Organic produce is a fast growing segment in the food industry. It is common to see organic food in most supermarkets today. However, the term "organic" is still foreign to many people and it causes confusion.
What is Organic Produce?
Organic produce means the food is grown without the use of pesticides or artificial fertilizers. Organic farmers use biological resources instead of chemical solutions to get rid of pests and insects. Soil fertility is encouraged by crop rotation and planting crops that supply additional nutrients. In order for food to be labeled organic, it must follow strict guidelines that are tightly regulated.
Why Does Organic Produce Cost More Money?
Agrochemical farming, the traditional kind of farming that uses pesticides, receive a lot more of the taxpayer's money. In the 1950s, agrochemical farming was implemented because it was believed to maximize food production. Farmers are encouraged to spray their produce with pesticides since they get tax cuts from the government. Organic produce will continue to be more expensive until government subsidy policies change.
Organic Fruits and Vegetables are More Nutritious
Organic produce is more nutritious because of the way it is cultivated. They grow in richer soil at a slower pace. That results in obtaining the maximum amount of nutrients. Agrochemical produce, on the other hand, are sprayed with artificial fertilizers that forces them to grow faster, even in sub-par soil. This causes the produce to generate more water. The outcome is less nutritious plants.
Organic Fruits and Vegetables Taste Better
Organic farmers often use seeds that produce a lot of flavor. These seeds taste better but are not as commercially successful as their agrochemical counterparts. Organic produce is grown at a slower rate so the flavor is able to mature naturally. Similar to the nutritional benefits, organic produce has less water, which causes the flavor to intensify. Most agrochemical seeds are strictly grown to produce a large quantity of crops. To make these plants taste better, chemical flavorings and taste enhancers like monosodium glutamate are usually added.
Tips for Storing and Cooking with Organic Produce
- Raw, organic fruits and vegetables have a shorter shelf life than agrochemical produce. It is best to eat them within a few days of purchasing.
- Cooking produce reduces their nutritional value so eat them raw whenever possible.
- Boiling vegetables can deplete up to half of their vitamins and minerals. Lightly steam or eat raw.
- Place ripe fruit in a cool place away from sunlight.
- Soft produce like kiwi and avocados will ripen better in a sunny window.
- If organic root vegetables like carrots and potatoes are purchased from a local farmers market, they may have dirt on them. Do not wash off the dirt until they are ready to be eaten. The dirt helps retain moisture. This causes the produce to last longer
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