Essay on Organic Farming

 To prepare a good dish perfect ingredients are required. Ingredients must not only be blemish-free but also ripe, full of flavor and of course organically grown. Most cooks choose organic food for their dishes because it tastes and flavors better and the dish prepared of it is fresher, because organic products remain fresh only for a little period o time (Cox). Vegetables are the source of invaluable vitamins which they must not lose in process of preparation. Thus most consumers strive to find and purchase organic vegetables full of vitamins that are a key factor in maintaining a good health.

 Organic products and in particular vegetable appeared on the market in 1920s in Europe but met some difficulties when entering the market. Only in 1980s when the consumers’ demand for a qualitative and natural products increased organic agriculture got a permission to enter the market and finally apply its standards (Baourakis).

 With the word organic we often have the association of safe and healthy food. Despite some researches showed that the number of pesticides was reported to be the same in the organic vegetables and in the conventionally grown. So it is obvious that producers try to make more profit of selling conventionally grown vegetables as organic ones (Blair).

 Nowadays more farmers tend to grow organic products and perfect techniques of vegetables and fruit cultivation. Most of other are worried that it is a rather complicated process that demand more funds and time. That is not true because technological progress allows production of organic vegetables without high costs (Hamilton).

 Conducted research proved that organic farming has also a number of environmental advantages over conventional farming. On the other hand, more human labor is required to grow vegetables of organic origin and as the result they cost 10% -15% percent more of not organic ones. But in conclusion organic vegetables are healthy and useful for us (Tyler).

Works Cited

  1. Baourakis, G. “Marketing Trends for Organic Food in the 21st Century”. World Scientific Publishing. 2004. Print
  2. Blair, R. “Organic Production and Food Quality: A Down to Earth Analysis”. John Willey & Sons. 2012. Print
  3. Cox, J. “The Organic Food Shopper's Guide.” John Willey & Sons. New Jersey. 2008. Print
  4. Hamilton, N. “Grow Organic: Fruit and Vegetables Fresh from Your Garden”. 2007. Print
  5. Tyler, G. “Environmental Science”. 2012. Print
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