Health, Environmental, and Socio-economic Impact of Organic Food Consumption - Research Paper Example

? Health, Environmental, and Socio-economic Impact of Organic Food Consumption First and Last of Health, Environmental, and Socio-economic Impact of Organic Food Consumption Introduction Modern times have seen a dramatic increase of organic food consumption. More consumers are drawn towards buying organic food as it is perceived to offer more health benefits and less toxic chemical content. The sales of organic foods in the United States skyrocketed from 1 billion in 2001 to 23 billion in 2008 (Crinnion, 2010). This growth in organic food consumption may be driven by the growing interest of consumers towards healthy lifestyle and environmentally-friendly foods. Unlike inorganic foods, foods which are organically grown are propagated and reared without the use of pesticides, antibiotics, chemical fertilizers and other harmful chemicals (Winter & Davis, 2006). Thus, it possesses high nutritional content and an approximately ? less residue of pesticides (Crinnion, 2010; “Organic Food,” n.d.). In addition, organically grown crops and livestock do not pose a threat into the environment. Various environmental groups claimed that chemicals used in conventionally propagating crops and breeding livestock contaminate the drinking water, and harm the surroundings (Fookes & Dalmeny, n.d.). However, some researchers argued that some facts about organic foods may be overlooked by consumers. In 2002 the United States Department of Agriculture warned the consumers of the parasites and bacteria found in organic crops. The absence of pesticides and preservatives in organically grown crops makes it more susceptible to bacteria and parasite infection. In turn, consuming organic crops may have an adverse effect to consumer’s health (as cited in Food Marketing Institute [FMI], 2007). This paper seeks to review and explore previous studies on the health and environmental effects of organically grown crops and livestock. This is to determine if the benefits of consuming organic foods outweigh its adverse effects. This paper will also delve into the social and economic impact of organic farming and further technological and research needs. Effects of organic foods in one’s Health A study conducted by Crinnion (2010) found that organic crops contain higher Iron, Phosphorous, Vitamin C as well as Magnesium. These nutrients are seldom found in conventionally-produced crops in the country. Thus, organically grown crops offer consumers a better nutrition. In addition, it contains a high amount of antioxidant phytochemical that repairs damaged cells and helps the body fight heart disease and Cancer. It hampers the development of cancer cells by reducing mutagenic action of toxic chemicals. However the study conducted by the University of Minnesota found that organic foods contain 9.7 % of E. coli bacteria compared to 1.6% found in conventionally grown crops. Contamination of organically grown crops occurs due to the use of animal manure. Its usage increases the probability of consumers being infected with fecal bacteria. Researchers reiterated that organically grown crops are not considered a “high-risk food” (Morano, 2004). Organic Trade Association argued that there are no evidences suggesting that organic foods are not safe to consume. Organically grown food was found to possess lower harmful fungi compared to conventionally produced crops (as cited in FMI, 2007). A high amount of residue from toxic chemicals is commonly found in conventionally grown crops. This chemical residue may lessen the chances of procreation or giving birth. Seven hundred women who reported to be constantly exposed to pesticides were found to have high rate of miscarriage. Another longitudinal study conducted by University of Denmark found that women who have high amount of pesticide particularly Dieldren in their bloodstream are more at risk of developing breast cancer. Dieldrin is considered as one of the most common pesticides used in conventionally grown crops in previous years. Exposure to high level of Dieldrin causes high blood pressure, fever, tachycardia, and cardiac abnormalities. There are 45 pesticides which can have detrimental effects to the consumer’s health. Experts stress the need to consume organically grown foods to lessen the toxic chemicals taken by the body (Fookes, & Dalmeny, n.d.). Breeding organic livestock involves restricted use of antibiotics, expansive indoor and outdoor housing area, and organic feeds. Thus, it can be considered healthier compared to the conventionally grown livestock. Conventional livestock production often uses antibiotics to protect animals against parasites and bacteria. However, the repeated use of such antibiotics may create “antibiotic resistant bacteria.” Thus, livestock who become sick due to these bacteria and parasites may fail to respond to antibiotics. Animals breed in conventional manner are also fed with animal by-products which make them susceptible to mad cow disease (Kijlstra & Eijck, 2006). Kijlstra, Meerburg and Bos (2009) argued that the condition where organic foods are reared may not necessarily be healthier compared to conventional farming. These researchers stressed the detrimental effects of giving farm animals an outdoor access. Animals reared outdoors have a high probability of being contaminated with Avian influenza, Campylobacter, Salmonella, and other bacteria. Countries in Asia, Africa and Europe were recently struck with Avian influenza, commonly referred as “Bird flu,” facilitated by the fast and easy spread of virus among chickens who are reared outdoors. Studies conducted in Netherlands to assess if organically grown chickens are more prone to Campylobacter compared to conventionally grown ones showed inconsistent results. However a recent study found that 51% of chicken fillets were infected with Camylobacter, as