Organic Trade Association

Why People Aren’t Buying into Organic Food Products?

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Dear EarthTalk: I understand that, despite the popularity of organic foods, clothing and other products, organic agriculture is still only practiced on a tiny percentage of land worldwide. What’s getting in the way?—Larry McFarlane, Boston

Organic production may still represent only a small fraction of agricultural sales in the U.S. and worldwide, but it as been growing rapidly over the last two decades. According to the latest global census of farming practices, the area of land certified as organic makes up less than one percent of global agricultural land—but it has grown more than threefold since 1999, with upwards of 37 million hectares of land worldwide now under organic cultivation. The Organic Trade Association forecasts steady growth of nine percent or more annually for organic agriculture in the foreseeable future.

But despite this growth, no one expects organic agriculture to top conventional techniques any time soon. The biggest hurdle for organics is the added cost of sustainable practices. “The cost of organic food is higher than that of conventional food because the organic price tag more closely reflects the true cost of growing the food,” reports the Organic Farming Research Foundation (OFRF). “The intensive management and labor used in organic production are frequently (though not always) more expensive than the chemicals routinely used on conventional farms.” However, there is evidence that if the indirect costs of conventional food production—such as the impact on public health of chemicals released into our air and water—were factored in, non-organic foods would cost the same or as much as organic foods.

Other problems for organic foods include changing perceptions about just how much healthier they are than non-organics. “Many devotees of organic foods purchase them in order to avoid exposure to harmful levels of pesticides,” writes Henry I. Miller inForbes. “But that’s a poor rationale: Non-organic fruits and vegetables had more pesticide residue, to be sure, but more than 99 percent of the time the levels were below the permissible, very conservative safety limits set by regulators—limits that are established by the Environmental Protection Agency and enforced by the Food and Drug Administration.”

He adds that just because a farm is organic doesn’t mean the food it produces will be free of potentially toxic elements. While organic standards may preclude the use of synthetic inputs, organic farms often utilize so-called “natural” pesticides and what Miller calls “pathogen-laden animal excreta as fertilizer” that can also end up making consumers sick and have been linked to cancers and other serious illnesses (like their synthetic counterparts). Miller believes that as more consumers become aware of these problems, the percentage of the agriculture market taken up by organics will begin to shrink.

Another challenge facing the organic sector is a shortage of organic raw materials such as grain, sugar and livestock feed. Without a steady supply of these basics, organic farmers can’t harvest enough products to make their businesses viable. Meanwhile, competition from food marketed as “locally grown” or “natural” is also cutting into organic’s slice of the overall agriculture pie.

Organic agriculture is sure to keep growing for years to come. And even if the health benefits of eating organic aren’t significant, the environmental advantages of organic agriculture—which are, of course, also public health advantages—make the practice well worth supporting.

Source: http://www.scientificamerican.com

 

 

 

Are Organic Foods Better For You?

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Processed foods have become a staple in the U.S., making up as much as 90 percent of American diets. Pre-prepared meals are often less expensive, and save working, busy people time at the end of a long day.

However, research from the Organic Trade Association shows that trends are beginning to change. Sales of organic products grew by about 5 percent in 2009, reaching a total of $26.6 billion. And fruits and vegetables, the most popular corner of the organic market, increased sales by 11 percent, or $9.5 billion.

Stacy Kennedy, MPH, RD, senior clinical nutritionist at Dana-Farber/Brigham and Women’s Cancer Center, points out some important truths about organic foods.

Myth 1: Organic foods are better for your health.

Reality: There is no scientific evidence that eating organic foods increases health benefits, Kennedy says. All of the studies that point to the cancer preventative benefits of a produce-rich died are based on conventionally grown fruits and vegetables found at the typical grocery store. The American Institute for Cancer Research says that while organic might be the preference for some individuals, eating more fruits and vegetables – regardless of how they are grown – outweighs any potential risks of pesticides used on non-organic fruits and vegetables. Kennedy recommends washing produce thoroughly with water, and even using a very small amount of vinegar – (1 part white vinegar : 3 parts water then rinsing in fresh water). Never use dish soap.

“It makes sense that we pay attention to where our food comes from and how it’s produced,” Kennedy says. “But the conversation should be around local foods. The sooner you eat a fruit or vegetable after it’s picked, the more nutrients it has. If the organic apples at the market are from New Zealand, it’s clear that the locally grown apple is the better choice.”

Kennedy recommends www.massfarmersmarkets.org or http://www.localharvest.org for a list of Massachusetts farmers who sell locally grown produce throughout the year, even during the winter months.

Myth 2: Chemicals used to make foods must be okay to digest because the U.S. Food and Drug Administration allows them.

Reality: Processed foods may be convenient, but many of the chemicals and synthetic products found on the label have been linked to cancer, obesity, and heart disease. Some of the worst ingredients are trans fats, high fructose corn syrup, white (bleached) grains, and anything with a high sodium content.

“Trans fats are like barbed wire in your body,” says Kennedy. “Trans fat is made to extend the shelf life of products so when ingested, it becomes rigid and jagged in the body and causes inflammation and irritation that can be disruptive to cells.” Even a product labeled as having 0 grams trans fats per serving may contain some because the labeling law states that less than half gram per serving can be listed as zero.  If a product has 3 servings and 0.4 grams trans fat per serving, you could be ingesting 1.2 grams, not zero. Look at the ingredient list and avoid anything that has partially hydrogenated oils, which is another way of saying trans fats.

Kennedy recommends eating fresh foods whenever possible and swapping salt for spices like oregano or thyme. Make your holiday chocolate chip cookies healthier by using half whole-wheat flour and add wheat germ. Also, skip the shortening and instead use a mixture of olive or canola oil and apple sauce.

Limiting sugar-infused, empty-calorie, and highly processed foods will leave more room in your diet for healthy options and also help with weight management and cancer prevention, Kennedy says. For a list of healthy recipes, visit www.dana-farber.org/nutrition; and visit Fighting Cancer With Your Fork for a full presentation from Dana-Farber nutritionist Hillary Wright.

Do you buy organic foods more than you used to? Which organic foods are always in your kitchen?

Source: Dana Faber cancer Institute.