Organic Food: What is it ?

Organic food is much talked about today and appears to many people as an attractive alternative to conventional food supplies. However, in our modern "time-poor" society few people make any detailed study of food production but obtain general impressions and attitudes from the mass media. Consequently, Organic food has achieved a certain status, although the pros and cons of organic food production are not widely appreciated.

The name "Organic" from a scientific point of view is rather unfortunate and misleading, as all food is "organic." In strict chemical terms "organic" compounds are based on the element carbon and this includes almost all food materials no matter what their origin may be.

In Continental Europe the word "Bio" is frequently used instead of "Organic" and, perhaps, is more informative. Nevertheless, "Organic Food" as a descriptive phrase is by now well established in the English language. In simple terms Organic food is food produced according to a particular production system as laid down in various European Union regulations. In general, this production system for grains, fruits and vegetables does not rely upon chemical fertilizers or pesticides. It employs crop rotation systems to avoid build up of diseases and pests in soils. Food of animal origin, such as meat and eggs, is also produced under organic systems where use of medicines and chemical treatments is minimized.

The various member states of the EU must have appropriate inspection systems to ensure that Organic food is produced in the correct way and that it is supplied by growers, processors or importers who are registered and subject to regular inspection. There is considerable effort made in the EU to ensure that consumers are not misled into buying Organic food that is not produced according to the correct system. This is extremely important as Organic foods are inherently more expensive than conventional foods.

It is important, however, to recognize that Organic food has been produced using a particular type of farming system. This does not in itself guarantee that Organic food is better in quality, flavor or is safer than food produced in conventional systems. Objective measurements of food flavor and quality are extremely difficult to make. All food is made

up of an enormous range of organic molecules which include nutrients such as proteins, fats and carbohydrates. Food also contains an enormous number of other molecules known as nutricines such as organic acids, antioxidants, colors and flavors which are also important components. Both Organic and conventional foods contain essentially the same molecules and, therefore, it is very difficult to demonstrate whether a particular fruit, vegetable, piece of meat or egg has been produced under an Organic or a conventional system. This is why it is necessary to track the production of Organic food through registration of producers and inspections. It is not possible to decide upon delivery of food items, whether they have been produced under an Organic or a conventional system.

Organic production, is not necessarily more environmentally friendly than conventional production. Organic or conventional fruits and vegetables need to be grown on fertile soils. This soil fertility must be maintained either by use of chemical fertilizers or by the use of manure from animals. Manure may be a source of pathogenic bacteria and so needs careful application. Organically reared pigs and chickens produce manure just as conventional pigs and chickens, and this is still a potential environmental pollutant. Food poisoning bacteria such as Salmonella are widespread throughout the environment and may contaminate both Organic and conventional foods. Certainly all the important food storage, hygiene and handling procedures recommended for dealing with conventional food should also be followed when dealing with Organic food. It makes little difference to a Salmonella whether it is living on Organic or conventional food.

It is also important to recognize that Organic food will always be significantly more expensive than conventional food. To a large extent the purchase of Organic food must be a personal choice where the consumer willingly pays a premium for a particular type of food to support a particular type of agriculture. As with so many things in life, if you think that Organic food tastes better, then it probably does.

Dr. Adams has also written a book: NUTRICINES, Food Components in Health and Nutrition. You may order your book through www.nup.com or visit his website.

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