Organic food has become the agricultural industry’s most coveted commodity. What was once an unknown name in the food market has become a product with its own niche. It is the fastest growing segment of the food industry, as consumers are finally realizing that the view that conventional food is safe is simply illusory. As a result, demand has increased and contributed to the expansion of organic farming. The number of new organic farms is increasing, making access to organic farming much easier. In addition, many conventional farmers are converting to organic farming. Availability has also improved dramatically and is now almost universal.
Organic foods are safer than conventional foods. It contains little or no chemical residues. Conventional foods contain large amounts of chemical residues. Pesticides, synthetic fertilizers, and herbicides attach themselves to the crop. The plants then pass them on to the products. The produce then passes on to the people who eat the contaminated fruits and vegetables. The residues enter the body and turn into toxic substances that are dangerous to the human body. The body’s natural processes are disrupted and the body must expend extra energy to cope with increased toxicity. Most of these toxins are also carcinogenic.
Organic foods are healthier than conventional foods. They contain excess nutrients because the plants from which they are produced grow naturally. Plants have the ability to adapt to their environment to survive. They produce phytochemicals (plant chemicals) so that they can efficiently use the nutrients in the soil. They also produce antioxidants that make them more resistant to common pests and diseases. Conventional plants do not need to produce large amounts of phytonutrients and antioxidants because their phytonutrient needs are met by industrial fertilizers and their antioxidant needs are met by pesticides.
Organic foods also taste better. They are rich in vitamins, minerals, secondary plant substances, and antioxidants, and taste very juicy. Although there is no conclusive evidence in the agricultural or food industry that real food actually tastes better, many cooks agree. Many restaurants have replaced their dishes entirely with organic ingredients. They claim that their food generally tastes better because of this change. The average consumer is also convinced of the improved taste.
About Author:
Sara has completed her education in marketing and started her career as a digital marketer. She is a content writer by profession. And she would love to add multiple things to her knowledge that she can add to her writing style. She writes about organic products at the organic store in Lahore.
