TERM 1
Slide 4 - What is Inorganic Food?
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 allow s producers to cross-breed
crops to produce hardier strains with h igher quantities.
In the United States, the Food and D rug Administration regulates
inorganic food items and determines the acceptable levels of
synthetics that finished food products can contain.
TERM 2
Slide 5 - (Pros)
Environment
DEFINITION 2
Environment
Organic farming process is good for the overall
environment.
Synthetic pesticides commonly used in the food production
process can harm local wildlife.
Additionally, organic farms typically produce less waste
and use less energy.
TERM 3
Slide 5 - (Pros) Animals
DEFINITION 3
AnimalsOrganic food farms mus t maintain standards set by the National
Organic Program. ACCORDING TO THE NATIONAL ORGANIC
PROGRAM these standard s help:
Maintains animal care standards that exce ed National Organic Program
requirements.
Promotes and teaches handling techniques that complement the
natural behaviors of the animals.
Ensures that housing provides a comforta ble, 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 prod uction and well being
without the use of synthetic hormones.
TERM 4
Slide 5 - (Pros) Chemicals
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 mo st healthy adults. Even low-
level pesticide exposure, however, can be significantly more toxic for
fetuses and children (due to their less-deve loped immune systems) and
for pregnant women (it puts added strain on their already taxed organs),
according to the National Academy of Sciences.
TERM 5
Slide 5 - (Cons) Cost
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 quant ities of organic foods results in
higher costs because of the mandatory segre gation of organic and conventional
produce, especially for processing and transpo rtation
Marketing and the distribution chain for organi c products is relatively inefficient
and costs are higher because of relatively sm all volumes.
ACCORDING TO CONSUMER REPORT.OR GOn average, organic food is 47
percent more expensive and can be up to 3 times as expensive.
