Organic vs. Non-organic Ways Essay Example

many users (Myers, 19).

Additionally, organic products, offers fresher products and also have better environmental effects as compared to non-organic products. Natural methods contain lesser preservatives that make them stay fresher for longer periods. Similarly, organic food production practices reduce soil, water, and soil pollution. It also has reduced soil erosion, reduced use of energy and increased soil fertility. Generally, organic production has a positive impact on the ecosystem as compared to non-organic farming practices (MacKay, 38). For example, non-organic farming may depend on greenhouse effect which is considered the second environmental polluter due to increased release of greenhouse gasses (Myers, 23). Therefore, organic ways are more beneficial to the general ecosystem and the environment as compared to non-organic ways.

Furthermore, organically raised livestock are given no growth hormones, no antibiotics, and no animal products. In most cases, non-organic forms feed their livestock animal byproducts which increase their risk of acquiring diseases such as Bovine spongiform encephalopathy which may have fatal effects on human. Also, use of antibiotics increases the antibiotic resistant strain of bacteria that if consumed may affect people's health. On the contrary, organically raised livestock are offered the opportunity to utilize natural pastures that keep them healthy for human consumption (MacKay, 45).

Also, animal products from organic ways are higher and more stable than those from non-organic production ways. According to Halberg, 2006, organically produced livestock have higher nutrients such as omega three and compared to those from the non-organic produced ways. For example, Milk and meat from organically produced ways have a higher level of nutrients as compared to those raised using the non-organic ways.

Miller, 2008 argues that non-organic production ways are correlated with

genetically engineered (GE) or genetically modified organisms (GMO) where the plants and animals DNA are altered to increase yield. Numerous researches like Halberg, 2006, connect non-organic ways to increased cancer risks. The author argues that alteration of DNA prompts irregular growth, which has a higher chance of causing cancer on consumers. On the contrary, most organic products are grown using the traditional styles which make them risk-free and effective for better human health.

Factors that Could Limit the Environmental or Nutritional benefits of eating Organic

Population Growth

In most cases, organic farming requires large tracts of land as compared to non-organic production ways. The world has to feed a growing population of more than six billion by 2020. This means that the space to human ratio is decreasing each day. This environmental limit makes it hard for a nutritionist to eat organic because it requires a bigger space to grow (Myers, 34). Furthermore, they take an extended time to grow and mature making it inefficient for individuals to growth these products.

Urbanization and Modernization

Urbanization and modernization are another factor limiting nutritional and environmental benefits of eating organic. The uproar of real estate firms and city malls has converted agricultural land into living spaces which also reduced the area intended to grow organic products. As a result, most individuals are forced to invest in greenhouses and grow non-organic products that need lesser space as compared to the organic farming. Therefore, despite the benefits known by the nutritionist on feeding on organic products, growth, and development of the world is limiting their access to these healthy foods (MacKay, 67).

Higher Prices

To farmers, organic farming is more profitable than non-organic farming. In this

case, organic products fetch higher prices at the malls as compared to non-organic products. Bad economic times forces most individuals opt for non-organic products based on their low prices on the market. Therefore, higher premium rates for organic crops limit the benefit of eating organic because most individuals in the world cannot afford them. These challenges make it difficult for the world to access the good benefits of consuming healthy organic foods.
Underestimation of Agriculture

From an economical point of view, underestimation of agriculture in most industrialized economies limits the environmental or nutritional benefits of eating organic. For instance, in most industrialized economies agriculture owes one to two percent of the nation’s gross national product (GNP) contribution. Neglecting agriculture from the mainstream analysis opens up spaces for pro-non-organic food producers to take up spaces for massive and quantity sale out without considering the health concerns it has on the general public (MacKay, 42). Therefore, most individual is forced to survive on genetically modified products and synthetic products due to the traditional agricultural products neglect.

Increased Soil Erosion and Water Pollution

Finally, increased soil erosion and low ecological buffering limits the opportunity of environment or nutritional benefits or accessing or even eating organic products. Hallam, 2004, argues that third world countries are the main victims of soil erosion and environmental pollution. Increased environmental pollution and deposition of waste products from developing countries to developing countries have reduced their chances of producing quality organic products (Hallam, 22). For example, water has been marked as a great limiting factor for production of organic farm products. Farmers, livestock, and changes in environmental climate have unsustainable exploited water resources and aquifers making it a

scarce resource.

Pollution of these water resources and adoption of destructive agricultural practices such as excessive use of the synthetic nitrogen fertilizers by non-organic farmers have polluted the water adversely affecting the production of organic products. Lack of sources producing quality organic farm products has wholly lowered the chance of nutritionist and the world as a whole to access and eat organic.

Conclusion

Naturally, organic farming ways are designed to encourage water and soil conservation while reducing environmental pollution. In most case, farmers engaging in organic farming rely on natural fertilizers and traditional crop rotation strategies to control weeds as compared to non-organic farming those heavy use pesticides and other chemicals such as fungicides to control pest and weeds (MacKay, 89). Different scientists have crowned organic feeding ways as more health as compared to feeding on non-organic foods. For example, organic foods are more nutritious and healthy as compared to non-organic foods that have a lesser shelf life. Therefore, from a healthy and environmental perspective, organic ways remain the best choice for the world.

Despite the fact that organic ways have been crowned as the best choice, numerous factors limit access and consumption of foods the organic way. Some of the highlighted factors include: increased urbanization and industrialization that has consumed the agricultural land (Hallam, 51). Furthermore, pollution of water sources with fertilizers and chemicals has made it hard for the world to access organic foods with ease. Also, an increase in population has forced many farmers to adopt non-organic farming because it produces quantity as opposed to the quality of products. Lastly, agriculture has been underestimated in most industrial economies making it hard to access or even grow

organic foods (MacKay, 108). Therefore, agriculture is faced with numerous challenges that limit environmental or nutritional benefits of feeding on organic foods.

Work Cited

1. Fookes, Catherine, and Kath Dalmeny. Organic Food and Farming: Myth and Reality - Organic Vs. Non-Organic: the Facts. Bristol: Soil Association, 2001. Print. Hallam, David. The Market for Non-Traditional Agricultural Exports. Rome: Raw Materials, Tropical and Horticultural Products Service Commodities and Trade Division, Food and Agriculture Organization of the United Nations, 2004. Print.
2. Miller, Debra A. Organic Foods. Detroit: Thomson / Gale, 2008. Print.
3. MacKay, Jenny. Organic Foods. Farmington Hills, Mich: Lucent Books, 2015. Print.
4. Halberg, Niels. Global Development of Organic Agriculture: Challenges and Prospects. Wallingford: CABI, 2006. Print.
5. Myers, Adrian. Organic Futures: The Case for Organic Farming. Totnes: Green Books, 2005. Print.