Organic Food or Organic Fraud?

Dr Brian Iddon, MP for Bolton South East, will lead a debate in Parliament tomorrow on organic food.  Dr Iddon’s family were growers on the West Lancashire plain and he worked in the business in his youth.

In 2006, sales of organic food nudged the £2 billion mark for the first time, up 22% on the previous year, but this represents only 1.6% of the overall food market.  Nevertheless, sales are growing at the rate of £7 million a week currently.  It takes a British farmer approximately three years to convert from conventional farming to organic farming and gain accreditation from the Soil Association.  Many British farmers are effectively organic farmers but not recognised as such by the Soil Association.

Dr Iddon said,

“The Soil Association just does not tell it as it is. Much of the organic food now being sold in Britain is flown in from developing countries.  I can’t support that because more land is required to produce the lower yields of organic crops and often in countries that have a difficulty feeding their own populations.  There is also the issue of whether growers in developing countries are receiving a fair price for their produce.”

Organic farmers often point a finger at conventional farmers because they use synthetic pesticides and herbicides.  But, organic farmers also use chemicals to control pests, and some of these are equally or more damaging to the environment than the newer pesticides applied by modern farming practices.”

Dr Iddon admits that organic food is becoming more popular but he points out that it is, on average, 63% more expensive than conventional food.  Sales are promoted by a concern for the environment and because people have been led to believe that organic food is more nutritious and healthier than conventionally produced food. 

“There is little or no evidence for the claims made by the organic industry”, said Dr Iddon.

The Food Standards Agency test all food, whether organic or conventional, to ensure that it is safe for us to eat.  It is possible for organic food to carry traces of the chemicals used in its production.

“The pioneers of organic farming were idealists”, said Dr Iddon.  “They were anti-science and had an antagonism for market-driven capitalism.  Ironically, their ideals have now been hijacked by the market economy.

We should not lose sight of the central message that a diet high in fresh fruit and vegetables, affordable and safely produced, and low in processed foods, with their high salt and sugar contents, is better for us all.  Conventional farming practices can deliver all that”.