Dr S K Bharti.pptx

Consumption of organic food: matter of well being and health

S. K. Bharti Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry U.P. Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwa Vidhyalaya Evam Go Anusandhan Sansthan, (DUVASU) Mathura - 281 001 (U.P.)

Introduction • Public health concern • Organic farming movement: traditionally embraced a ‘holistic’ food quality concept • Organic food: containing fewer contaminants, more nutrients and less likely to cause food poisoning having positive effect on the environment. • Organic livestock farming differs from conventional farming (Rahmann, 2001)

A really conceptual one: Organic agriculture is a practice where all parts of the production are unified as a whole, which is larger than the sum of the parts. It is environmentally friendly, fair, and socially sustainable.

- A farm individuality?

Defining organic foods “Organic food production refrains from using synthetic chemicals that includes pesticides and fertilizers. Moreover, livestock is not treated preventively with medication to prevent diseases. Consequently, organic end products are unlikely to contain residues of these chemicals”

(E.C. Regulation 2092/9)

Are natural and organic foods identical? • Organic foods, natural by definition but are not called as natural, • The term "natural" applies generally minimally processed food • Most foods labeled natural are not subjected to government controls beyond the regulations and heath codes that apply to all foods excluding meat and poultry.

Current scenario of organic food in India • • • •

India ranks 15 (FIBL & IFOAM Year Book 2015). Total area: organic certification : 5.71mill. Hectare (2015-16) Certified organic products :1.35 million MT (2015-16) Total export: Oil seeds (50%) Processed food products (25%), Cereals & Millets (17%), Tea (2%), Pulses (2%), Spices (1%), Dry fruits (1%),

PRINCIPLES OF ORGANIC PRODUCTION Agriculture and fodder farms • • • • •

The basic requirements include 3 years (36 months) Configuration of buffer zone Usage of only organic seed manure and compost. Fertility management programme Additionally, no field burning to dispose crop residue is practiced.

Production of organic livestock food • Management/shelter • Breeding • Nutrition • Health Care and Medicine

Shelter and breeding management

Suitable breeds and strains of animals • Their adaptation to the local conditions; • Their vitality and resistance to disease; • The absence of specific diseases or health problems

Free range/ outdoor access

Nutrition • Feedstuffs of plant origin from non-organic sources • Feedstuffs of mineral origin, trace elements, vitamins, or provitamins can only be used if they are of natural origin. Not permitted /Prohibited • Feeding of mammalian material with exception of milk and milk products; • Synthetic nitrogen or non-protein nitrogen compounds • Antibiotics, coccidiostatics, medicinal substances, growth promoters • GMO products or their derivatives

Only natural sources • Binders, anti-caking agents, emulsifiers, stabilizers, thickeners, surfactants,  Coagulants  Antioxidants  Preservatives  Colouring agent  Probiotics, enzymes and micro-organisms

Health care • • • •

Prevention of disease: Diet, Shelter, Breeding and husbandry practices rather than treatment Organic certifiers require written verification from a veterinarian

Cont… • Routine use of any veterinary drugs: xxxxx • Herbs, vitamins and minerals, homoeopathy, acupuncture and dietary additives such as probiotics • Use of vaccines ‘restricted’. • Vaccines must not contain genetically modified

ingredients / by-products

Conversion Bovine and equine  Meat products: 12 months and at least ¾ of their life span in organic management system;  Calves for meat production: 6 months when brought in as soon as they are weaned and less than 6 months old.  Milk products: 90 days during the implementation period established by the competent authority, after that, six months.

Cont… Ovine and caprine • Meat products: six months; • Milk products: 90 days during the implementation period established by the competent authority, after that, six months. Porcine • Meat products: Six months. .

Cont… Poultry/laying hens • Meat products: whole of life span as determined by the competent authority; • Eggs: Six weeks

Length of conversion period and conversion strategy • Land must be converted for at least two years before it may qualify for organic status (UKROFS, 1995). • The dairy herd: An additional conversion period of at least three months • The ‘minimum’ conversion period: 2 years and 3 months before the produce may be marketed as organic.

For processing operation • May use mechanical or biological processing methods, • No commingling or contamination of organic products during processing or storage, • No use of GMOs, irradiation, artificial dyes, solvent or preservatives,

Contd….

