My groups Buyer Beware project was on organic food. We set out to compile evidence on whether or not organic food tastes better than conventional food, and if organic food and farming was better for the consumer and environment.
We first started out with a taste test, pinning organic apples against non-organic apples. We surveyed a small portion of Red River students in a blind taste test to find out which taste they liked better, and if they thought apple "A" or apple "B" was organic ("B" being organic and "A" conventional). The results were startling, as most people who said they preferred organic apples, picked conventional apples for taste. The people who didn't care for organic/liked conventional apples, were more likely to realise which apple was organic.
For people who eat organic, finding out that they liked conventional apples better was a shock. They thought that they would like organic apples more as a certain calibre is associated with the term.
My part in the group was to interview John Hollinger, an Organic Agriculture Specialist from Manitoba Agriculture, Food and Rural Initiatives (MAFRI). Hollinger explained the differences between organic farming and conventional.
The biggest differences between the two is that organic can not use any chemicals, pesticides, or conventional fertilizers. Without the help of chemicals or pesticides to keep away pests, Hollinger explained the three ways organic farmers keep their farm pest free:
1. Organic farmers use compost to enrich the soil. They take straw compost (leftover crops) from the previous season and put it over the fields, letting it decompose. This creates healthy soil rich in nitrogen phosphates, potassium, and sulphur.
2. They use green manure. Green manure is a crop that is ploughed back into the soil, halfway through its maturity.
3. Farmers also use legumes. Legumes are nitrogen fixing plants that increase nitrogen levels in the soil.
To make sure their land is kept organic, farmers are put through a rigorous task to ensure that they will be certified. The process of certification is monitored by the Canadian Food Inspection Agency, from the first time a farmer puts down soil to the final product that hits store shelves.
When asked about the reason for such a large price difference between organic and conventional food, Hollinger said that organic farmers usually charge 30-40% more for their goods because of the way organic food is grown and because of the market.
My other group members interviewed a consumer of organic foods, a man named Penner, and did store research on organic prices vs. conventional prices.
My groups aim for our Buyer Beware project was to see if their was any true difference between organic and conventional food. Through the taste test we found out that conventional apples are slightly taster for consumers, even if they are organic shoppers. We realised that the term "organic" is a brand that tells consumers that they are getting a higher quality product, therefore telling them that organic food has to be better tasting. We found out that there is in fact a rigorous process to certify organic food; ensuring that no Plain Jane farmer can become organic at any time.
After completing the Buyer Beware project as an organic consumer, my thoughts on the benefits of eating organic has been solidified. I will continue to eat organic, knowing that I am being socially conscious, and helping to create an environmentally friendly world.
We first started out with a taste test, pinning organic apples against non-organic apples. We surveyed a small portion of Red River students in a blind taste test to find out which taste they liked better, and if they thought apple "A" or apple "B" was organic ("B" being organic and "A" conventional). The results were startling, as most people who said they preferred organic apples, picked conventional apples for taste. The people who didn't care for organic/liked conventional apples, were more likely to realise which apple was organic.
For people who eat organic, finding out that they liked conventional apples better was a shock. They thought that they would like organic apples more as a certain calibre is associated with the term.
My part in the group was to interview John Hollinger, an Organic Agriculture Specialist from Manitoba Agriculture, Food and Rural Initiatives (MAFRI). Hollinger explained the differences between organic farming and conventional.
The biggest differences between the two is that organic can not use any chemicals, pesticides, or conventional fertilizers. Without the help of chemicals or pesticides to keep away pests, Hollinger explained the three ways organic farmers keep their farm pest free:
1. Organic farmers use compost to enrich the soil. They take straw compost (leftover crops) from the previous season and put it over the fields, letting it decompose. This creates healthy soil rich in nitrogen phosphates, potassium, and sulphur.
2. They use green manure. Green manure is a crop that is ploughed back into the soil, halfway through its maturity.
3. Farmers also use legumes. Legumes are nitrogen fixing plants that increase nitrogen levels in the soil.
To make sure their land is kept organic, farmers are put through a rigorous task to ensure that they will be certified. The process of certification is monitored by the Canadian Food Inspection Agency, from the first time a farmer puts down soil to the final product that hits store shelves.
When asked about the reason for such a large price difference between organic and conventional food, Hollinger said that organic farmers usually charge 30-40% more for their goods because of the way organic food is grown and because of the market.
My other group members interviewed a consumer of organic foods, a man named Penner, and did store research on organic prices vs. conventional prices.
My groups aim for our Buyer Beware project was to see if their was any true difference between organic and conventional food. Through the taste test we found out that conventional apples are slightly taster for consumers, even if they are organic shoppers. We realised that the term "organic" is a brand that tells consumers that they are getting a higher quality product, therefore telling them that organic food has to be better tasting. We found out that there is in fact a rigorous process to certify organic food; ensuring that no Plain Jane farmer can become organic at any time.
After completing the Buyer Beware project as an organic consumer, my thoughts on the benefits of eating organic has been solidified. I will continue to eat organic, knowing that I am being socially conscious, and helping to create an environmentally friendly world.
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