Six encouraging conclusions on the impacts of organic farming on soil quality and the nutritional content of food were reached by a panel of scientists participating in a symposium at the annual meeting of the American Association for the Advancement of Science. A growing body of sophisticated research over the last decade has compared the impacts of organic and conventional farming systems on soil and food quality: Studies of apple production demonstrate that organically farmed soils display improved soil health as measured by increased biological diversity, greater soil organic matter, and improved chemical and physical properties. Enhancement of soil quality in organic apple production systems can lead to measurable improvements in fruit nutritional quality, taste, and storability. Organically farmed tomatoes have significantly higher levels of soluble solids and natural plant molecules called secondary plant metabolites, including flavonoids, lycopene, and Vitamin C. Most secondary plant metabolites are antioxidants, a class of plant compounds that have been linked to improved human health in populations that consume relatively high levels of fruit and vegetables.
Organic foods are proven to taste better and different than conventional grown foods. Organic foods not only taste better, but do not contain preservatives. The conventional milk, has expiration date around a few days, as opposed to the organic one which is around two weeks. The smell and the taste of organically grown tomatoes are also totally different.
Organic farms will continue to grow and produce more quality foods around the world. The healthier and long lasting life is connected with the consumption of more organic foods, which taste better than non-organic food.. The organic farms help to reduce chemicals that are used for produce their crops. That's the way to save the environment and the wild life of the world.
Tuesday, March 23, 2010
Thursday, March 4, 2010
Why did we need the April 2001 regulations of organic foods?
In 1990 the Congress mandated that the U. S. Department of Agriculture (USDA) create a national legal definition of "organic" that would provide reliable, uniform, enforceable standards for any food bearing the term "organic." This regulation is intended to prevent fraud and support our right to know what's in our food and how it's grown and processed.
In accordance with this mandate, the USDA adopted the first national standards regarding organic foods, which took effect in April, 2001, and farms and others had until October 2002 to fully comply to the new law for their products to be labeled as "Organic." State and private certifiers are accredited by the USDA to ensure that food processors and growers comply to the April 2001 standards.
Since October 2002, you can be certain that organically labeled products in all the states meet the federal standards. States can (and some do) have stricter standards than the federal government
In accordance with this mandate, the USDA adopted the first national standards regarding organic foods, which took effect in April, 2001, and farms and others had until October 2002 to fully comply to the new law for their products to be labeled as "Organic." State and private certifiers are accredited by the USDA to ensure that food processors and growers comply to the April 2001 standards.
Since October 2002, you can be certain that organically labeled products in all the states meet the federal standards. States can (and some do) have stricter standards than the federal government
Sunday, February 28, 2010
Organic Foods In Demand, Despite Recession
World demand for organic foods is expected to grow by 46% over the five years endin 2012, despite the world economic crisis. This bullish outlook is contained in a United Nations Trade and Development Agency (UNCTAD) report.
World sales from certified organic products are expected to reach $67 billion in 2012, up from $46 billion in 2007 and about $23 billion in 2002. Some specialist organic retailers are experiencing consumer resistance to paying more for organics. But UNCTAD says many consumers have weighed the higher cost of organic food against its benefits - and they've decided organic foods are worth the extra cost.
Australian organic producers are recording record sales in many markets, with meat and dairy produce leading the way. Australian Certified Organic meat wholesaler Cleavers The Organic Meat Company, for instance, has just recorded its highest ever sales season for organic lamb. Organic lamb wholesalers have reported a sales jump of more than 20pc over the past two months.
Similarly, Alister Ferguson, national sales manager for the Australian Organic Meat Company says Australian consumers are staying loyal to organic beef. “In fact, the outlook for organic beef is rosy - the domestic retail market has grown by about 40pc in the past four months," he said. "And the lower dollar (in recent months) has strengthened export opportunities.
"Organic meat processors says they were pleasantly surprised - typically consumers switch to white meat over the holiday period included in the four months. "One explanation for increased beef sales could be that in the good times consumers became used to eating out at top-end restaurants, but tighter finances have resulted in more home-cooked meals. "Consumers, however, seem reluctant to give up the last vestiges of high-quality, gourmet food - they want something a bit more interesting than your standard meat and three vegetables."
