Organic Foods - Annotated Bibliography Example

Organic Foods – Annotated Bibliography Order No. 555307 Derk Jan Stobbelaar, Gerda Casimir, Josine Borghuis, Inge Marks, Laurens Meijer & Simone Zebeda. (2008) Adolescent’s attitudes towards Organic food: A survey on 15 to 16 year old school children. International Journal of Consumer Studies. In this article the authors Derk Jan Stobbelar et al., have touched upon the need for aiming at organic policies keeping in mind the adolescents. As adolescents are going to be the consumers of tomorrow, the authors conducted a survey among school children in the ages of 15-16 years which tested their knowledge about organic food.

The survey conducted among 700 students also examined their attitudes towards organic food, whether they bought organic food and their influence upon their parents to buy the same. The findings of the survey revealed that the adolescent children had a positive attitude towards organic food. Even though their attitude was positive, they had little knowledge about it and were not too willing to buy it. The authors suggested that the campaigns aimed at the target group should be designed, keeping in mind their preferences and ethical values. 2. Sylvette Monier et al. (2009) Organic Food Consumption Patterns.

Journal of Agricultural and Food Industrial Organization. The authors Monier et al., (2009) conducted a research on two different issues relating to the consumption of organic food in France. Since it was aimed to increase the consumption of organic food the issue that was first researched was whether the choice for organic food was permanent or not. Another question the researchers sought to answer was to find whether there was any impact on the buying pattern with regards to the pricing. The study was conducted on two staple food products, namely, egg and milk.

The findings showed that if the consumer purchased one organic product he or she was likely to go in for other organic products too. Age and income did play a role in decision making and marginal reduction in pricing did not affect sales. Regular users of organic food were found to be price sensitive. 3. Carl K. Winter & Sarah F. Davis. (2006) Organic Foods. Journal of Food Science. Vol. 71, Nr. 9. In their article the authors C.K. Winters and S.F. Davis (2006) have brought to light the fact that the organic food industry in the United States of America has grown dramatically.

Consumers purchased these products for their perceived health benefits, animal welfare and environment friendliness. The authors have also discussed the difference between conventional and organic food. This review also illustrates that tradeoffs exists between organic and conventional food. The prime reason for the consumers in buying organic food was to avoid pesticides which are present in conventionally grown farm produce. The spread of disease due to consumption of conventionally grown food has also resulted in the growth of the organic food market. 4. Michael Pollan. (Book) “The Omnivore’s Dilema” (2006) A Natural History of Four Meals.

Penguin Press. Pgs. 464. In his book author Michael Pollan (2006) presents his thoughts and ideas, not from the view-point of an activist, but as that of a naturalist. In the words of Pollan – “The way we eat represents our most profound engagement with the natural world.” (Pollan, 2006) The primary argument in his book revolves around the moral and ecological consequences of the food we eat. He gives us a lot of information on the good and bad of different foods with specific reference to corn in our diet and at the same time warns us of the dangers of certain foods.

The book is a wake up call for all of us for he stresses that it was evident we have to bring about a change in our food habits. 5. Andre Leu, Chair. (1993) The Benefits of Organic Food. The Journal of Applied Nutrition. Organic Federation of Australia. In this article Andre Leu (1993) has written about the popular belief among consumers that organic food is healthier than conventionally grown food. The author has studied published information which showed that organically grown food was definitely healthier than conventional food.

Organically grown food has lower levels of pesticide. Foods of animal origin are less contaminated when the livestock is raised organically. They also have negligible chemical residue and high nutritional value. References Organic Production/Organic Food. Top 10 Research Journals www.nal.usda.gov/afsic/pubs/ofp/ofpjournals.shtml Organic Food Consumption Patterns www.bepress.com/jafio/vol7/iss2/art12/ CK Winter (2006) Organic Foods. Journal of Food Science. Vol. 71, Nr.9 www.ucbiotech.org/resources/reports/WINTER Similar Michael Pollan (2006) The Omnivore’s Dilema.

A Natural History of Four Meals. Penguin Press. Pgs. 464. Andre Leu, Chair. (1993) The Benefits of Organic Food. The Journal of Applied Nutrition. Organic Federation of Australia. www.ofa.org.au/.//The%20Benefits%20of%20Organic%20Food