Organic vegetables are grown, handled and processed differently from traditionally grown vegetables. Farmers who grow organic vegetables adhere to strict government standards set by the U.S. Department of Agriculture. Vegetables can only be labeled as organic if they achieve these standards. Understanding the advantages and disadvantages of organic vegetables will enable you to make informed decisions about which foods to buy.
Environment
Organic vegetables grow in conditions favorable to the environment. Unlike conventional farming, organic farming uses no chemical pesticides, herbicides, fungicides or fertilizers. Organic farming limits pollution, conserves water, reduces soil erosion and increases soil fertility. Natural fertilizers such as manure and compost encourage the growth of organic vegetables, while techniques including mulching, tilling, hand weeding and crop rotation control weeds. Beneficial insects, birds, mating disruption and traps keep pests at bay, according to the Mayo Clinic website.
Pesticide Residues
Pesticides sprayed on conventionally grown vegetables leave residues behind, which we ingest. Many years of pesticide exposure leads to the accumulation of pesticides in our bodies, which causes headaches and puts strain on our immune system, according to Helpguide.org. Furthermore, pesticides pass from mother to child during pregnancy and via breast milk. Unborn babies and children have underdeveloped immune systems and increased sensitivity to the effects of pesticides. Pesticide exposure may contribute to delayed development, behavioral problems and impaired motor skills, states Helpguide.org. Organic vegetables limit our exposure to chemical pesticides because they are grown using alternative methods of pest control.
Cost
Organic vegetables typically cost more than conventionally grown vegetables. This is due to the labor intensive farming methods used to grow them. For example, crop rotation and hand weeding require more work than spraying food crops with chemical herbicides. Organic farms tend to be smaller than farms using conventional growing methods, and achieving organic certification is expensive, according to Helpguide.org.
Freshness
Organic vegetables do not get treated with waxes or preservatives to prevent them from spoiling, according to MayoClinic.com. This means by the time they reach the consumer they are likely to be fresher than traditionally grown vegetables. While this means organic vegetables contain no artificial chemicals and may taste better, it also means they will not last as long as conventional produce when stored at home.
Availability
Fortunately, large food stores as well as specialist health food shops stock organic vegetables, which makes it easy to buy organic food during a weekly shop. However, the variety and number of organic vegetables available is typically less than conventionally grown vegetables. Demand for organically grown food exceeds supply, which can make organic vegetables more difficult to obtain.
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