Organic Food Arguementive Research Paper, Research Paper Example

The Nutritional Value and Health and Environmental Implications of Organic Foods

The popularity of organic foods has considerably increased over the past few years. This is evident in the rapid growth of the organic foods industry, growing by 20% every year since 1990. As of 2005, sales realized within this industry amounted to over 13 billion. The organic food industry is a complex industry that is characterized by fluctuations in consumer preferences. These fluctuations in preferences stems from the fact that there is varying scientific information on the safety and benefits of organic foods. Research shows that consumers generally perceive organic food to be more nutritional, improve general health and are safe for the environment. However, are these general perceptions valid? Do organic foods lead to improved health? And are they truly safe for the environment.

Organic Practices

One of the most important aspects of the modern day economy is the struggle for sustainable growth and development. As such, the need to effectively manage resources to realize maximum output is applied in all sectors of the economy. Due to the rising demand for food as a result of rapid population growth, most farmers resort to using synthetic pesticides, antibiotics, chemical fertilizers or modern genetic engineering technology such as genetically modified crops (Winter & Davis, 2006, p. 117). Farmers implementing organic foods employ natural remedies to sustain crop yield over extended period of time. Similar logic applies in the animal rearing. In order for animal product to be considered organic, the animals have to be fed on 100% organic animal feed.

Bonti-Ankomah and Yiridoe highlight the different criteria employed to determine the organic or conventional nature of crops. They show how some use the criteria of the technology and production practices employed, others employ dimensions like natural and biological production systems, while others accentuate on the use of chemicals.

Nutritional Value of Organic Foods

Research shows an increasing decline in the levels of minerals found in fresh produce in that past half century within the United Kingdom. Coupled with the fact that only a few number of people are able to meet the minimum nutritional requirement on a daily basis, there is a vital need to compare the nutritional value and content of both organic and conventional foods. Most of the studies (34%) indicate that dry matter is considerably higher in organic food while 27% indicate no difference (Heaton, 2002, p. 58). However, these studies depict almost the same levels of minerals and vitamin C, with a slightly higher number of studies indicating generally higher levels of minerals and vitamin C in organic foods.

According to previous research conducted by Worthington, organic crop was found to have more nutritional value than conventional foods; vitamin C (27% more), magnesium (29.3% more), Iron (21.1% more) and phosphorus (13.6% more) (Winter & Davis, 2006, p. 121). Research shows there is very little significant difference in the levels of vitamin B between organically grown crops and conventionally grown ones. However, there is considerably strong evidence that depicts higher levels in Vitamin C in organically grown potatoes as compared to conventionally grown ones. This is particularly evident in vegetables where vitamin C levels were 28% higher in organically grown vegetables.

Health Implications of Using Organic Foods

The use of organic foods has largely been associated with better health for the users. This is largely due to the widely-held notion that organically grown crops are healthier than conventional alternatives. One of the most significant impacts of using organic foods is seen on animals. According to a research by McCarrison in 1926, doves depicted a difference in weight when they were fed millet that has been grown using different type if fertilizer. Doves that were fed millet that was grown using animal manure depicted the best growth levels and rates.

Interestingly, one study depicted that mice exclusively fed on organic foods had a poor health performance than those fed conventional foods. However, another research by Scott in 1960 depicted that mice that were fed a blend of both conventional and organic foods depicted the worst reproductive conditions as compared to mice fed exclusively fed on either conventional or organic foods (Williams, 2002, p. 21). Despite this most studies have generally depicted that animals exclusively fed on organic feed fair better than those feeding on conventional food alternatives.

A comparison of the effects of organic foods against the effects of conventional foods on the human body is difficult to generate through previous research conducted. This is because previous research poses a considerable number of problems relating to the ethics, costs and feasibility of studies conducted (Williams, 2002, p. 22). Such studies were carried out over extended periods of time, using very restrictive conditions that limits the type and number of research subjects eligible for selection in such studies. However, one of the most reliable studies conducted depicted increasingly lower levels of semen count in conventional method farmers as compared to organic method farmers.

Most research conducted on the implications of organic foods on human diet mainly show antioxidant activity. While the antioxidant status of the body indicates an essential biomarker, it does not necessarily mean improved health. This is because these biomarkers influence health outcome, but not in a direct manner (Dangour, et al., 2010). However, some research depicts that fatty acid composition of breast milk in considerably increased as a result of exclusive intake of organic foods by a breast feeding mother. As such, there are considerable health benefits for breast-feeding infants as a resulted of the increased amounts of conjugated linoleic acids from organic foods (Dangour, et al., 2010).

One of the most significant problems that most consumers have with conventional produce is the amount of trace synthetic agrochemicals found in such foods (Rimal & Moon, 2005). It has been postulated that some of the trace chemicals originating from the agrochemical employed in farming may become carcinogenic in the long-run with continued and increased consumption (Magkos, Arvaniti, & Zampelas, Putting the safety of organic food into perspective, 2003, p. 212). Even though there is little concrete evidence to support this fact, pesticide residues in conventional foods have been found to have carcinogenic properties when animals in a laboratory setting are exposed to them.

