Organic Farms Better For People And Planet

After conducting side-by-side comparisons of organic and conventional strawberry farms and their fruit, scientists found clear evidence that organic farms produce more flavorful and nutritious berries and leave the soil far healthier and more genetically diverse.

“Our findings have global implications and advance what we know about the sustainability benefits of organic farming systems,” John Reganold, Washington State University Regents professor of soil science and lead author of the study, which was just published in the peer-reviewed journal PLoS ONE, said in a media statement. “We also show you can have high quality, healthy produce without resorting to an arsenal of pesticides.”

The comprehensive study involved the analysis of 31 chemical and biological soil properties and soil DNA, as well as the taste, nutrition and quality of three strawberry varieties on 13 conventional fields and 13 organic ones.

The scientists discovered that organic strawberries had significantly higher antioxidant activity including much higher concentrations of ascorbic acid and phenolic compounds (phytonutrients known to help protect and fight a host of disease). The organic strawberries also had a longer shelf life. What’s more, anonymous testers found organic strawberries looked and tasted better. The researchers also documented that organic soils excelled in important chemical and biological properties – including nitrogen, microbial biomass, enzyme activities, and micronutrients.