World sales from certified organic products are expected to reach $67 billion in 2012, up from $46 billion in 2007 and about $23 billion in 2002. Some specialist organic retailers are experiencing consumer resistance to paying more for organics. But UNCTAD says many consumers have weighed the higher cost of organic food against its benefits - and they've decided organic foods are worth the extra cost.
Australian organic producers are recording record sales in many markets, with meat and dairy produce leading the way. Australian Certified Organic meat wholesaler Cleavers The Organic Meat Company, for instance, has just recorded its highest ever sales season for organic lamb. Organic lamb wholesalers have reported a sales jump of more than 20pc over the past two months.
Similarly, Alister Ferguson, national sales manager for the Australian Organic Meat Company says Australian consumers are staying loyal to organic beef. “In fact, the outlook for organic beef is rosy - the domestic retail market has grown by about 40pc in the past four months," he said. "And the lower dollar (in recent months) has strengthened export opportunities.
"Organic meat processors says they were pleasantly surprised - typically consumers switch to white meat over the holiday period included in the four months. "One explanation for increased beef sales could be that in the good times consumers became used to eating out at top-end restaurants, but tighter finances have resulted in more home-cooked meals. "Consumers, however, seem reluctant to give up the last vestiges of high-quality, gourmet food - they want something a bit more interesting than your standard meat and three vegetables."
Wednesday, February 3, 2010
What's so important about Organic Food ?
We maintain that organic foods are higher in vitamins and minerals than conventionally produced foods, because the soil has a greater variety of living organisms and trace minerals.
Organic produce is just as important for the societal benefits it brings as it is for the quality or health benefits of the food and these are:
Social and Environmental Benefits of Organic Food Production
Organic farmers have a strong commitment to their land. If they don't abuse the land, it will provide for them and their families for many years to come. They are far less likely to use the kind of agricultural processes which result in:
• loss of topsoil
• toxic runoff and resulting water pollution
• soil contamination and poisoning
• death of insects, birds, critters and beneficial soil organisms
Individual Benefits of Organic Food
Organic farmers use things like compost, rock dust, and kelp meal, which contain dozens of different trace minerals and soil builders. Organic farmers try to increase the number of beneficial soil organisms, rather than killing them.
Conventional farmers add mostly nitrogen, phosphorus and potassium (the old N-P-K) to the soil, perhaps a little calcium or sulfur if needed. They rarely, if ever, add expensive secondary, tertiary or trace soil elements. Once a conventional farmer uses up the minerals endemic in his soil, which takes only a few crop rotations, the food subsequently produced is low or devoid of these nutrients.
According to the Environmental Working Group, the 12 most pesticide-laden fruits and vegetables are: (in order of toxicity)
1. Strawberries
2. Bell Peppers (tie)
3. Spinach (tie)
4. Cherries (USA)
5. Peaches
6. Cantaloupe (Mexico)
7. Celery
8. Apples
9. Apricots
10. Green Beans
11. Grapes (Chile)
12. Cucumbers
Organic produce is just as important for the societal benefits it brings as it is for the quality or health benefits of the food and these are:
Social and Environmental Benefits of Organic Food Production
Organic farmers have a strong commitment to their land. If they don't abuse the land, it will provide for them and their families for many years to come. They are far less likely to use the kind of agricultural processes which result in:
• loss of topsoil
• toxic runoff and resulting water pollution
• soil contamination and poisoning
• death of insects, birds, critters and beneficial soil organisms
Individual Benefits of Organic Food
Organic farmers use things like compost, rock dust, and kelp meal, which contain dozens of different trace minerals and soil builders. Organic farmers try to increase the number of beneficial soil organisms, rather than killing them.
Conventional farmers add mostly nitrogen, phosphorus and potassium (the old N-P-K) to the soil, perhaps a little calcium or sulfur if needed. They rarely, if ever, add expensive secondary, tertiary or trace soil elements. Once a conventional farmer uses up the minerals endemic in his soil, which takes only a few crop rotations, the food subsequently produced is low or devoid of these nutrients.
According to the Environmental Working Group, the 12 most pesticide-laden fruits and vegetables are: (in order of toxicity)
1. Strawberries
2. Bell Peppers (tie)
3. Spinach (tie)
4. Cherries (USA)
5. Peaches
6. Cantaloupe (Mexico)
7. Celery
8. Apples
9. Apricots
10. Green Beans
11. Grapes (Chile)
12. Cucumbers
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