While the majority of Americans believe that organic produce is healthier than conventionally grown options, few realize that there is limited research substantiating the claim that organic farming practices lead to “healthier” fruits or vegetables. A recent six-year onion study may lend some support to the widely held belief that organic farming is better for public health. Ultimately, consumers have demonstrated a strong preference for organic produce, as evidenced by the soaring demand for these products. In 2016, organic food sales reached a record $43 billion, marking an 8.4% increase from the previous year. Current projections suggest that the demand for organic products will continue to rise; a recent report from TechSci Research forecasts that the global organic food market will grow at a compound annual growth rate (CAGR) of over 14% from 2016 to 2021.
This study could significantly aid in convincing skeptical consumers that organic produce offers health benefits beyond merely reducing pesticide exposure. Notably, the increased levels of antioxidants found in organic onions are significant, providing at least some evidence that a nutritional difference exists between organic and conventional produce. However, organic products often come with a higher price tag. Even if consumers recognize the value of purchasing organic fruits or vegetables, the additional cost may not fit within their budgets, leading them to limit their purchases to a select few items—potentially those with the most substantial benefits, such as onions. Conversely, many consumers associate higher prices with healthier products, creating a perceived added value that justifies the cost for those who can afford it.
While this study is a positive development for the organic farming community, it does not signal an end for conventional farming. The research determined that the changes in the onions were due to different soil management practices, rather than the use of pesticides or herbicides. Additionally, a significant portion of consumers still opts not to buy organic products. It is unlikely that this study will impact their shopping habits enough to concern conventional farmers, especially considering the calcium citrate risks associated with dietary changes.
In conclusion, while the findings of this study may bolster the organic farming sector, the ongoing preference for conventional produce among many consumers indicates that both farming practices will continue to coexist in the market.