Organic food debate

Organic food consists of any crop or animal product produced without the use of pesticides, man-made fertilizers, additives, or growth regulators. Genetically engineered foods, human sewage, and irradiation (the process through which radiation kills germs and bacteria in food) also are excluded from proper organic farming. Rather than synthetic chemicals, organic farmers rely on biological pest control, crop rotation, and animal manure.

Proponents of conventional (non-organic) farming argue that organic farming is not worth the time or cost and may not be any less contaminated or healthier than conventional foods. Organic products are usually more expensive than conventional foods due to the need for more intensive labor and hand weeding, and the cost of organic food for livestock. Though organic farmers do not use pesticides, chemicals may blow onto the site from adjacent farms. In addition, soils may be contaminated with pollutants from prior land use, such as heavy metals and polychlorinated biphenyls (PCBs), and may be taken up by the crops.

On the other hand, proponents of organic farming argue that organic farming reduces environmental impacts, produces healthier foods, and protects the soil. Field experiments over a number of years show a 97 percent reduction in pesticides in organic fields as opposed to conventional farms. The National Research Council (NRC) found that a majority of pesticides found in infants and children originate from their diet, emphasizing the importance of consuming pesticide-free food during this vulnerable phase. Additionally, some organic food has more vitamins and less nitrates.

Understanding the Discussion

Biological control: The use of natural agents, such as predators, parasites, and pathogens, to control pests.

Bovine growth hormone: A modified hormone that is given to cows to increase production. This hormone is only legal in the United States, Mexico, and South America.

Community-supported agriculture (CSA): Community members pre-pay local farmers for a portion of their crop, which they receive weekly.

Compost: Accumulation of organic matter – including food waste, lawn clippings, and paper – that can be used to fertilize crops.

Nitrates: A form of nitrogen (a nutrient) found in many foods. High levels of nitrates can cause “lue baby syndrome,” a cyanotic condition resulting from a decrease in hemoglobin capacity to transfer and carry oxygen.

History

Traditional farming before the twentieth century was considered “organic” because it did not rely on synthetic chemicals. In the 1930s, British scientists Lady Eve Balfour and Albert Howard began to research the role of agricultural production in healthy food. In 1943, Howard advocated the recycling of all wastes by using animal waste and sewage on farms. Howard also worked to create the ideal compost heap by mixing plant and animal waste, proposing that healthy soil equals healthy livestock and crops.

With the widespread application of chemical pesticides and fertilizers in the mid-twentieth century, the separation between organic and conventional crops grew. This rift was apparent when even academics referred to organic farming as a cult and proponents as spreaders of “doom and gloom.” In the 1960s and 1970s, the organic movement was accelerated by Rachel Carson’s book Silent Spring, which emphasized the problems associated with pesticides. In addition, water pollution from farming and the energy crisis prompted farmers to use fewer chemicals.

In 1980, the US Department of Agriculture (USDA) took an interest in organic farming, publishing a report titled Report and Recommendations on Organic Farming. This report gave organic farmers a voice. In 1981, the American Society for Agronomy argued that organic farming contributed to more sustainable agriculture. However, its voice was quickly silenced in 1981 when President Reagan buried the report and eliminated positions at the USDA related to organic farming. However, his move was too late as momentum for organic farming had increased and courses in organic farming had already been initiated at agricultural universities across the nation. As the environmental movement continued through the 1980s and 1990s, more emphasis was placed on maintaining biodiversity, animal welfare, and fair trade practices.

In the United States, the 1990 Organic Foods Production Act (OFPA) created national standards for marketing organic foods and was to be regulated by the USDA. The goal was to reduce or prevent water pollution by reducing over-fertilization with manure and increase natural soil fertility. In 2002, the USDA created National Organic Standards, overriding any state regulations and creating a labeling system. The labels include different levels such as “100 percent organic,” which means the product must be made from only organic products, “organic” products that have at least 95 percent organic ingredients, and products “containing organic products” with at least 70 percent organic products.

