Study reveals fewer mold toxins in organically grown grain, compared to grain grown conventionally
An international meta study reveals that there may be less of certain mold toxins in organically grown grain, compared to grain grown in the conventional manner. This, and other findings from research into agricultural products, can have major consequences.
https://phys.org/news/2024-05-reveals-mold-toxins-grown-grain.html
U.S. positioned to succeed in organic food, fiber
In an age of ever-increasing food prices, the organic food sector is boasting resilience, according to the Organic Trade Association. A report released in May says the sale of organic food and non-food products surpassed $67 billion in 2023. Of that, just over $60 billion of that was directly related to food products.
https://www.farmprogress.com/commentary/u-s-positioned-to-succeed-in-organic-food-fiber
A grower’s grower: Organic farms are all natural
‘By 2050, pretty much all the chemistries we currently rely on in the conventional side will likely be gone,’ adviser says. Organic farms are the future!
To Make Regenerative Meaningful, It Must Require Organic Certification as a Starting Point, according to Advocates
With 40 percent of all vegetables grown in the U.S. coming from the state of California, the current state level process to define “regenerative agriculture” could have major impact on land management practices that address the current climate, biodiversity, and health crises. That is, according to advocates, if the process, directed by the California Department of Food and Agriculture departs from a history of poorly defined and unenforceable terms like Integrated Pest Management and Sustainable Agriculture.
Study Shows Value of Organic Practices in Lowering Environmental Impact of Agriculture
A study recently published in the journal Nature compared the impact of organic and conventional food production using eight environmental health indicators and found that organic food has a significantly lower environmental impact than conventional food production for six of the eight indicators, including a lower potential for contributing to acidification of the environment, energy use, and biodiversity loss. For the analysis, scientists reviewed 100 different “life cycle assessments” of organic and conventionally grown food products from cradle-to-farm gate.
