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Maria wey2  hw210 - organic vs. conventional - unit 6 - presentation

Maria wey2 hw210 - organic vs. conventional - unit 6 - presentation






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  • Welcome to the following presentation entitled “ORGANIC SHANGRI LA?” Which is about USDA Organic food, and whether or not it is actually: 1. Better? 2. Safer? 3. More Nutritious? Or that is to see it there is a differences between Organic and Non-Organic Foods.
  • Okay, who knows the definition of the work organic? If no one does, would someone like to read this definition on slide # 2? Anyone? -- > ALLOW VOLUNTEER TO READ. DEFINITION: According to the www.mayoclinic.com website (2008?), it states: The word ‘organic’ refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don't use conventional methods to fertilize, control weeds or prevent livestock disease.
  • As we move to slide # 3 we can see what the difference between Conventional Farming, and Organic Farming.   Specifically Conventional Farmers means the following items are used as an application to crops: Chemical fertilizers, used in crops to promote plant growth. Spray insecticides to reduce pests and disease. Chemical herbicides to manage weeds. And then animals are giving antibiotics, growth hormones and medications to prevent disease and to increase their growth (immaculately.) HOWEVER, in contrast Organic farmers: Apply natural fertilizers, such as manure or compost, to feed soil and plants. Use beneficial insects and birds, mating disruption or traps to reduce pests and disease. Rotate crops, till, hand weed or mulch to manage weeds. Give animals organic feed and allow them access to the outdoors. Use preventive measures - such as rotational grazing, a balanced diet and clean housing to help minimize disease.
  • Next we will talk about the ORGANIC LABEL or that is the U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet government standards. These standards are: How such foods are grown, handled and processed. THEN Any farmer or food manufacturer who labels and sells a product as organic must be: USDA certified THEN With the exception: Producers who sell less than $5,000 a year in organic foods are exempt From this certification, but they must follow the same government standards to label their foods as “organic.” THEN Food that bears the USDA Organic label denotes that: It is produced and processed according to the USDA standards and that at least 95 percent of the food's ingredients are organically produced.
  • OF THESE ITEMS – IT WILL REALLY HELP MAKE ALL OF THIS MAKE SENSE AND “STICK.” Products certified 95 percent or more organic can display the: “USDA Seal” Products that are completely organic - such as fruits, vegetables, eggs or other single ingredient foods are labeled: “100 Percent Organic and Can Carry a Small USDA Seal.” Foods that have more than one ingredient, such as breakfast cereal can use the: “ USDA Organic Seal” Wording on their package labels - Depending on the number of organic ingredients: “ 100 Percent Organic.” Products that are completely organic or made of all organic ingredients can use the: “ Organic Label” Products that are at least 95 percent organic can use the: “Made with Organic Ingredients” Products that contain at least 70 percent organic ingredients can use the: “Organic Seal” or can't be used on these packages. Foods containing less than 70 percent organic ingredients can't use the: “Organic Seal” or the word “Organic” on their product label - they can include the Organic Items in their ingredient list. NOTE: You may see other terms on food labels, such as "all-natural," "free-range" or "hormone-free.“ These descriptions may be important to you, but don't confuse them with the term "organic.“ Only those foods that are grown and processed according to USDA organic standards can be labeled “organic.”
  • IN ADDITION CHECK THE LABEL TO SEE IF IT IS ORGANIC - cont. LET’S TAKE TURNS GOING AROUND IN THE ROOM FOR EACH PERSON TO READ EACH VERY IMPORTANTLY WHEN SHOPPING FOR ORGANIC FOOD: TO BUY OR BYPASS? CONSIDER THESE FACTORS: Nutrition No conclusive evidence shows that organic food is more nutritious than is conventionally grown food. Nor does the USDA claim that these products are safer or more nutritious. Quality and Appearance - The difference lies in how the food is produced, processed and handled. Organic foods meet the same quality and safety standards as conventional foods. Organic fruits and vegetables may spoil faster because they aren't treated with waxes or preservatives. Expect the possible less-than-perfect appearances in some organic produce, and or odd shapes, varying colors and smaller sizes (most cases, however, organic foods look identical to conventional foods.) Taste. Taste is a subjective and personal consideration. Pesticides Conventional growers use pesticides to protect their crops from molds, insects and diseases, which and can leave residue on produce. Organic food to limits exposure to toxin residues (most experts agree that the amount of pesticides found on fruits and vegetables poses a very small health risk. Environment Organic food is often purchased for environmental reasons. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil. Cost $ Organic food costs more than conventional food products because of the farming practices, tighter government regulations and lower crop yields. Organic farmers use weed and pest control that are labor intensive.
  • THEN VERY IMPORTANTLY WE MOVE ON TO “BUYING TIPS” Buy fruits and vegetables in season to ensure the highest quality. Read food labels carefully. Don't confuse natural foods with organic foods -> Only those products with the "USDA Organic" label have met USDA standards. Wash all fresh fruits and vegetables thoroughly with running water to reduce the amount of dirt and bacteria. Peel your fruits and vegetables and trim outer leaves of leafy vegetables. Remove fat from meat and the skin from poultry and fish.
  • THEN MOST IMPORTANTLY THE COST COMPARISON BETWEEN CONVENTIONAL AND ORGANIC FOOD IS SEEN IN FIGURE 1: Figure 1: Cost Comparison Table Food Cost Comparison Price Conventional Price Organic Difference Apples 1.59 1.89 .30 Celery 2.99 3.59 .60 Lettuce 3.40 3.99 .59 Potatoes 1.49 2.00 .51 Bananas 0.88 0.89 .01 Avocados 0.77 1.79 .02 Onions 1.49 1.59 .10 THEN WE SEE THAT THE DIFFERENCE IS ONLY $ 2.13
  •   THEN ON A VERY POSITIVE NOTE THIS IS THE STATUS OF THE ORGANIC CONSUMER TRENDS: “ CONSUMERS, THEIR HEALTHY LIFESTYLES, AND MARKETPLACE OPPORTUNITIES” Based on the 2007 Organic Consumer Trends Report (OCTR), the House of Representatives version of the 2007 Farm Bill (HR2419) just passed by a vote of 231 to 191 with significant appropriations - for the organic industry to now be reviewed in the U.S. Senate. This means that the future could hold: Possible increased organic transition support. Research grants. Certification costs. Crop insurance program improvements and expanded USDA organic data collection. THEN I WILL LAST READ THIS QUOTE FROM Natural Marketing Institute (2000), who states that:   The primary objective of our report this year is to take a look at the future. We examined information across several sources including general market trends, scientific advances, government initiatives, supply issues, consumer insights, new product introductions and claims across each category within the organic marketplace. This in-depth analysis gave us a picture for the future which we present in our NMI predictions in Chapter One. What is the size of the opportunity and sustainability of each organic category?”
  • SO IN CONCLUSION We are at the dawn of a new frontier that even as of now looks very promising. A sustainable global organic farming system. Yes, it might take time, but it will be well worth the green in both ways: Green for Environment Green for our Pocket Books For further information, highly recommend the following references on the last slide. Thank you for joining me with this presentation.

Maria wey2  hw210 - organic vs. conventional - unit 6 - presentation Maria wey2 hw210 - organic vs. conventional - unit 6 - presentation Presentation Transcript