Nutritional quality and acceptability of organic and conventional foods

Abstract

Organic agriculture is a production system which excludes the use of synthetically compounded fertilizers, pesticides, growth regulators and livestock feed additives. It is a holistic form of agriculture, incorporating modern science based methods of production as well as ancient knowledge. Organic farming is also known as Eco-farming. The present study compares the selected nutrients like carbohydrate, protein and minerals in the selected organic and conventional nuts (groundnuts, cashew nuts and almonds), dry grapes, sugar and jaggery. Holistic analytical techniques were used to visualize the qualitative difference among organic and conventional foods. Circular paper chromatography method was used for holistic analysis. Their acceptability in terms of overall qualities like, colour, appearance, texture, flavour and taste was also assessed through a panel of 15 judges using a standard score card. The results showed that there was a significant difference in the nutritional quality and acceptability of organic foods selected for the study as compared to conventional counterparts. Holistic analysis showed significant difference in the chromas of organic foods compared to conventional foods in terms of concentric rings, spokes and colour. In conclusion, it can be strongly stated that organic foods showed a significant difference in their nutritional quality and acceptability as compared to conventional foods.