Conclusion of organic food
Answers
Answer:
Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products. Organic foods typically are not processed using irradiation, industrial solvents, or synthetic food additives.[1]
In the 21st century, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification to market their food as organic. Although the produce of kitchen gardens may actually be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the National Organic Program of the US Department of Agriculture (USDA)[2] or European Commission (EC).[3]
From an environmental perspective, fertilizing, overproduction, and the use of pesticides in conventional farming may negatively affect ecosystems, biodiversity, groundwater, and drinking water supplies. These environmental and health issues are intended to be minimized or avoided in organic farming. However, the outcome of farming organically may not produce such benefits because organic agriculture has higher production costs and lower yields, higher labor costs, and higher consumer prices.
Demand for organic foods is primarily driven by consumer concerns for personal health and the environment.[4] From the perspective of science and consumers, there is insufficient evidence in the scientific and medical literature to support claims that organic food is either safer or healthier to eat than conventional food.[4] While there may be some differences in the nutrient and antinutrient contents of organically and conventionally produced food, the variable nature of food production, shipping, storage, and handling makes it difficult to generalize results.[5][6][7][8][9] Claims that "organic food tastes better" are generally not supported by tests.
Explanation:
For the vast majority of its history, agriculture can be described as having been organic; only during the 20th century was a large supply of new products, generally deemed not organic, introduced into food production.[11] The organic farming movement arose in the 1940s in response to the industrialization of agriculture.[12]
In 1939, Lord Northbourne coined the term organic farming in his book Look to the Land (1940), out of his conception of "the farm as organism," to describe a holistic, ecologically balanced approach to farming—in contrast to what he called chemical farming, which relied on "imported fertility" and "cannot be self-sufficient nor an organic whole."[13] Early soil scientists also described the differences in soil composition when animal manures were used as "organic", because they contain carbon compounds where superphosphates and haber process nitrogen do not. Their respective use affects humus content of soil.[14][15] This is different from the scientific use of the term "organic" in chemistry, which refers to a class of molecules that contain carbon, especially those involved in the chemistry of life. This class of molecules includes everything likely to be considered edible, and include most pesticides and toxins too, therefore the term "organic" and, especially, the term "inorganic" (sometimes wrongly used as a contrast by the popular press) as they apply to organic chemistry is an equivocation fallacy when applied to farming, the production of food, and to foodstuffs themselves. Properly used in this agricultural science context, "organic" refers to the methods grown and processed, not necessarily the chemical composition of the food.
Ideas that organic food could be healthier and better for the environment originated in the early days of the organic movement as a result of publications like the 1943 book The Living Soil[16][17] and Farming and Gardening for Health or Disease (1945).[18]
In the industrial era, organic gardening reached a modest level of popularity in the United States in the 1950s. In the 1960s, environmentalists and the counterculture championed organic food, but it was only in the 1970s that a national marketplace for organic foods developed.[19]
Early consumers interested in organic food would look for non-chemically treated, non-use of unapproved pesticides, fresh or minimally processed food. They mostly had to buy directly from growers.
Conclusion of organic food
Explanation:
- The organic food is one of the type of food which are free from all the chemicals pesticides and also the fertilizers and it is expensive as compared to normal food.
- There are various types of benefits of the organic food is that it contain some preservative that makes the food fresh for longer time and it is also free from all the chemicals. The organic agriculture is also good for the environment.
The conclusion of the organic food is that if the production of the organic farming become increase across the world then the economy of the country become automatically increase and it also healthy food which helps in maintain the heath of the people.
Therefore, the given answer is correct.
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What is organic food ?
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