Today’s consumers are increasingly concerned with how their food is produced and demand for “organics” is rapidly growing. The Canadian organic market is valued at $3.7 billion per year in sales. Two-thirds of consumers in B.C. and more than three-quarters of Vancouverites are buying organic groceries weekly, making our province one of the strongest consumer markets for organics, according to the Canada Organic Trade Association.
It’s estimated organic produce costs anywhere from 20 to 40 per cent more than conventional foods. Global News conducted a price comparison at a local market by filling two buggies with the same food items — one containing the organic food, the other conventional. At the till, the organic food was 20 per cent more.
That raises the question, are organics worth the price? If you think paying more for organics gives you more nutrition, you might be wasting your money.
Is organic more nutritious?
A study led by researchers from Stanford University concluded there isn’t much difference from organic and conventional foods when it comes to nutritional value. Dr. Zamir Punja, a Plant Biotechnology Professor at Simon Fraser University (SFU) agrees.
“The data really isn’t there to suggest that organics is any better for you in terms of nutrition or in terms of vitamins and other nutrients that are there. Even on the Canadian Food Inspection Agency site it says organic does not imply improved health, nutrition, or safety.”
Data does suggest lower pesticide residue levels in organic foods, but it’s not 100 per cent free of pesticides. A Stanford University study concluded that organic produce had a 30 per cent lower risk of pesticide contamination than conventional fruits and vegetables. Punja says a good soaking of fruits and vegetables will get rid of most of it. However, UBC instructor Dr. Marie Fortin disagrees.
“Some pesticides make their way into the fruit and vegetable. Some pesticides are solely coating outside but a consumer is not able to tell,” says Fortin, an instructor in the Faculty of Land And Food Systems.
Pesticide levels of all foods, whether organic or not, must fall within the allowable safe limits imposed by Health Canada.
Organic Farming vs. Conventional
Organic farmers have regular and random inspections to make sure they are meeting the ‘Canada Organic Standard.’
“Organic farmers often say they feed the soil, not the plant,” says Jen Gamble, executive director of the Certified Organics Association of B.C.
Organic farmers are not allowed to use any synthetic fertilizers which are used in conventional agriculture. They are, however, allowed to use organic pesticides, such as extracts from plants that are able to kill insects and microbials. Organic farmers also use a number of techniques such as crop rotation, green manure and biological pest control. The higher labour cost is likely the reason why organic products are often higher priced.
Punja believes traditional farming methods are not harming our health and safety because “Health Canada imposes really strict guidelines.” When it comes to the non-conventional methods used in organic production like the use of organic pesticides, he says there’s a “higher level of scrutiny” to try and detect any potential harmful impacts, but he admits “it’s not bulletproof” and there’s no guarantee.
“There’s no claim that says organic products are safer or have the necessary health effects that conventional foods don’t,” he says.
Advantages of organic foods
For many, going organic is a philosophy from the first seed planted into the ground to how it’s harvested, shipped and eventually marketed.
To be considered organic, 95 per cent of ingredients used have to be organic, and the other 5 per cent accounts for others products such as salt or baking soda.
“There are lots of benefits to growing organic,” said Gamble, “It’s a good decision for the environment.”
Gamble believes the lower pesticide use creates healthy soils that translates into cleaner air and wiser water usage. Punja agrees there are “many environmental implications for organic production that consumers need to be aware of.”
Organic foods are usually fresher, without preservatives and often translates to better taste.
“Whenever I can get my hands on locally organic I choose it mainly because of the taste which is better than conventional food,” said Fortin.
“I like to support farmers who farm without compromising the health of the environment.”
There’s also strict standards for ethical treatment of animals being processed for organic meats.
Organic ranchers are required to let their cattle graze in open pastures and are given organic feed, for example. Organic chickens are often provided with more living space compared to those raised in factory farms. There are no GMOs, and they’re also hormone antibiotic free.
What’s the difference between certified organic and organic?
If you’re in the supermarket and you start reading the labels on some produce and meats, you might notice one is “certified organic” and another reads “organic.” In some cases that may lead to potentially false advertising.
The organic industry is regulated both on a federal and provincial level, but certification of being organic is voluntary in B.C. However, producers looking to sell outside of B.C. must have national certification.
The provincial government is cracking down on the misuse of the term “organic.” By 2018, anyone working with organic products will require provincial or national documentation, meaning producers must be certified in order to call their product organic.
Gamble says the easiest way to tell the difference is to look for the Canada organic logo, along with the B.C. Certified organic check mark.
Punja says those changes will give consumers the “reassurance they need that they are truly organic products.” The province hopes the mandatory certification will build confidence with consumers.
B.C Minister of Agriculture answering questions about bringing certification to BC organic foods and beverages
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