The Quality of Organically Produced Food

Regulations specifying the conditions of organic crop and animal production are very strict, which results in high quality of agricultural products. The same applies to the processing scheme, however the techniques are not regulated so far (only few ones, such as radiation and genetic modifications, are banned in organic food processing). While conventional processing is based on several hundred different types of food additives (colorings, stabilizers, enhancers, etc.), the organic food processing allows only few dozen of additives, which usually are natural substances. This is a particularly difficult situation for organic farmers, who are obliged to maintain the quality of their products without using chemicals. However, the consumers’ health is essential.

Organic farming began to develop in the modern world as a response to intensified farming and industrial agriculture, using synthetic fertilizers, chemical pesticides, introduction of monocultures into large areas, the separation the animal husbandry from plant production and using heavy machinery. All of this leads both to environmental degradation, and on the other hand, the overproduction of food. At the same time the food quality decreases continuously with regard to nutritional value, which is also the effect of strongly developed food technology.

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2. Food quality

The quality of food products is a subject of many debates, which result in different definitions of this term. The definition of food quality is constantly changing. Initially it was represented by the quantitative/measurable parameters. Nowadays more and more popular is the holistic approach to the problem of quality. Vogtmann (1991) adopted a food quality evaluation approach including analytical and holistic criteria. According to this approach, the organic food quality assessment should be focused on all aspects and from all possible points of view, i.e. holistic model. Kahl et al., (2010a) analyzed the current status of organic food quality in relation to potential quality claims. They concluded, that a model is missed, which can be applied in scientific research as well as in practice. Furthermore they identified a gap between consumer expectations on the quality of the food and what can be guaranteed by regulation so far. Recently Kahl et al., (2012) published a model for organic food quality, taking into account a conceptual background which consists of the different (historical) sources as IFOAM standards, EC-Regulations and consumer understanding. A central part of this model is the evaluation, which should take part on different levels. As am essential part, organic food quality consists of product and process related aspects, which can be described by criteria and measured by parameters. This holistic or systemic view brings all different criteria together: technological value, nutritional value, sensory value as well as biological value and ethical indicators.

The technological value refers to the distinctive features of food products in light of the requirements of different interest groups. For individual participants of the food production chain (producers, processors, distributors and consumers) different features may be the most important distinguishing parameters, depending on the specific purpose for which the food product is intended.

The sensory quality is represented by a set of features assessed by humans by the use of standarized tests, based on human senses: taste, smell, touch, vision and hearing. Among these criteria, the appearance plays an important role in the assessment of raw materials and finished products, along with other organoleptic characteristics such as taste, smell or texture. Sensory quality is of great importance because it affects the process of making a choice when buying food. Sensory evaluation of food products is based on two main methods. The first one is to assess the desirability, acceptance and consumer preferences assessed in so-called ‘consumer tests’. The second method is to evaluate the product based on defined criteria and by a specially trained person (so-called ‘sensory panel’). The results are analyzed statistically.

The nutritional value can be considered as the minimum content of food contaminants (pesticide residues, nitrates, heavy metals, etc.) at the optimum content of valuable ingredients (vitamins, mineral elements, protein, etc.)

Interestingly the quality of organic food is mainly measured by standard single compound detection through analytical methods. In order to follow the holistic view on agriculture, also the evaluation of the food should be more holistic than reductionistic. Kahl et al., (2010 b) discussed several approaches and methods for this purpose. The biocrystallization method seems to be most encouraging in this direction (Kahl et al., 2009, Szulc et al., 2010, Busscher et al., 2010a,b).

