Importance of organic food, nutrient availability in different in organically grown food, hazards of pesticides

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IMPORTANCE OF ORGANIC
FOOD
PRESNTED BY:
SHUBHAM M.
RAIPURE
PGDMA 1625

2. What is Organic ?
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Organic:
The term organic refers to an ecological method of agricultural
production that respects the natural environment. Organics focuses on
enhancing the health and vitality of the soil, preserving biodiversity,
promoting animal welfare and preserving the ecological integrity of our
environment.
NO USE OF :
• Artificial fertilizers
• Synthetic pesticides
• GMO
• Growth regulators
• Artificial feed additives
• Antibiotics on animals

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What is Organic Food ?
Organic food is a product of a farming system that uses natural and
regenerative processes:
 crop rotation;
 animal and plant manuring;
 mechanical weeding;
 biological pest control.
Organic Food are the items that are produced, processed and packaged
without using chemicals including items such as vegetables, fruits, milk,
meat.
Organic animal feed and welfare standards are important.

4. Why Organic ?
The mission of agriculture is not only to produce enough food, but also to
take account the effect to the;
 Environment
 Human health
 Animal welfare
 Social and regional development
 Biodiversity
 Soil and water health
 Ecosystem
 Agriculture diversity
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5. Effect of Pesticides
Pesticide exposure can cause a range of neurological health effects such as
memory loss,
• loss of coordination,
• reduced speed of response to stimuli,
• reduced visual ability,
• altered or uncontrollable mood and general behavior.
Other possible health effects include;
• Asthma,
• Allergies,
• Hypersensitivity,
• Cancer,
• Hormone disruption,
• Male Infertility,
• Problems with reproduction and fetal development.
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6. Human Harms….!!!
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 The Food Quality Protection Act (1996)
recognizes that many pesticides present
unacceptably high health risks, particularly to
infants and children.
 From DDT to dursban, the EPA has removed
scores of pesticides from the food supply
precisely because they were not safe to eat.
High nitrate content in food and drinking water can be converted to
nitrosamines that are carcinogens. Nitrates can impair the ability of the
blood to carry oxygen, and may pose a risk of methemoglobinemia.

7. Problems of Intensive Farming
• Pesticide residues in products, soil, water;
• Fertilizers (eutrophication);
• Loss of biodiversity- kills both harmful and beneficial
organisms, destroys habitations of species;
• Degradation of soils (erosion);
• Landscape changes.
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8. Benefits of Organic food over
Conventionally grown food
A scientific study published in the Journal of Applied Nutrition in 1993 by
USDA clearly showed that organic food is more nutritious than
conventional food.
Organically and conventionally grown apples, potatoes, pears, wheat, and
sweet corn were purchased in the western suburbs of Chicago, over two
years, and analyzed for mineral content. The organically grown food
averaged 63% higher in calcium, 73% higher in iron, 118% higher in
magnesium, 178% higher in molybdenum, 91% higher in
phosphorus, 125% higher in potassium and 60% higher in zinc. The
organic food averaged 29% lower in mercury than the conventionally
raised food.
The nitrate content of organically grown crops is usually significantly
lower than in conventionally grown products.
Organically grown corn, strawberries and Marion berries have
significantly higher levels of cancer fighting antioxidants than
conventionally grown foods.
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