Chapter ll

REVIEW OF RELATED LITERATURE

This part of the study presents discussions and topics in relation to the
literature, articles and other sources written by recognized authors and writers to
provide knowledge and background on the subject of the study. This review of
related Literature is composed of (5) Foreign Studies (5) Foreign Literature
(5)Local Studies (5) Local Literature.

Foreign Literature

Author: Paweł Glibowski

Date: June 2020

The popularity of organic foods grows systematically. In the last decade, several
critical reviews and meta-analysis concerning organic food consumption and their
effects on some chosen health problems have been published. The aim of the work
was to present the current state of knowledge regarding the influence of organic
was to present the current state of knowledge regarding the influence of organic
food consumption on human health. On average, organic food of plant origin is
characterized by a trace presence of pesticides, a lower content of nitrates and an
increased content of polyphenols and vitamin C. Organic products of animal origin
contain more beneficial for health unsaturated fatty acids. Organic dairy
products,in contrast to meat products, are characterized by a higher content of
protein and saturated fatty acids, however, the differences result more from the
length of the grazing period and access to fresh forage than to the production
system. Although generally, the consumption of organic food does not provide a
significant nutritional advantage compared to a conventional diet, regular and
frequent consumption of organic products generally reduces the risk of overweight
and obesity, both for women and men, as well as non- Hodgkin lymphoma in case
of women. Besides those, consumption of organic fruits and vegetables, as well as
dairy products significantly reduces the risk of preeclampsia in pregnancy and
eczema in infants, respectively. Positive effect on selected health problems
probably results from a reduced amount of pesticide residues and an increased
secondary plant metabolites intake which characterize organic food. This review
showed that there is a need for further, especially, large cohort studies concerning
the effect of organic food consumption on specific diseases development.

Author: Mary Jane Brown

Date: September 16, 2021

Organic foods have grown increasingly popular over the last 2 decades. In fact,
U.S. consumers spent $56 billion on organic produce in 2020. This number
increased by nearly 13% from 2019, so their popularity does not seem to be
slowing down. Some people think organic food is safer, healthier, and tastier than
conventionally grown food. Others say it's better for the environment and the
well-being of animals. This article compares organic and non- organic foods,
including their nutrient content and effects on human health.

What is organic food? The term "organic" refers to how certain foods are
produced. Organic foods have been grown or farmed without the use of:
● Artificial Chemicals
● Hormones
● Antibiotics
● Genetically Modified Organisms (GMOs)

In order to be labeled organic, a food product must be free of artificial food

additives. This includes artificial sweeteners, preservatives, coloring, flavoring,
and monosodium glutamate (MSG). Organically grown crops tend to use natural
fertilizers like manure to improve plant growth. Animals raised organically are not
given antibiotics or hormones. Organic farming tends to improve soil quality and
the conservation of groundwater. It also reduces pollution and may be better for the
environment. The most commonly purchased organic foods are fruits, vegetables,
grains, dairy products and meat. Processed organic products are also available,
such as sodas, cookies, and meat substitutes.

Author: Israel Zewide and Abde Sherefu

Date: January 2021

Several systematic reviews suggest that organic food contains lower levels of
chemical pesticide residues (Baranski et al. 2014, Dangour et al. 2010 and Huber et
al. 2011. Whether this difference is relevant for human health depends on the types
and quantities of pesticides used in conventional farming. In developed countries,
where pesticide regulations are relatively strict, differences in risk for exceeding
maximum allowed limits are generally negligible (Magkos et al. 2006 andSmith
Spangler et al. 2012). In terms of other unhealthy components, some reviews
conclude that organic foods contain lower concentrations of nitrate and cadmium
(Baranski et al. 2014 and Huber et al. 2011). No significant difference was found
in
terms of fungal or bacterial contamination in most studies, although some suggest
higher microbial concentrations in certain organic products such as fruits
(Mditshwa et al. 2017). Lower cadmium and nitrate levels in organic plants are
linked to synthetic fertilizers not being allowed in organic farming (Baranski et al.
2014). Nitrogen fertilization promotes vegetative growth (associated with the
formation of proteins and carbohydrates) while limiting generative growth
(associated with the formation of secondary metabolites) (Huber et al. 2011).
Regarding animal products, higher levels of omega-3 fatty acids are potentially
linked to outdoor grazing and larger biodiversity in pastures on organic farms.
Author: Swati Alok
Date: January 11, 2021

Sustainable consumption and organic food demand are increasing at a rapid rate in
emerging economies. This research studies the repurchase intention toward organic
food in the Indian context and employs a cross-sectional survey technique
(n = 450). The study analyses the role of perceived consumer social responsibility
price, value, and quality in repurchase intention through structural equation
modeling using PLS-SEM. Findings suggest that perceived price fairness and
perceived value have a significant influence on repurchase intention; perceived
consumer social responsibility positively influences perceived price fairness and
perceived quality. Interestingly, the relationship between perceived quality and
repurchase intention was not significant; however, the indirect effect of perceived
quality was found significant. Furthermore, the mediating role of perceived value
was established in the relationship of perceived price fairness and repurchase
intention as well as perceived quality and repurchase intention, signifying the
importance of perceived value for Indian consumers.
Author: Lawrence Robinsons, Jeanne Segal, Ph.D., and Robert
Segal, M.A.
Date: September 2020

Why is organic food often more expensive?

