Nutritional and Sensory Quality in Organic and Conventional Foods

Rabia Talay, Ümmügülsüm Erdoğan

Abstract


Mankind needs air and water to sustain life also needs food at the same rate. The societies that met this need by natural farming method have changed to the conventional farming method which provides high productivity due to the increase in the world population and parallel to the increase in food need. This method, which carries various risks (synthetic pesticides, chemical fertilizers, etc.), has caused different views among scientists. Some scientists argue that conventional agriculture is risky. Therefore, organic agriculture emerged as an alternative to conventional agriculture. With the awareness of consumers nowadays consumers began to question food for the health. In this sense, food quality and sensory quality of food have gained importance. The quality of all foods from herbal (fruits/vegetables, cereals etc) and animal (meat, milk etc) origin is affected by the agricultural method. In this study, the effects of two different agricultural methods on foods and their effects on nutritional and sensory quality will be given.

Keywords


Organic; Conventional; Food; Nutritional quality; Sensory quality

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DOI: https://doi.org/10.24925/turjaf.v7i5.774-782.2426

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed in: