Food For Thought
Chemical Residues
Organic food is based on very precise standards of production, and its non-pesticide requirements are an integral part of the identification and labeling of such products. With respect to chemicals, organic agriculture refrains from the use of “synthetic pesticides, herbicides, fertilizers, fungicides, veterinary drugs, synthetic preservatives and additives” (Shepherd et al.3). Thus, the hazardous residues in organic food are restricted to the lowest amount possible. In fact, many researches have shown the harmfulness of pesticide residues on human health, so pesticide-free organic food is considered much healthier than conventional food.
Studies have shown a relatively low presence of pesticide residue in organic food compared to conventional food. For instance, the amount of two primary pesticides, DDT and LINDANE, is restricted to the lowest pounds per dairy (ppd). DDT residue in organic milk has a mean of 0.0217 ppd and can be as low as non-detectable. In comparison, the mean DDT value in conventional milk is 0.0921 ppd over four times that of organic milk (Kouba 35). Similarly, the average LINDANE residue in conventional milk is twice that in organic milk (Kouba 35). These two sets of data provide evidence for a lower residue quantity in organic milk compared to conventional milk. Moreover, the Pesticide Data Program in the United States Department of Agriculture monitors pesticide residues in the United States, and their most recent results also prove that there is little pesticide remnants in organic food. In all the organic samples tested, USDA found that 29.5 percent of the samples contain no detectable pesticides, 30 percent contain only one pesticide and 40 percent contain more than 1 pesticide (Pesticide). Hence, the empirical data from USDA further supports that there are lower levels of residue contaminant in organic food. The scientific evidence is crucial in determining the consumer’s attitude towards purchasing organic food. As
Organic food is based on very precise standards of production, and its non-pesticide requirements are an integral part of the identification and labeling of such products. With respect to chemicals, organic agriculture refrains from the use of “synthetic pesticides, herbicides, fertilizers, fungicides, veterinary drugs, synthetic preservatives and additives” (Shepherd et al.3). Thus, the hazardous residues in organic food are restricted to the lowest amount possible. In fact, many researches have shown the harmfulness of pesticide residues on human health, so pesticide-free organic food is considered much healthier than conventional food.
Studies have shown a relatively low presence of pesticide residue in organic food compared to conventional food. For instance, the amount of two primary pesticides, DDT and LINDANE, is restricted to the lowest pounds per dairy (ppd). DDT residue in organic milk has a mean of 0.0217 ppd and can be as low as non-detectable. In comparison, the mean DDT value in conventional milk is 0.0921 ppd over four times that of organic milk (Kouba 35). Similarly, the average LINDANE residue in conventional milk is twice that in organic milk (Kouba 35). These two sets of data provide evidence for a lower residue quantity in organic milk compared to conventional milk. Moreover, the Pesticide Data Program in the United States Department of Agriculture monitors pesticide residues in the United States, and their most recent results also prove that there is little pesticide remnants in organic food. In all the organic samples tested, USDA found that 29.5 percent of the samples contain no detectable pesticides, 30 percent contain only one pesticide and 40 percent contain more than 1 pesticide (Pesticide). Hence, the empirical data from USDA further supports that there are lower levels of residue contaminant in organic food. The scientific evidence is crucial in determining the consumer’s attitude towards purchasing organic food. As