1. M.M.C.B Ehelamalpe
Organic farming,
Food Quality and,
Human health
Extract from..

2. ORGANIC FARMING
 It is a production system that sustains the health of
the soil, Ecosystem and people.
 It relies on ecological process, biodiversity and
cycle adopted to local conditions rather than the
use of inputs with adverse effects.
 Organic farming combines tradition, innovation,
science to benefits the shared environment and
promote fare relationship and good quality of life for
all involved. (IFOAM )

3. FOOD QUALITY AND ORGANIC
 Public concern about food quality has intensified in recent
years.
 Genetically modified crops have prompted heated debate
about the safety and integrity of our food.
 Against this background, demand for organically grown food
has been growing rapidly.
 A significant proportion of organic consumers believe that
organic food is qualitatively better than non-organic, giving
‘it tastes better’ and ‘it’s better for you’ as the most common
reasons for purchasing it.

4.  Consumer perceptions of the term ‘organic food’
 59% – no chemicals/additives/pesticides
 47% – natural
 41% – healthy
 37% – expensive
 35% – good for the environment
 35% – GM free

5. FOOD QUALITY AND ORGANIC PRINCIPLES
 The birthright of all living things is health. This law is true
for soil, plant, animal and man: the health of these four is
one connected chain.
 Any weakness or defect in the health of any earlier link in
the chain is carried on to the next and succeeding links,
until it reaches the last, namely, man.
1. Principle of health

6.  This principle roots organic agriculture within living
ecological systems.
 Production is to be based on
 Ecological processes
 Recycling Nourishment
 Achieved through the ecology of the specific production
environment.
 Organic management must be adapted to local
conditions, ecology, culture and scale.
2. Principle of ecology

7.  This principle emphasizes that those involved in
organic agriculture should conduct human
relationships in a manner that ensures fairness at all
levels and to all parties - farmers, workers,
processors, distributors, traders and consumers.
 It aims to produce a sufficient supply of good quality
foods.
3. Principle of fairness

8.  This principle states that precaution and responsibility
are the key concerns in management, development and
technology choices in organic agriculture.
4. Principle of care

9. KEY FINDINGS
• Pesticides
 Nearly all pesticides are prohibited in organic farming and residues are
rarely found.
 A high incidence of pesticide residues occurs in non-organic foods, and
there is growing concern about the ‘cocktail effect’ of multiple residues
on human health.
• Food poisoning
 No evidence organically produced foods with an increased risk of food
poisoning.
 Organic food a clean bill of health and confirmed expectations that
organic methods, such as careful composting of manure, minimize
pathogenic risks.
existing research reveals significant differences between organically and
non organically grown food. These differences relate to food safety,
primary nutrients, secondary nutrients and health outcomes demonstrated
by feeding trials.

10. • GMOs
 Genetically modified organisms (GMOs) and their derivatives are
prohibited in organic production.
 GM foods for humans, although negative health effects have been
observed in animal trials.
• Antibiotics
 The routine, growth promoting or prophylactic use of antibiotics is
prohibited in organic standards for animal husbandry.
 There is growing concern over the risk to human health from antibiotic
resistance developing in micro-organisms partly because of the
misuse and overuse of antibiotics in livestock rearing.

11. • Food additives
 More than 500 additives are permitted for use in non-organically
processed foods, compared with around 30 permitted in organic
processing.
 Organic standards prohibit additives and ingredients which have been
linked to allergic reactions, headaches, asthma, growth retardation,
hyperactivity in children, heart disease and osteoporosis.
• Nitrate
 Non-organic fertilization practices result in higher levels of potentially
harmful nitrate in vegetables. Studies have shown lower levels in
organically produced crops.

12. PRIMARY NUTRIENTS
 Vitamin C and dry matter contents are higher, on
average, in organically grown crops.
 Mineral contents are also higher, on average, in
organically grown crops, although the small number
and heterogenous nature.
 Indicates a clear long-term decline in the trace
mineral content of fruit and vegetables, and the
influence of farming practices requires further
investigation.

13. SECONDARY NUTRIENTS
 organic crops contain an increased range and volume
of naturally occurring compounds known variously as
secondary plant metabolites or phytonutrients.
 Phytonutrients increase the capacity of plants to
withstand external challenges from pests and
diseases, and an increasing number of them are also
known to be beneficial to humans.
 Further research is needed in this field.

14.  Improvements in the growth, reproductive health and recovery
from illness of animals fed organically produced feed.
 There are reports of positive health effects in humans resulting
from the consumption of organically grown foods.
 A “very marked decline” in colds and influenza
 Fewer sports injuries
 a greater resilience to fractures and sprains
 clear and healthy skin
 improved dental health
 Act as Nutritional cancer therapies
 High Semen quality
 who consumed organically grown food had average
concentrations of 99 and 127 million sperm/ml
 Did not eat organically grown food had average concentrations of
69 and 55 million sperm/ml
OBSERVED HEALTH EFFECTS

15. RECOMMENDATIONS
 To consumers
 Eating organically grown food is likely to
Improve one’s intake of minerals, vitamin C and
antioxidant secondary nutrients
Reducing exposure to
• Harmful pesticide residues,
• Nitrates,
• GMOs
• Artificial additives used in food processing.

16.  To farmers
 Genetically modified crops are clearly being rejected by
European consumers.
 Farmers must therefore weigh any perceived benefits of GM
crops against the unknown and largely unquantifiable risks
and lack of market demand.
 Economic analyses have shown improved incomes through
organic farming.
 Increased labour costs and potentially lower yields are offset
by the reduced need for expensive inputs such as chemical
fertilizers, herbicides and pesticides and the premium prices
available for organic produce.

17.  To researchers
 All areas of food quality should be further researched,
including food safety, primary nutrients, undesirable nutrients,
secondary nutrients, and overall health outcomes.

18.  To government
 The evidence presented in this report indicates significant links
between agricultural methods and food quality.
 Given these links, strategic investment in organic farming
would have a major impact on public health, offering tangible
benefits and an avoidance of the many potential and known
risks posed by the continued use of artificial pesticides,
fertilizers and genetic manipulation.

19. SOLUTIONS FOR SOIL AND FOOD QUALITY
IMPROVEMENTS
 Mulching and recycling organic residues
 improve soil structure and quality
 Water conservation and water use efficiency
 Adoption of diversified cropping systems
 Agro-forestry and mixed farming
 No-till agriculture
 On-farm experimentation and adaptation
 Inoculating soils for improved Biological Nitrogen
Fixation
 Microbial processes to increase P-uptake