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Organic Products Are Of Higher Quality

Organic products do not score with a higher nutritional value but also leave a healthier topsoil. This was the result of a study in which the soil and crops from 13 conventionally farmed farms were compared with the soil and crops from 13 organic farms.

Organic products have higher nutritional value

The media is only too happy to claim that there are no differences between conventional agricultural products and products from organic farming. A recent study published online in the journal Public Library of Science (PLoS) disproves those who always rub their hands in delight when pseudo-scientists claim that organic food is no better and no worse than conventional products.

The research shows that organic fruits and vegetables have a much higher nutritional value than conventional products and that they still leave behind healthier soil with more diverse soil life.

Conventional products cannot hold a candle to organic products

“We hereby show that high food quality is not only possible using organic production methods, but that such quality is not at all achievable with today’s chemical arsenal,” said John Reganold, professor of soil science at Washington State University Regents and author of this study.

He carried out the most comprehensive analysis of different soil qualities of intensively cultivated farms to date. He chose those farms that produce strawberries. Strawberries are among those crops that are contaminated with particularly high amounts of pesticides in conventional agriculture.

Organic products have more antioxidants, more vitamin C, more polyphenols, more dry matter, etc.
Reganold and his team analyzed 31 different chemical and biological soil properties, taste, nutritional value, and quality of three different strawberry varieties from 13 conventional and 13 organic farms. They also examined the genetic diversity of the soil.

The results of these investigations are fascinating. Organic strawberries contain far more antioxidants, vitamin C, and polyphenols (phytonutrients) than conventionally grown strawberries. Organic fruits also had a longer shelf life and a higher dry matter content than conventional fruits.

The latter simply means that organic fruit contains more fruit (and therefore more flavor) and less water than regular fruit.

Organic products taste better

Test persons who were asked to comment on the taste of the strawberries – without knowing which strawberries came from organic and which from conventional production – stated that the organic strawberries tasted better overall. They are sweeter and have significantly more strawberry flavor.

Organic soil is alive and fertile

But that’s not all. Soil samples showed that the organic soils were extremely rich in key nutrients, enzymes, and biological and chemical elements that were lacking in conventionally cultivated soils. The organic soils also had a more diverse soil life, which indicates an overall more fertile and permanently stable soil condition. Without these nutrients and microorganisms in the soil, no healthy products rich in vital substances can be grown.

Organic farmers achieve at least as high yields as conventional farmers

Professor Reganold also found that organic farming methods produce yields that are as high – or even higher – than conventional farming. And this is despite the fact that organic farmers do not use artificial fertilizers or harmful chemicals, thereby protecting both human health and the environment.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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