Organic food is more labor intensive since the farmers do not use synthetic
pesticides, chemical fertilizers, or drugs. Organic certification is expensive and
Organic feed for animals can cost twice as much. Organic farms tend to be smaller
than conventional farms, which means fixed costs and overhead must be
distributed across smaller produce volumes without government subsidies.

Where to shop for organic food

To find farmers' markets, organic farms, and grocery co-ops in your area, visit:

● In the U.S.: Eat Well Guide or Local Harvest

● In the UK: FARMA
● In Australia: Australian Farmers’ Markets Directory.
● In Canada: Farmers’ Markets in Canada
Foreign Studies

According to Tamm et al. 2007 the yield of wheat produced

under Organic Farming conditions was repeatedly shown to be between 20
and 40% lower than yields achieved in comparable conventional farming
systems. This is thought to be at least partly due to lower N supply and
availability to the crop later in the growing season and wheat cultivars that are
poorly adapted to current Organic Farming conditions. Even with improved
varieties, organic farmers’ yields are normally lower than those that can be
achieved under carefully controlled experimental conditions (Barker, 1979). The
individual farmer’s crop management skills can have a large impact even in
highly productive environments. This was recently shown in tomato trials in (sub)
tropical Taiwan reported by Juroszek et al. (2008a). Although there was
considerable variation among all farmers, three conventional farmers realized
higher and more consistent total tomato fruit yields across two processing
varieties compared to their three organic counterparts where the effects of
individual management were more pronounced.

Organic vegetable farming in the (sub) tropics faces unique challenges

compared to organic production in temperate areas. These include higher pest and
disease pressure that is often present year-round, a lack of adapted varieties,
limited markets for organic inputs, a predominance of smallholder production
often with limited access to technical and financial resources, and a reliance on
export rather than domestic markets for produce sales. Organic vegetable
production tends to be limited to a small number of crops for which there is an
assured market, such as tomato, pepper, cabbage, onion, beans, and cucumber
(UN, 2003). There has been little use of indigenous vegetables, which offer
good domestic marketing opportunities and are often well adapted to (sub) tropical
areas. In this paper we first point out the lack of statistical data.
According to the volume ‘Organic Vegetable Production in Malaysia’ (Aini et al.,
2005) pest and pathogens are the major impediments to the development of organic
vegetable farming in Malaysia, and the cause of some farmers ceasing organic
vegetable cultivation after only a few seasons. This agrees with the experiences
of experts in IPM Farmer Field Schools, who claimed that developing
alternative pest management options is the biggest challenge in organic
vegetable production (Stoll, 2003).

According to Kaffka et al. (2005), many people assume that Organic Farming
systems are sustainable, but there is little data available on the long-term
performance of organic systems. Raupp et al. (2006) summarized worldwide
results and insights provided by different long-term trials in Organic Farming
over several decades. Information is particularly lacking from practical
organic farms or experimental systems in the subtropics (Zundel et al. 2007).

The productive potential of organic vegetablesAccess to specific inputs and

markets can be just as important as environmental and management factors
in determining the yield potential of organic vegetables. Certified Organic
Agriculture, which requires well-established input and output markets, may be
most appropriate in regions with high production potential and access to national
and international markets, such as those found in urban and peri-urban areas
in (sub) tropical developing countries (Grenz & Sauerborn, 2007). Realizing
high yields is a combination of both the inherent productivity of the farm
environment and the farmers’ ability and willingness to achieve the yield
potential on their own farms (Barker, 1979).
LOCAL LITERATURE

According to Harri Mitti (2019)The term "organic" refers to the process of how
certain foods are produced. Organic foods are grown or farmed without the use of
artificial chemicals, hormones, antibiotics or pesticides. Whereas, non-organic
foods are produced in the conventional way which includes the use of artificial
chemicals, fertilizers, pesticides, drugs, etc.

According to Green Blogger (2014) The farms are typically more traditional and
involve all natural pesticides, weed killers, mulch and the like. But in “Non
Organize” vegetables that are grown using chemical pesticides and fertilizers.
These pesticides and fertilizers are public hazards when they stray from the farm.

According to Anupama Singh (2019)The problem with conventionally grown

vegetables is that they often come loaded with harmful chemicals. Since
conventional food is cultivated with large amounts of pesticides and chemical
fertilizers, they often absorb these harmful chemicals, which are then consumed by
us.

According to Alan Flanagan (2021) It may be said that organic food purchase is a
value system and status symbol. However, the price differential between organic
and non-organic food can be substantial, and in populations where only small
proportions of the total populace meet recommendations of vegetable and fruit
intake, there are considerations for food purchase beyond the production method.

According to Eric Dela Rosa (2012) The only difference between organic products
and non-organic is that you have to travel just a little more in order to obtain them.
but most of the time that travel is well worth it.
LOCAL STUDIES

Mie et al. Environmental Health (2017)

from responses obtained from food frequency questionnaires. Still, current research
on the role of organic food consumption in human health is scarce, as compared to
other nutritional epidemiology topics. In particular, long-term interventional
studies aiming to identify potential links between organic food consumption and
health are lacking, mainly due to high costs. Prospective cohort studies constitute a
feasible way of examining such relationships, although compliance assessment is
challenging. Considering a lack of biomarkers of exposure, the evaluation of the
exposure, i.e. organic food consumption, will necessarily be based on self- reported
data that may be prone to measurement error.

Some recent reviews have compiled the findings from clinical studies addressing
the association between consumption of organic food and health. These studies are
scant and generally based on very small populations and short durations, thus
limiting statistical power and the possibility to identify long-term effects.
Smith-Spangler et al. summarized the evidence from clinical studies that overall no
clinically significant differences in biomarkers related to health or to nutritional
status between participants consuming organic food compared to controls
consuming conventional food. Among studies of nutrient intakes, the OrgTrace
crossover intervention study of 33 males, the plant-based fraction of the diets was
produced in controlled field trials, but 12 days of intervention did not reveal any
effect of the production system on the overall intake or bioavailability of zinc and
copper, or plasma status of carotenoids.

In observational studies, a specific challenge is the fact that consumers who

regularly buy organic food tend to choose more vegetables, fruit, wholegrain
products and less meat, and tend to have overall healthier dietary patterns Each of
these dietary characteristics is associated with a decreased risk for mortality from
or incidence of certain chronic diseases. Consumers who regularly buy organic
food are also more physically active and less likely to smoke. Depending on the
outcome of interest, associations be- tween organic vs conventional food
consumption and health outcome therefore need to be carefully adjusted for
differences in dietary quality and lifestyle factors, and the likely presence of
residual confounding needs to be considered. In children, several studies have
reported a lower prevalence of allergy and/or atopic disease in fam- ilies with a
lifestyle comprising the preference of organic food.However, organic food
consumption is part of a broader lifestyle in most of these studies and associated
with other lifestyle factors. Thus, in the Koala birth cohort of 2700 mothers and
babies from the Netherlands, exclusive consumption of organic dairy products
during pregnancy and during infancy was associated with a 36% reduction in the
risk of eczema at age 2 years. In this cohort, the preference of organic food was
associated with a higher content of ruminant fatty acids in breast milk.which in
turn was associ- ated with a lower odds ratio for parent-reported eczema until age
2y .

The first prospective study investigating weight change over time according to the
level of organic food consump- tion included 62,000 participants of the NutriNet-
Sante ́ study. BMI increase over time was lower among high consumers of organic
food compared to low consumers. Confidence Interval reduction in risk of obesity
was observed among high consumers of organic food compared to low con-
sumers. Two separate strategies were chosen to properly adjust for confounders.
This paper thus confirms earlier cross-sectional analyses from the same study.

In regard to chronic diseases, the number of studies is limited. In the Nutrinet-

Santé study, organic food con- sumers (occasional and regular), as compared to
non- consumers, exhibited a lower incidence of hypertension, type 2 diabetes,
hypercholesterolemia (in both males and females), and cardiovascular disease,but
more frequently declared a history of cancer. Inherent to cross-sectional studies,
reverse causation cannot be excluded; for example, a cancer diagnosis by itself
may lead to positive dietary changes.

Only one prospective cohort study conducted in adults addressed the effect of
organic food consumption on cancer incidence. Among 623,080 middle-aged UK
women, the association between organic food consumption and the risk of cancer
was estimated during a follow-up period of 9.3 y. Participants reported their
organic food consumption through a frequency question as never, sometimes, or
usually/always. The overall risk of cancer was not associated with organic food
con- sumption, but a significant reduction in risk of non- Hodgkin lymphoma was
observed in participants who usually/always consume organic food compared to
people who never consume organic food.