Title : The myths and facts of Organic foods
Abstract:
Organic foods are the foods produced without the use of chemicals during production, storage and processing. Consumers have a strong perception that organic foods are superior to the conventional foods. But there is very limited research work carried out to prove or disprove this claim. Phytonutrients, with known beneficial (often antioxidant) effects on human health, are expected to be higher in organic produce for various reasons. In conventional agriculture the use of fertilizers promote primary growth, at the cost of secondary growth. Organic crops are not protected by pesticides and plant metabolites are generated by a plant when attacked by pests.
Scientists have opined that the nutritive value of organic foods in terms of macro and micronutrients is not of great significance as the nutrient needs can be met from a variety of food sources. The secondary plant metabolites which are believed to be more in organic foods are of great significance due to the role played by them in prevention of many degenerative diseases.
In our study we have compared the antioxidant capacity of organic and conventional vegetables and found that among the four vegetables studied, organic samples of spinach and tomato showed significantly higher antioxidant capacity which may be due to heavy usage of pesticides in case of conventionally grown spinach and tomato samples. Contrary to these results, the conventionally grown beet root sample had higher antioxidant capacity than organic beet root sample. In general, there seems to be a difference in the antioxidant capacity in organic and conventional vegetables where there is heavy usage of pesticides.
Researchers have opined that there is a need to go beyond the nutritive value of foods in assessing the food quality. The forms in which the nutrients exist, particularly glycosylation status influence the bioavailability, health etc. A study by Yanez et al. (2008) showed that organic production can markedly alter both the glycosylation status and levels of chiral flavonoids. So there is need to understand these complex interactions involving structural changes and their functional significance. A number of studies that have compared the taste and organoleptic quality of organic and conventional foods and have not found consistent or significant differences between organic and conventional produce. The taste difference perceived by many consumers may be due to the fact that organic fruits and vegetables are more farm-fresh when they reach the consumer due to short supply chain and organic farmers often breed with primary focus on “taste” instead of “marketability”. Other significant issues with respect to organic foods are food safety and the productivity of organic foods. With respect to food hazards, such as endogenous plant toxins, biological pesticides and pathogenic micro organisms, available evidence is extremely limited.
The research on the differences between organic and conventional foods is limited, conflicting and complex. There is a need to go beyond nutritive value in assessing their effect on health. In addition, organic foods have a larger role to play in maintaining soil health, genetic diversity, minimizing pollution.
Audience Take Away Notes:
- There is a strong perception among the consumers that organic foods are superior to conventional foods. There is a need to understand if this is scientifically valid or not.
- There is a need to go beyond the nutritive value of foods in assessing the food quality. The forms in which the nutrients exist, particularly glycosylation status influence the bioavailability, and health.
- The role of organic foods in sustainable food production and in achieving the food and nutrition security.
