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Organic food Research Paper


“Organic food Research Paper”

Organic food is the food which is produced without using modern farming methods including pesticides, fertilizers, organisms which are genetically modified. Animals which produce dairy products, eggs or meat avoid antibiotics or hormones which help swift growth. The organic food movement got in full swing in 1940s in reaction to highly industrialized methods of agriculture production.Organic food research paper

Lord Northbound was the first individual who came up with the idea and used this term. This tem organic farming was coined in his book Look to the Land. He described an approach to farming which was balanced ecologically and holistic. He contrasted it with the chemical farming. The concept that organic food is health oriented and environment friendly was first described in the books: the living soil, and Farming and Gardening for health or Disease.

Consumers attracted towards the idea of organic food initially looked for food which was not chemically treated or which did not use pesticides for its growth. They predominantly bought directly from producer. Afterwards, the slogan of the new initiatives was to know your farmers, know your food by USDA in 2009. The organic food was defined as having experience which was firsthand, and included talking directly to farmers, by having a look at the conditions of the farm and the activities which were taking place in farms. The small producers were engaged in producing organic food and they were monitored by the consumers. The small markets were set up to sell organic food.

The increase in the demand for organic food brought supermarkets into the picture and now many huge farms are engaged in producing organic food by having separate organic divisions. There is no reliable mechanism for ensuring the authenticity of organic food for supermarkets and reliance is on regulations and monitoring by government and inspectors. The organic food was further popularized by Silent Spring in 1970s. The rise of environmental movement and the fear generated by Alar in 1980s also made organic food popular.

“Organic food Research Paper”


There is no regulating authority which governs the organic food industry and minimal monitoring by the government is done. Presently, different countries including US, EU, Canada and Japan and various others make it mandatory for producers to obtain a certificate which provided guidelines on how to meet the standards set by government and other organic industry organizations for producing organic food.

Organic food act of 1990 provides the guidelines for production of organic food in US. The act regulates the production of organic food by stating conditions which incorporate the cultural, biological and other conditions which are practices asking for resource cycling and aimed at the promotion of environmental balance to preserve the sanctity of the food. For livestock there should be natural resources available for feed and use of antibiotics and other chemicals should be avoided.

For being organic food, the food should be containing only organic constituents. However, if there is need, the non organic ingredients must not exceed 5% in US, Canada and Australia. There should be no food additives and minimum artificial methods should be employed for manufacturing. Only non synthetic pesticides are allowed. The application of nanotechnology is not allowed in Canada, Uk and Australia and is not regulated in rest of the countries. For gaining a certified status and to be non organic food, the products must be produced in strict accordance with the laws and regulations of the respective countries.

For Us, four different degrees of organic labeling are found. 100% organic means that the product is entirely produced organically, it might also contain USDA stamp on it. Organic means 95% of the composition is by the organic components, made with organic ingredients implies to at least 70% inclusion of organic components. Less than 70% organic ingredients mean that three of the organic ingredients are included in the formulation. It must be noted that all natural, does not necessarily mean that the food is entirely organic.

It is generally believed that organic food is healthier and has more nutritious values. This is due to the fact that people think that the use of modern farming methods along with pesiticides and fertilizers has adverse impact on the quality and nutritious value of the food. Further, the organic food manufactures also promote their food in such ways which plays with the psychology of the consumers and they are more drawn towards believing that organic food is the best choice compared to the processed food. Psychological halo effect which relates to the selection and utilization of organic food also motivates the consumers. Consumers also believe that organic food contains low calories.

China is an example in this regard, where the demand for organic food, especially milk and other infant formulas is on rise. A single incident in 2008, which involved death of six children after they consumed baby milk containing melamine. In 2009, milk scandal played a crucial role in making china world’s largest market of organic milk consumers. Pew research recently indicated in 2012, that 41% Chinese consumers consider food safety as a huge challenge compared to just 12% in 2008.

