Evs Project 12th Commerce

E.V.S PROJECT TH 12 COMMERCE

IS ORGANIC FOOD REALLY ORGANIC ? SELECTION OF PROJECT Globally, due to many reasons , some food products may lead to health problems which may affect the digestive system of our body. Consuming organic food in our daily diet may decrease the health problems. Organic food consumption has become very rax because of   today’s   junk and incompletely nutritious food. Organic food is food produced by methods that comply with the standards of  organic farming. Organic farming in general features practices that strive to faster cycling of resources, promote ecological balance, and conserve biodiversity. There is not sufficient evidence in medical literature to support claims that organic food is safer or healthier than conventionally grown food. While there may be some differences in the nutrient and antinutrient contents of 

AIM AND OBJECTIVE To know about organic food and it role in our daily life.  To understand the importance of organic food and ……. organic farming...........................................................  To understand the method and advantage of ……………. organic food. …………………………………………………………..  To suggest measures about how common diet will …… consist organic food....................................................  To study the consumer buying behaviour for organic .. food in the Indian domestic market............................  To analyze the potential for organic products in the …. Indian domestic market.............................................



REVIEW OF LITERATURE 

Organic Food Article



Internet Website……



Newspaper Article…



International Article

regarding Organic Food

IMPORTANCE OF ORGANIC FOOD Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives. Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is produced in a way that complies with organic standards set by regional organizations, national governments and international organizations. Although the produce of kitchen gardens may be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission (EC). ………………………………………………………………………………………………………… There is not sufficient evidence in medical literature to support claims that organic food is safer or healthier than conventionally grown food. While there may be some differences in the nutrient and anti nutrient contents of organically and conventionally produced food, the variable nature of food production and handling makes it difficult to generalize results. Claims that organic food tastes better are generally not supported by evidence. For the vast majority of its history, agriculture can be described as having been organic; only during the 20th century was a large supply of new products, generally deemed not organic, introduced into food production. The organic farming movement arose in the 1940s in response to the industrialization of agriculture. .................................................................................................................... Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients. Consumers purchase organic foods for different reasons, including concerns about the effects of conventional farming practices on the environment, human health, and animal welfare. The most important reason for purchasing organic foods seems to be beliefs about the products' health giving properties and higher nutritional value. These beliefs are promoted by the organic food industry, and have fueled increased demand for organic food despite higher prices and difficulty in confirming these

METHODOLOGY The method which will be used in this project will include aspects which are as follows :

PERSONAL INTERVIEW WITH FAMILIES

The questions asked to families about how they make use of  organic food will be as follows :-…………………… 1. Do you think that organic farming or organic food production plays an important role in a healthy life ? 2. What are the food products which you think would be included in organic food ? 3. What would you say about the normal food which may include fats and anti nutrient contents and organic food which includes many nutrients ?



SURVEY WORK

There is evidence that some organic fruit is drier than conventionally grown fruit , a slightly drier fruit may also have a more intense flavour due to the higher concentration of flavouring substances. Some foods, such as bananas, are picked when unripe, are cooled to prevent ripening while they are shipped to market, and then are induced to ripen quickly by exposing them to propylene or ethylene, chemicals produced by plants to induce their own ripening factor as flavour and texture changes during ripening, this process may affect those qualities of the treated fruit.

COLLECTION OF DATA OR INFORMATION FROM WEBSITES AND NEWSPAPER ARTICLES 

Website such as www.Organic Farming and Organic Food.com and www. Healthy Life.com are been referred because websites provide worldwide information. 

Newspaper Articles named, “Is   Organic Food really organic ?” and  “Organic  Lifestyle of   Food” described in detail about the role and importance of Organic Food. 

IS ORGANIC FOOD REALLY ORGANIC?

OBSERVATION The growth of the organic foods industry in the United States has been dramatic in the past 2 decades. It is estimated that organic sales have increased by nearly 20% annually since 1990, with consumer sales reaching $13.8 billion in 2005 (Figure 1). While initial organic food production primarily involved small farms and local distribution of fresh produce, today's organic food system is a complex combination of small and large food producers, local and global distribution networks, and a wide variety of products, including fruits, vegetables, meats, dairy, and processed foods (Figure 2). This rapid growth may be traced to increased consumer confidence in organic foods as well as to concern about possible health risks and environmental impacts of conventional food production methods. Recent food crises such as mad cow disease and foot-and-mouth disease have lessened consumer confidence in foods in general and especially in conventionally produced foods that may use pesticides, antibiotics, and other chemicals in food production (Dreezens and others 2005; Siderer and others 2005). Surveys indicate that many consumers purchase organic foods because of the perceived health and nutrition benefits of organic products. In one survey, the main reasons consumers purchased organic foods were for the avoidance of pesticides (70%), for freshness (68%), for health and nutrition (67%), and

