I reported recently that a growing number of people in the United States, Australia and Great Britain purchase organically grown produce as they believe it is substantially more nutritious and less hazardous than the conventional alternative. Also, these consumers are willing to pay significant premiums to obtain this produce. In many cases organic produce can cost 50-100% above the cost of conventional produce.
This is despite the fact that no clear science-based evidence is available to support claims that organic produce is a better, healthier, more environmentally friendlier alternative to the conventional variety.
According to the surveys, one big reason why consumers choose organic produce is the taste. Many people that purchase organic produce believe it tastes better.
However, studies that have included sensory analysis of organically and conventionally grown vegetables and fruits have yielded inconsistent results. When tested under scientific conditions, most people can’t tell the difference.
A number of production and post-harvest factors can affect the quality and taste of produce, be it organic or conventionally grown. These can include cultivation, fertilization, soils and microclimates, handling, storage and processing.
A recent study took a large group of participants and examined differences in taste between organic and conventionally grown lettuces, spinach, mustard greens, tomatoes, cucumbers and onions. This study used carefully controlled, replicated experimental production systems and consumer assessments.
The influence of the study participant’s demographics and preconceptions regarding organic and conventional products was also evaluated and statistically included in the data.
The bottom line was that no significant differences in intensity of flavor, texture and overall preference could be detected by the participants.
Can you really taste the difference between organic and conventionally grown produce?
