Organic fruit is raised using natural techniques and without artificial chemicals, and as a result are more nutritious. Along with their health benefits, organic fruits are raised in a manner that protects the environment by lowering pollution rates and promoting sustainable farming practices.
Strict guidelines ensure that certified organic fruits supply the most vitamins, nutrients, and flavor.
Facts
Organic fruit is grown without using synthetic fertilizers, genetically engineered seeds, irradiation, sewage sludge, pesticides, herbicides or fungicides. Conventionally farmed fruit contains toxic chemical residue; the Environmental Protection Agency reports that 90 percent of fungicides, 60 percent of herbicides and 30 percent of insecticides cause cancer (Going Organic).
In the United States, non-organic farming practices result in the release of more than 1 billion pounds of pesticides each year. Cornell entomologist David Pimentel found that only 1 percent of pesticides are effective in exterminating pests and fungus; the remaining 99 percent pollutes crops, soil and surrounding water sources.
Organic farming practices use manual and natural pest control, crop rotations, and time-tested crop management techniques to promote productive harvests of high-quality fruits and vegetables.
Function
Because artificial preservatives are prohibited in most foods certified as organic, the fruits must be harvested, shipped, and handled very quickly. The fresher and more flavorful taste of organic fruit makes it ideal for use in personal homes and professional restaurants. According to an article in The Journal of Alternative and Complementary Medicine, organic fruits provide more vitamins and minerals than regular fruits: in general, 21.1 percent more iron, 27 percent more vitamin C, 29.3 percent more magnesium and 13.6 percent more phosphorus.
Features
Organic fruits are easily identified if they are certified by regulatory agencies registered by the United States Department of Agriculture (USDA). Food that bears the USDA organic seal falls under three categories: 100 percent organic; organic; and "made with organic ingredients."
• "100 percent organic" food must be farmed using only organic processes and contain only organic ingredients.
• The "organic" label applies to food that is at least 95 percent organic.
• Food certified as "made with organic ingredients" is composed of at least 70 percent organic materials.
There are many other certification organizations that will lend their approval to certain fruits, although standards vary and not all certification agencies are credible. When in doubt, go with a USDA-recognized certification.
Considerations
Organic fruits are often more expensive than conventionally farmed produce; the consumer must decide whether the health benefits outweigh the increased financial cost.
Benefits
In addition to the health benefits of increased nutrients and reduced toxic exposure, organic fruits also benefit the environment by decreasing pesticide pollution and promoting sustainability, according to the Organic Trade Association.
Soil and groundwater contamination endangers many species. For example, the Gulf of Mexico has a 8,000 square mile "dead zone" where fish cannot survive due to oxygen deprivation caused by fertilizer run-off. Organic agriculture decreases the disruption of ecosystems by eliminating the use of lethal chemicals, according to information from Princeton University. The detrimental effects of pesticides multiply as pests become resistant to chemicals. According to the Environmental Protection Agency, the amount of pesticides used in the United States has doubled in 30 years; chemical potency has increased 10 to 100-fold to keep up with the evolution of chemical-resistant insects, weeds, and diseases.
Sustainability practices, such as crop rotation, natural soil enrichment, and natural pest predators, protect biodiversity and support soil stability and fertility. Biodiversity, also known as species variety, defends against extinction; the availability of diverse strains (such as the proliferation of so-called "heirloom" varieties of different fruits and vegetables) allows for increased plant resistance to differing climates.
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