Organic Foods Are They Really Better for Us?

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Organic foods are they really better for us?

Prepared by:Katarzyna Kalinowska
Prepared for:Chef Ruane
Mr. Langford
Date due:25/10/2011
Word count:2083

TABLE OF CONTENTS

INTRODUCTION02
Main restrictions in organic food production03
NUTRITIONAL VALUE OF ORGANIC FOODS VIA CONVENTIONAL FOODS
Fruits, vegetables and grains04
Milk and dairy produce06
Meats 06
INFLUENCE OF FOODS COMPONENTS ON CONSUMER’S HEALTH
Fats and sugars07
Vitamins and fatty acids08
Pesticides and antibiotics08
TASTE AND PSYCHOLOGICAL FACTOR OF CHOOSING ORGANIC FOODS09
ETHICS AND ENVIRONMENTAL IMPACT OF ORGANIC FARMING10
CONCLUSION11
REFERENCES12

INTRODUCTION

More nature, less chemical – this is what, generally speaking, organic food is about. The process of creating authentic food in line with organic principles starts on the farm and is kept all the way through production, processing, distribution and sales. The organic food market is regulated by strict EU and Member States legislation and all people involved in production of organic food must comply with the rigorous rules. To ensure consumer of a high quality and compliance with the organic farming regulation and to help them identify organic produce, an organic control bodies logos are placed on the packages. From 1st of July 2010 an EU organic logo (figure 1) is obligatory for all pre-packed food items. Other logos commonly used on Irish market are shown on fig. 2. Figure [ 1 ]

Figure [ 2 ]

Euro leaf

Consumer food awareness is growing and with it the need of going back to basics. To fulfil needs of these people, hotel restaurants as well as other food outlets starts to use term organic food as a marketing tool. In current market organic products seem to be an easy and quite low-cost means to elevate the prestige of a restaurant. The General Manager of the Savoy Hotel- Kieran Macdonald (cited in Hammond, Shepard 2010) says: "Luxury has changed in the last few years from the point of how it is defined... it used to something that was very materialistic... and very new. Now people are looking for authenticity - something that has integrity behind it".

INTRODUCTION (continued)

Main restrictions in organic food production:
* Before a license is granted and on a yearly basis after, all farmers and processors are subjected to rigorous inspections (Bord Bia 2011). * Very limited use of synthetic pesticide, fertiliser, livestock antibiotics, food additives and growth regulators is allowed in organic farming. * Use of genetically modified organism (GMO’S) is completely prohibited * Livestock must be provided with organic feed in a free-range, open-air farm. * At processing stage use of artificial flavourings and colorants is not allowed, only authorised by the European Commission non-organic ingredients, additives or processing aids can be used with strict limit. * Distribution and sales involve proper produce labelling- the producer name and name or code number of the inspection body must be provided. (European Commission, Agriculture and Rural Development ,Organic Farming 2011)

All the above would suggest, that choosing organic is the best possible choice that consumer can make, but does the organic food really equal higher quality, more nutrients, better taste etc.? Can consumption of organic food make a difference to our health? Many studies were carried out to answer those questions and I will elaborate on them in later stages of my assignment.

NUTRITIONAL VALUE OF ORGANIC FOODS VIA CONVENTIONAL FOODS

“Nutrition and food safety trends are at the centre-of-the-plate this year. Restaurants are updating menus to reflect nutrition policy and trends, consumer desires for variety and quality, and chef innovations” (Restaurant Industry Forecast, National Restaurant...
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