Organic Vs Inorganic Foods Essay

Organic Vs. Non Organic Foods Essay

Organic products and non-organic products have been a subject of interest for me for a great amount of time because I have often questioned whether there really was a difference between the two types of products. I always wondered what the nutritional, economic, laborious, and pollution differences were, if any, in the creation of the two types of products. Through research, I have found several sources of information which allow me to determine more than a physical difference between the two.
To start, labeling something as organic is specific and determined by the United States Department of Agriculture (USDA). The regulations set are extremely specific and it is relatively difficult to meet the standards. The pesticides must be natural, and be part of the approved list established by the Organic Foods Production Act of 1990 (6). The crop must also be void of any prohibited substances for at least three years. The time limit is set to allow room for chemicals, which may have an effect on the crop, may reside over time to become less abundant. This is only a pre-requisite to even have the crop to be considered organic, meaning that the crop may still fail the certification of being organic. The crop that is used is also prohibited from going through genetic engineering.
For livestock to be labeled as organic, the animal must also go through several standards established by the USDA. As several non-organic livestock use a lot of types of medications, organic livestock may not be treated with prohibited medication, which is determined by the USDA. The livestock must also be allowed to have access to the outdoors. The only exception to this condition is that the animal may be contained based on its health, safety, stage of production, or protection of soil or water quality (6).
The ingredients used to produce a product must also be organic. The only exception to the use of organic ingredients is if they are not commercially available in organic form. This gives farmers the option to make their own organic ingredient or non-organic ingredient. The commercially unavailable ingredient is ignored when certifying the product as organic or non-organic (6).
A problem that arises in the certification of organic food is that there exists over 40 private organizations and state agencies that certify the production of food as organic. The standards for consideration of certification are still the same, but the requirements to receive the certification of an “organic” product may differ from agency to agency. For example, a pesticide may be approved by some agencies, while other agencies would prohibit it. This leads to some variance in the organic material a consumer purchases, and the product may turn out to be harmful to the individual (6).
If the product fulfills the requirements of being organically made, then it qualifies for having the option to place the USDA organic label on the package. However, if the farmer does...

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When you go to the supermarket, what type of food do you buy? Organic food or non-organic food? Maybe you buy some of both? However, when it comes to price, health and environmental protection, there are significant differences between these two types of food. Then you can decide which is best for you. First, price is usually the very essential factor considered by a consumer. We all know that most organic food is more expensive than conventional food.

Take milk for example, usually milk certified as hormone and antibiotic-free in a supermarket costs twice than grocery milk. “Higher prices of organic food are due to more expensive farming practices, tighter government regulations and lower crop yields” (“Organic vs Non-organic Foods”, n.d.). In contrast, although non-organic food is cheaper, it “contains many hidden cost like taxes and the cost of the treatment for the harm caused to the environment by conventional farming” (Pragya, 2011).

Second, while buying food some consumers consider price first, but other consumers care more about health. “As animals are given antibiotics in conventional farming, human body, when sick does not accept the same antibiotics, thus reducing the body’s immunity in the long run” (Pragya, 2011). Besides, conventional growers use pesticides to protect their crops from molds, insects, and diseases, which is harmful to humans and especially harmful to women and children’s health. Compared to it, in organic farming animals are given organic feed and can get access to the outdoors in order to help minimize disease (“Organic vs Non-organic Foods”, n.d.). Moreover, pesticides are not allowed in organic farming. Thus, organic food is obviously safer and healthier. Third, as above-mentioned, using pesticides in conventional farming is harmful to our health, but it is also harmful to our environment. Use of these chemicals containing toxic substances has resulted less number of wild animals and plants on the farmland. At the same time the quality of soil becomes worse because of the use of too much chemical fertilizer. On the contrary, “organic farming uses crop rotation to prevent pests, by creating a more diverse ecological system to naturally grow the pest’s predators, for increasing the quality of soil, natural manure and composting is done.

Thus, the benefits of organic farming and more long term and benefit in fighting problems like degradation of the environment (Pragya, 2011). In short, both organic and non-organic food consumers have many different points of views. All in all, non-organic food is cheaper, but leads to an uncertainty in health and does harm to the environment. Even though the relation is not quite proven, organic food is definitely be safer and healthier. Whether or not to buy organic or non-organic food fully depends on your lifestyle and what you are concerned about.

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