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ORGANIC to be or not to be ?

message posted 29-Aug-06 15:49:38
We all now know that the methods employed by organic farms are better for us and the enviroment.

BUT is organic produce actualy better in a restaurant enviroment?

What do you think ?
message posted 06-Sep-06 22:47:44
I know what you mean !

About a year ago my boss wanted me to use as much organic product as possible. The first suppliers I used, particularly for meat was terrible but after hunting around I found better quality organic meat. You naturally pay a slightly higher price for meat and fish, but surprisingly dried organic goods are about the same price give or take a few pence. One of my dry goods suppliers is Suma.

If you are prepared to hunt around you will find the quality you need but on a whole organic products especially meat can be very poor quality compared to standard farmed meat.
message posted 02-Oct-06 14:39:53

Of course, manufacturers and producers have caught on to the trend towards organic - and are trying to bend the rules. For example, they can go to the places in the world where the organic standards are lowest, and produce food there! Tut tut!

That is life - that is manufacturing! After all, there are over 700 bodies in the world certifying organic standards; some of them must set easier standards than others.

In the UK, the Soil Association and Demeter are two examples of organisations setting stringent standards.

Practically, standards are bound to improve. For now, just accept that most organically labelled food is better than most non-organic food.

I think we should stick to organic food because In the UK, 70 new organic products were launched on the market in the last half of 1999 (Marketing Week). Sales of organic food were expected to be 415m in 1999, rising to 1.2bn by 2004. This is rapid growth.

The success of organic manufacturing depends on being able to find enough ingredients of the right quality. Then, prices reduce as economies of scale kick in.
message posted 05-Oct-06 22:48:12

I realise that organic farmers can only use natural pesticides and other means such as introducing natural preditors to protect the crop BUT it still rains!!

For years we have seen the evedince of all the pollutants in the rain from damage to sandstone buildings that it causes. How much chemicals are allowed in organic products, is it slightly lower or hugely lower?

Another product which takes the biscuit is SALT MARSH LAMB. This is mainly produced in Cumbria. What happens is that farmers take their sheep to Morecambe Bay about one to two weeks before slaughter to graze on the salt impregnated grass on the shoreline. In theory the salt naturally seasons the lamb as it does in New Zealand lamb. The difference is that in New Zealand there is fresh water to drink and the grass is grass but with a fine sea spray unlike in Cumbria when you see these poor sheep running around trying to find edible grass and fresh water. No wonder SALT MARSH LAMB looks as bad as the sheep feel.
message posted 03-May-07 11:11:06
These are the facts as I see them.

My wife was recently diagnosed with cancer, so you go in to a spin to find out why and what can I do.

In all my research I was startled to find that in the western world by the time we have lived our lives our bodies absorb over 100 000 diferent chemicals.

Well not any more, everything me and my family put into our mouths now is Organic, even the water is filterd now.

To tell you the truth, I cant taste an absolute difference but what I do know is that I am only putting that product in my body and nothing else. The funny thing is even though I have this firm belief now I am still forced to using regular veg in the restaurant. One thing that has arrisen from this is how few places use all organic, because I am finding it realy hard to find a place to eat out.

So my verdict. For health definatly Organic, for taste not realy.

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