Conventional and Organic foods: A comparison focused on Animal Products
Authors: Fernanda Galgano, Roberta Tolve, Maria Antonietta Colangelo, Teresa Scarpa and Marisa Carmela Caruso
Publisher: Cogent Food & Agriculture
The term “organic” denotes a product of a food production system that is socially, ecologically, and economically sustainable. The organic food market is growing in response to an ever increasing demand for organic products. They are often considered more nutritious, healthier, and free from pesticides than conventional foods. However, the results of scientific studies do not show that organic products are more nutritious and safer than conventional foods. In this work a comparison between conventional and organic foods is made, the focus is on animal products. The data available in the existing literature is often conflicting, even if the differences are often associated with breeds suited to organic vs. conventional production systems. In order to have a clear understanding of the role that “organic effect” plays on animal foods, further research is necessary.
Illustration Photo: Grilled meats (Public Domain from Pixabay.com) https://adalidda.net/posts/RWK3C6PHKZydSjAED/conventional-and-organic-foods-a-comparison-focused-on