The document discusses the benefits of organic food compared to conventionally grown food. It notes that organic food is grown without synthetic pesticides, fertilizers, antibiotics, or genetic modifications. The document outlines several health and environmental risks of conventional farming, including negative impacts of pesticide residues in food and on farm workers. It also describes higher nutrient levels and taste in organic foods. Overall, the document promotes the consumption of organic food for various health and environmental benefits.

1. OrgoEarth
organic & Naturals
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2. Organic food is a products raised, grown, and
processed:
 Without the use of synthetic fertilizers
 No pesticides or herbicides
 Without the use of growth hormones
 No antibiotics
 Animals raised on organic feed
 No genetic modifications
 No germ-killing radiation
It refrains from the use of any toxic chemicals.
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3. The mission of agriculture is not only to
produce enough food, but also to take
account the effects to the:
 environment;
 human health;
 animal welfare;
 social and regional development.
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4. 1. Protect your own health
2. Protect future generations
3. Eat nutritious foods
4. Delicious & Tasty
5. GMO-free food
6. Protect our water resources
7. Preserve the soil
8. Reliance on drugs removed
9. Safeguard the health of farm workers
10. Fight global warming
11. Germ Killing Radiation
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5. • Over 400 chemicals are used to kill pests and weeds.
• The pesticide sprayed on the crop, only 1% of it actually
falls on the insect. 99% of it falls on the crop itself, gets
absorbed in the soil, and/or water, gets carried a little
distance by the wind etc. In this manner it gets into our
food and thereby into us.
Pesticides residues in food products is
extremely hazardous to the human body
 Several pesticides that are banned in the U.S. and Canada are still
getting used in India.

6.  Possible effects: poisonings, allergies, headache, impact on
fetus, genetic changes, negative impacts on hormonal system
and reproductive organs.
 The co-effects of pesticides are unknown, due to coctail-effect
the effect of many pesticides could double or triple.
 Pesticide residues with certain molecule mass can accumulate
in liver, bones, fat tissue.
 Most of the pesticides in the top 10 of residues in EU have
been declared dangerous to human health by WHO.
Pesticides implicated in:
 Cancer (Specifically breast cancer)
 Male Infertility
 Parkinson’s Disease
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7.  In Estonia in 2005, different fruits
were tested for pesticide residues:
◦ Grapes – 8 different residues
◦ Orange, tangerine, paprika, pear, tea – 7 different
residues
◦ Lemon, peach – 6 different residues
◦ Most of the residues are found in the peel
◦ Orange, kiwi, tea, peach – level of pesticide
residues more than allowed
 In UK, apples could be sprayd 16 times with
36 different pesticide. (Heaton, 2001)
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8.  Children are exposed to four times the level of
pesticides in food than adults. Pesticides affect
children more profoundly due to their higher
metabolisms and smaller
body mass.
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9.  A major EU-funded study has found that nutrient
levels were higher in organic foods. It found that
levels of nutritionally desirable compounds, such as
antioxidants and vitamins, were higher in organic
crops…….”
 Scientific studies have shown, there are more vitamins
and minerals in organically produced food:
◦ In organic milk, more antioxydants,
50% more of vitamine E, beta-carotene.

10.  People who eat organic food often says that the
food tastes much better. And they always
choose organic food only.
 Many people buy organic food because they
believe it tastes better than non-organic. This
could be because organic fruit and vegetables
tend to grow more slowly and have a lower
water content, which may contribute to the
fuller flavor some people experience. A poll in
2005 showed that quality and taste of food are
important to more people than low prices.
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11.  GMO(Genetically Modified Organisms) Refers to plants created for
human or animal consumption using the latest molecular biology
techniques. It is used to isolate and insert the exact desired gene
to enhance the exact desired trait in a plant. This gene can be
obtained from both plant and non-plant organisms.
 Genetically modified (GM) crops and ingredients are not allowed
under organic standards.
 Most of the concern surrounding GMO’s relates to their potential
for negative effects on the environment
and human health. Because GMO’s that
could directly effect human health
are primarily products that can enter
the human food supply.

12.  Pesticides are known to contaminate
groundwater, which affects the drinking
water supply in most of the United States
and Canada. If pesticide-contaminated
water reaches lakes, rivers and other bodies
of water, it allows the rapid growth of algae
and suffocates the natural aquatic plants
and animals.
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13.  Over three billion tons of topsoil are lost
each year in the United States and Canada
due to erosion caused by conventional
farming methods.
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14.  Antibiotic additives routinely added to
animal food to speed animal growth are
linked with bacterial resistance in humans
to the same or closely related antibiotics.
Soil Association standards ban the routine
use of antibiotics.
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15.  Studies have shown that conventional
farmers have six times the cancer risk of
non-farmers.
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16.  Petroleum-based fertilizers give plants the
nitrogen they need for rapid growth, but
these nitrogen compounds can enter the
atmosphere and contribute to global
warming.
 Conserve resources. Conventional farming
uses a vast amount of petroleum-based
herbicides to kill weeds, while organic
farming uses labor-intensive practices such
as weeding by hand.
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17.  Radiation processing of food involves exposure of
food to short wave radiation energy to achieve a
specific purpose such as extension of shelf-life,
insect disinfestation and elimination of food borne
pathogens and parasites.
Irradiated onion (top left),
Non-irradiated (top right),
Irradiated potato (bottom left),
Non-irradiated (bottom right)

18.  Six out of ten people would choose organic food if it
was easily available and cost no more than conventional
food.
 Reasons for buying organic food
– 46% say health is the main reason
– 40% say it taste better
 Reasons for not buying organic food
– 42% say the costs are too high (Our organic products are not much costlier
compare to other suppliers as we have directly tie-up with farmers.)
– 15% say they are not seen in shops
– 10% say there is not enough variety (We are suppling huge varieties)
– 4% say they don’t buy because it does not taste better
 Age 25-34, and shopping mostly at specialty stores
(source: MORI report Institute of Food Science and Technology)
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19. Eat Healthy : Be Healthy
OrgoEarth
organic & Naturals
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