A few weeks ago we published the first in a new series of articles, Know Your Food. It was born out of the realisation that most people know surprisingly little about what they eat, and to apply a bit of Hackaday curiosity to received opinion on the subject. As we put it then: “To know both how common foodstuffs should be made, as well as how they are made industrially, should be an essential for everyone” We’ll continue in that vein, with a look at organic food.
If you buy your food in a supermarket it’s likely that in the vegetable aisle you’ll be presented with a choice. On one hand you will have the normal vegetable, and on the other and usually for a slightly higher price, the organic version of the same vegetable. What’s going on?
So What Is This Organic Stuff All About?
It is unlikely that a typical organic farm in the 2020s will resemble this John Constable painting. John Constable, Public domain.
Organic production is a system of agriculture that emphasises natural fertilisers, pesticides, and farming methods over synthetic or intensive ones. It has its roots in the first half of the 20th century, and as the decades progressed it has become an important sector of agricultural industry. I grew up steeped in organic agriculture because my grandfather was an early adherent in the years following the war, so I’ve seen it from the sharpest end. There is a lot to commend organic production for and plenty of reasons to embrace it, but with that come some problematic aspects, and even dubious claims. Here I’ll try to unpick some of that.