compared to only 25% of chickens which were conventionally grown. Several researchers reiterated that chickens which are organically grown have higher life span which increases the probability of being contaminated with Campylobacter. Unsanitary practices of some farmers may also cause Camylobacter infection. A study conducted in determining the presence of Salmonella among farm animals found that it is equally prevalent in both organically and conventionally grown livestock (Fossler et al., 2005). However some researchers argued that it may be harder to eliminate Salmonella infection in livestock which are organically reared. Poultry, pigs and other animals have high chance of being infected with parasites due to their access outdoors. Toxoplasma gondii, one of the parasites that contaminate organic livestock, leads to fatal disease among pregnant women. It can also cause visual impairment. Chickens that are organically reared are also found to have high level of Dioxin in contrast to those who are conventionally reared. Dioxin is a toxic substance which can have detrimental effects in ones’ health (Kijlstra et al. 2009). Effect of Organic farming in the Environment Toxic chemicals used in conventionally propagating crops harm the environment. These chemicals cause immense damage into the aquatic ecosystem when it accidentally combined into the ground water. It disrupts the proliferation of living and non-living organisms. In U.K., the number of wild plants and insects were reduced in areas where pesticides are pervasively used in farming. Researchers assert that pest and mice will eventually develop resistance to these pesticides. It increases the need for high amount of pesticide to propagate crops. It creates unhealthy dependence on pesticides, as well as increases residue of toxic chemical found in food (Fookes & Dalmeny, 2001). Organically grown crops employ farming techniques that do not damage the environment. Organic crops are propagated with the use of animal manure and proper cultivation. Organic farming can be viewed as beneficial compared to conventional way of farming as it fosters high fertility of soil, safe water supply, and less need to spend on farm inputs. It limits pests without destroying the environment (Fookes & Dalmeny, n.d). A study conducted in Denmark to assess the environmental impact of organic farming showed less pesticide leaching and increased biological activity due to the utilization of crop rotation. In addition, organic farming leads to a highly diversified weed flora, increase number of birds, reduce aphids and high number of beneficial insects (Hansen, Fjelsted, & Kristensen, 2000). The rate of Nitrogen leaching decreased by 35%-65% in organic farming. Studies from different countries showed that the soil utilized in organic farming has high biomass, enzyme activities, retention capacity, stability and less susceptibility to soil and wind erosion. Techniques employed in organic farming contribute to 40-2000 kg of increase in carbon per hectare of land. In addition, the use of “leguminous and organic nitrogen” in propagating organic crops lessened CO2 emission which is harmful to the ozone layer. A study conducted in Ethiopia showed that organic farms yield more harvests due to composting and high water retention of soil. Lesser energy is also utilized in organic farming compared to conventional farming. Approximately 36% energy is expended from producing pesticides and fertilizers utilized in conventionally propagating crops (as cited by Niggli, Slabe, Schmid, Halberg, & Schluter, 2008). Greenhouse gasses and the utilization of fossil energy are lessen in rearing organic crops and animals (Hansen, Fjelsted, & Kristensen, 2000) Social and economic impact of organic farming Organic farming provides countless benefits such as increase employment, reduced emigration in rural areas, and low health risk for farmers. Padel and Lampkin (1994, as cited in Lobbley, Reed, Buttler, Courtney & Warren, 2005) found a 10-25% increase of labor demand for organic farmers. Those who reside in rural areas are enticed to stay due to the job opportunities provided by organic farming. Those farmers who organically grow crops and livestock in third world countries also attained an average standard of living (Escobar & Hue, 2007). Young farmers with wide range of skills and a growing number of women are currently involved in organic farming. Evidence showed that those who worked in organic farms have high job satisfaction and happiness (as cited in Niggli et al. 2008). According to “Shopping for Health of 2006” ? of shoppers in the U.S. purchase organic foods. Approximately 72% of retail food stores are offering organically grown crops and livestock. High demand for organic foods fueled an increase of 2.80 million from 2.35 million of farm lands devoted in propagating organic crops. Approximately 0.5% of farm lands in the U.S. are utilized for propagating organic crops and rearing livestock as it proves to be highly profitable (as cited in FMI, 2007). However some organically reared animals such as cattle and pigs have lesser profit due to the expenses in feeding and housing system. Labor expenses, total payments received, and differences in yields are calculated to compare the profit gained by organic and conventional farms (Niggli et al., 2008). A study showed that organic soybeans are more profitable compared to non-organic soybeans due to lesser farm inputs, and high harvest in dry areas. Conventional farming requires high farm inputs for fertilizers, antibiotics, pesticides and other chemicals. It entails high expenses which subsequently reduced profit (as cited in “Economics of organic,” n.d.). In England, forage crops have higher incomes compared to conventionally grown ones. Meanwhile, cereals and sheep which are organically grown have lower income (Lobley et al., 2005). Some organic foods can be purchased at higher