Figure 1. Organic Food Sales in the United States from 1997 to 2005 (Source: Organic Trade Association 2006)

Figure 2. Organic food Sales in the United states by food category, 2005 (Source: Organic Trade Association 2006)

ANALYSIS Are organic foods healthier, and therefore worth the extra expense? The scientific debate over this issue has raged on for many years now. I believe the answer is clear-cut, at least if you believe that toxic chemicals have the capacity to harm your health...Two years ago, metaanalysis by Stanford University received widespread media coverage, and with few exceptions, conventional media outlets used it to cast doubt on the value of an organic diet. This despite the fact that the analysis— which looked at 240 studies comparing organically and conventionally grown food—found that organic foods are less contaminated with agricultural chemicals. In an effort to further clarify the 2012 findings, a group of European scientists evaluated an even greater number of studies,

Organic Foods Have Higher Levels of Important Antioxidants Just like the Stanford study, the new analysis also found that while conventional and organic vegetables oftentimes offer similar levels of  many nutrients, organic foods have fewer pesticide residues. They also have on average 48 percent lower levels of cadmium, a toxic metal and a known carcinogen—a clear bonus, if you ask me. One key nutritional difference between conventional and organics however, is their antioxidant content. According to the featured findings, organic fruits and vegetables can contain anywhere from 1869 percent more antioxidants than conventionally-grown varieties. According to the authors:   “Many   of these compounds have previously been linked to a reduced risk of chronic diseases, including cardiovascular disease and neurodegenerative diseases and certain cancers, in dietary intervention and epidemiological studies. Additionally, the frequency of occurrence of pesticide residues was found to be four times higher in conventional crops... Significant differences were also detected for some other (e.g. minerals and

CONCLUSION The popularity of organic foods continues to grow dramatically: organic foods now constitute more than 2% of all food sales, and sales of organic foods in the United States surpassed $13.8 billion in 2005 (Organic Trade Assn. 2006). Consumers purchasing organic foods may do so for a number of reasons, including perceived benefits to the environment, animal welfare, and worker safety, and the perception that organic foods are safer and more nutritious. This review discusses the differences between organic foods and conventional foods with respect to food safety and nutritional composition and makes clear that several qualitative differences exist. Organic fruits and vegetables possess fewer pesticide residues and lower nitrate levels than do conventional fruits and vegetables. In some cases, organic foods may have higher levels of plant secondary metabolites; this may be beneficial with respect to suspected antioxidants such as polyphenolic compounds, but also may be of potential health concern when considering naturally occurring toxins. Some studies have suggested potential increased microbiological hazards from organic produce or animal products due to the prohibition of antimicrobial use, yet other studies have not reached the same conclusion. Bacterial isolates from food animals raised organically appear to show less resistance to antimicrobial agents than those from food animals raised conventionally (IFT 2006). While many studies demonstrate these qualitative differences between organic and conventional foods, it is premature to conclude that either food system is superior to the other with respect to safety or nutritional composition. Pesticide residues, naturally occurring toxins, nitrates, and polyphenolic compounds exert their health risks or benefits on a dose-related basis, and data do not yet exist to ascertain whether the differences in the levels of such chemicals between organic foods and conventional foods are of biological significance. This review illustrates that tradeoffs exist between organic and conventional food production. Organic fruits and vegetables rely upon far fewer pesticides than do conventional fruits and vegetables, which results in fewer pesticide residues, but may also stimulate the production of naturally occurring toxins if organic crops are subject to increased pest pressures from insects, weeds, or plant diseases. Because organic fruits and vegetables do not use pesticides or synthetic fertilizers, they have more biochemical energy to synthesize beneficial secondary plant metabolites such as polyphenolic antioxidants as well as naturally occurring toxins. In some cases, food animals produced organically have the potential to possess higher rates of bacterial contamination than those produced conventionally since organic production generally prohibits antibiotic use. The prohibition of antimicrobial agents also explains the apparent lower incidence of antimicrobial resistance in bacterial isolates of organic food animals,