As for as taste is concerned, there is no clear evidence that organic food tastes better than the traditional one. However, it is thought that organic food is drier compared to treated food and thus might be containing strong flavors. Ethylene is used to ripen the foods which are picked earlier from the farms. Banana is a common example and this issue raises a question about the quality of organic food. It is also claimed that such issues draw our attention towards the fact that further anomalies could take place due to not applying strict standards for organic food.

Varity of methods have been used to know about the difference in chemical composition of organic food and conventional food. However, there is no substantial data available to substantiate that organic food is the winner in this context. There are various factors which play a role in making it difficult to identify the differences. Difference in weather, treatment of crops, and composition of soil, for meat and dairy products: the variables in the production of animals, subsequent treatment of the food after collection from the field, the time duration between harvesting and doing analysis, the transportation and storage also play a role in changing the chemical composition of the food. There is predominant evidence which suggests that organic food is drier as compared to treated food.

In 2009, there was a review published in American journal of Clinical Nutrition. The report suggested that there is no evidence found that organic food contains more vitamins or minerals than conventional food. People commonly believe that the organic food is rich in nutrients and is a healthy choice that conventional food. On the other hand, the researchers don’t think so and research conducted so far also does not provide any convincing evidence in this regard.

Systematic results show that nitrogen is lower and phosphorus is higher in organic food. There is no difference found for the nutrients or other contents pertaining to minerals such as: copper, nitrates, sodium, manganese and iron.




Analysis of a number of studies in 2014 revealed that crops which are grown organically have higher polyphenols, phenolic acids, flavones, flavolnols and anthocyanins were higher in concentration. Flavanones were found 69% greater than conventional food.

In 2012, a survey was conducted and the survey revealed that there was no exceptional difference to suggest that the vitamins content did not differ in organic and conventional food and concluded that results have variance for different studies.

Other studies went on to analyze meats and were unable to find difference. Beta carotene, alpha-tocopherol or vitamin A was found same in beef, pork and beef respectively. Two nutrients were found to be predominantly higher in organic food: phosphorus and polyphenols. In 2011, a literature review disclosed that organic food has higher concentration of micronutrients overall compared to conventional food.

Likewise, organic chicken was found to contain elevated omega-3 fatty acids compared to conventional chicken. Protein and fat composition of organic and conventional milk was found to be same. In 2016, meta-analysis revealed that organic meat constituted for lower concentration of saturated fat and monounsaturated fat compared with conventional meat. It is significant to note that organic chicken contained higher level of polyunsaturated fatty acids.

Nitrogen composition was found to be lower in organic food compared with conventional vegetables. As for as toxins are concerned, heavy metals and arsenic, the organic chicken has lower levels. Anther review noted that cadmium was found lower in organic grains.

US environmental protection agency regulates that there should be no harm to human life due to the use of pesticides use. 2012 analysis found that pesticide residue was found to be 7% in organic whereas 38% in non-organic foods. Another study demonstrated that the pesticide residue was at least 4 times higher than organic food in traditional food.

The advantages of organic food are more perceived than based on figures and stats. The predominant number of people believes that organic food is a healthier option than the non-organic food. On this premise the organic food industry is growing fast and has recorded a growth of 30% in past 5 years. The environmental groups are also behind this growth as they don’t want the use of pesticides and other chemicals. They propose this idea to save the environment from any damage due to the use of chemicals and pesticides.

That is the issue increasingly customers are asking in grocery stores the country over. Got Organic Milk? In the year of 1997 to 2003 $3-10$ billion as per the U.S Bureau of Agriculture. Sales of natural nourishment have become drastically rose. Specialists anticipate that the business’ offer of the U.S, in addition to sales of the natural food developed 20% yearly.

However, 2- 3% roughly nourishment business sector expected relied, before the decade’s over.  The customer demand for the natural sustenance is developing so quick that customer interest is overwhelming some residential supplies.

