Organic Food, Organic Food

However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide.

Such foods in the stores, on the other hand, are guaranteed of not having been stored for extended amounts of time, still being high in decaying nutrients that food preservatives fail to preserve. Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products. Niggli, Urs et al. (2007). Improving Sustainability in Organic and Low Input Food Production Systems: Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF) .88. [3] Retrieved on 11 Nov 2007 Organic food may also potentially have higher amounts of natural biotoxins, like solanine in potatoes Swedish National Food Administration --> Ekologisk mat Translated from: I studierna gr det heller inte att pvisa ngra skillnader mellan ekologiskt och konventionellt odlade produkter nr det gller halter av naturliga gifter, till exempel mgelgifter, i spannml eller solanin i potatis.

Since the organic food movement has been increasingly industrialized and often forced to undergo processes similar to those of conventional agriculture (such as monocultural plantings on massive scales) due to market pressures, many members of the what was originally the organic food movement are demanding that new standards be established for sustainable organic foods. Many ardent supporters of organic foods are frustrated that the integrity of what constitutes "organic" foods and farming methods have been compromised by FDA legislation that allows for synthetics to be introduced into organic processed foods and other unsustainable industrial attributes associated with "organic" foods. Pollan, Michael. The Omnivores Dilemma. Penguin Books. London, 2006.

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