How are organic products produced what are the considerations?

Organic producers rely as much as possible on natural substances and cultivation methods that are physically, mechanically or biologically based. Products can be called organic if it is certified that they grew in soil to which no prohibited substances were applied during the three years prior to harvest. Organic is a labeling term that indicates that the food or other agricultural product has been produced using approved methods. Organic standards describe the specific requirements that must be verified by a USDA-accredited certifying agent before products can be labeled as organic by the USDA.

Access the full set of resources that make up the USDA organic standards. In addition, environmentally conscious consumers are increasingly convinced that animal husbandry methods are important even when making decisions about the purchase of food products. The same applies to the processing scheme, but the techniques are not regulated so far (only a few, such as radiation and genetic modifications, are prohibited in the processing of organic foods). Therefore, it cannot be determined which of the organic or conventional food extracts, if any, had the preferred biological activity in terms of human health.

The first of these is represented by the sense of traceability of the product, when it is possible to check if the characteristics of the product really correspond to the characteristics attributed to it. According to 23 and 21 studies, respectively, the content of total PUFAs and omega-3 PUFAs were found to be significantly higher (23 and 47%, respectively) in organic meats compared to conventional meats. Consequently, feeding strategies in organic animal production include a higher fraction of forage compared to conventional systems, that is, higher intramuscular fat content is associated with better sensory quality of organically produced meat. The first prospective study that investigated the change in weight over time according to the level of consumption of organic foods included 62,000 participants in the NutriNet-Santé study.

In the 28 countries that today make up the EU, the fraction of organically cultivated land of total agricultural land has increased steadily over the past three decades. Evidence of such effects is still lacking, so more developed studies are needed to determine the nutrition-related health effects that result from the consumption of organic products. These substances include antioxidants, which protect the body against the effects of many external factors and reduce the risk of civilizational diseases (Di Renzo et al. In the processing of organic foods, processing must be done “with care”, preferably with the use of biological, mechanical and physical methods, but there are no specific restrictions or guidelines.

The effect of switching from organic dairy products to conventional dairy products on the intake of omega-3 polyunsaturated fatty acids while maintaining constant consumption has not been thoroughly examined. Consumer motivations using local organic fruit and vegetable box systems in central England and the south of France. This includes having a wide presence on social networks, as well as actively interacting with the press to share data on organic methods, benefits and milestones.

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