Organic and conventional food: comparison and future research

Conclusions:Nutritional properties, the “environmental friendly” concept and the consumer perception aspects were analyzed to compare organic and conventional food. In general, non-significant differences in nutrient properties and carbon food prints between organic and conventional food have been observed, even if for the both aspects significant sensitivity and uncertainty are present and specific analysis to assess them are mandatory. Consumers perceive the organic food more valued even if relatively higher prices and poorer availability of organic products compared with their conventional counterparts could limit the purchase and the quality perception.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research