Organic Food Today

Food safety has been a major concern and may have inspired some consumers to switch to more naturally produced food. Since the late 1990s, the public has been concerned about potential issues related to food safety, including the use of radiation, genetically altering food, outbreaks of bovine spongiform encephalopathy (BSE, also known as “mad cow disease”), and food-borne illness due to Escherichia coli contamination.

However, organic food is not without problems. In the 2000s, Salmonella and E. coli outbreaks in organic foods such as spinach have inspired concern regarding food safety. The risk of food contamination may increase when farmers use manure instead of synthetic fertilizers since many bacteria exist in manure. Manure has become more of a culprit in causing food-related illnesses, especially in vegetables eaten fresh rather than cooked. The bacteria in the manure may also live in soil for a while, increasing the risk. However, manure contamination may not be isolated to organic farming since the difference between manure use in organic and conventional farming is small. One difference is that chemical and antimicrobial washes are allowed in conventional but not organic farming. Recalls of organic foods suspected of bacterial contamination by Salmonella and Listeria accounted for between 5 and 7 percent of all food recalls during the first half of 2015, as compared to 1 and 3 percent in the preceding two years; however, industry advocates argue that the higher number of recalled organic units is proportional to organic foods’ expanded market share and reflects improvements in food safety systems. In defense of organic farming, contamination may occur during any stage of transport from the farmer’s field to the consumer’s home.

The debate on the health benefits of organic foods continues. A review of thirty-four studies of the vitamin content of organic foods produced during 1970s through the early twenty-first century found that many organic vegetables have the same or higher nutrient contents than do non-organic foods. In general, the amounts of calcium, magnesium, iron, and vitamin C were higher in organic foods, while nitrate concentrations were lower. Additionally, organic foods may counteract the effects of consuming conventional foods. A 2006 study by Emory University researchers found that organic diets protect against pesticide exposure in young children, reducing pesticides in the body by 50 to 80 percent.

Critics of organic farming cite many unknowns. Organic farming may enhance soil fertility and create an increase in potentially harmful minerals and phytochemicals in food. Little is known about the effects of phytochemicals on human health. Additionally, organic food is not guaranteed to be pesticide-free, and may have residues of pesticides from adjacent farms or previous farming practices. In addition, though farms are not certified organic for two to three years after organic practices have begun, the Organic Trade Association (OTA) states that the soil may still be contaminated for at least three years. Lastly, the appearance and taste may not differ between organic and conventional food products.

Organic foods have become more mainstream in recent years. Not only are they available at national health chains such as Whole Foods and Trader Joe’s, but they are now commonplace at Wal-Mart and most grocery chains. In 2012, organic food was available in three of four conventional grocery stores and organic food sales accounted for over 3 percent of total US food sales, according to the USDA Economic Research Service. A 2014 Gallup poll found that 45 percent of Americans were actively seeking to incorporate organic foods into their diets. The firm Research and Markets projected in 2015 that the global organic foods industry would enjoy a compound annual growth rate of more than 16 percent between then and 2020.

However, prices remain high, and families are faced with the decision of which organic foods to buy. In a previous report, the USDA Economic Research Service found that an average American household spent $4,000 more on organic than conventionally farmed food. In 2012, the Environmental Working Group (EWG) released a list of the most and least contaminated fruits and vegetables. This list can be used to decide which foods to buy organic foods when shopping on a budget. The most pesticide-laden products on the list are apples, followed by celery, sweet bell peppers, peaches, strawberries, imported nectarines, grapes, spinach, lettuce, cucumbers, blueberries, and potatoes. Those with little-to-no pesticide residue include cabbage, onions, avocados, sweet corn, sweet peas, pineapples, mangoes, asparagus, kiwi, and grapefruit.

• These essays and any opinions, information or representations contained therein are the creation of the particular author and do not necessarily reflect the opinion of EBSCO Information Services.

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