Organic vs. Conventional Farming

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Organic farming is becoming an increasingly popular market throughout the world. (Adam, 2004, p. 666). The aims of organic farming are, to decrease pollution, maintain soil fertility and biodiversity, be more sustainable, and have increased nutritional benefits than conventionally grown foods (Yaping et. al., 2003, p. 298). While the aim of conventional farming is to provide safe, proficient supplies of food, in abundance and at low prices (Trewavas, 2001, p.409). Since 1996, the amount of land in the UK dedicated to organic farming has risen tenfold (Adam, 2004, p. 666). As well, from 1992 to 1997, the amount of certified organic cropland in the US more than doubled (Tafel et al, 2007, p.182 ). The main difference between organic and conventional crops are the prohibition of use of synthetic chemicals and soluble inputs in organic farming, in favour of more natural alternatives (Trewavas, 2001, p. 409). However, despite the increasing level of interest, organic farming is not more beneficial or safer than conventional farming, as the prohibition of use of synthetic herbicides, pesticides, and fungicides, increases food safety concerns, its lower yield is not capable of feeding the worlds growing population, and its higher costs make it less accessible to lower income people or countries. Therefore, before consumers make the choice of organic food over conventional food, more informative research should be done, to determine whether or not it provides more benefits than conventionally grown food. Food safety is a large component of the processing and packaging of food, as it is very important to the health of the population. Synthetic herbicides, pesticides and fungicides are sprayed onto conventionally grown crops, to control the growth of harmful organisms, which jeopardize food safety (Trewavas, 2001, p.409). Since the use of synthetic pesticides began, cancer rates have decreased 15%. It has been shown that mycotoxins from contaminating fungi, fumonism and...
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