Organic fruit and veggies: are they basically a waste of money?

Before pesticides were used in mainstream farming, ‘organic’ was normal. It wasn’t synonymous with expensive, luxury or fussy wanker.
The fewer pesticides, insecticides and artificial additives we ingest the better, plus environmental sustainability and animal welfare are priorities in organic farming.
Given the state of our planet’s health, the sorry state of animal welfare around the world as well as the state of our own health, it seems worth the extra couple of bucks to go organic when we can.
Presumably people agree with me, given the exponential growth of the market in Australia and overseas. In Australia alone, it is now worth $1.72 billion, up by 35 per cent since 2012 and growing by over 15 per cent each year.
Deena Shanker in the feature article in Quartz disagrees.
“Is it worth the extra money?” she asks.
“The answer: Probably not.”
Which brings us to the supermarket aisle.
If you’re tossing up organic over conventional, the price difference can be minimal or pretty massive.
I’m at Woolworths facing the vegie section and looking at  $9.98 a kilogram versus $3.98 for broccoli, kale is $4.97 a bunch or $3.98, carrots are $5.97 versus $3 a kilogram, zucchini is $15.96 versus $5.96 a kilogram while potatoes are $3.75 instead of $2.99.
For milk you’ll pay double for organic, eggs you’re looking at $4.99 over $3.50 while for mince meat it’s about $16.99 instead of $9.99 a kilo.
How do we weigh up what it’s worth?
Organic food is not always better for the environment
When organic farming happens on a large scale, there can be a “weakening” of the standards and greenhouse gases may be the same or higher than conventional practices, it has been argued.
“All that machinery necessary to maintain big organic farms – necessitated by the choice to refrain from using synthetic chemicals – essentially cancel out any reduction in carbon emissions that any farm would normally obtain from relying strictly on organic fertilisers and pesticides,” says Julius McGee of the University of Oregon.
Numerous other studies however, have found multiple “indications of animal populations and ecosystems changing because of pesticides”.
One long running study by the Rodale Institute found that organic farming systems build rather than deplete soil organic matter, and use 45 per cent less energy while conventional systems produce 40 per cent more greenhouse gases.
It’s the animals as well as the environment.
“The National Organic Standard, states that organically raised animals must have access to the outdoors, including pasture, and ample space to behave naturally,” says Alasdair Smithson, owner of Munch, Crunch Organics and supply chain manager for Oliver’s Real Food.
Any health benefits from organic produce are teeny-tiny
“The science available thus far says any additional nutritional benefits from organic produce, compared with conventional, are very small,” Shanker says.
She is right.
Organic foods have been found to have more antioxidants (by as much as 60 per cent), vitamin C (about 6 per cent), beta carotene (about 50 per cent) and lower levels of the toxic metal cadmium.
Results can vary though.
“This is not surprising, as the nutritional value of foods is very variable, influenced strongly by local regional factors, variations in growing seasons and rainfall, ripeness of food when harvested and time of harvest,” explains Professor Ian Musgrave, a senior lecturer in pharmacology at the University of Adelaide.
And what of pesticides?
“On average, conventional farmers apply between two and 12-plus synthetic pesticides to their crops,” says Smithson. “The average serving of conventionally grown leafy greens, peppers, tree fruits, berries, and grapes contains three to four pesticide residues.”
You can wash these off though, right?
A rinse under the tap will help remove pesticide residues off your fruit and vegetables, but “getting it down to zero is not feasible, ever,” Dave Stone, a toxicologist who is the director of the National Pesticide Information Centre, told NY Times.
Higher price doesn’t really mean higher quality
Shanker points out that some research has found that the mark-ups​ on organic produce are higher than conventional as are profits.
Organic produce can, as we know, be significantly more expensive. But what is the cost outside our wallets?
One recent study of more than 4400 people found conventional produce eaters had double the levels of pesticides in their urine compared with organic produce eaters.
Better out than in, some say, noting that the levels are well below what will cause us harm and the benefits of eating more fruit and vegies more than make up for it.
Others say the price for ingesting pesticides is an unknown quantity.
“Agricultural chemicals are not tested for their cocktail effect prior to release,” says Adam Willson, chairman of the Organic Federation of Australia.
This is the concern of many other health experts who have expressed concern that pesticide accumulation may be making us fatter, more stupid and sick.
“Given that there are less environmental costs associated with organic food and levels of antioxidants, minerals and vitamins are generally higher dispels the myth that certified organic food is a luxury item,” Smithson argues.
The bottom line
Musgrave says: “The bottom line though is that the whole organic v conventional food is a pointless distraction. Australians don’t eat anywhere near enough fruit and vegetables – in fact only 5.5 per cent of adults have adequate intake of fruit and vegetables.
“As someone remarked to me this morning ‘people will line up overnight for a doughnut, no one lines up for a broccoli floret’. Therein lies the problem.”
It is a point no one will argue.
“Bottom line: If you want to know more about your fruits and vegetables, buy them at the local farmers’ market, organic or not,” Shanker says. “The prices are often competitive with supermarkets, the in-season goods will be fresher than those shipped long distances, and any questions you have on production practices can be asked and answered on the spot.
“If you can’t make it to the farmers’ market, don’t waste your money on that little label.”
I agree that farmers’ markets are the way to go for everyone – whether you eat conventional or organic – they are far more affordable and we are supporting local farmers.
But that little label that you’re “wasting your money on”? It represents something very big.
* This article was originally written and published on http://www.smh.com.au/lifestyle/diet-and-fitness/organic-fruit-and-vegies-are-they-basically-a-waste-of-money-20150901-gjd1a7.html