There is an increasing concern around the world surrounding genetically engineered food produce. Amidst these food safety concerns, people are also talking about ‘organic’ goods. If any food product is labeled as ‘organic’, then it simply implies that the particular good product has been cultivated on land that was not infested with any chemical substance for a minimum period of three years. Food crops that are labeled as organic are grown without using any chemicals or pesticides.
Organic food crops are not just grown on a chemical-free land but they are also packaged and processed without using any artificial or synthetic preservatives, additives or any colorings. There are many arguments and debates in favor of purchase and use of organic foods. Organic farming does not involve the use of chemical-laded pesticides and insecticides. Thus, the produce from organic farms does not have the chemical and pesticide run-off which often leads to contamination of drinking water as well as watersheds. On the other hand, most conventional farming methods heavily rely on chemical-laded pesticides which contaminate the nearby water sources.
Through organic farming, the land soil can be better maintained through various practices like composts, crop rotations and cover crops. Various research studies have also reported that organic cultivation methods help to slow down soil erosion as the practices involved require different nutrient from the soil on a rotational basis.
One research study analyzes several foods and reported that organic produce has a higher amount of micronutrients and even the overall nutritional value is higher compared to non-organic produce. Organic produce is known to have higher levels of essential vitamins like B, A, C and E as well as essential minerals like calcium. Organic foods are free of health risks that often result to the foods that are grown with antibiotics and pesticides. The level of heavy metals is considerably lower in organic food products. Also, these crops have negligible hydrogenated fat which is the leading cause of heart ailments.
Though organic food products are known to have a higher nutritional value as opposed to non-organic foods, there are some studies that highlight the downsides of organic food products. Organic farming involves the use of manure which reportedly poses higher health risks as compared to chemicals and pesticides used in non-organic farming. The manure used in organic farming is often laden with E. coli bacterium, which is known for spreading fatal animal diseases to human populace.
Also, organic products can be grown at the same rate as their non-organic counterparts. However, the yield derived from organic farming is considerably lower in relation to the modern and conventional farming methods. This is the reason why organic foods are double expensive in comparison to foods that are cultivated on non-organic farms. This clearly suggests that if most of the farms adapt organic farming by replacing the conventional farming techniques, then the world will be staring at a severe food crisis.
Thus, some food research experts and scientists argue that organic foods are a lot safer as compared to non-organic produce. However, a lot more research work and substantiation is required to prove that these foods are indeed free from any harmful effects.