Organic Corner (3 items)
A study of organic and conventionally grown processing 
tomatoes by a team of researchers at the University of California, Davis, indicated that, on the four participating commercial farms, organically produced tomatoes were higher in sugars and other soluble solids, consistency and acidity, all of which are desirable attributes in processing tomatoes. The organically grown tomatoes were lower, however, in red color, vitamin C and certain healthful compounds known as phenolics. Results from the study varied significantly among the growers, perhaps due to differences in soil type, soil nutrients, tomato varieties, environmental conditions and production methods. “It is important to evaluate successful production systems in a realistic environment,” said lead researcher Diane Barrett, a Cooperative Extension food scientist at UC Davis. “But it is often not possible to control all variables when a study is conducted as part of a commercial farming operation. Because there were only four growers involved in the study and because there were differences in growing practices between the four growers, we aren't able to make global statements about the comparative quality and nutritional value of organically grown and conventionally grown processing tomatoes,” Barrett said. She noted, however, that the study did underscore how critically important the plant genetics, soil nutrients, irrigation system and production inputs are in determining the quality of the fruit produced.
Microbiological analyses of fruits and vegetables produced on farms in Minnesota and Wisconsin were conducted to determine the prevalence of Escherichia coli. During the 2003 and 2004 harvest seasons, 14 organic (certified by accredited organic agencies), 30 semi-organic (used organic practices but not certified) and 19 conventional farms were sampled to analyze 2029 pre-harvest produce samples (473 organic, 911 semi-organic, 645 conventional). The use of animal waste for fertilization of plants increased the risk of E. coli contamination in organic and semi-organic (P-value < 0.0001 for both) produce significantly. Organic growers who used cattle manure for fertilization of their crops showed significantly greater risk of contamination with the E. coli (P-value = 0.003) compared to those who used other types of manure-based fertilizer. In Minnesota, organic and semi-organic produce collected from the southeastern part of the state were at a significantly greater risk of E. coli contamination (P-value = 0.008) compared to those collected from farms located in the southern regions of the state. In Wisconsin, organic and semi-organic produce collected from the southern cluster of farms were at approximately 3-times greater risk of E. coli contamination (P-value = 0.004) compared to those grown in the northern cluster of farms.
Organic wines are one of the hottest trends in restaurants based on a recent report from the National Restaurant Association. They can be confusing to buy however. Wine labels carry various permutations of the organic label. Some wines are 100 percent organic, while others say “made with organic grapes.” Some labels use words like “sustainable” and “biodynamic.” Many wine makers who use sustainable practices typically meet most or all of the criteria necessary to use the organic label, but some winemakers avoid the term because many consumers associate it with poor taste. Wineries that bottle organic wines can’t use chemical cleansers or preservatives and that’s often a dilemma for winemakers, who for centuries have added sulfur dioxide to wines as a preservative. Although some people, particularly those with severe asthma, have sensitivities to sulfites, the vast majority of drinkers don’t have a problem. Some wine experts say the absence of added sulfites causes organic wines to change flavor after it’s bottled and is the reason organic wines often don’t taste as good as their conventionally-bottled counterparts. (UC Davis, 12/13/07, International Journal of Food Microbiology, Vol 123/3, & New York Times, 12/3/07).
