Magazine

from the editor
Organic food production is a self-regulated
industry with government oversight in some
countries, distinct from private gardening.
Currently, the European Union, the United States,
Canada, Japan, and many other countries require
producers to obtain special certification based on
government-defined standards in order to market
food as organic within their borders.
foodstuffs are not richer in vitamins and minerals
than conventionally produced foodstuffs.
With respect to chemical differences in the
composition of organically grown food compared
with conventionally grown food, studies have
examined differences in nutrients, antinutrients,
and pesticide residues.
In the context of these regulations, foods
marketed as organic are produced in a way that
complies with organic standards set by national
governments and international organic industry
trade organizations.
Many people believe that organic foods have
higher content of nutrients and thus are healthier
than conventionally produced foods. However,
scientists have not been equally convinced that
this is the case as the research conducted in the
field has not shown consistent results. A 2009
systematic review in the American Journal of
Clinical Nutrition found that organically produced
These studies generally suffer from confounding
variables, and are difficult to generalize due to
differences in the tests that were done, the
methods of testing, and because the vagaries of
agriculture affect the chemical composition of
food; these variables include variations in weather.
Bettina Fontanilla
E D I T O R I N C H I E F