Another question, related to organic food quality is, how authentic the food is. Authenticity can be understood in two ways. First one is represented by the sense of product traceability, when it is possible to verify whether the characteristics of the product actually correspond to characteristics that are attributed to him. For instance, research conducted to determine whether the products offered on the market as organic really come from organic production (Kahl et al., 2010b). Therefore, it is needed to find methods that would enable tracing of all “biography of the product” in a fast and simple way. It would be an efficient tool for controlling the products offered on the market. Here an European project, bringing several approaches together is currently working on this topic (www.http://www.coreorganic2.org/Upload/CoreOrganic2/Document/Leaflet_AuthenticFood_2012.pdf) and the second approach authenticity can be understood as a counterweight to the growing trend of food globalization. More and more people look for food from safe sources, produced locally by the well-known manufacturers. Nowadays, food is transported from long distances, from the place of production by the place of processing up to the point of sale. As a result, consumers look for products less intensively processed, derived from known safe sources such as buying locally and directly from the farmer. The average food transport route from the place of production to the place of consumption in America is approximately 2,000 km (Wilkins and Gussow, 1997). There are scientific studies showing that it is possible to satisfy the nutritional needs of consumers with the State of New York based mainly on food produced locally. On the other hand, local agriculture in this state disappeared almost completely, although most consumers of the State of New York evaluated the local varieties of vegetables and fruits better (Wilkins and Gussow, 1997). The active opposition against food globalization is represented by the movement called “slow food” – to support food production which is an alternative to “fast food”.

The biological value defines the impact of food on human health. This criterion is based on the holistic approach to the food quality and on the belief that the knowledge of the chemical composition of foods is not sufficient to determine the relationship between the consumed food and the human health. At the same time health is understood not only as the absence of disease, but also as the well-being, fertility and vitality. So far, several scientific studies have been conducted with regard to this issue, but only on laboratory animals (mice, rats and rabbits). Due to many obstacles of a formal, logistic and economic nature, very few studies assessing the direct impact of organic food on human health have been carried out.

The ethical value of food quality comprise three aspects: the aspect of environmental impact, the socio-economic aspect and the farm animal welfare.

One of the main factors determining the quality of products is the quality of the environment. We can expect the best crop quality only where the air, soil, ground-and surface water meet the required quality standards. Legal regulations on organic farming does not provide specific guidance on the definition of the quality of the agricultural environment where organic production can take place. However, the guidelines elaborated by various associations of organic farming may specify requirements in this field. Organic farmers are required to maintain the environment in good condition and should try to support the cycle approach. The organic production methods are focused on the protection of all environmental components against the pressure of the agricultural aspects. Environmental impact of organic and conventional farming was researched by Tyburski and Żakowska-Biemans (2007). The authors point out that organic farming consumes less energy, which is of great importance. Nowadays, when the world is focused on energy crisis, organic agriculture achieves lower energy consumption rates because it does not apply fertilizers and pesticides, whose production requires high energy inputs. In addition, high energy lead to large emissions of greenhouse gases and the conventional farming is a very large emission source of them. Therefore, organic plant production significantly contributes to reducing greenhouse gas emissions. Furthermore, conventional agriculture leads to eutrophication and pollution of water resources, i.a. by the use of pesticides (Tyburski and Żakowska-Biemans, 2007). The biological diversity resulting from the spatial complexity of organic agricultural landscape supports three important functions: an ecological function, which is to maintain biological diversity and homeostasis; the production function, based on prevention, rather than fighting diseases and pests; and the function of the health and welfare, which results from the fact that humans are an integral part of the environment and can exist only through the harmonious coexistence with nature. Contact with nature is essential for mental health, and mental health is the foundation of physical health.

The choice of agricultural products, which are produced, processed and sold under conditions of equality and social justice is becoming increasingly popular among EU consumers. So-called “fair trade” principles implemented within developing countries are very important. By boycotting companies that do not follow the socioeconomic rules, the consumers may have a positive impact on reducing social inequalities, which are common in the production, processing and sale of agricultural products within tropical countries. Consumers have the choice because of the wide access to information about companies in the food trade market.

Furthermore, environmentally aware consumers are now more and more convinced that the methods of animal husbandry are important even during making decisions about purchasing food products. The reason is the suffering of animals, which is a result of very inappropriate conditions of animal husbandry (crowding, aggression, disease).