Articles tagged with Organic Foods
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A study found that consumers' willingness to pay for organic and local produce is similar, but purchasing frequency differs. Consumers prioritize freshness, safety, and health when buying locally grown produce, while emphasizing health and safety attributes for organic produce.
A systematic review of over 50,000 papers found no evidence that organically produced foods are nutritionally superior to conventionally produced food. Organic foods have comparable nutrient content to conventionally produced foods, with only minor differences detected.
Research found that tiny mites living on Madagascar hissing cockroaches decrease the presence of molds, reducing allergic responses. The mites eat saliva and debris, eliminating material that fosters mold growth on the insects' bodies.
Researchers have found that sponge cells in coral caves rapidly recycle dissolved organic material, providing essential nutrients for the reef's inhabitants. This process allows the reef to maintain itself despite limited space and nutrient availability.
A new biopesticide has been developed for use on organic crops, offering a natural alternative to synthetic pesticides. The product is safe for humans, animals, and the environment, and will be available this October for conventional growers.
A new study published in Journal of the Science of Food and Agriculture found no evidence to support the view that organically grown crops contain more major and trace elements. The study compared retention of minerals and trace elements in animals fed a diet consisting of conventionally grown crops, organic crops, and a combination of...
A study by Craig J. Thompson and Gokcen Coskuner-Balli explores how Community Supported Agriculture (CSA) has thrived as a counterexample to the corporate co-optation of organic food movement, offering a viable market niche for small farmers and a means for consumers to engage in unconventional marketplace practices.
Trends in declining nutrient levels will be discussed along with research findings on organic apples and strawberries.
A study by Emory University researchers found that organic diets significantly reduce children's exposure to two common pesticides, malathion and chlorpyrifos. The study, which involved 23 elementary students aged 3-11, showed a dramatic and immediate protective effect against the pesticides until conventional diets were reintroduced.
The Organic Center symposium highlights the impact of organic farming in reducing pesticide risks and enhancing food quality. Key findings include the effectiveness of organic farming in dramatically reducing pesticide risks to children, while regulatory actions have had limited success in addressing dietary exposures.
A new study by Cardiff University reveals that European food labels can be based on competing definitions of animal welfare, often reflecting different welfare standards. Welfare-friendly labels can be divided into three groups: explicit welfare content, implicit welfare component, and ambiguous welfare component.
Organic and sustainably grown produce show significantly higher levels of antioxidants compared to conventionally grown food. The investigation reveals a 58.5% increase in antioxidant levels for sustainably grown corn, highlighting the potential benefits of alternative farming practices on nutrition.
The Northeast Organic Network (NEON) will examine ways to enhance production and consumption of locally grown organic food in the Northeastern United States. Over two years, NEON will develop enterprise budgets and support tools to improve organic farming management.