Organic and Inorganic Produce

A brief study by Johan Abey George, 2023

Introduction

Produce can be classified into two groups: Organic and Inorganic. Nowadays, there is a rising demand for organic foods and products, stemming from the belief that the synthetic materials involved in inorganic produce is harmful for the human body and the environment. In this report, we shall identify their key differences, as well as their merits and demerits while providing unbiased and detailed information.

Organic Produce – Tomato and Cucumber

Organic Produce – Information 

Food that is produced while maintaining organic standards can be termed organic produce. While these specific standards may vary place to place, these methods commonly feature practices that cycle resources, promote ecological balance and conserve biodiversity.

During the farming of the produce, chemical fertilizers, pesticides, weedicides and other chemical-based products are eliminated. Instead, these agricultural systems use ecologically based pest controls, biological fertilizers that are derived from animal / plant wastes as well as nitrogen-fixing cover crops. Genetically Modified Crops are also not included as part of organic produce.

Compared to conventional agriculture, organic farming reduces soil erosion, decreases chemicals leaking into groundwater and surface water, and is an effective way to use animal / plant wastes. It is also believed that organic produce is safer for the consumer and its nutritional value is slightly higher than that of traditional produce. Studies further showed that organic fruits were found to be better in terms of taste, firmness and dietary fiber.

However, organic produce can have a significantly higher cost as compared to their conventional counterparts. Depending on the type of crop, the yield of organic produce is about 25 percent lower. Moreover, there is a lack of evidence regarding the benefits of organic food. Thus, the important task regarding organic produce is to ensure its benefits while increasing yield and decreasing prices, along with facing the problems of climate change and overpopulation.

Inorganic Produce – Tomato and Cucumber

Inorganic Produce – Information 

Inorganic produce may involve synthetics during the production process, which commonly include chemical fertilizers and pesticides. Additionally, these crops may be modified at the genetic level. This opens a door to infinite possibilities, helping us strive towards a more sustainable future. Crops may be cross bred to get desirable qualities. Inorganic foods are cheaper than organic foods and have increased yield. 

It is also believed that the synthetic residue left on the inorganic produce poses no risk to consumers as its presence is too small. Furthermore, synthetics allow greater quality of crops and an increase in size, weight or other desired factors. Genetic modification can also replace selective breeding in plants and create more efficient and effective changes.

Many of the chemicals used for inorganic farming have not been involved in any long-term studies, therefore, any long-term risks associated with these chemicals may not be known. Also, inorganic foods are known to have fewer nutrients than that of organic foods. Furthermore, inorganic crops can have a negative effect on the environment and cause long term damage to the farmland. 

Limitations of this Study

While I believe the information and research done in this study is unbiased and accurate, I am aware of a few limitations within this study.

• First, the data I collected regarding the cucumbers and tomatoes is insufficient and appears to be contradictory. We see the organic cucumber is heavier and larger than the inorganic cucumber, while the organic tomato is lighter and smaller than its counterpart.
• Second, I believe that weight and size alone are not enough to provide a detailed comparison between the two categories. Comparison based on texture, color and hardness would require a larger sample size, and I was unfortunately unable to record the cost.
• Finally, I am also aware of the fact that companies may try to market their produce as 'organic' in order to provide another incentive to buy from them. This is becoming especially true as the line between what counts as organic and inorganic is blurring rapidly.

Conclusion

While organic foods are safer and more nutritious, inorganic production is cheaper and provides more yield. While the benefits associated with organic produce are still uncertain, inorganic food can cause harm to the environment. Both organic and inorganic produce have their merits and demerits and it is agreed that further research and studies need to be done to validate their effects.