What Makes a Food Organic - Report Example

What makes a Food Organic? (Detailed) As discussed earlier, organic foods are those which are produced without the introduction of any artificial agricultural ingredients, like fertilizers, pesticides, herbicides, antibiotics, bioengineering techniques, hormones, ionizing radiation, and flavor enhancers. Such chemicals make the foods lose their natural quality, because they have been raised up in an unnatural environment. We discussed how farmers can make their lands organic by enhancing soil fertility; and, how people can grow foods at a smaller scale at their homes, without the use of chemicals. In this paper, we shall discuss these issues in detail, giving great importance to how a food is made organic, both on small scale at homes and on large scale at farms. Literature has been sought, and may references of scholarly research have been quoted to support the argument that, although it is not scientifically proven how an organic food is more healthful than non-organic food, but it is believed that since organic foods are grown in the most naturally possible way, thus, they are better for health than non-organic foods, whether grown at small scale or large. Since this research supports its argument with the help of research, this paper is intended for students of agriculture; and thus, the rhetorical context includes healthfulness of organic food and how they are grown, as content; an addition to the knowledge base of agriculture students as purpose; and, agriculture students as audience. Organic food production has the potential of adding to the global food supply while reducing the harmful effects of the environment, write Badgley et al. (2007). Badgley et al. (2007) conducted a research on how organic agriculture adds to the global food supply. They collected data from temperate and tropical agroecosystems, and found that “leguminous cover crops could fix enough nitrogen to replace the amount of synthetic fertilizer currently in use.” This and other similar results showed that organic agriculture can significantly improve the global food supply without any harmful effects caused by chemical and synthetic fertilizers and pesticides. This research strongly supports our argument that organic agriculture has the potential to produce good quality food because it can save itself in the natural way from environmental hazards. Organic methods employed by farmers guarantee that such food is produced, and on such a scale, that satisfies global requirement without the need to increase or expand the agricultural land base, which is a very big advantage in the current situation of growing population and less land available to adjust it. However, according to Brian Halweil (2006), a Senior Researcher at World Watch Institute, Washington D.C., it is contradictory whether organic food supply can feed the world effectively, since organic farmers have to do a lot of hard work in land conversion; and, the crop yield is often less because the land takes many years to adjust to the conversion process. Whether organic food is tastier than non-organic conventional food is still a debate, but some studies, that have compared the organoleptic quality of both types of foods, have shown that organic food is better in taste and healthfulness (Sample, 2007). Two factors are responsible for this: higher levels of antioxidants and lower levels of average crop yields. When the aim is high crop yield, farmers tend to ignore the organoleptic quality of the crops. Availability of nitrogen to foods is also influential upon the quality and taste. Conventional farming involves lower levels of such antioxidants, thus, the integrity of cells is affected. Higher levels of nitrates tend to spoil the food. Since organic foods have lower levels of nitrates, and relatively higher levels of antioxidants, they have longer life when they come to market shelves. There have been many studies comparing organic and conventional apples for taste and quality; and, researchers have found that organic apples come out better, because they store better, are crispier, and juicier, no matter what the method and length of storage is. For example, Reganold et al. (2001) reported the sustainability of organic, conventional and integrated apple production systems in Washington State from 1994 to 1999. They found in their research that: The organic and integrated systems had higher soil quality and potentially lower negative environmental impact than the conventional system. When compared with the conventional and integrated systems, the organic system produced sweeter and less tart apples, higher profitability and greater energy efficiency. Our data indicate that the organic system ranked first in environmental and economic sustainability, the integrated system second and the conventional system last (p.926). It is very beneficial for people to start their own organic farming at small scale, in the vicinity of their own homes. Literature suggests that doing so not only reduces the cost of food production, but is also right according to sustainable living, because the naturally grown food is in compatibility with the natural environment. First of all, home farmers must make sure that they keep all pesticides, fungicides, weed killers, and insect sprays, away from their pots. They can start home farming at such a small scale as 25 square feet. The place should have enough air and sunshine. The place should also be away from the industrial area, because there is risk of soil getting contaminated with hazardous chemicals and poisonous materials. The gardening area should be covered with good compost, which is the organic material that is to be collected from a non-pesticide sprayed area. The soil is to be mixed with it. It is to be made sure that seeds are not planted too close to each other. Weed control is necessary; however, there is a lot of concern regarding how effective weed management is without the use of pesticides and fungicides. Bond and Grundy (2001) have