Organic Food Research Papers

With the sales of organic foods rapidly increasing in recent years, jumping from $1 billion to $21 billion in just eighteen years, it is important for consumers to be well-informed when choosing either organic or inorganic (Bradbury et al, 2014). These products, with labels boasting claims such as no artificial fertilizers or pesticides and the use of ecologically friendly farming techniques, have become somewhat of a trend since their arrival in the early to mid twentieth century. As the public becomes increasingly cautious of what they eat, concern has been growing regarding the adverse health effects of ingestion of pesticides and artificial fertilizers in food products. It is not surprising, therefore, that perceived health

The new idea of organic food involved many farmers in agricultural practices to learn about grow better products and livestock, farmers were making conclusions and trying to learn the most possible for be part of the new success. “Their goals were to grow the most nutritious food possible, while protecting the soil for future generations,”

companies use the chemical to grow counterpart food so they protect it from molds, insects, and diseases. while farmers use substantial protections some of that will stay on the product. Organic food has significantly less chemical on them than counterpart foods. However organic neither nonorganic holds the amount of pesticides that violate government safety. Even though some people prefer organic food because it has better taste. Although some think it is more environmentally too. However, it's always good to keep the balance between things you work with no matter what. for example, if people consume only caws, sheep's, chickens, fish and extra, someday they will be in danger and it will be extremely hard to bring it back to the same amount they were a couple of years

In the world we live in today the population has increased to more than seven billion people with a life expectancy of seventy years old. As the years continue to progress this number is expected to double within twenty five to thirty years as it raises daily. Over the years, the agricultural field has changed dramatically. Most farmers and businesses who are specialize in food production utilize pesticides and hormones to mass produce the food we eat. While these processed are great for business, it is harmful for the human body. It is for this reason that people must be conscious about what they consume. As the inhabitants in America increase, the population of organic food decreases. Both, people and animals, had

By not using multiple chemicals to control crops, organic farming also ends up being better for the environment. Organic farmers use natural fertilizers such as manure so that they do not release artificial chemicals into the ground (“Organic Food”). In June of 1999 a report made by the U.S. Geologic Survey, found that most waterways and ground water supplies in both urban and rural areas contained enough pesticides to endanger aquatic life (“pesticides”). These chemicals can also leak into streams and encourage the growth of algae and intoxicate the water (“298 John P. Reganold et.al”). Furthermore studies have found that water contaminated with pesticides may accumulate in the

Organic farming practices have greatly advanced the use of non-chemical means to control pests, as mentioned earlier. Unfortunately, these non-chemical methods do not always provide enough protection, and it’s necessary to use chemical pesticides. Data is collected from the origin of the produce (i.e. farmers) and where it is sold (i.e. Walmart, Whole Foods, H.E.B., etc.). Researchers haven’t bothered to study the effects of organic pesticides because it is assumed that “natural” chemicals are automatically safe. However, researchers have done a quantitative study on how these pesticides and chemicals affect a person’s personal health. They chose eight different pesticides in relation to their chemical structures and physico-chemical properties (Barriuso, Andrades, Benoit, and Houot 122). Six pesticides were non-ionic in most environmental conditions and two were weak acid or base (Barriuso, Andrades, Benoit, and Houot 122). They also used two different compost, green waste and sewage sludge, to conduct fermentation on plants as well as the texture and type of soil (Barriuso, Andrades, Benoit, and Houot 123). Studying the affects of pesticides and chemicals will later provide us information on what we consume by eating organic

The increase in desire for perfect produce, drives the need for pesticides today. Much debate of the effects of chemicals used on commercial crops and overall long term effects on humans is an increasing concern. With the increase in advertising of organic produce, many standards of farming have been criticized. Many are claiming a large increase in risk to humans for consuming commercially grown produce, because of the chemicals used to manage such a large volume of crops. There have been many debates of the actual risk of pesticide consumption. With advancing technology and farm equipment, many types of chemical sprays and powders have been used. The actual effect of these pesticides and long term exposure can be harmful to human health.

When it is time to go to the grocery store, I have to make decisions. I am always one to be picking out fresh fruits and vegetables. Since I prefer to treat my body well, I will sometimes buy organic fruits but usually I chose non-organic to save some money. I do believe it would be more ethical to stick to buying organic foods because the workers will not be exposed to the huge amounts of toxic pesticides that are always being sprayed on non-organic fruits growing. The workers working on non-organic fruit farms are not only paid less than the state’s required minimum wage, but they are harming their bodies everyday just to get a small paycheck. The pesticides may not be too harmful to the human body in small amounts, which comes in a normal

Unfortunately, we grew up with the inception that organic food crops and other merchandises are pesticide free, making us believe that it is completely safe for us to eat. This is not one hundred percent true. Organic Contaminants are the main sorcery behind this. These Contaminants are carbon-based chemicals; which include solvents and pesticides. They can enter our main everyday sources such as: water runoff from cropland or waste from factories entering our foods, eventually exposing humans to these contaminants.

(Trewavas, 2001, p.409). This evidence shows that the use of the synthetic pesticides, herbicides, and fungicides, is beneficial from a food safety point of view, as they decrease the possibility of getting ill from the consumption of this food. Therefore, conventionally grown food is safer than organically grown food, which does not use these chemicals.

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,

One of the biggest areas of this demand is in the produce department (Mukherjee et.al 2006). Statically during this same time frame there has been an increase in foodborne illness stemming from fresh produce. From the 1970s to 2006 the percentage of foodborne illness caused by fresh fruits and vegetables went from 6% to 12% (Mukherjee et.al 2006). Due to these increased percentages of foodborne illness, and data supporting more coliform bacterial colonies present on organic produce than the conventional counter parts researchers are beginning to speculate that organic produce has a higher risk to people’s health then the conventional counterparts (Mukherjee et.al 2006).

Before reading my research paper, my readers will have to understand the different farming techniques and methods used in both conventional and organic farming. They will also need to know the types of pesticides used during both practices and whether or not these pesticides and chemicals are harmful to the human body. This can be best explained by Paul Maders article “Soil Fertility and Biodiversity in Organic Farming.” In this article he discusses the farming methods used in organic foods and conventional foods. This article also discusses the nutritional difference between the two types of growing foods and effect that both have on soil, crop yields and biodiversity within organic farms. This article helps the reader to understand the process in which these two different methods produce food and the many factors that go into the production of both.

In this paper, I will give my findings about non-organic and organic chicken production and also the production of non-organic and organic apples and if chemical fertilizers or pesticides are use in the production of these foods, and how they affect human nutrition, health, and the environment, and lastly some changes I would when buying foods the store after researching.

Accordingly, to the information, organic food sales in the United States generated approximately 31.32 billion U.S. dollars (Wilson, Jamar. "Topic: Organic Food Industry."). While heart health 1 in every 4 deaths is the result of heart disease for both men and women (CDC Company. "Heart Disease Facts."). In a way 29.1 million people or 9.3% of the population has diabetes (CDC Company. "2014 National Diabetes Statistics Report."). Additionally, adding to the rest more than one-third (35.7 percent) of adults are considered to be obese ( "Overweight and Obesity Statistics." National Institutes of Health). If Colorado wants to reduce health problems, then legislators and community leaders must reduce the price of healthy food to increase the rate of people to become healthier to, improve the lives of people who struggle with chronic illness, while preventing certain health risks like diabetes, obesity, and heart diseases.