Why Going Organic is Beneficial Eating is something that must be done to live however, being aware of what the body is consuming is vital. Some foods contain things like synthetic pesticides, bioengineered genes, petroleum-based fertilizers, and sewage sludge-based fertilizers; repulsive! As consumers these are the risks taken each time food is consumed. Consuming food that contains those ingredients is horrible for the human body. These horrible ingredients impact everyone, especially children whose diets may not be monitored as much as adults; “food additives are causing children to suffer from asthma, rashes and, Attention Deficit Hyperactivity Disorder” (Tory, S. n.d). Going organic is a much better route, and can benefit consumers in
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First, eating organic can be costly the farming is more time and labor intensive, and the organic certification process can be difficult; these are factors that influence the cost of the products. Also, “the cost of organic feed is much higher than non-organic feed; these costs are then passed on to the consumer making organic food more expensive to buy than conventionally produced food” (Alexandra, M. 2013). These problems also affect the supermarkets that sell organic food; “the organic sector of the supermarket has also been hit by consumer concerns only sixty-six percent of organic produce in supermarkets last year were actually considered to be organic” (Bokale, J. 2008). Next, organic food tends to spoil a lot quicker than non-organic food, because organic foods are not treated with preservatives, waxes, or, other chemicals. Contrary to popular belief, organic food production does allow a limited number of chemicals to be used. In fact, when organic farming first started to come about it caused quite an up rise with the people who were not so sure about the change, especially the United States Department of Agriculture; which was “charged with neglecting the new breed of farmers, those who avoid or largely exclude use of synthetically compounded fertilizers, pesticides, growth regulators and feed additives” (Organic farming and the USDA.
First, eating organic can be costly the farming is more time and labor intensive, and the organic certification process can be difficult; these are factors that influence the cost of the products. Also, “the cost of organic feed is much higher than non-organic feed; these costs are then passed on to the consumer making organic food more expensive to buy than conventionally produced food” (Alexandra, M. 2013). These problems also affect the supermarkets that sell organic food; “the organic sector of the supermarket has also been hit by consumer concerns only sixty-six percent of organic produce in supermarkets last year were actually considered to be organic” (Bokale, J. 2008). Next, organic food tends to spoil a lot quicker than non-organic food, because organic foods are not treated with preservatives, waxes, or, other chemicals. Contrary to popular belief, organic food production does allow a limited number of chemicals to be used. In fact, when organic farming first started to come about it caused quite an up rise with the people who were not so sure about the change, especially the United States Department of Agriculture; which was “charged with neglecting the new breed of farmers, those who avoid or largely exclude use of synthetically compounded fertilizers, pesticides, growth regulators and feed additives” (Organic farming and the USDA.