Today is it virtually impossible to buy or eat everything we want without something be labeled “organic.” My favorite snack, fruit leather, has cashed in on this growing niche market… and at $6.00 a box or so it must be working out for them. I would gladly eat fruit leather of the non-organic variety and when it comes down to cost, I would prefer it.
So why are so many people doling out the dough to eat organic diets? It might be that it protects the environment, saves the soil, or that is better for our bodies, healthier. It might be that they just don’t know the facts.
And truthfully, neither did I.
What makes something organic? Common answer: it’s all natural. Even more correct, scientifically based answer: Soluble mineral inputs are prohibited and synthetic herbicides and pesticidesare rejected in favour of natural pesticides. Natural, yes. But is it better?
And why is it so expensive? Well, organic farming practices mean lower yields and inefficient use of the land.
An article by Anthony Trewavas said that the leading organic researcher admits that in organic farming “there is very little science” and “this gives rise to a great deal of illogicality and confusion particularly insome areas of production.”
I would think that when it comes to the health of the environment and our families, science would be of the utmost importance.
So here is the break down so far: organic means expensive, unscientific production of food. Conventional is, and again Trewavas said it best: a diverse set of technologies using the best available knowledge, whose ultimate goal is the safe, efficient provision of foods in abundance and at lowest price. And the score stands:
And as we stand: