Is Agribusiness Making Food Less Nutritious?

(Page 6 of 6)

June/July 2004
By Cheryl Long and Lynn Keiley  
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Higher dry matter?
Dry matter represents the non-water component of food — a lower dry matter content indicates a higher water content, which is undesirable for consumers in terms of the dilution of nutrients and flavor, and the price per pound. Ten studies have demonstrated a trend toward higher dry matter contents in organically grown crops, averaging 20 percent higher. One study showed slightly higher dry matter content in a non-organic crop (bananas), and eight studies found inconsistent or non-significant differences.

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Higher mineral content?
Out of eight studies, seven demonstrated a trend toward higher mineral content in organic crops; one showed a trend toward higher minerals in non-organic crops that also used crop rotations and manure for fertilizer.

Higher vitamin C?
Seven studies comparing vitamin C content in fruits and vegetables showed a trend toward higher vitamin C (from 6 percent to as much as 100 percent more) in organic crops. No studies have found higher levels in non-organic crops, and six studies found inconsistent or non-significant results.

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