Research Proposal on "Organic Versus Inorganic Foods"

Research Proposal 4 pages (1062 words) Sources: 8 Style: MLA

[EXCERPT] . . . .

Organic vs. non-Organic

Organic vs. Inorganic Foods: Why Eat organic?"

The rapid development of the organic market over the past twenty years has spread both opportunity and awareness of both organic foods and the kinds of tactics that are used to grow in-organic foods. The growth of the organic market has also helped draw the prices of such goods down to a level that makes it possible for many more consumers to buy and eat them. Yet, many consumers would still like to see more evidence that paying the marginal difference in price for seemingly the same product is logical and absorbable for their family finances. This work will argue that: there is a marked difference in the nutritional quality of organic foods as compared to non-organic foods and this difference is measurable and demonstrated not just by organic marketers, farmers or converted organic consumers but by agricultural and medical industry leaders who have taken up the cause of resolving this question for consumers, once and for all.

It seems that within the last few years many organizations and individuals have taken up the cause of advocating for consumer utilization of organic foods. Many of these organizations and individuals seem to have a vested interest or at the very least a near religion like commitment to buying and eating organic foods. The mainstream medical, agricultural and biochemistry academic communities on the other hand seemed to be reluctant to conclude that organic foods were any better than non-organic foods. Current trend have somewhat reversed this stand as more and more research has come out to bolster the claims of the organic community that the potential reduced impact on the environment seen from organic farming and most importantly the nutritional content of organic foods is indeed worthy of consumer utilization of such products even if they have to stomach a marginal cost difference. Additionally, today's consumers are also finding this cost difference to be even smaller than it was a few years ago, as availability of organic products increases, distribution streamlines and more organic products compete for shelf space, even in mainstream non-specialty markets.

Annotated

Works Cited

Byrum, Allison. "Report Confirms More Health Benefits of Organic Food." Organic Consumers Association. 2003. http://www.organicconsumers.org/organic/polyphenolics031203.cfm.

Byrum's article is a review of a study conducted by Alyson Mitchell, Ph.D., a food scientist at the University of California, Davis, where Mitchell found that organic and sustainably grown foods (foods grown with a combination of organic and modern agricultural practices, mostly reflecting the elimination of conventional herbicides and pesticides but with the use of some non-organic fertilizers) were much higher in antioxidants. Antioxidants are proven to reduce the incidence of cancer and other age increased diseases as they protect the plant from attack they also protect the body from oxidization, a leading cause of cell deterioration.

Lipson, Elaine Marie. The Organic Foods Sourcebook. Chicago:

Contemporary Books, 2001.

Lipson demonstrates an comprehensive knowledge of organic food sourcing. This is an especially helpful work if one lives in a community without a strong organic food trend and limited specialty store offerings.

Maxted-Frost, Tanyia. "The Benefits of Organic Food."u Positive Health Publications, Ltd. 1994 -- "2002. http://www.positivehealth.com/permit/Articles/Organic%20and%20Vegetarian/frost47.htm.

Maxted-Frost looks briefly at the… READ MORE

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