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Organic farming began in the late 1940’s in the United States, and
in recent years it has seen a dramatic increase in popularity (Rubin
1). The sales of organic foods have been increasing by about 20 percent
a year over the past decade (Marcus 1). That is over ten times the rate
of their conventional counterparts (Harris 1). There are 10 million
consumers of organic food in the United States, yet organic food
represents only one percent of the nation’s food supply. This year
organic food sales are expected to rise to six billion dollars (Rubin
1). So what are organic foods? Organic foods are those which are grown
without hormones, pesticides, or synthetic fertilizers. Also, the soil
in which organic foods are grown must be “clean” for three years (Howe
4).
Nearly 70 percent of the American public believes that the organic
label on food products means they are safer to eat and better for the
environment according to a survey by the National Center for Public
Policy (Cummins 1). Organic farming does have its advantages. It
conserves water and soil resources, recycles animal waste, releases
fewer chemicals, improves soil fertility, promotes diversity of crops,
and protects farm workers, livestock, and wildlife from potentially
harmful pesticides (Rubin 4). But are organic foods safer than
conventional foods? Not only can organic foods be contaminated with
bacteria and pesticides, but also they are more expensive than
conventional foods, yet do not offer a better nutritional value or
significantly better taste. Sir John Krebs, a zoologist appointed to
head the Food Standards Agency in the United Kingdom said that “people
who bought organic food thinking it was safer or more nutritious were
wasting their money” (Jones 1). Critics of organic farming claim that
it is dangerous, environmentally damaging and, above all, incapable of
feeding an overpopulated world because crop yields are lower than in
conventional agriculture (Jones 2).
If you are looking for health benefits from organic foods, save your
money. Organic foods are not necessarily safer than conventional foods.
Eileen White, owner of a health food store that sells organic products,
says, “I can’t guarantee that organic foods are safer than regular
foods, but that is just a risk that some consumers are willing to
take.” ABC’s “20-20” reported finding higher concentrations of bacteria
on organic produce than on conventional produce (Tierney 1). Organic
foods can be contaminated with salmonella, Listeria, or E. coli. These
microorganisms can cause illness and even death (Rubin 2). Also, since
organic foods are grown with manure, there is a greater risk of
bacterial contamination. Animal waste is used as a fertilizer instead
of synthetic chemicals on organic foods, and this animal waste may
contain dangerous bacteria (Tierney 1). Although the manure is
composted to kill the bacteria, uncertified farmers may not always
follow the proper procedure. Dean Cliver, a professor of food safety at
the University of California at Davis, states:
We know that animals are shedding bacteria that can make people sick
if the manure hasn’t been treated properly. Personally, if I knew
something was grown with conventional chemical fertilizers, I would
feel extra safe. But we don’t have any data to show that organic food
is more or less safe. (Tierney 2)
Many consumers buy organic foods because they think that they are
pesticide free, but this is not true. Organic farmers can use natural
pesticides such as sulfur, copper, nicotine, and plant extracts (Rubin
2). Synthetic pesticides can also be found on organic foods. Synthetic
pesticides can be carried by wind, ground water, rain, or soil from
other farms to organic farms and contaminate the organic foods being
grown there (Rubin 2). Eighty-nine to ninety percent of all pesticides
drift from their point of application, which increases the risk of
nearby areas being exposed (Howe 2). Also, synthetic pesticides used
before may not have disappeared from the soil and therefore can
contaminate organic crops (Rubin 2).
Many people do not notice a significant difference in the taste of
organic foods and conventional foods. Some organic foods taste very
different as compared to conventional foods, like organic milk (White).
Sue Gebo, author of What’s Left to Eat?, explains: “studies do not show
a significant taste difference between organic and conventional crops”
(Rubin 3). U.S. News held a blind taste test to determine if organic
foods tasted better than conventional foods. Winter tomatoes, both
organic and conventional, were equally tasteless. Conventional carrots
and blueberry yogurt tasted better than their organic counterparts, but
organic orange juice tasted better than conventional orange juice
(Marcus 3).
Agricultural Secretary Dan Glickman states that organic foods are no
more wholesome or nutritious than conventional foods (Marcus 1).
