Edellisen puheenvuoron jatkoksi. Tämä kanadalainen alkaa olla kypsä asialle:
Viewpoint: Debunking organic food myths again… and againOver and over, the term ‘organic’ is used as an umbrella for a variety of qualitative features in food. There is an assumption that all organic products are healthier and safer than conventionally produced food, especially when considering the practices used. However, as exhibited nearly a decade ago, organic foods are not pesticide-free, much to the chagrin of consumers who perhaps purchase organic for exactly that reason. This seems counterintuitive for an industry that can broadly classify its products as “low-input.” Therefore, to be as informed about food options as possible, it is important to first understand the real restrictions of organic production.
I want to make it very clear that this blog is not anti-organic, as the ethos of organic production is very similar to regenerative agriculture: reduce external inputs wherever possible. Canada is not organic-averse either. While just looking at Saskatchewan figures, where there are no provincial organic regulations, one would assume organic is a venture from which farmers are deterred, as the provincial agricultural position in the organic space conceals the declining (but slowing) trend in certified farms. In reality, the number of organic acres across Canada has quadrupled since the turn of the century. In the last five years alone, the value of Canadian organic products has increased by 145%, which is used to suggest the high price organic products garner from the grocery store offsets the lower yield as a result of localized inputs. But it is not a stretch to suggest that the certification rigour may put farmers off from officially moving from a conventional to an organic operation.
Jatkoksi siksikin, että kirjoittajalla on selviä sympatioita regeneratiivista viljelyä kohtaan.
