Nutrient quality and taste
However, there has be trade-offs.The viability of seed negated, chemical application often increased and nutritional value decreased.
Numerous studies have demonstrated that high levels of nitrogen, which is the staple nutrient given to crops, stimulates quick growth thus increasing crop yield. However, this increases water up-take. In effect, the consumer pays for water.
In September 2005, the U.S. Department of Agriculture analysed 43 garden crops. Nutrient levels in 1999 were compared to 1950 data. Thirteen nutrients were analysed. The levels of six of the 13 nutrients showed statistically significant declines: protein of – 6%, calcium: –16%, phosphorus: – 9%, iron: –15%, riboflavin: – 38%, and vitamin C: – 20%. Their findings are consistent with, and reinforced findings of an earlier study in Great Britain by Anne-Marie Meyer.
The scientists attributed the decline to a genetics-driven "dilution effect." Over many years plant breeders have used yield potential as a dominant selection criterion in developing improved varieties. While average yields have risen, plant root systems have apparently not been able to keep pace in drawing from the soil the micronutrients needed to synthesis certain proteins and vitamins.
Thus, to get the best nutritional value food and vegetables source heirloom varieties that are grown organically.
For more information
Asami, Danny K., Yun-Jeong Hong, Diane M. Barrett, and Alyson E. Mitchell (2003). Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practice” Journal of Agriculture and Food Chemistry Volume 51.
Davis, Donald., Melvin Epp and Hugh Riordan (2005). Changes in USDA Food Composition Data for 43 Garden Crops, 1950 to 1999. Journal of the American College of Nutrition, Volume 23.
Mayer, Anne-Marie (1997). Historical Changes in the Mineral Content of Fruits and Vegetables. British Food Journal, Volume 99.
Thursday, 14 June 2012
Fact Fruit and vegetables were better in the good old days
Farming’s bottom line is based on crop yield/per acre/per harvest. The annual crop yield, can increase or decrease due to a variety of factors. Weather, pests, water availability, soil compaction and erosion, nutrient uptake.
During the 60s’ and 70s’, major changes in growing methodology, resulted in genetic engineered plants capable of producing higher crop yields, Thus, increasing farm profitability in a marketplace demanding “perfect looking fruit and vegetables at globally driven produce at a lower price mentality”.
Heirloom fruit and vegetables can be sought from the following organisations in Australia
http://www.seeds2freedom.com.au
