Scientists to unearth organic issue
Fordyce Maxwell
THE fierce debate over organic food will be fought out with familiar passion in Edinburgh tonight.
Three scientists will discuss whether organic farming - defined as producing crops, vegetables, fruit and livestock without any artificial aids - is a necessity for the future of the world or a passing fad.
The evangelical Soil Association and influential food writers have persuaded many consumers that food produced organically is more nutritious. Slowly and, some say, far too grudgingly, government funds have been made available to allow farmers to convert from conventional methods to organic. A few thousand - out of 200,000-plus in Britain - have done so, many encouraged more by the subsidy than ideology.
About 70 per cent of organic food eaten in Britain is imported. But of the few products almost entirely home-produced, too much organic milk on the market led to a slump in price and in Scotland organically produced lamb has struggled to find a premium.
Meantime, the promotion for organic farming has become entwined with the rise of farmers’ markets, concern about genetically modified crops, animal welfare, food scares and vegetarianism. The result is confusion for consumers who can have only one certainty - organic food costs more.
Most consumers buy on price and organic food must sell for more because, generally, yields are lower and costs higher. If it does not sell for a premium, even the most enthusiastic farmers can not afford to produce it. But if it continues to sell for the necessary premium, only middle and high income consumers can buy it.
Taking part tonight in the very green corner is Dr Ulrich Loening, the former director of the Centre for Human Ecology, who believes the scientific, economic and environmental case for organic is overwhelming, that chemicals and fertilisers are harmful and organic methods could feed the world.
In the quite green corner, Professor David Atkinson, the vice-principal of the Scottish Agricultural College, oversees research programmes covering both organic and GM crops. These include asking the question whether science can prove decisively that organic products are healthier and more nutritious and organic farming more sustainable and less harmful to the environment.
Organic enthusiasts say they certainly are. But last year Sir John Krebs, the head of the Food Standards Agency, said many claims made for organic food were misleading and that there was no scientific evidence to support claims of superior nutrition or better food safety.
Another argument which will be considered by Prof Atkinson and the third scientist taking part, Howard Davies of the Scottish Crop Research Institute, is whether there should be a conflict between organic and GM. There is no reason why genetically modified crops should not be grown organically and effectively.
Dr Donald Bruce, the head of the society, religion and technology project of the Church of Scotland and author of a report on sustainable farming, will chair the debate. He said: "I hope we can get the discussion between the speakers and the audience beyond the organic versus GM polarisation. There are ways of having a sustainable farming industry which do not necessarily mean going all-organic."
We’ve also got to ask where technology and ethics fit in."
He added: "My personal view is that organic farming has lots of potential, but it’s being over-sold and means different things to different people. I hope the discussion might at least help to clarify that."
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