Must use • Proactive sanitation and facility pest management practices to prevent pest infestations, • Steps to protect organic products and packaging from contamination, • No packaging material that contain fungicides, preservatives or fumigants

Global Organic certification for organic food • Australia: NASAA Organic Standard • European Union: EU-Eco-regulation – Sweden: KRAV – United Kingdom: DEFRA • Norway: Debio Organic certification • India: NPOP, (National Program for Organic Production) • Japan: JAS Standards • United States: National Organic Program (NOP) Standards

Organic Food Labels • 100% Organic: contains only organic ingredients • Organic: at least 95% organic ingredients • Made with Organic Ingredients: 7095% organic ingredients • Products with less than 70% organic ingredients cannot be labeled organic.

India Organic • India Organic certification mark for organically farmed food products manufactured in India. • Certifies that an organic food product conforms to the National Standards for Organic Products • Standards ensures product or the raw materials: were grown through organic farming, without the use of chemical fertilizers, pesticides, or induced hormones. • Certification is issued by testing centres accredited by the (APEDA) under the National Program for Organic Production of the Government of India.

NPOP India Organic  National Programme for organic production include: (1) Provide the Means of evaluation of certification programmes for organic agriculture & products (2) Accredit certification programmes. (3) Facilitate certification of organic products. (4) Encourage the development of organic farming and organic processing.

NATIONAL PROGRAMME FOR ORGANIC PRODUCTION (NPOP)

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Organic Misleaders

Organic milk products of India • Gabriel Foods Pvt. Ltd is the first company Rahul Jain and Anmol Trikannad, alumni of Indian School of Business (ISB) Mumbai. • Parag Milk Foods’ introduced farm-fresh milk :Cows brand In Mumbai and Pune. • Akshayakalpa Farms and Foods: Bangalore, G.N.S. Reddy • Provilac Dairy Farms Pvt Ltd Hyderabad

Health Benefits/Safety are Top Reasons for Considering Organic Milk Households who have considered buying organic milk

Households who have considered buying organic milk

Why Considered Buying Organic Milk

Why Not Considered Buying Milk

–12% Safer –11% Health benefits –6% Better for you –6% No pesticides –5% Taste –4% No hormones –18% No reason –33% Other

–16% Used to regular –14% Cost –9% Regmilk tastes better –6% Family prefers regular –5% Never heard of organic –27% No reason –16% Other

Heath benefits for the consumer • 50% higher level of rumenic acid • Increase the level of CLAs in milk and beef • lower nitrate contents and less pesticide residues, • Usually higher levels of Vitamin C and phenolic compounds in organic plant products, • higher antioxidative and antimutagenic activity in addition to better inhibition of cancer cell proliferation • Lower risks of allergies while findings of human intervention studies were still vague.

Barriers to Using More Price

Convenience

Taste perception

MAJOR barrier

Organic products not Many non-organic as readily available as buyers perceive conventional organic as not tasting as good as conventional

Prospect of organic foods The most important areas where the policy initiatives need to be taken are:  Improvisation of Organic standards  Expansion of Regional Standards  Organization of a low cost certification agency that marginal farmers can afford  Advancement of a strong domestic market  Institution of a ‘Growth Center’ for organic production  Training and extension should be provided to all categories of stakeholders

Constraints in process and product quality in organic livestock production • Internal parasite management (Keatinge et al., 2003) • Local feed production and exclusive reliance on home-grown feed may lead to nutrient deficiencies • Lower yield and dressing percentage • Food safety issues (Koene, 2001; Heuer et al., 2001; Anon, 2004).

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limitations on drug and vaccine use : increased risk of zoonoses (e.g leptospirosis in dairy cattle). • Substitution in the market place – non-organic meat is being sold as organic, cuts are mis-labelled, • Poor economic returns

Can organic farming feed everyone?

Does it have more nutrients? “Major study has found that nutrient levels were higher in organic foods. It found that levels of nutritionally desirable compounds, such as antioxidants and vitamins, were higher in organic crops…….” “According to a new, independent study funded by the Government’s Food Standards Agency (FSA) there is little, if any, nutritional difference between organic and conventionally produced food…….” (July 2009)

Does it contain less chemicals? Several studies have found that 25% of organic food carries synthetic pesticide residues, in comparison to 77% of conventional food.

Is it better for the animals and birds on the farms?

The Choice is Yours! • Not scientific evidence exists to show a benefit in organic

foods over conventional foods in safety, nutrition, or disease prevention •Organic foods usually more expensive than conventional foods while providing basically the same nutritional value •Whichever route you choose, EAT HEALTHY FOODS!

Thank you