Consumer Perceptions

Over the past two decades, there has been increasing consumer concern over the health and environmental implications of conventional products and techniques. This largely stems from rigorous consumer awareness programs that have been conducted by a number of environmental groups. Anxiety by consumers over the health and nutritional implications of using conventional foods as compared to organic foods led to the increased need for the debate on the environment by marketers of food for consumption by the public masses (Paul & Rana, 2012, p. 412).

This increased awareness and anxiety on the part of the consumers led to the development of two main attitudes towards organic foods as well as conventional foods; (1) confidence in food, and (2) consciousness towards health. The second attitude, consciousness towards health has been largely influenced by the increasing prevalence of terminal diseases that are linked with dietary factors and triggers.

Organic products have been identified as credence goods. Credence goods are those good for which their true characteristics cannot be fully comprehended and interpreted by the consumer, but still influence the consumers decision in buying the product. This is largely because consumers cannot fully understand the product and only rely on general conceptions about the product. Owing to the fact that most consumers cannot fully profile organic products, they cannot differentiate such products from conventional ones. However, consumers rely on three fundamental physical aspects of organic products; (1) product taste, (2) visual appeal and (3) freshness (Bonti-Ankomah & Yiridoe, 2006, p. 5). These three factors comprise the sensory attributes that customers employ in choosing between organic and conventional foods. This is backed up by research that depicts Nigerian consumers buy organic foods for four main reasons, (1) organic food tastes much better than conventional alternatives (Paul & Rana, 2012).

According to research, consumers generally perceive organic foods to have more nutritional value that conventional foods. This is because they believe that conventional farming methodology affects the ability of plants to synthesize nutrients naturally (Bourn & Prescott, 2002, p. 19). This is the nutritive attribute that influences consumer choice between conventional and organic foods. Consumers also incorporate three other factors in the decision-making process when faced with the alternative of organic food against conventional foods. They include the notion that organic food is much healthier, has no harmful effects and is of a much better quality as compared to conventional foods (Paul & Rana, 2012, p. 412).

The social and ethical concerns over conventional foods as compared to organic foods has largely been founded on emotional aspects as opposed to rational though and reason. This has largely been influenced by the subjective effect that cultural and social values have on a particular population of interest. While the case against conventional foods has been considerably strong, there is evidence that shows conventional foods have led to the improvement of health as pertains to certain aspects. One of the most significant positive effects of conventional foods on health is the decline in stomach cancers as a result of the availability of fruits and vegetables throughout the year from conventional farming and farming techniques (Magkos, Arvanti, & Zampelas, Organic Food: Buying More Safety or Just Peace of Mind? A Critical Review of the Literature, 2006, p. 47).

In conclusion, there is extensive research that has been done of the differences between organic and conventional foods. There is a vital need to compare the nutritional value and content of both organic and conventional foods. A comparison of the effects of organic foods against the effects of conventional foods on the human body is difficult to generate through previous research conducted. This is because previous research poses a considerable number of problems relating to the ethics, costs and feasibility of studies conducted. Consumers generally perceive organic foods to have more nutritional value that conventional foods. This is because they believe that conventional farming methodology affects the ability of plants to synthesize nutrients naturally. Taking into consideration the variability of research results generated, one can generally conclude that organic foods do have better nutritional value than conventional foods and are much safer on the environment.

References

Bonti-Ankomah, S., & Yiridoe, E. K. (2006, March). Organic and Conventional Food: A Literature Review of the Economics of Consumer Perceptions and Preferences. Truro, Nova Scotia, Canada: Organic Agriculture Centre of Canada.

Bourn, D., & Prescott, J. (2002). A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods. Critical Reviews in Food Science and Nutrition, 42(1), 1-34.

Dangour, A. D., Lock, K., Hayter, A., Aikenhead, A., Allen, E., & Uauy, R. (2010). Nutrition-related health effects of organic foods: a systematic review. The American Journal of Clinical Nutrition, 92, 203-2010.

Heaton, S. (2002). Assessing organic food quality: Is it better for you? UK Organic Research 2002: Proceedings of the COR Conference (pp. 55-60). Bristol: Aberystwyth.

Magkos, F., Arvaniti, F., & Zampelas, A. (2003). Putting the safety of organic food into perspective. Nutrition Research Reviews, 16, 211-221.

Magkos, F., Arvanti, F., & Zampelas, A. (2006). Organic Food: Buying More Safety or Just Peace of Mind? A Critical Review of the Literature. Critical Reviews in Food Science and Nutrition, 46, 23-56.

Paul, J., & Rana, J. (2012). Consumer behavior and purchase intention for organic food. Journal of Consumer Marketing, 29(6), 412-422. Retrieved April 10, 2015, from http://dx.doi.org/10.1108/07363761211259223

Rimal, A., & Moon, W. (2005). Perceived Risks of Agro-biotechnology and Organic Food Purchase in the United States. The Southern Agricultural Economics Association Annual Meeting. Arkansas: Southwest Missouri State University.

Williams, C. M. (2002). Nutritional quality of organic food: shades of grey or shades of green? Proceedings of the Nutrition Society, 61, 19-24.

Winter, C. K., & Davis, S. F. (2006). Organic Foods. Journal of Food Science, 71(9), 117-124.