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An overview of the production processes and differences between organic and inorganic foods. It covers the use of synthetics in inorganic food production, the environmental and animal welfare benefits of organic farming, and the higher costs associated with organic food. The document also addresses the lack of scientific evidence supporting the hypothesis that organic food is safer than non-organic food.
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TERM 1
DEFINITION 1 Inorganic Foods use synthetics during the production process. These synthetics commonly include chemical fertilizers and pesticides. Additionally, producers can also modify inorganic food items at a molecular or genetic level. This allows producers to cross-breed crops to produce hardier strains with higher quantities. In the United States, the Food and Drug Administration regulates inorganic food items and determines the acceptable levels of synthetics that finished food products can contain. TERM 2
DEFINITION 2
TERM 3
DEFINITION 3 Animals Organic food farms must maintain standards set by the National Organic Program. ACCORDING TO THE NATIONAL ORGANIC PROGRAM these standards help: Maintains animal care standards that exceed National Organic Program requirements. Promotes and teaches handling techniques that complement the natural behaviors of the animals. Ensures that housing provides a comfortable, clean, safe, and low- stress environment. Encourages pasture access and exercise above and beyond National Organic Standard's 30% "Pasture Rule". Provides conditions for optimal animal production and well being without the use of synthetic hormones. TERM 4
DEFINITION 4 Chemicals Consumers benefit from organic foods by limiting exposure to potentially harmful synthetics. Some studies have linked pesticides in our food to everything from headaches to cancer to birth defects but many experts maintain that the levels in conventional food are safe for most healthy adults. Even low- level pesticide exposure, however, can be significantly more toxic for fetuses and children (due to their less-developed immune systems) and for pregnant women (it puts added strain on their already taxed organs), according to the National Academy of Sciences. TERM 5
DEFINITION 5 Cost Production costs for organic foods are typically higher because of greater labour inputs per unit of output and because greater diversity of enterprises means economies of scale cannot be achieved Post-harvest handling of relatively small quantities of organic foods results in higher costs because of the mandatory segregation of organic and conventional produce, especially for processing and transportation Marketing and the distribution chain for organic products is relatively inefficient and costs are higher because of relatively small volumes. ACCORDING TO CONSUMER REPORT.ORG On average, organic food is 47 percent more expensive and can be up to 3 times as expensive.
TERM 6
DEFINITION 6 Proof While many individuals believe consuming organic foods is safer than consuming nonorganic foods, a lack of scientific evidence exists supporting this hypothesis. Further, the Food and Drug Administration has concluded that the limited amount of pesticides found in nonorganic foods does not cause or contribute to any health related issues.