Myths and facts about organic food

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   Over the past decades, there has been a shift of consumers and agriculture in organic food. Once, access to organic food was difficult, but now everyone can get it.

A product in order to be considered organic, it must have a certification of being organic.

Truth. In order a food product to be considered as organic, it must have been cultivated and processed in accordance with certain rules of European Union and also to be certified by approved organisms that provide certification of organic cultivation. Cultivation refers not only to the way crops are grown, but also to the raw materials used, which should also be biological. If a food contains certain organic raw materials, then it should indicate the percentage of ingredients that are organic in the dietary label, but this does not make the food organic.

The nutritional value of organic and conventional foods is the same.

Myth. Although many studies have shown that the macronutrients content in organic and conventional foods are not significantly different from each other (carbohydrate, fat and protein), for micronutrients the opposite applies. Many studies indicate that organic foods contain higher concentrations of certain vitamins and minerals (vitamin C, iron, magnesium, phosphorus, etc.). While the nutritional value of organic food is influenced by the use of pesticides and additives, calories and macronutrients are determined by environmental conditions such as climate and soil.

Organic food is more environmentally friendly.

Truth. In addition to the nutritional value and the benefit to overall health, organic food contributes also to the protection of the environment. Organic farming does not pollute soil and water with synthetic fertilizers and pesticides, thus contributing directly to consumer health and indirectly to biodiversity and environmental protection.

Organic food has pesticides in accordance with the limits set by the European Food Safety Authority.

Myth. Organic crops do not use pesticides, drugs or any additional artificial substance. According to the European Union’s Food Safety Laws, organic foods should not have pesticide residues (0 ppm), while conventional foods may have pesticide residues within safe limits. Organic farming uses alternative methods to protect the crop, such as manure, crop rotation and the addition of pests to control weeds.

Organic foods are superior in flavor and aroma to conventional products.

Truth. Organic food, because there are added pesticides, is more savory and richer in flavor. The reason is that drugs and hormones seem to alter the organoleptic characteristics of foods.

An organic food can be enriched with substances, such as trace elements.

Myth. According to the organic food legislation, it is not allowed to add any substance or additive in an organic food. The reason is that the term “organic” refers not only to the cultivation but also to the processing and handling of food. Because of this, conservatives, dyes, flavor enhancers and nutrients are not allowed.

Organic foods are more expensive than conventional foods.

Truth. The reason is that raw materials of organic agriculture, even the cultivation, the processing and the trade of organic food are more expensive compared to those of conventional cultivation, which have an impact on the final price of food. In addition, the fact that there are no additives that ensure a greater life of fruits and vegetables, results in smaller production volume, different appearance, size and even price of foods.

   Organic foods are superior both for consumer’s health and environment. For this reason, anyone who can afford organic food should prefer them.


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