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Are products from environmentally friendly farming superior to conventional ones?
Table of Contents
1. What is the essence of the term 'organic food'?
Only those organic farms that meet certain requirements and acquire appropriate certificates are permitted to label their products as organic food. These commitments encompass: no use of artificial fertilisers or plant protection products, no production of genetically modified food, no application of sprays and synthetic fertilisers, rearing animals outdoors and feeding them organic feed. Processors of organic food are prohibited from utilising preservatives, colours, flavourings and flavour enhancers. The certification, governed by Union law, is intended to assure consumers that they are paying for authentic organic products. Regrettably, some producers employ their own certificates, and it transpires that their food, despite being more expensive, does not differ from conventional products.2. Is it genuinely organic food – or are we paying for quality?
Why is organic food more expensive? Organic crop yields are typically lower due to losses and lack of chemical use for growth support. In the case of animal husbandry, these are the costs of providing them with appropriate conditions, more expensive feed, and the certificates themselves, even though farmers receive EU subsidies. The purpose of all this is to ensure better product quality. Organic fruits and vegetables typically have more vitamins, minerals, and antioxidants than the food available in supermarkets. This is particularly true for vitamin C and B vitamins. This is their clear advantage – however, it is worth considering whether it is better to buy more fruits and vegetables at a lower price. In the case of meat, it is definitely better to choose those from organic farming. Although fruits and vegetables can be washed and eaten in larger quantities, the makeup of meat cannot be changed. Mass-produced meat may contain antibiotics and hormones given to animals, which can lead to an unfavorable fat content due to the poor quality of feed given to animals. Such meat may have a higher cholesterol content. Poor feed quality can also lead to a lower content of vitamins and minerals in meat.3. Apprehensions about Pesticides in Foodstuffs
The disparity between organic and conventional food lies in the absence of chemical plant protection products used during cultivation. The purpose of these products is to eliminate weeds, fungi, and pests that can decrease the yield. Consequently, the majority of individuals believe that conventional food is less healthy, and only organic food is healthy. However, it is crucial to acknowledge that every foodstuff undergoes tests to determine the level of pesticide and heavy metal contamination before being permitted on the market. In this context, Polish food fares very well, as only 0.5% of samples contained pesticide residues that surpassed the norms.4. Is it genuinely a decision to be healthy?
When it comes to vegetables and fruits, the answer is challenging, as the risk of contamination of traditional food with pesticides is low. If we cannot afford organic food, it is still advantageous for our health to consume any vegetables rather than not eating them at all due to fear of chemicals. In the case of meat, organic food clearly excels. Not only for humanitarian reasons, as animals raised in this manner live in better conditions and feed on natural food, but also because they provide benefits for our health. There is no necessity to use antibiotics prophylactically, as animals not residing in crowded cages do not fall ill as frequently and only the most essential vaccinations are sufficient. In this way, we obtain meat with a superior nutritional content and absence of additional substances. If everyone opted for organic meat and eggs, their prices would be comparable to those of mass-produced food.
