Comparison and Contrast of Organic and Conventional Farming:
An Overview of Differences and Similarities.
Chuck Finnley
Drakefield University

Comparison and Contrast of Organic and Conventional Farming:
An Overview of Differences and Similarities.
Even though people believe organic food is safer, healthier, and environmentally friendly compared to conventional crops, there are few differences, and research demonstrates both methods provide the same nutritional value and both are exposed to similar pesticides. The practices used in both types of farming have led to products fewer differences than the public often believes. Much of what most consider to be common knowledge about the quality and safety of the two farming methods is false. The methods used in both types of farming often yield the same results.
It is often believed that there are stark differences in the methods used to produce organic and conventional crops. Exploring the practices of both types of farming we discover that many safety concerns are equally valid for both methods of farming. The pesticides used in organic and conventional farming are derived from different sources, but both pose health risks.
Organic farms are allowed to use pesticides. This is contrary to what many people believe about the practices of organic farming. When people hear organic they often think of pesticide-free farming. To be certified as organic in the United States farmers must follow a basic set of practices outlined by the United States Department of Agriculture (USDA). These guidelines allow for the use of pesticides derived from natural sources such as plant extracts.
One of these commonly used pesticides in organic farming is Rotenone. Rotenone is an extract from subtropical plants and has been through a cycle of being approved and banned for agricultural use. The last implemented ban was lifted in 2010 by the USDA. Rotenone has been shown to cause Parkinson’s Disease-like symptoms (Caboni, 2004) in rat studies. In order to be certified as organic by the USDA a requirement is not using synthetic chemical compounds. Conventional and organic farms use many of the same compounds which are derived in different ways. Organic farms will use a naturally derived compound while conventional farms will use the same compound which was synthesized in a laboratory or genetically engineers into the crop (US Environmental Protection Agency, 2004).
An example of this shared use is Bacillus thuringiensis (Bt) toxin. Organic farms derive this protein from soil bacteria. The naturally derived Bt is then sprayed onto crops prevent pests from infecting the crops. Conventional crops are often genetically modified to include the production of the protein into the crop. The level of exposure to the consumer is increased in the case of organically grown foods (FDA 2000).
Conventional and organic methods of farming both employ the use of the previously mentioned Rotenone. The synthetic version of the compound requires only two applications to achieve the same effectiveness of the average seven applications required in organic farming to control pests. While both methods use chemically similar compounds the level of exposure is higher in organic farming institution. This is due to the synthetic version being designed to be more effective with fewer uses (Cladwell, Eric, Seaman, Shelton & Smart, 2013).
Having addressed what many perceive as differences in the two methods of farming there are real differences between conventional and organic methods. Some of the differences are directly related to the methods of each type of farming. Other differences are directly related to the intent of each farming method. Exposure to foodborne pathogens and shelf life are two examples of the differences which result from both types of farming.
Organic and conventional farming present different risks to the consumer. Organic farming has been shown to lead to a higher occurrence of E. Coli exposure (Department of Food Science and Nutrition, 2004). Organically grown produce was found to have a 10% prevalence rate of exposure to E. Coli, compared to 2% from foods raised through conventional methods. Conversely, conventional foods were found to present a higher risk of carrying antibiotic-resistant bacteria. This is because in organic farming antibiotics are not used as preventative measures. Organic farming allows for the use of antibiotics only if required due to a present illness.
Food safety is not the only concern for farmers. Without a means to produce revenue no farm can survive. One way conventional farms address this concern is by finding ways to extend the freshness of foods. The shelf life of a product determines how long it can wait to be consumed before spoiling. Allowing produce more time to sell keeps loss down and generates revenue. Conventional farming addresses shelf life with preservatives which delay the natural decaying process of foods. This is important given the time needed for the food to go from farm to the end consumer. In conventional farming the time between farm and consumer may be days or weeks. Organic foods have a shorter shelf life compared to conventional produce. Organic farming restricts or prevents many practices which allow food to last longer, such as the use of preservatives or chemicals which delay bacteria growth. This can result in higher loss of product if there are delays delivering the product to consumers.
Organic and conventional farming both produce similar products in areas which are often believed to be different. One reason many people purchase organic foods is due to safety concerns over exposure to pesticide residue on the product. An additional belief often held is that organic food provides better nutritional value to the consumer. These assumptions are both false. Examining the crops yielded from both types of farming shows that both methods result in products that are nearly identical.
Examining the level of pesticide residue on both organic and conventional products shows us that both methods of farming result in similar levels of residue (FDA, 2011). Concerns about exposure to residue, while often aimed towards conventional methods, are shown to be the same when comparing products produced by both farming methods. The level of exposure to residue also depends on the toxicity of the pesticide.
The pesticide Rotenone is considered safe at exposure levels of no more than 0.004 milligrams per kilogram of body weight per day (FDA, 2011). The synthetic form of Rotenone named Malthion is considerably less toxic. Expectable levels of expose for Malthion are 0.02 milligrams per kilogram of body weight per day. Comparing the two in terms of which one is natural or synthetic does not identify which one is more toxic. In this case natural does not mean safer.
While residues from pesticides are a concern many people also purchase organic foods believing they are healthier or contain more nutrients compared to conventionally raise foods. The belief that natural products are inherently better than the synthetic counter parts is not supported by research. In a review, 12 studies which contained 3558 comparisons of nutrient content it was found that the consumption of organic and conventional products resulted in no difference in health related outcomes (Dangour, Lock, Hayter, Aikenhead, Allen & Uauy, 2010). Evidence shows us that nutritional value should not be a driving factor when considering organic or conventional foods. Neither farming method has been show to provide more nutritional benefits.
Understanding the underlying similarities between organic and conventional farming shows us that the two are more similar than they are different. The differences between the two types of farming, when considering research, are shown to be marginal. The discussion of which is better is not as black and white as many believe. Both types of farming are continuously improving the methods used, and this will continue to lead to fewer differences in the end products.

References

U.S. Government Printing Office, GPO. (2014) Title 7 – agriculture
Retrieved from http://goo.gl/LIvjNt
Caboni, P., Sherer, T., Zhang, N., Taylor, G., Na, H., Greenamyre, J., & Casida, J. (2004).
Rotenone, deguelin, their metabolites, and the rat model of Parkinson’s disease chemical research in toxicology, 17 (11), 1540-1548 DOI:10.1021/tx049867r
Environmental Protection Agency. (2004, August).Bacillus thuringiensis cry1f corn. Retrieved from http://bch.cbd.int/database/attachment/?id=10711
Cladwell, B., Eric, S., Seaman, A., Shelton, A., & Smart, C. (2013). Resource guide for organic insect and disease management.
Retrieved from http://web.pppmb.cals.cornell.edu/resourceguide/pdf/resource-guide-for-organic-insect-and-disease-management.pdf
Department of Food Science and Nutrition. (2004, May).
Preharvest evaluation of coliforms, escherichia coli, salmonella, and escherichia coli o157:h7 in organic and conventional produce. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/15151224
FDA. (2011). Pesticide monitoring program 2011 pesticide report .
Retrieved from http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/Pesticides/UCM382443.pdf
Dangour, A., Lock, K., Hayter, A., Aikenhead, A., Allen, E., & Uauy, R. (2010, July).
Nutrition-related health effects of organic foods: a systematic review.
Retrieved from http://ajcn.nutrition.org/content/92/1/203