A plant that is grown organically and without pesticides has an enhanced taste. As stated by Cohen (2008) organic fruits and vegetables are the answer to this problem. Free from poisons and genetic tampering which can alter the taste of these necessary foods and cause sometimes irreparable harm to our bodies, organic produce tastes the way fruits and vegetables were meant to taste. Thesis Question: Is Organic Farming better than Conventional
(Davidson) The return back to organic farming is still relatively new and hopeful, the idea that we can sustain our soil for the future of production is one of the growing outcomes of growing foods organically. Organic production saves energy on the farm (organic milk, for example, takes 20 percent of the energy input of ordinary milk), transporting the food for long distances is likely to undo many of its environmental benefits. (Millstone) Overall, even if the energy used to make produce organic items is lowered the cost of getting a product to be USDA Certified Organic is another story. Most people that are invested in the growth of organic foods trust that the benefits for healthier land and people outweigh the monetary
The organic foods are free of such chemicals which react with vitamins or minerals thus lowering the impacts antioxidants in the food products. Prevention of heart disease, vision problems, premature aging, and cognitive malfunction are some of the positive health benefits of organic food. 3. Better taste The taste of organic fruits and vegetables is often superior to any conventional produce, because the crops are given more time to develop and mature. The use of natural and environmental friendly agricultural production techniques are the main reason for such a good taste of organic products.
Not all things are always positive there would still be the opposite effect.This paper talks about the advantages and disadvantages of organic farming. The author hopes that he can help you on deciding either go organic or not. Now that people are into healthier lifestyle and environment, more consumers are changing their eating habits into eating organic crops. Today, the global market for organic produce amounts to billions of dollars, which means it has high demand. It also promotes productivity in the ecosystem and is also said to promote animal welfare and water conservation (Green Garage, 2015).
These selectively bred organisms not only simplified the farming process but also ensured a great number of a healthy and resistant quantity. Before the use of GMOs, meaning selective breading, farmers faced many difficulties when it came to unexpected results, low quality crops, more expenses and more effort. According to The Lugar Center, a center established to propose solutions to global problems, genetic engineering has led to the development of new traits much more effectively and quickly. Furthermore since tradition selective breeding can take multiple growing seasons to develop in order to test new varieties, the new selective breeding technique is much more efficient. Genetic engineering is much more precise than conventional hybridization and so is less likely to produce unexpected results.
It is true that, some aspects show the benefits of genetically modified food. Firstly, there are some pros for farmers. For example, GMF is boon for farmer who land or soil is not fertilize because genetically engineered food or crops can be grown at land which leading to a shortage of water, critical climate changes (Bawa & Anilakumar 2012). According to Ayres (2011), GM crops increase yields. Hence, farmers more gain to sell and higher profits.
Ziad Abdulghafour Genetically modified food 0014502 For centuries, Farmers have been cross-breeding plants to grow the most profitable and highest quality of food. Today this field of cross breeding plants has been revolutionized to a whole new level. Along with great discoveries comes concerns from consumers. Recently, genetically modified organisms (GMOs) have replaced our diet with genetically manipulated foods, which affects human health as well as local communities. Farmers who choose to sustain the traditional way of farming techniques prefer to grow organic produce over genetically engineered crops while maintaining a successful business.
Not only does this decrease the cost and damage in fertilizing the crops due to the genetic increase of nitrogen, but it also decreases the price for consumers while increasing farmers income as well. It has always been said that quality is better than quantity, but in order to make food and crops durable, scientists have found that genetic engineering serves a great purpose for that. For example, some genetically modified plants withhold genes that are prevented and protected from viruses. Healthy crops can be just as scarce
GM crops are grown almost on every continent to upsurge the proficiency of growing certain crops with higher yields as a way to counteract world hunger. The acreage of GM crops increasing worldwide (Refer to Appendix A) serves as a testament to the main objective of genetic modification; to produce crops and livestock that have valuable traits that do not occur naturally in a given species. 3 Advantages of Genetically Modified Food The rapid growth in the production of GM foods over the past decade is advent due to the myriad of benefits their variety of foods such as rice, corn, soy-beans or tomatoes, have to offer to the country. 3.1 Better Nutrition Masses of people around the globe suffer a lack of vital nutrients because of limitations on what will grow in their region. In the recent decade, scientists have genetically modified fruits and vegetables to offer higher levels of anti-oxidant vitamins that help eliminate the chances of getting cancer and heart diseases.
Advantages and disadvantages of genetic engineering techniques like the examples used above. ADVANTAGES OF GENETIC ENGINEERING TECHNIQUES: • Production is increased- Because the desirable qualities of the good is present, and also there are genes present that are both disease and pest resistance, the crop productivity is therefore increased. This is due to researchers being able to select the genes that are disease and pest resistant from other species and adding it into vital crops, ( just like the example above, “weed killer resistance”) • Enhance nutritional composition of foods- just like the example used above “Golden rice” which is like a progenitor of vitamin A, there are also many other products which are genetically modifies for the same motive. These genetically modified organisms are produced to improve improved nutritional value of some products (food). • Food with even more health benefits- This advantage is similar to the one above.