Organic Food Myths
Posted on May 12, 2008
Filed Under Marketing |
Here’s a sobering look at the organic food industry and what’s interesting to consider is that the myths debunked here are simply not questioned by consumers, who almost universally believe that organic food is better when in fact it appears that the only certainty about organics is that it is a reliable strategy for boosting prices.
Reading this reminded me of the power of words, in this case “organic”. I thought back to a marketing professor who asked what one word is responsible for selling more shampoo than any claim or branding exercise; the answer, “repeat”.
Like Chris Yeh, I believe one of the greatest sins we are committing globally is not throwing our weight behind GMA. Genetically modified foods are capable of boosting nutritional value, developing crops that are sustainable in parts of the world that have adverse climate conditions, don’t require pesticides or fungicides, and reduce dependencies on fertilizers that are petroleum products.
This high level of infection among organic chickens could cross-contaminate non-organic chickens processed on the same production lines. Organic farmers boast that their animals are not routinely treated with antibiotics or (for example) worming medicines. But, as a result, organic animals suffer more diseases. In 2006 an Austrian and Dutch study found that a quarter of organic pigs had pneumonia against 4 per cent of conventionally raised pigs; their piglets died twice as often.
Disease is the major reason why organic animals are only half the weight of conventionally reared animals – so organic farming is not necessarily a boon to animal welfare.
[From The great organic myths: Why organic foods are an indulgence the world can't afford - Green Living, Environment - The Independent]
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My name is Jeff Nolan and I write Venture Chronicles. These are my thoughts on technology, innovation, management, public policy and pretty much anything else that I find interesting.
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