Why do so many producers, consumers and policymakers see 'organicsÓ as a desirable alternative to conventional farming? Well, the arguments for organics are powerful: food safety and quality, sustainability, environment, employment, rural economy and animal welfare.
Most organic consumers seek, above all, to avoid pesticides. The traceability required for all certified organic food ensures strict standards for growing and processing. Excluded are pesticides, processing chemicals, genetically modified organisms (GMOs), hydrogenated fats, phosphoric acid, artificial colourings, preservatives, artificial sweeteners and flavour enhancers, hormones and antibiotics. Not everyone cares about all these things, but only organic food offers a comprehensive guarantee of their absence - backed up by an international inspection and certification system. Although organic rules allow white sugar, white flour, alcohol (there's even organic rum) and other foods that are not really 'healthy', organic food appeals to the health-conscious (those who eat more vegetables, fruit and fibre and less fat and sugar).
In April 2001, The Worthington Study reviewed 41 other studies carried out on crops grown using organic matter or inorganic fertilisers. In all cases the organic crops had higher levels of Vitamin C (27 per cent more), magnesium (29 per cent), iron (21 per cent) and phosphorus (14 per cent).
Sustainability Organic farming began with concerns about the loss of topsoil, disappearing forests and the risk that we could run out of land to feed ourselves. Fossil fuels and carbon output are extra concerns.
