How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

Abstract

Quality traits are highly focused upon in the marketing of organic food products. There is a need to define and measure quality as consumers seem to have preconceived notions about the superior health value and taste of organic compared to non-organic products. A commonly held opinion among many consumer groups is that organic farming guarantees optimum quality, despite the fact that this remains unproven. The aim of this paper is to contribute to a better understanding of the complexity of quality traits in a plantbased food product, using carrots as an example. Selected designated quality aspects are presented to describe the complexity of quality and discuss the challenges of using these aspects in differentiating between Org. Agr.

Are organics more nutritious than conventional foods? A comprehensive systematic review

“…7 ). The consumers’ belief that organic food is a safer alternative is not supported by science due to the lack of consistent scientific evidence for generalizing such superiority [ 91 ].…”

Organic Carrot (Daucus carota L.) Production Has an Advantage over Conventional in Quantity as Well as in Quality

“…A recent European-wide study detected pesticide residues in over 80% of the tested agricultural soils [19]. Therefore, synthetic pesticide residues in vegetables have become a special concern, not only due to potential negative influences on soil microorganisms and human health, but also in terms of consumer expectations [20,21]. According to Seufert and Ramankutty [2] the majority of studies have found that, compared to conventional production, organically produced food, indeed, has reduced contamination from pesticide residues.…”