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28ХИМИЧЕСКИЕ НАУКИ
ORGANIC FOOD - POTENTIAL HEALTH EFFECTS 1 ^ -j Usmanalieva S.Sh. , Rakhmatova N.R. , Abduvalieva N.I. ,
Sobirov Zh.Z.4
1Usmanalieva Sarvinoz Shamsidin qizi - Student; Rakhmatova Nigorakhon Rustamzhon qizi - Student;
Abduvalieva Nilufar Ibrohimjon qizi - Student;
4Sobirov Zhasurbek Zokirzhon o'g 'li - Student, TECHNOLOGY OF AGRICULTURAL PRODUCTS DEPARTMENT, CHEMICAL TECHNOLOGY FACULTY, FERGANA POLYTECHNIC INSTITUTE, FERGANA, REPUBLIC OF UZBEKISTAN
Abstract: the article under discussion describes organic farming and organic food, its potential health effects. The authors of the article discuss the benefits of organic food and explain the reasons of expansion dramatically of organic farming in the last decade.
Keywords: organic food, expand, farms, environmentally sound, sector, fertilizers, conventionally produced, utilize, demand, consumers.
The emergence of the term 'organic farming' to describe a distinct system of agriculture began in the first half of the 20th century, with significant public visibility occurring in the 1970s and 1980s. In the 1990s, most land grant universities experienced a significant shift of focus towards environmentally sound and sustainable food systems, but few have focused on organic systems due to the very small acreage and number of farms involved. Organic farming expanded dramatically in the last decade, and this expansion continues today. In response, public agricultural institutions are beginning to dedicate resources to support the needs of the organic sector [1, p.p.103-109]. Organic growers can utilize information resulting from recent work on sustainable agriculture at WSU (e.g. biological control, soil quality), however due to the complexity of organic systems, growers have special needs that may not be adequately met by
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current programs. Organic farms are valuable living laboratories of agro-ecosystems that contain biological constraints and opportunities that are unique and challenging. Experience has shown that research in organic systems can often uncover fresh and innovative ideas that all farmers can use.
From an environmental perspective, fertilizing, overproduction, and the use of pesticides in conventional farming may negatively affect ecosystems, biodiversity, groundwater, and drinking water supplies. These environmental and health issues are intended to be minimized or avoided in organic farming. However, the outcome of farming organically may not produce such benefits because organic agriculture has higher production costs and lower yields, higher labor costs, and higher consumer prices [2, p.p.348-366].
Demand for organic foods is primarily driven by consumer concerns for personal health and the environment. From the perspective of science and consumers, there is insufficient evidence in the scientific and medical literature to support claims that organic food is either safer or healthier to eat than conventional food. While there may be some differences in the nutrient and antinutrient contents of organically and conventionally produced food, the variable nature of food production, shipping, storage, and handling makes it difficult to generalize results.
Early consumers interested in organic food would look for non-chemically treated, non-use of unapproved pesticides, fresh or minimally processed food. They mostly had to buy directly from growers. Personal definitions of what constituted "organic" were developed through firsthand experience: by talking to farmers, seeing farm conditions, and farming activities. Small farms grew vegetables (and raised livestock) using organic farming practices, with or without certification, and the individual consumer monitored.
As demand for organic foods continued to increase, high volume sales through mass outlets such as supermarkets rapidly replaced the direct farmer connected. Today, many large corporate farms have an organic division. However, for
supermarket consumers, food production is not easily observable, and product labeling, like "certified organic," is relied upon.
There is widespread public belief that organic food is safer, more nutritious, and better tasting than conventional food, which has largely contributed to the development of an organic food culture. Consumers purchase organic foods for different reasons, including concerns about the effects of conventional farming practices on the environment, human health, and animal welfare [3, p.p. 343-345].
How your food is grown or raised can have a major impact on your mental and emotional health as well as the environment. Organic foods often have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts and people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foods.
In conclusion, there are several advantages of organic food:
• Organic produce contains fewer pesticides. Chemicals such as fungicides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on the food we eat.
• Organic food is often fresher because it doesn't contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.
• Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.
• Organically raised animals are not given antibiotics, growth hormones, or fed animal byproducts. Feeding livestock animal byproducts increases the risk of mad cow disease (BSE) and the use of antibiotics can create antibiotic-resistant strains of bacteria. Organically-raised animals are given more space to move around and access to the outdoors, which help to keep them healthy.
• Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent
higher in organic meat and milk than in conventionally raised versions.
• Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.
References
1. Huber M. et al. Organic food and impact on human health: Assessing the status quo and prospects of research. NjasWageningen Journal of Life Sciences, 58 (3-4), 2011. P.p. 103-109.
2. Smith-Spangler C. et al. Are organic foods safer or healthier than conventional alternatives? A systematic review. 157 (5), 2012. P.p. 348-366.
3. Huber M. et al. How should we define health? BMJ, 2011. P.p. 343-345.
