1.4.1 Food Quality
Whether organic food is better or equal in terms of quality (e.g., higher content of
minerals, vitamins) compared to conventionally produced foods, is also an issue
(Adam 2001; Brandt and Mølgaard 2001; Gomiero et al. 2008). Some experts have
reported that organic food is not better than conventional, stating that data do not
provide significant evidence of differences between the two (Brandt and Mølgaard
2001; Brandt et al. 2006; Trewavas 2001). Others, however, claim that differences
do exist concerning the content of nutritional elements (such as vitamins and other
beneficial micronutrients) (Heaton 2001; Winter and Davis 2006; Mitchell et al.
2007). Also, the avoidance of ingestion of food with harmful pesticides residues is
a benefit (Curl et al. 2003; Lu et al. 2006; Winter and Davis 2006; Halweil 2007).
Some authors have suggested that there is a potential for increased microbiological
hazards from organic products (including animals) due to the prohibition of
antimicrobial use as there is evidence that the use of pesticides, like herbicides, can
decrease the number of toxic chemicals produced by plants. However, until now,
this hypotheses has not been proven (Brandt and Mølgaard 2001; Brandt et al.
2006; Winter and Davis 2006; Halweil 2007).
1.4.2 Ecological Benefits
In ecological terms, organic agriculture offers energy efficiency and energy savings, because it performs much better than conventional in regard to energy efficiency (output/input). Generally, however, conventional crop production has the
highest total net energy production per unit of cropped land. CO 2 and greenhouse
gases (GHGs) abatement, as organic farming represents an important option to
supply a carbon sink and GHGs abatement. Soil, however, has a limit to carbon
sink. Long-term solutions concerning CO 2 emissions for global society should be
searched for in new energy conservation techniques and strategies. Properly
managed, organic agriculture represents an interesting option to reduce energy
consumption, CO 2 and other GHG emissions, as well as to preserve soil health and
biodiversity (Gomiero et al. 2008).
Although organic agriculture is one among the broad spectrum of methodologies which are based on the specific and precise standards with different names
such as organic, biological, organic-biological, biodynamic, natural, and ecological agriculture, there are some commonly followed principles in organic agriculture. These principles are summarized as follows (Ma and Joachim 2006):
• Maintain long-term soil fertility through biological mechanism.
• Recycle wastes of plant and animal origin in order to return nutrients to the land,
thus minimizing the use of external inputs outside systems, and keep the
nutrients cycle within the system.
1 Strategies for Sustainable Plant Food Production
11
Whether organic food is better or equal in terms of quality (e.g., higher content of
minerals, vitamins) compared to conventionally produced foods, is also an issue
(Adam 2001; Brandt and Mølgaard 2001; Gomiero et al. 2008). Some experts have
reported that organic food is not better than conventional, stating that data do not
provide significant evidence of differences between the two (Brandt and Mølgaard
2001; Brandt et al. 2006; Trewavas 2001). Others, however, claim that differences
do exist concerning the content of nutritional elements (such as vitamins and other
beneficial micronutrients) (Heaton 2001; Winter and Davis 2006; Mitchell et al.
2007). Also, the avoidance of ingestion of food with harmful pesticides residues is
a benefit (Curl et al. 2003; Lu et al. 2006; Winter and Davis 2006; Halweil 2007).
Some authors have suggested that there is a potential for increased microbiological
hazards from organic products (including animals) due to the prohibition of
antimicrobial use as there is evidence that the use of pesticides, like herbicides, can
decrease the number of toxic chemicals produced by plants. However, until now,
this hypotheses has not been proven (Brandt and Mølgaard 2001; Brandt et al.
2006; Winter and Davis 2006; Halweil 2007).
1.4.2 Ecological Benefits
In ecological terms, organic agriculture offers energy efficiency and energy savings, because it performs much better than conventional in regard to energy efficiency (output/input). Generally, however, conventional crop production has the
highest total net energy production per unit of cropped land. CO 2 and greenhouse
gases (GHGs) abatement, as organic farming represents an important option to
supply a carbon sink and GHGs abatement. Soil, however, has a limit to carbon
sink. Long-term solutions concerning CO 2 emissions for global society should be
searched for in new energy conservation techniques and strategies. Properly
managed, organic agriculture represents an interesting option to reduce energy
consumption, CO 2 and other GHG emissions, as well as to preserve soil health and
biodiversity (Gomiero et al. 2008).
Although organic agriculture is one among the broad spectrum of methodologies which are based on the specific and precise standards with different names
such as organic, biological, organic-biological, biodynamic, natural, and ecological agriculture, there are some commonly followed principles in organic agriculture. These principles are summarized as follows (Ma and Joachim 2006):
• Maintain long-term soil fertility through biological mechanism.
• Recycle wastes of plant and animal origin in order to return nutrients to the land,
thus minimizing the use of external inputs outside systems, and keep the
nutrients cycle within the system.
1 Strategies for Sustainable Plant Food Production
11