studied weed management without the use of chemicals in organic farming. They state that the weed control options have increased with the increased demand of organic food in the market. There are methods that include unique weed-suppressing cover crops and specific crop traits that suppress weeds. Steaming is also an advanced method to control weeds. The researchers encourage the use of cultural methods and the latest weed technology, which do not involve the use of chemicals as weed killers. This research has been very helpful in gaining knowledge as to how weed can be controlled in home organic farming. The need is to gain further insight into cultural methods like growing cover crops and steaming. On larger scale, organic farming involves converting the agricultural land into organic land. This is a long process, mainly a three-year process, in which the land undergoes several phases till the food produced is totally organic. Maeder et al. (2002) reported results from a 21-year study of agronomic and ecological performance of biodynamic, bioorganic, and conventional farming systems in Central Europe. They found that although the crop yield was 20% lower in organic crop; yet, since the “input of fertilizer and energy was reduced by 34 to 53% and pesticide input by 97%” (p.1694), so, the organic crops were higher in soil fertility and biodiversity. This research shows that avoidance of chemicals results in better soil fertility, no matter the crop yield is lower than conventional crop. The positive effect of organic farming on biodiversity has also been proved by Hole et al. (2005), who mention that the modern, conventional agricultural system has posed a threat to biodiversity of crops. In general, organic farming is a result of enhancement in natural biological cycles in soil, crop, and livestock. For example, nutrients that are cycling in the soil have to be properly managed; natural predators of crop pests have to be encouraged; and, natural immunity in livestock/animals has to be developed. Soil fertility is enhanced through nitrogen fixation by legumes. Soil organic matter is improved. Pollution is avoided. Hence, organic farming is done under natural processes, and non-renewable materials used as fossil and fertilizers, are avoided. The organic farmers may convert units of their land into organic farms one by one, to ensure valid crop rotation (Department of Agriculture and Rural Development, 2010). Monitored conversion takes two years, which covers the last application of the chemical fertilizer or pesticide, and the sowing of the first completely organic crop. Organic matter (manure, compost) must be regularly put in. Soluble mineral fertilizers must be avoided; however, those that are slowly soluble in soil are permitted, for example lime and rock phosphate. Livestock must graze on the organic land. Therapeutic courses for animals should not exceed than two courses per year, except for certain vaccines, to ensure their natural development. “…the livestock are fed organic grains and/or forage and raised without hormone implants or many common antibiotics and other drugs”, according to Bergh (2012, para. 5). To conclude, we have seen that the aim of organic farming is to reduce the loss of nutrients from the environment; to maximize the recycling of nutrients within the soil; to avoid the loss from manure heaps; to optimize the mineralization and enhancement of soil organic nitrogen and atmospheric nitrogen by legumes respectively; and, to ensure that the produce contains the highest levels of quality, taste, flavor, and healthfulness. Avoidance of fertilizers and other synthetic means results in better quality and flavor of food, which is also good for health (The Express Tribune, 2011). Organic foods store better, and are rich in nutrients. Studies have compared conventional and organic yields, and have found that organic produce is much better in life and excellence, which supports our argument that organic foods are better for health than non-organic foods. References Badgley, C., Moghtader, J., Quintero, E., Zakem, E., Chappell, M.J., Aviles-Vazquez, K., Samulon, A., & Perfecto, I. (2007). Organic agriculture and the global food supply. Renewable Agriculture and Food Systems, 22(2), pp. 86-108. DOI: http://dx.doi.org/10.1017/S1742170507001640. Bergh, P. (2012). Defining organic foods. Converting to Organic Production. Retrieved July 28, 2012, from http://www.mda.state.mn.us/protecting/conservation/crpoptions/organicconvert.aspx Bond, W., & Grundy, A.C. (2001). Non-chemical weed management in organic farming systems. Weed Research, 41(5), pp. 383-405. DOI: 10.1046/j.1365-3180.2001.00246.x Department of Agriculture and Rural Development. (2010). Soil fertility, rotations and manures. Converting to Organic Production. Retrieved July 24, 2012, from http://www.dardni.gov.uk/ruralni/index/bussys/organic_production/organic_business_management/organic_convert.htm Halweil, B. (2006). Can Organic Farming Feed Us All? World Watch Magazine, 19(3). Retrieved July 20, 2012, from http://www.worldwatch.org/node/4060 Hole, D.G., Perkins, A.J., Wilson, J.D., Alexander, I.H., Grice, P.V., & Evans, A.D. (2005). Does organic farming benefit biodiversity? Biological Conservation, 122(1), pp. 113-130. DOI: http://dx.doi.org/10.1016/j.biocon.2004.07.018 Maeder, P., Fliessbach, A., Dubois, D., Gunst, L., Fried, P., & Niggli, U. (2002). Soil fertility and biodiversity in organic farming. Science, 296(5573), pp. 1694-1697. DOI: 10.1126/science.1071148 Reganold, J.P., Glover, J.D., Andrews, P.K., & Hinman, H.R. (2001). Sustainability of three apple production systems. Nature, 410, pp. 926-930. DOI:10.1038/35073574 Sample, I. (2007). Organic food is healthier: study. Guardian News and Media Limited. Retrieved July 30, 2012, from http://www.guardian.co.uk/science/2007/oct/29/organics.sciencenews The Express Tribune. (2011). Organic food: Back to the basics. Tribune. Retrieved July 30, 2012, from http://tribune.com.pk/story/137131/organic-food-back-to-the-basics/ Read More