The America now spends more than $1 billion a yearly to import natural nourishment, once a net exporter of natural items, as per the USDA. Besides, imported items are currently around eight to one. There are 140000 farmers do a meeting together in the European Union, they discuss about Europe’s weaker organic standards on 12.6 million sections of land of farmland.

On the other hand, USDA Economic Resources services indicated that 2.3 million organic food transitions made the transition by the American farmers.

Greg Bowman of the Rodale Institute in Pennsylvania said that, It’s a framework, and it takes a while to change over” to natural cultivating. Farmers going to handle days and they’re seeing that it should be possible. But, they are watching their neighbors change over. Along these lines, why have less U.S. agriculturists rolled out the improvements in cultivating techniques? Yet, there are only few farmers who take step to change the traditional method of farming that permit them to advertise their products under the USDA’s natural mark?

There has been a long-standing enthusiasm for natural cultivating in the Bay states, Bowman said. In the year of 1990 of a government law guiding the USDA to make the now commonplace natural mark and that the quantity of Bay farmers rehearsing natural farming was quickened by the passage.

“It may make you feel earth conscious”. It will support neighborhood agriculturists , however, Eating normal could confine your exposure to pesticides.

Be that since it could, specialists warn it won’t as an issue truth be told ensure you against food borne sicknesses. Organics, as verifiably developed food, will harbor risky pathogens together with E. coli and enteric microscopic organisms.

A late report inside the Journal of Food Science neglected to locate a wonderful refinement inside the normality of E. coli amongst characteristic and standard turn out. What is a considerable measure of, a 2009 Kansas State University study neglected to find a qualification inside the regularity of E. coli amongst actually and generally raised milcher?

A substantial scene of an unsafe strain of E. coli associated with develops from a characteristic farm in Federal Republic of Germany dead fifty individuals and sickened entirely four,300 in a not very many countries, In addition, over a three-month time span in 2011.

Regular foods have made their give of flare-ups of wretchedness. The past winter, for instance, develops from a characteristic residence in Illinois polluted no yet one hundred forty individuals in twenty six states furthermore the District of Columbia with enteric microscopic organisms.

As demonstrated by the Organic Trade Association, with offers of sustenance’s full grown from the base up concerning twelve % very 2009 besides, Organics zone unit a genuine business inside the U.S. Offers of regular support and beverages devastated $26.7 billion in 2010.\

Purchasers purchase natural for numerous reasons, together with to remain removed from specific pesticides, to urge littler ranches and to bolster farming that does not bring brutal substances into the planet. in an exceedingly Gregorian calendar month 2011 prosperity study by Thomson Reuters and National Public Radio, fifty eight % of respondents aforesaid they favored natural over nonorganic sustenance’s. The foremost rife reasons referred to: to stay removed from poisons and bolster near agriculturists.  However, science does not illustrate a distinction, David Line back, senior individual in nourishment prosperity at the Joint foundation for Food Safety and Applied Nutrition at the organization of Maryland, notwithstanding general society’s positive recognitions.

Government natural norms set by the U.S. Branch of Agriculture do exclude unequivocal requirements for sustenance prosperity, nor area unit they planned to. the most role of natural cultivating isn’t to forestall food borne malady however rather to practice and advance ecologically economical gardening.

Be that because it might, she enclosed, “natural affirmation by the USDA does not block any operation from meeting the sustenance prosperity and ecological prerequisites” of 2 different government bodies: the U.S. Nourishment and Drug Administration and therefore the U.S. Ecological Protection Agency.

The World Health Organization used its yearly World Health Day to target issues with organic food borne illnesses and threats in overall offer chains that ship meat and trained creatures, nourishments grown-up from the base and mass things round the world.  The worldwide organization released disclosures from an inevitable study that found 582 million cases food borne ailments in 2010, that prompted 351,000 passings. Salmonella, E. coli and norvirus were the chief surely understood of the twenty two support borne diseases reputed.

