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Web site features organic agriculture
Published Thursday, July 10, 2008 at 10:25 AM
AMES, Iowa -- Sales of organic foods have skyrocketed in recent years, accompanied by numerous claims about the nutritional and health benefits of eating fruit, vegetables and meat from organic production systems.

But what has the scientific community discovered about the quality and nutritional characteristics of organic foods and the production practices used in organic agriculture? The Leopold Center for Sustainable Agriculture at Iowa State University has developed a new resource designed to help answer some of these important questions.

Findings from more than 70 peer-reviewed, scientific articles about organic agriculture are summarized on a new web site at www.organicag.org . The site organizes the research findings by topic, from animal health and welfare issues to information about poultry, meat, grains and fruit and vegetables.

"This is not an attempt to recommend organically grown food over conventionally grown food," says Leopold Center Director Jerry DeWitt, who coordinated the special project. "We are providing the information so that people can make their own decisions."

Over the past two years, DeWitt has worked with David Kwaw-Mensah, an ISU doctoral student in Agricultural Education and Studies, to conduct a review and summarize the scientific literature on the many aspects of organic agriculture. Research cited on the web site was selected if it was published in a peer-reviewed journal or publication, and it involved a comparison or specific trait of organic food.

"Organic food has attracted wide attention and opinions about its value vary," DeWitt said. "However, scientific studies have shown lower levels of pesticide residue in organic food, and an increase in the amount of beneficial vitamins, minerals, fatty acids and antioxidants present in organic products."

Unlike food that is labeled “natural” or “eco-friendly,” the term “certified organic” is governed by uniform standards of production and processing that can be verified by independent state or private organizations accredited by the U.S. Department of Agriculture. In general, crop produce or products that qualify as organic must be free from genetic modification, grown without use of conventional fertilizers and pesticides, and processed without food additives or ionizing radiation. Organic meat must come from animals fed organic rations and raised without growth hormones and antibiotics.

The new web site is called, "Scientific Findings About Organic Agriculture." DeWitt said summaries of new studies will be added periodically as they become available. To suggest an article for inclusion on the web site, send an email message to organicag@iastate.edu, and include the complete reference citation for the article. ##

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