Organic Food Debate

Is organic food better? MD of Country Farm Organics as she talks about starting an organics produce lifestyle and what her business can do to help make organic food more accessible.

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.

A 12-month systematic review commissioned by the FSA in 2009 and conducted at the London School of Hygiene & Tropical Medicine based on 50 year’s worth of collected evidence concluded that “there is no good evidence that consumption of organic food is beneficial to health in relation to nutrient content.”

Other studies have found no proof that organic food offers greater nutritional values, more consumer safety or any distinguishable difference in taste.

Regarding taste, a 2001 study concluded that organic apples were sweeter by blind taste test. Firmness of the apples was also rated higher than those grown conventionally.

Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products.

A 2007 study found that organic fruit and vegetables contain up to 40% more antioxidants than conventional equivalents, and organic milk 60% more. The 4-year study was funded by the European Union.