers paying the lofty price for their organic food contend it is saving them trips to the doctor and protecting them from the countless stacks of future hospital bills with regard to poor health. Consequently, to all the other people still buying into the cancer causing products produced by conventional farming known worldwide as healthy food, are beginning to be influence by the organic hype prompting this population to become more aware of how harmful these conventional products are to our health. Unfortunately, the expense of organic food will continue to dissuade people away from buying them. The issues that formulate the ongoing debate over organic versus conventional farming are safety, price and production.

Although organic foods are found in nearly every grocery store, the average person is unable to differentiate between organic and non-organic food products. Many consumers purchase organic products in the hopes of gaining positive health benefits. (Chhabra, Kolli, et al “Organically Grown Food Provides”) “The current demand for organic foods outstrips the domestic supply, causing retailers in the United States to import $2 billion worth of organic foods annually.” (Crandall, Seideman, et al. ”Organic poultry: Consumer perceptions”) In this paper, I want to define what it means for food to be organically produced, while also exploring the requirements necessary to deem a product ‘Organic”.

Organic agriculture became visible on a wider scale in the 1960s, when farmers and consumers became concerned that the number of chemicals used in crop and animal production could have negative consequences for human health and the environment. Therefore, the word “organic” was intended and used to describe a process and method that is considered as environment friendly because of the sustainable fundamental principles such as: the lack of chemical use, the desire to reverse erosion, soil depletion, decline of crops varieties, low quality food and livestock feed, and rural poverty (Kuepper 2010).

Ever since the Agricultural Revolution, farming has always been organic. As the human population grew, conventional farming, farming with non-organic methods (using synthetic fertilizers and pesticides), became prevalent to satisfy the population’s demand for food. Recently, organic farming has attracted consumers for its health, environmental, and agricultural benefits versus conventional farming, however, there is a debate whether organic farming can produce enough food to satisfy the current population of 7 billion people and future populations on Earth. Ed Hamer and Mark Anslow argue in “10 Reasons Why Organic Can Feed the World” that organic farming can produce enough food to satisfy today’s population, while D.J. Connor argues otherwise in “Organic Agriculture Cannot Feed the World”. Even though organic farming has plenty advantages over conventional farming, we should stick to improving conventional farming because the projections for organic farming that Hamer and Anslow use are misleading.

The National Organic Standards Boards defines organic agriculture is ìan ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony. The primary goal of organic