Organic fruits and vegetables

Organic fruit and vegetables provide natural goodness.

Many people buy organic fruit and vegetables in an attempt to eat healthily. According to the Soil Association 2010 Organic Market report, UK sales of organic products are three times higher than in 1999 and 50 percent higher than in 2005. Fruit and vegetables remain one of the three biggest categories of organic food alongside dairy and fresh meat.

Certification

Organic vegetables are produced with limited or no pesticides.

Organic fruit and vegetables are produced without any, or with only a limited amount of, synthetic material. Organic food production is a heavily regulated industry with the majority of countries requiring producers to obtain special certification in order to market their food as "organic". Most certifications allow some chemicals and pesticides to be used, so consumers should be aware of their country's standards for qualifying as "organic". To be certified organic, products must be grown and manufactured in a manner that adheres to standards set by the country they are sold in; in the United Kingdom, this is the Department for Environment, Food and Rural Affairs, or DEFRA.

History

Until the 1990s organic fruit and vegetables were not available in supermarkets.

Agriculture could have been described as "organic" up until the 20th century, when synthetic materials became a large part of farming and growing processes; this was known as "conventional" production. Until the early 1990s organic fruit and vegetables were generally available only in specialised health food shops or at farmers' markets; subsequently organic food production has grown at an average rate of around 20 percent each year.

Features

Organic fruit and vegetables cost a little more than non-organic varieties.

Organic fruit and vegetables for sale in the UK must display a certification number or symbol. Under organic production, pesticides are severely restricted; soil rich in nutrients is used instead. Artificial chemical fertilisers are also banned. Organic fruit and vegetables remain slightly more expensive than non-organic varieties; this is due to the increased levels of care organic growers take to ensure the environment is protected. Due to increasing costs of chemicals, however, the price gap is gradually closing.

Benefits

Organic farms attract many forms of wildlife.

Because hydrogenated fats, genetically modified ingredients, and additives such as aspartame, tartrazine and MSG are banned in organically produced fruit and vegetables, the main benefit is to a person's health. The environment also benefits from organic production because less greenhouse gases are released into the atmosphere. From an individual point of view, choosing organic fruit and vegetables can help reduce your carbon footprint. Organic farms attract wildlife and provide homes for bees, butterflies and birds.

Potential

Growing organic produce in your own garden has many benefits.

There is the potential to eat organic produce and save money by growing your own fruit and vegetables. Even if you don't have a garden, a window box or simple pot can be used to grow many varieties of fruit and vegetables. Having a supply of organic food in your own home means you can eat it as soon as it is ready, before it loses vital nutrients. By eliminating waste and reducing carbon emissions, you are also helping the environment.

References

• Business Link: Organic Certification and Standards
• The Soil Association: Five Reasons to Choose Organic

Resources

• Department for Environment, Food and Rural Affairs