“A pleasant a few cases a year of sustenance disease zone unit actuated from characteristic things,” previously stated Stuart Smyth, a speaker at the University of Saskatchewan’s bioresource system, business and cash viewpoints working environment.

“It’s normally because of the method of them using discharge suspension as fertilizer and coming the distance down to uncalled for relatives food courses of action as to such an extent as verifying that they are legally clothing characteristic sustenance.”

The World Health Organization study found afflictions were most ordinary in landmass and geographic territory. The affiliation is requesting reinforced sustenance welfare bearings and expanded correspondence in the midst of emergencies.

“A close sustenance security issue will rapidly turn into an overall emergency,” World Health Organization govt general Margaret Chan previously stated in an exceedingly news release.

“Organic” has a wide range of essences: more beneficial, cleaner, better for the earth. Actually, 11 percent of people were particularly worried about the potential for bacterial tainting in ordinarily developed nourishments while, 71 percent of individuals in a 2011 University of Arkansas study said they trust natural sustenances are more secure than traditional ones,

Francisco Diez-Gonzalez says, PhD, leader of the division of sustenance science and nourishment at the study foundation of Minnesota. The customer considers natural to be everything that is great”.

However, regardless of this notoriety, there’s been a sharp bounce in the quantity of reviews of natural nourishment, as indicated by another report by Stericycle, an organization that helps organizations handle reviews.

The report’s examination of USDA and FDA information uncovers, So far in 2015, 7 percent of all reviewed sustenance’s have been natural. In 2012 and 2013, only 1 percent of reviews were for natural nourishments.  In spite of the fact that reviews can happen for a modest bunch of reasons including mislabeling and the revelation of a potential allergen in an item — bacterial defilement is the one that tends to oddity us out most.

In March, for instance, Amy’s Kitchen deliberately reviewed almost 74,000 instances of natural spinach because of conceivable Listeria defilement, however, What’s more, lamentably, natural nourishments aren’t simply being reviewed for the more favorable reasons. Furthermore, that month, Wegmans reviewed its natural walnuts, referring to potential Salmonella tainting as the reason.

Stericycle has estimated that the expanded interest for natural fixings might be mostly to accuse we’re eating a greater amount of it, so normally, more reviews would take after. “That is valid” says Lawrence Goodridge, PhD, executive of the Food Safety and Quality Program at McGill University.

Some defilement is likewise unavoidable in light of the fact that customary pesticides and other agrarian chemicals are universal in nature and can float from neighboring ranches onto natural fields.

Natural nourishments are not generally more secure than traditional sustenance’s while, plant and a couple of engineered pesticides are permitted to be utilized as a part of natural creation, and little measures of buildups may wind up in the last item.

Yet, examines demonstrate that contrasted with traditional nourishments, natural sustenance’s contain pesticide buildups less frequently and in lower sums besides, pesticides may display a threat to homestead specialists and there is some confirmation that low-level deposits in routine  sustenance are hurtful to shoppers. Additionally, since natural nourishments are developed with fertilizer, there might be a more serious danger of bacterial defilement.

Creature waste is utilized as compost rather than engineered chemicals on natural nourishments, and creature waste may contain unsafe microorganisms. In spite of the fact that the excrement is treated the soil to execute the microbes, uncertified ranchers farmers not generally takes after the correct methodology.

Some studies have discovered a lot of elevated amounts of supplements in natural manufacture; nonetheless others have discovered much no distinction. Supplement levels in nourishments area unit controlled by various parts, together with the plant assortment, soil quality, atmosphere, once the plant is collected, and the way it’s handled and place away. Strangely, a studies have incontestable that naturally developed fallacious foods have a bigger number of photochemical than expectedly developed manufacture. Plants create these mixes as traditional guards against vermin and bright radiation. Within the event that the husbandman offers pesticides, the hypothesis goes, the plant makes less; within the event that they are not connected, the plant makes a lot of itself. In any case, whether or not this has any result nice or awful to the individual intake the plant nourishment is obscure.

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