Although organic foods are almost completely free from synthetic
chemicals found in synthetic foods, they are no richer in vitamins,
antioxidants, and other nutrients. They are not less likely to make a
person sick either (Marcus 2). The higher grocery price only buys a
person peace of mind, not better nutrition.
The cost of organic foods can be 20 percent to 50 percent more than
conventional foods due to limited supply, special handling, and
required certification (Rubin 1). All organic foods must be produced
without synthetic pesticides and genetic engineering. The use of sewage
sludge as fertilizer and irradiating food to preserve it will be banned
also, as will hormones and antibiotics in organic meat and dairy
products (Marcus 1). Not using these technologies makes organic farming
more labor intensive, therefore making organic foods more expensive.
Organic foods also have other disadvantages. One disadvantage is a
short shelf life. Cereals, breads, nuts, seeds, and oils should be
refrigerated. Also, meats cured without nitrates and nitrites should be
frozen (Rubin 2). Organic farming also yields fewer crops because
insects, weeds, and fungi often damage a larger portion of organic
crops than conventionally grown crops (Howe 5). Finally, only about
half of the states regulate organic foods and little exists to stop
organic farmers from labeling any food they wish as “organic” (Howe 4).
Recently, the safety of conventional foods has been questioned. The
use of pesticides supplies higher crop yields, reduces the cost and
labor of farming, and produces relatively unblemished, visually
appealing produce (Howe 3). However, some scientists think that
pesticide residues in conventional foods could, over many years, raise
the risk of cancer and other illnesses. Hard evidence of this is scarce
(Marcus 1). Pesticides are only dangerous if they are present in toxic
amounts. Our food supply is safe because the Environmental Protection
Agency controls the levels of pesticides used (Rubin 2). A panel of the
National Research Council concluded in 1996 that tiny levels of
chemicals in the food supply are “unlikely to pose an appreciable
cancer risk” (Tierney 2). A similar report released in the same year by
the National Academy of Sciences stated that pesticides pose little
risk to humans because they are consumed at such low levels (Rubin 2).
The health benefits of eating fruits and vegetables such as lower
rates of cancer, stroke, and other diseases far outweigh any potential
risks. Still, the thought of pesticides on fruits and vegetables may
still concern some consumers, so here are some ways to reduce exposure
to pesticides. One should choose foods that are free of dirt, cuts,
insect holes, decay, and mold. Also, selecting produce that has thick
skins, husks, or hulls (like bananas, melons, and citrus fruits)
reduces exposure to pesticides because the skins are harder to
permeate. Before eating fruits and vegetables, they should be scrubbed
using a hard produce brush and washed under cold water. Cooking or
baking foods will also reduce pesticide residues, as will canning,
freezing, or drying foods. Finally, one should eat a varied diet to
reduce exposure to any single pesticide (Rubin 3).
It is foolish for one to believe that just because a product is
natural it is better than conventional products. E. coli and other
microorganisms are natural too. Organic foods are not any safer than
conventional foods. They still can contain bacteria and pesticides, and
are no more nutritious or delicious than conventional foods. Yet people
are still willing to spend nearly twice as much on organic foods. If
one wants to buy foods that are more environmentally friendly, then
organic foods would be a good choice; but if one is looking for
immediate health benefits, save your money. An apple is an apple,
whether it is organic or not, and people should not have to pay twice
as much for peace of mind.
Works Cited
Cummins Ronnie. “Yummy and Healthy! America’s Consumers are Voting Yes for
Safer and Tastier Organic Foods.” Knight-Ridder News Service 30 June 2000: 1-3.
Harris, Mark. “Organic Futures.” Vegetarian Times Mar. 2001: 1-6.
Howe, Maggy. “Pesticides in Our Produce: What Goes Into The Fresh Fruits and
Vegetables You Buy?” Country Living March 1998: 1-7.
Jones, Simon. “Scientists Gang Up On Organics.” New Statesman 11 Dec. 2000: 1-3.
Marcus, Mary Brophy. “Organic Foods Offer Peace of Mind—At a Price.” U.S. News and World Report 15 Jan. 2001: 1-4.
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