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.
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