Organic food is widely believed by the lay public to be healthier than conventional food, but the research is inconclusive and there are two sides to the organic food issue the genetics and the chemicals. One report indicates that conventional food is more likely to contain pesticide residues than organic food, however many consumers still have questions about how organic food is produced and labelled.
All UK organic food is certified to the baseline standards set by the European Union Organic Regulations 2004 and although organic food is grown in well-balanced soil, when it comes to taste and quality, organic food isn't necessarily the be all and end all.
Organic foods are made according to certain production principles and do not allow using synthetic pesticides but they do allow the using particular pesticides derived from plants. Organic food typically cost more than similar conventionally produced products. Unlike conventional farming which is capital-intensive organic farming is labour and knowledge-intensive.
Although there are some increased health benefits with organics food many people believe that the best thing for your health is simply to eat lots vegetables and fruits—whether they’re organic or not, but what about the pesticides?
Pesticides are allowed as long as they are not synthetic Pesticides that can be found on the surface of foods as well as beneath its surface and it has been found that infants and children can be exposed to pesticides through their diet.
The system requires that products bearing the organic label are made without the use of toxic and persistent pesticides and synthetic nitrogen fertilizers, synthetic hormones, genetic engineering, antibiotics or other excluded practices, sludge, irradiation or sewage.
For control pests and to maintain soil productivity organic food farming relies on things like green manure, compost, rotating crops, mechanical cultivation and biological pest control.
However, it is believe that organic farms need a lot more land to generate the same amount of food as Non organic farms but a study of the conventional and organic farming system shows organic to be more energy efficient.
Organic food sales have grown very fast in the past few years while sales of conventional food have been normal. Much of the organic success comes from things like tea and coffee along with other products like chocolate and bananas which cannot be grown locally. Many believe that conventional food grown locally and only moved a few hundred miles to get to you could be a better choice than organic food grown in the next continent.
Animals that have access to the outdoors are classed as free-range. Organic chickens can live longer than free-range birds and there is arguably little or no difference in quality or flavour. The only way you could be certain that you are eating something organic is if you were to grow it yourself in your own garden. Do not confuse terms such as natural or free-range with organic, to be called organic food must be free of chemical fertilisers and pesticide.
The purchase of organic food has become a trend as people try to spend money on food that they feel they can relate to and trust. The choice to add organic foods to your diet may cost a bit more but many people prefer to spend their money on organic and buy local and feel that they are making healthy decisions for their own health and the health of the family.
Organic food is known to contain 50% more nutrients, minerals and vitamins than produce that has been intensively farmed. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations, however, organic food is not intended to imply more nutritious.