The document compares organic and non-organic foods. Organic foods are produced without synthetic pesticides, fertilizers, irradiation or additives. Non-organic foods use these methods. Organic foods may have higher levels of some nutrients like omega-3 and minerals but the differences in nutrition are small. Non-organic foods can contain higher levels of pesticide residues and antibiotics while organic foods are safer in this regard. Overall, both organic and non-organic foods can be part of a balanced diet.

1. Nutritional Importance of Orgarnic & Non-
organic Foods
Mwove, Johnson Kyalo
B.Sc. Food Science and Technology
Egerton University
Dairy and Food Science and Technology
Department
Food Science and Technology Seminars
7th December 2012

2. Organic foods
• Organic foods are foods that are produced using
methods that do not involve modern synthetic inputs
such as synthetic pesticides and chemical fertilizers.
They are also not processed using irradiation,
industrial solvents, or chemical food additives of any
kind.
• Examples: organically grown apples, mango, etc.
• Categorized as; 100% organic, 95% organic and 70%
organic.
INTRODUCTION

3. Non-organic foods
• Non-organic foods are produced using modern
methods of farming which involve input of
synthetic fertilizers and pesticides, and are
processed through methods like irradiation, and
preserved using chemicals to increase their shelf
life.
Examples: Non-organically produced fruits, cereals,
legumes etc.
INTRODUCTION

4. INTRODUCTION
 The kind and description of food in the market
has great influence on consumers tastes and
preferences.
 Over the years, many people have expressed their
fears on non-organic foods indicating their
preference for organic foods. This trend has
developed for a number of reasons :
 Desire to avoid pesticide residues in food.
 Desire to eat food produced without the use of
Genetically Modified Organisms (GMOs).

5. INTRODUCTION
 Demand for the highest possible standards of animal
welfare.
 Demand for environmental protection from inorganic
fertilizer contamination
 Confidence in the external inspection programmes
and legal standards for production covering all
organic production and processing.
 Health and safety of farm and food workers or
handlers worldwide.

6. INTRODUCTION
 Labeling of foods has thus been emphasized
widely to ensure that the customer knows which
foods to take depending on their preferences.
 Eg
Irradiated foods
GMO Foods etc.

7. Nutritional comparison between
organic and non-organic foods
• Nutrient content
 Organic foods have higher levels of some
nutrients e.g.
o Omega-3 fatty acid
o Minerals like phosphorous, zinc and iron
o vitamin C

8. Nutritional comparison between
organic and non-organic foods
• Dry matter substance
Organic foods have higher dry matter content and
thus more nutrients per unit volume of food
 All nutrients found in organic foods are also found in
non-organic foods

9. Nutritional comparison between
organic and non-organic foods
Safety
• Pesticides Levels
-Refers to fungicides, herbicides, and insecticides.
 Non-organic farming- In-organic pesticides
 Organic farming- Permitted organic pesticides
 Found in Low levels in organic foods than in non-
organic foods

10. Nutritional comparison between
organic and non-organic foods
• Fertilizers residues
o Organic farming- Natural manure
o Non-organic farming- In-organic fertilizers
o Nitrates- Nitrosamines
High in non-organic foods than organic foods

11. Nutritional comparison between
organic and non-organic foods
• Antibiotics residues
o Substances that reduce the chance of potentially
fatal infections, substances used for treatment.
o Not used for organic farming
o Highly used for non-organic
oAntibiotic-resistant strains of bacteria
o Found in high levels in non-organic foods

12. Nutritional comparison between
organic and non-organic foods
• Hormones residues
– Substances used to enhance growth in animals eg.
Growth hormones
• Highly used in non-organic farming.
• Not used for organic foods.
• Environmental conservation
– Highly increased in organic farming through less
contamination.

13. Disadvantages of Organic foods
• Organic foods may have less synthetic pesticides and
nitrates but –
Still contain measurable levels of pesticides and nitrates
because of;
Allowed pesticides with unknown health risks
Already contaminated environment
Lack of information on accepted organic pesticides e.g.
Neem extracts
No uniformity among organic standards
Fungal toxins contamination, E. coli contamination,
salmonella and Campylobacter contamination.

14. Disadvantages of non-organic foods
 Excess Pesticide contamination.
Causing, Developmental delays and Motor dysfunction
in children and Carcinogenicity.
 High concentrations of hormones that may be toxic. E.g.
Zeranol (α-zearalanol), an estrogenic hormone
 Antibiotics residues
 Large Fertilizer residues
 Environmental contamination

15. Which one is better?
• Organic or non-organic foods?
• Most important;
Know the nutritional composition of the food.
Know the quantities of nutrients in the food
Nutritional importance of the nutrients present

16. Conclusion:
• There is no difference in nutritional qualities of organic
and non-organic foods.
• Contaminants found in non-organic foods are also found
in organic foods- only concentration differs.
• Organic label is not a nutritional description of a food it’s
more of a marketing strategy
• Organic and non-organic foods will be good if used as
compliments rather than substitutes.