What is Organic Food?
Organic food is produced without the use of synthetic fertilizers and pesticides and in a way that boost biodiversity, conserves water and boosts soil health. They are products grown, processed and handled according to specific guidelines and standards, which may vary by country.
 Six key Benefits of Organic Food
- Higher Nutritional Content: According to research, there may be more minerals, antioxidants and vitamins in organically produced food than conventional. For example, organic fruits and vegetables may have higher concentrations of vitamin C, iron and magnesium.
- Reduced Pesticide Exposure: Â Research indicates a reduction of pesticide prevalence in your body when you are eating organic food compared to conventionally produced food contaminated with various insecticides, fungicides, weedkillers and chemical fertilisers. The reduction of chemical residues in organic food can reduce the risk of health issues associated to pesticide exposure, such as hormonal disruptions, allergies as well as certain cancers.
- Water Protection: Organic fertilisers and natural pest control methods used by organic farmers protect surrounding water bodies from chemical contamination and protect aquatic ecosystems and provide cleaner drinking water.
- Soil Health: Organic farming practices, such as agroforestry, crop rotation, use of cover crops and compost, crop rotation and other organic agriculture practices help maintain healthy soil and reduce erosion.
- Biodiversity Conservation: Organic farms tend to have higher levels of biodiversity due to the avoidance of synthetic chemicals and the implementation of practices that support a variety of plant and animal life.
- Sustainable Agriculture: Organic farming practices support sustainable agriculture by promoting environmentally friendly practices
Do you need more convincing or want to convince others? Download the Why Eat Organic poster created by the South African Organic Sector Organisation.
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Organic vegetable garden at Loctaguna Organics farm in Zambia
Author: Rabecca Mwila
PELUM Zambia Communications Officer-KHSA Project
