The Influence of Organic and Integrated Production on Nutritional, Sensory and Agricultural Aspects of Vegetable Raw Materials for Food Production

Fjelkner-Modig, Stina; Bengtsson, Håkan; Nystrõm, Stig; Stegmark, Rolf

doi:10.1080/090647100750374250

Cited by 34 publications

(37 citation statements)

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“…Furthermore, the residue levels in organic foods are consistently lower compared to conventional foods (Slanina, 1995;Woese et al, 1995;Woese et al, 1997;Bitaud, 2000;Baker et al, 2002 ). However, these findings do not mean that organic and conventional foods necessarily contain (detectable) amounts of pesticide residues (Fjelkner-Modig, 2000;Hajslova, 2005). Given these data, it can be concluded that consumers' beliefs about the absence of residues of synthetic pesticides is to a large extent supported by scientific evidence.…”

Section: Discussion -Facts Versus Perceptionmentioning

confidence: 99%

Assessing the ecological soundness of organic and conventional agriculture by means of life cycle assessment (LCA)

Backer

Aertsens

Vergucht

et al. 2009

British Food Journal

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Purpose: The present study aims to explore and compare consumer perception and scientific evidence related to food quality and food safety aspects of organic versus conventional vegetables.Design/methodology/approach: Primary data on consumer perception were gathered in 2006-2007 through a consumer survey with Flemish adults (n = 529) and compared with scientific evidence from literature. Consumers of organic and conventional vegetables were selected by means of a convenience sampling procedure. Subjects were asked to complete a self-administered questionnaire concerning the perception of the nutritional and toxicological value of organic relative to conventional vegetables. Data processing and analysis included descriptive analysis (frequency distributions), data reduction (Cronbach's alpha test, factor analysis), bivariate analysis (correlations, t-test, ANOVA) and multivariate analysis (stepwise multiple regression). Findings:Organic vegetables are perceived as containing less contaminants and more nutrients, and as such, as being healthier and safer compared to conventional vegetables. However, not enough evidence is currently available in literature to support or refute such perception, indicating a certain mismatch between consumer perception and scientific evidence. The gap between perception and evidence is larger among older consumers with children. The perception is stronger when the consumption frequency is higher, but is independent of gender, place of residence (rural or urban), education and income level. Also non-users on average perceive that organic vegetables have a nutritional and toxicological advantage over conventional vegetables. Research limitations/implications:A non-probability convenience sampling method was applied, what limits generalisation of the findings beyond the sample characteristics. Originality/value: This paper is original in comparing consumer perception and scientific facts related to both nutritional and safety aspects of organic versus conventional vegetables.

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Section: Discussion -Facts Versus Perceptionmentioning

confidence: 99%

Assessing the ecological soundness of organic and conventional agriculture by means of life cycle assessment (LCA)

Backer

Aertsens

Vergucht

et al. 2009

British Food Journal

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“…According to the literature and field observations, yields of organic vegetable crops vary depending on the environmental control and crop management system used for specific species and cultivars. For example, a 6-yr study done in Sweden compared the vegetable yield of an integrated production system where synthetic fertilizers and pesticides were used as needed, with an organically grown management system which followed the European regulations (Fjelkner-Modig et al 2000). For dill and spinach, the yield was lower by 12 and 35%, respectively, for organically grown compared with integrated-grown vegetables due to problems with nitrogen supply and weeds.…”

Section: Sustainable Production Systemsmentioning

confidence: 99%

Organic production of vegetables: State of the art and challenges

Dorais¹

2007

Can. J. Plant Sci.

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Dorais, M. 2007. Organic production of vegetables: State of the art and challenges. Can. J. Plant Sci. 87: 1055-1066. In light of the growing concern of Canadians about animal waste, environmental pollution from fertilizers, water quality and greenhouse gas effects, as well as their growing interest in organically grown foods (20% annual growth in North America), the development of sustainable organic production systems for vegetable crops is essential for consumer satisfaction and Canadian grower competitiveness. The target of this paper is to review recent research results on the importance of appropriate soil properties, fertilizers and irrigation management on soil activity, plant growth and environmental health as well as product quality in term of nutritional value and safety issue. Species and cultivar selection, the use of grafting and plant growth promoters will also be discussed. This review will identify new challenges that organic growers have to fulfill in the face of a global market and public awareness of health attributes of food, and then conclude by identifying several prospects for future research with emphasis on the Agriculture and Agri-Food Canada research program.

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“…A six-year crop rotation trial revealed lower yields for organically-grown produce compared with conventionally-grown carrots, cabbages, onions, pears and potatoes. There were no pesticide residues, no significant differences in glycoalkaloids, taste, flavour or elemental contents (with the exceptions of Mo, Si, Rb), but nitrate and dry matter (DM) contents were higher in the organically grown crops (Fjelkner-Modig, Bengtsson, Stegmark, & Nystrom, 2001). Conversely, organic and conventional growing conditions influenced the contents of Fe, Cu, Mn and Mg in spinach (Citak & Sonmez, 2009).…”

Section: Introductionmentioning

confidence: 98%