Organic Vs. Conventional Food: Usage Of Fertilizers In Farming
Several years ago, people used organic fertilizers to cultivate fruits and vegetables in their environment, depending not on the size of the plant, but on its flavor and valuable qualities. Furthermore, the Industrial Revolution supplied farmers with viable means of pest management, development boosters, and ripening accelerators. Farmers have decided to use different chemical formulations, including additives, atomizers, and flavorings to profit off of it as much as possible (Reiley). In fact, families often do not acknowledge how or when the fruits and vegetables they are serving for their beloved ones; they just see a shadow of actual products that are loaded with chemicals. People oftentimes fall into complacency that they are content with whatever they are having. Foods are deemed organic if it is cultivated without the need for pesticides, manufactured fertilizers, and GMOs.
Animals producing food, poultry, and dairy goods do not consume any medications or estrogens. Most Americans, 84 percent to be exact, occasionally buy organic food, whereas 45 percent purchase organic foods consistently. Moreover, U.S local sales are flourishing with revenues rising by 11.5 percent in 2013 increasing over $35 billion (Blaschke). Eating more locally produced and organic food can bolster consumer’s health while long-distance food can engender serious health issues, such as E.coli and salmonella.
Purchasing directly from local farmers alleviates the likelihood that stale and adulterated goods will be consumed. According to a study conducted by the University of California, Davis, “The goods bought in the supermarket have been kept in there for months, whereas products in farmers’ markets have been collected within a day of acquirement by the consumer, which reduces the likelihood of getting diseases’ (Mihai). Individuals must always be in favor of choosing the best organically grown foods over shipped products as it creates a healthier system and mindset. In reality, gaining more nutrients from sustainably grown products are beneficial, but it is not a key requirement. It is, therefore, better for the community that it creates using an organic farming process that is less deleterious to the atmosphere and less reliant on chemicals.
Despite developing a person’s consumption of nutrients, organic food also has reduced byproducts of pesticides. The Consumer Union report revealed that that peaches, frozen peas, bananas, strawberries, lettuce, pears, and brussels sprouts had some of the highest contamination levels (Groth). Nevertheless, commercial food suppliers also say that pesticides are not hazardous to human health, yet customers inherently know that this is a misleading statement. In 2011, the EPA (Environmental Protection Agency) found that approximately 10,000 to 20,000 medically diagnosed pesticide ailments and injuries per year have been recorded across the world (Perez). For instance, exposure to pesticides can cause a variety of detrimental human effects from comparatively mild symptoms such as migraines, fatigue, and vomiting to deeper effects such as cancer and neurological disorders.
The vast majority of ordinary food products in developed nations unsurprisingly display pesticide residues below the defined optimum permitted residue boundaries. As conducted by the UK Food Standards Agency, several studies have shown that organic produce is no better or perhaps more sustainable than conventionally grown food (Dangour). Organic food is just another way for people who abuse others to promote nutrition because people are afraid of what they do not understand. The promotion of organic products is another illustration of a common misapprehension: products are safe and healthier because they are organic. The goods must exceed the standards held by organizations and corporations in order for food producers to categorize their products as organic. As mentioned before, organic foods should not have synthesized fertilizers or pesticides implemented to them for three years before harvesting them, but just because a crop encapsulates the organic description does not indicate that it is completely free from fertilizer impurities. The amounts of pesticides in all products are usually within the permissible limits. The delineation between the consumption of organic foods and traditional foods is closely regulated; thus, this knowledge can be used by consumers to come to their own conclusions, regardless of their level of understanding of pesticides, their expenditures, and other reflections.
Hence, the advantages of organic production are long term in tackling issues such as environmental degradation. Briefly, there are many different views for both organic and conventional food customers. Generally, conventional food is inexpensive, but it creates health insecurity and damages the environment. While the correlation is not fully established, organic food is generally better and safer. To choose whether or not to buy local or conventional products it really varies on the preferences and needs of a person. The companies are well prepared to adjust as needed, though difficulties are on the radar; their platform is highly committed and unexploited markets provide more and more opportunities for growth and development. Retailers and their manufacturing associates are already making significant strides to decrease prices in order for organic products to be more available and affordable to customers throughout all income levels. Although there is still uncertainty between consumers regarding the current advantages of organic production, there is also an approachable response on which to profit from. Buyers are keen to find businesses they can build trust with. People support businesses who claim people see the whole picture the same way they do, represent their views honestly, and are dedicated to actual food.
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