This essay gives a comparison between organic and non-organic food substances. Based on the modes of production, cost, availability, and safety, it highlights the differences between the organic and non-organic foods. The paper also gives an analysis of the advantages and disadvantages of these two categories of foods that are consumed by people.
Key words: Organic foods, inorganic foods
Organic foods refer to agricultural human consumable substances which are produced through the natural means of production. Organic food production does not incorporate synthetic pesticides and fertilizers. Instead, it relies on the biological diversity in the field to enhance natural reduction of pests and diseases. Organic food producers also insist on the use of organic fertilizers alone to maintain and improve the natural soil fertility. As a result of this, organic food is expected to be safe and free from all forms of modifications and different from conventional products. Nonorganic foods, on the other hand, refer to foods that are produced through the use of synthetic modes of agriculture. Their production process encourages and implements the utility of synthetic pesticides, bioengineered genes, petroleum based fertilizers, and sewage-based fertilizers.
Comparison of Organic and Non Organic Foods
A comparison of organic and nonorganic foods shows that organic foods have low content of chemicals such as fungicides, herbicides, and insecticides (Willer, Yussefi & Sorensen, N., 2008). Contrary to this, nonorganic food substances contain high levels of chemicals. This is based on the fact that when pesticide, herbicides, and fungicides are used in the production process, a number of residues remain in the food that people consume.
On the other hand, organic foods are known to be fresher than nonorganic ones. This is because organic foods do not contain many synthetic preservatives that interfere with the natural freshness of the food (Givens, 2008). Furthermore, most of the organic foods are produced in small scale and consumed domestically or sold in the nearest market. Nonorganic foods have high contents of preservatives produced in large scale and often sold in a wide range of markets hence showing low possibility of freshness (Willer et al, 2008).
In addition to this, organic foods are friendlier to the environment as compared to nonorganic. Organic food production process encourages water and soil conservation and, at the same time, increases soil fertility and water purity (Givens, 2008). Contrary to this, nonorganic foods encourage pollution, erosion, and interfere with the natural soil purity and PH value. Besides, organic animal food products contain little antibiotics and growth hormones which are highly present in nonorganic animal products. This is because such antibiotics and growth hormones are synthetically induced in animals to facilitate faster maturity.
Advantages and Disadvantages of Organic Foods
Scientific nutritional analysis reveals that organic foods have numerous advantages. For instance, they encourage environmental sustainability being fresh and free from harmful chemicals. Organic foods also increase natural immunity to diseases and infections (Givens, 2008). Furthermore, they are based on simple production technology and taste better than nonorganic foods.
Organic foods also have certain disadvantages. For instance, they are expensive; hence many people may not afford them on daily basis (Langley, 2008). This type of food is also scarce in the market as compared to nonorganic one. This is based on the fact that they are produced in small amount mostly for domestic consumption, and the little which is sold cannot meet the demand of the interested consumers. Since the process of production discourages the use of modern technologies like genetic engineering, the use of petroleum fertilizer and chemical methods of controlling pesticides, their production is always slow and marked by poor productivity (Givens, 2008).
Advantages and Disadvantages of Nonorganic Foods
Nonorganic foods also have certain advantages over organic ones. For instance, the use of modern technology enhances early maturity (Powers, 2008). The implementation of genetic modifications can facilitate faster growth, hence making food available in the market within a shorter period of time. Besides, they are also cheaper as compared to organic foods. As a result of this, many people can afford a variety of foods such as vegetables, fruits, and animal products within the limited family budgets. Langley (2008) argues that the modifications also enable the food crops to survive in a wider range of environmental conditions. This makes such foods available in regions that were not naturally viable, especially in semi-arid areas. The use of fertilizers and pesticides also facilitates production of such foods in large scale hence larger populations can afford buying them.
Although nonorganic foods dominate on the current food markets, their disadvantages outweigh the advantages. Chemical scientific analysis reveals that these foods are likely to reduce natural human immunity to infections and minimize response to medical processes (Powers, 2008). For instance, consumption of large amount of antibiotics in animal products creates higher percentage of antibiotics in the human body (Langley, 2008). This further reduces responsiveness to antibiotic treatments.
Consumption of nonorganic foods is also harmful to pregnant women, nursing mothers as well as developing fetus. For instance, a lot of growth hormones in the body of a pregnant woman can lead to overweight of fetus and cause birth complications or physical deformities. Chemical substances consumed with food can also be passed on to suckling babies through the breast milk which endangers their health (Langley, 2008). There have been allegations that inorganic foods are responsible for certain forms of cancerous infections. Nonorganic food wastes also have far reaching pollution effects on the air, water, and soil.
Various foods that are consumed by humanity can be categorized as either organic or nonorganic depending on the mode of production. Organic foods discourage the use of modern technology such as genetic engineering and petroleum agrochemicals. Although organic foods are scarce and expensive, they are safer for human consumption than nonorganic foods. Nonorganic foods are perceived to be more harmful to both human health and natural environment.