Organic food is becoming more and more popular. Regardless of the fact that it was the only option for thousands years, the tendencies altered during the 19th century. Due to the fact that conventional farming uses an abundance of pesticides, herbicides, antibiotics, etc., organic food becomes the best option by turning the trend into mainstream. The paper will compare the past and present of organic food, explain individual experience regarding the trend, and illustrate organic foods via three different resources.
Comparison with the Past and Present
The organic movement reminds more of a renaissance instead of a revolution. It is known that all agriculture was actually organic before the 1920s (Duram 179). It means that all farmers utilized natural methods to nourish the soil and eradicate parasites. Farming methods changed drastically before the Second World War. They altered when the analysis of chemicals created in a form of nerve gas depicted that they were suitable for killing insects as well. Afterwards, DDT, meaning the initial new type of insecticides, was created to chlorinate hydrocarbons in order to counteract the pest issues (Duram 132). This was the emergence of a new method of farming, which is currently known as conventional. This is a method, in which the usage of chemicals is heavily promoted. The modern organic movement started as a reaction to industrialized agriculture. Nevertheless, organic food transformed into a big business and a trend in 2000s. The facts demonstrate that everything started in 2002, when the USDA created a national standard for organic food formally transforming the movement into mainstream (Duram 110). Shopping for organic foods previously demanded a specific trip to farmers or natural foods stores. Due to the fact that the interest in organic foods increased, they became broadly accessible in conventional supermarkets; however, merely affluent consumers could afford them due to premium prices. The common interest in organic foods merged together with educated shoppers who dedicate time to individual product researches. People regard numerous benefits of organic foods as they should be produced without the usage of sewer-sludge fertilizers, pesticides, genetic engineering, irradiation, growth hormones, and antibiotics (Duram 209). People are currently highly concerned about both their individual and planet’s health, which stimulates them to revert to organic foods.
There are several reasons which stimulate me to choose organic foods when possible. I am highly concerned about the current state of ecology. This is probably the primary reason why I prefer organic foods. Organic farming is known to be good for the environment as it demands lower amounts of water. In addition, it practically does not release toxic pesticides and does not provoke soil erosion. I visited several organic farms purchasing organic products. This experience vividly demonstrated that fields are smaller, and they do not ruin biodiversity (huge amounts of forests are not cut down), while animals are treated with love, compassion, and solicitude. Moreover, I am highly concerned for my health. It is evident that consumption of organically grown foods is the only method of avoiding the hazardous and horrific cocktail of chemical poisons, antibiotics, hormones, etc. Conventional and organic foods can be easily compared in this matter. For example, organic chicken is much smaller than conventionally grown one, which is fed by hormones. Besides, the consumption of products grown on antibiotics ruins immune system as an organism acquires resistance to particular antibiotics and a person will require stronger types to cure illness. The usage of high dosages of antibiotics, pesticides or hormones in the production of conventional foods makes it obvious that this food lacks vitamins, minerals, enzymes, and micronutrients. All of these elements can be taken from natural food making vitamin supplements less necessary. Moreover, I am afraid of genetically modified food, which actually contaminates the food supply at an alarming rate. It is known that genetically modified foods do not have to be labeled in the U.S.; therefore, organic food is the only choice. Finally, I like the taste and the smell of organic food more than conventionally grown. It really tastes as it should. For example, natural apples are more juicy and flavored, while conventionally grown apples have a tendency to taste as wax.
There is a beautiful organic food commercial named as “Organic Valley Mud Pie.” It starts by depicting a family eating together, while a small girl takes an iron pie plate and thoughtfully examines it. Later this girl puts soil in the plate and runs to her father, who gives her seed, and plants it. The girl studiously cares about the grass day and night. At the end, she takes this grass to feed a cow. This is the moment when the commercial claims: “organic farmers treat their cows with a live rising pasture grasses as they known that it is a key to nutritious great-tasting organic milk” (Organic Valley “Organic Valley Mud Pie”). This commercial is very harmonious, full of love, and solicitude. The music used in this commercial is very pleasant. It not only advertises organic milk but also teaches to love and care about animals.
I decided to conduct a small experiment. Therefore, I bought ten organic and ten commercially grown apples. I put fruits on two different plates, invited nine of my friends and acquaintances, and asked each person to choose two apples from two different plates by first announcing which apple looks tastier and then comparing, which actually tastes better. People did not know that apples were different. Six people regarded commercially grown apples tastier in accordance with their appearance. However, eight people announced that organic apples tasted actually better. Moreover, five people claimed that commercially grown apples had ‘plastic smell.’
The article “Health Consciousness and Organic Food Consumption” explored health conscience of 202 San Francisco State University students and its relation to the organic food consumption. The results of the study demonstrate an essential interconnection of the two above-mentioned factors (Akhondan, Johnson-Carroll & Rabolt 27).
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