M.M.C.B Ehelamalpe

Organic farming, Food Quality and, Human health

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ORGANIC FARMING

It is a production system that sustains the health of the soil, Ecosystem and people.

It relies on ecological process, biodiversity and cycle adopted to local conditions rather than the use of inputs with adverse effects.

Organic farming combines tradition, innovation, science to benefits the shared environment and promote fare relationship and good quality of life for all involved. (IFOAM )

FOOD QUALITY AND ORGANIC Public concern about food quality has intensified in recent

years. Genetically modified crops have prompted heated debate

about the safety and integrity of our food. Against this background, demand for organically grown food

has been growing rapidly. A significant proportion of organic consumers believe that

organic food is qualitatively better than non-organic, giving ‘it tastes better’ and ‘it’s better for you’ as the most common reasons for purchasing it.

Consumer perceptions of the term ‘organic food’

59% – no chemicals/additives/pesticides 47% – natural 41% – healthy 37% – expensive 35% – good for the environment 35% – GM free

FOOD QUALITY AND ORGANIC PRINCIPLES

The birthright of all living things is health. This law is true for soil, plant, animal and man: the health of these four is one connected chain.

Any weakness or defect in the health of any earlier link in the chain is carried on to the next and succeeding links, until it reaches the last, namely, man.

1. Principle of health

This principle roots organic agriculture within living ecological systems.

Production is to be based on Ecological processes Recycling Nourishment Achieved through the ecology of the specific production

environment. Organic management must be adapted to local

conditions, ecology, culture and scale.

2. Principle of ecology

This principle emphasizes that those involved in organic agriculture should conduct human relationships in a manner that ensures fairness at all levels and to all parties - farmers, workers, processors, distributors, traders and consumers.

It aims to produce a sufficient supply of good quality foods.

3. Principle of fairness

This principle states that precaution and responsibility are the key concerns in management, development and technology choices in organic agriculture.

4. Principle of care

KEY FINDINGS

• Pesticides

Nearly all pesticides are prohibited in organic farming and residues are rarely found.

A high incidence of pesticide residues occurs in non-organic foods, and there is growing concern about the ‘cocktail effect’ of multiple residues on human health.

• Food poisoning

No evidence organically produced foods with an increased risk of food poisoning.

Organic food a clean bill of health and confirmed expectations that organic methods, such as careful composting of manure, minimize pathogenic risks.

existing research reveals significant differences between organically and non organically grown food. These differences relate to food safety, primary nutrients, secondary nutrients and health outcomes demonstrated by feeding trials.

• GMOs Genetically modified organisms (GMOs) and their derivatives are

prohibited in organic production. GM foods for humans, although negative health effects have been

observed in animal trials.

• Antibiotics The routine, growth promoting or prophylactic use of antibiotics is

prohibited in organic standards for animal husbandry. There is growing concern over the risk to human health from antibiotic

resistance developing in micro-organisms partly because of the misuse and overuse of antibiotics in livestock rearing.

• Food additives More than 500 additives are permitted for use in non-organically

processed foods, compared with around 30 permitted in organic processing.

Organic standards prohibit additives and ingredients which have been linked to allergic reactions, headaches, asthma, growth retardation, hyperactivity in children, heart disease and osteoporosis.

• Nitrate Non-organic fertilization practices result in higher levels of potentially

harmful nitrate in vegetables. Studies have shown lower levels in organically produced crops.

PRIMARY NUTRIENTS

Vitamin C and dry matter contents are higher, on average, in organically grown crops.

Mineral contents are also higher, on average, in organically grown crops, although the small number and heterogenous nature.

Indicates a clear long-term decline in the trace mineral content of fruit and vegetables, and the influence of farming practices requires further investigation.

SECONDARY NUTRIENTS

organic crops contain an increased range and volume of naturally occurring compounds known variously as secondary plant metabolites or phytonutrients.

Phytonutrients increase the capacity of plants to withstand external challenges from pests and diseases, and an increasing number of them are also known to be beneficial to humans.

Further research is needed in this field.

Improvements in the growth, reproductive health and recovery from illness of animals fed organically produced feed.

There are reports of positive health effects in humans resulting from the consumption of organically grown foods.

A “very marked decline” in colds and influenza Fewer sports injuries a greater resilience to fractures and sprains clear and healthy skin improved dental health Act as Nutritional cancer therapies High Semen quality

who consumed organically grown food had average concentrations of 99 and 127 million sperm/ml

Did not eat organically grown food had average concentrations of 69 and 55 million sperm/ml

OBSERVED HEALTH EFFECTS

RECOMMENDATIONS

To consumers

Eating organically grown food is likely toImprove one’s intake of minerals, vitamin C and antioxidant secondary nutrients

Reducing exposure to • Harmful pesticide residues, • Nitrates, • GMOs• Artificial additives used in food processing.

To farmers

Genetically modified crops are clearly being rejected by European consumers.

Farmers must therefore weigh any perceived benefits of GM crops against the unknown and largely unquantifiable risks and lack of market demand.

Economic analyses have shown improved incomes through organic farming.

Increased labour costs and potentially lower yields are offset by the reduced need for expensive inputs such as chemical fertilizers, herbicides and pesticides and the premium prices available for organic produce.

To researchers

All areas of food quality should be further researched, including food safety, primary nutrients, undesirable nutrients, secondary nutrients, and overall health outcomes.

To government

The evidence presented in this report indicates significant links between agricultural methods and food quality.

Given these links, strategic investment in organic farming would have a major impact on public health, offering tangible benefits and an avoidance of the many potential and known risks posed by the continued use of artificial pesticides, fertilizers and genetic manipulation.

SOLUTIONS FOR SOIL AND FOOD QUALITY IMPROVEMENTS

Mulching and recycling organic residues improve soil structure and quality Water conservation and water use efficiency Adoption of diversified cropping systems Agro-forestry and mixed farming No-till agriculture On-farm experimentation and adaptation Inoculating soils for improved Biological Nitrogen

Fixation Microbial processes to increase P-uptake