prices (Niggli et al., 2008). Propagating organic crops entails thorough maintenance of soil fertility, natural means of controlling pests and parasites, and higher standards of handling crops and livestock. Some assumed that it is only affordable for consumers with high or average income (“Organic Food,” n.d.). Researchers argued that conventionally grown crops and livestock may not necessarily be cheaper compared to non-organic ones. Consumers pay additional cost of non-organic food through taxes. Approximately 40 billion euro is expended by the European Union for “Common Agricultural policy.” Meanwhile, 4.3 billion is spent by the government in UK to assist farms that commonly rear crops and livestock in a conventional manner. This is not considered beneficial to taxpayers as they may suffer the detrimental health and environmental effects of conventionally grown crops. Conventional farming also entails “hidden cost” which is paid by the consumers. “Hidden cost” refers to the additional amount that consumers pay to water companies for cleaning pesticides and chemicals mixed in the water. Manufacturers of pesticides passed the responsibility of cleaning the residue of pesticides and other toxic chemicals to farmers, who subsequently pass it to water companies. Water companies also pass this cost to the consumers through their water bill. It costs the U.K. government a staggering amount of 120 million euro to annually sanitize the water supply. Consumers may also suffer from diseases or illnesses caused by consuming conventionally grown cows that are fed with leftover meats and unhealthy foods. Approximately 4.5 billion euro was spent to treat these diseases or illnesses. It is important to note that conventionally grown foods do not only cost the consumers their money but also their physical health (Fookes & Dalmeny, n.d.). Technology and research needs in organic farming Studies found that the yields from organic farms are 9% lower compared to conventional farms. This may explain why the demand for organic foods continuously exceeds its supply. Although organic farming increases the food productivity, it still requires technologically advanced farming techniques. Dr. Dawn Thilmany (2006) stressed the need for further research and technological advances in organic farming. She stressed the need for studies that focused on pest control, fertility of the soil, development of good breeds, and better health for crops and livestock. Organically grown crops and livestock are more susceptible to pest and parasite due to the restricted use of chemicals and pesticides. It becomes difficult to treat crops and livestock which are already infected with pests and parasites. Thus, it is essential to conduct further research regarding this matter to improve the production of organic crops and livestock. It is also essential to employ farming techniques which can improve soil fertility to increase the yield from organic farms. Researchers should also determine the breeds suitable for organic production. In addition, Thilmany reiterated the growing necessity to enhance processing, handling and distribution of organic products. These researches need to reflect the effort to encourage the consumption of healthier foods by increasing the supply of organically grown crops and livestock. Discussion The increase in demand for organic food has propelled both researchers and laymen to shed light on the common assumption that organic foods are healthier compared to conventionally produced ones. Previous studies present contradictory findings on the subject matter. Numerous studies indicated that organic crops contain significantly higher vitamins and minerals such as Vitamin C, Magnesium, and Phosphorus. However, some studies showed that it may be more susceptible to E. coli bacteria. Meanwhile organically grown livestock is more at risk of being infected with Salmonella, Avian influenza, Campylobacter and other bacteria. Nevertheless, researchers still believe that it is healthy to consume organic foods. The risk for organic crops and livestock to be infected with parasites and bacteria may be lessened through proper farming techniques. Farmers may refrain from using animal manure to reduce the E.coli infection among organic crops. They could also minimize the prevalence of livestock being contaminated with bacteria and diseases with a sanitized outdoor area. These issues present the need for further research in organic farming techniques. Organically grown crops and livestock are not only healthier but also beneficial to the environment and to the economy. The use of more natural means of propagating crops and rearing livestock reduced the pollution in the environment. Pesticides, antibiotics and other toxic, commonly employed in conventional farming, ceased to contaminate the ground water, hamper biodiversity and damage the environment. Aside from its environmental benefits, organic farming also promotes rural development. Organic farming can be considered beneficial to consumer’s health, environment, economy and society. References Crinnion, W. J. (2010). Organic foods contain higher levels of certain nutrients, lower levels of pesticides, and may provide health benefits for the consumer. Environmental Medicine, 15 (1). Retrieved from http://www.thorne.com/altmedrev/.fulltext/15/1/4.pdf Economics of organic agriculture. Retrieved from http://organic.unl.edu/Resources/ Organic%20guide/Economics%20of%20Organic%20Agriculture.pdf Escobar, O. & Hue, N. V. (2007). Current developments in organic farming. Retrieved from http://www.ctahr.hawaii.edu/huen/organic%20farming.pdf Food Marketing Institute. 2007. Natural and organic foods. Retrieved from http://www.fmi.org/media/bg/natural_organic_foods.pdf Fookes, C., & Dalmeny, K. (2001). Myth and reality. Retrieved from http://www.sustainweb.org/pdf/myth_real.pdf Fossler, C. 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