Introduction
Organic food is a group of products whose production is as close as possible to standard conditions and does not include an abundance of the use of chemicals or genetic modifications. There is a growth in the organic products market, and the U.S. is a leader in their production. The Organic Food Production Act (OFPA) governs the standards and regulations applicable to food. Among other things, it implements procedures for obtaining different levels of certification and labeling to identify the level of “organicness” of products. Due to the relevance of the realization of products of organic origin, the present topic is of interest for the study of current trends in the organic food market.
Characteristics of Organic Foods
Organic food is a large category of food products, including beverages, produced without third-party non-biological intervention. The production process excludes the use of pesticides or fertilizers of a chemical nature, and it would compromise the integrity of the products and aggravate their quality. The products are considered environmentally friendly because there is no deleterious effect on the environment when they are not grown (especially animal products) (Gundala and Anupam 8).
Some consumers also indicate that overpaying for organic products is justified because they feel that their properties and characteristics are better than those of non-organic products (Palmieri et al., 2022). Consumption of organic food is seen as beneficial and preferential because the fear of non-organic components (such as antibiotics) in the quality of products is questionable (Gundala & Anupam, 2021; Ünal et al., 2019). Environmental consciousness is the main reason for the inclination towards organic products, even without proven health benefits.
The characteristics of organic products are virtually indistinguishable from those of products that are produced using inorganic materials. Characteristics such as the ripening time of vegetables and fruits or storage time are more distinctive for GMO products. Organic food does not tend to accumulate beneficial properties over the long term, and its organoleptic properties are not subject to preservation. This makes distinguishing between foods of different origins based on smell or taste almost impossible.
Some characteristics of organic produce may be at the forefront compared to products produced using chemical agents. For example, it has been studied that organic produce contains fewer pathogens that potentially contribute to disease (Murali et al., 2023). Despite the lack of detailed studies, organic production without antibiotics positively impacts the microbiological composition of products. Belief in food safety dominates over rationality of consciousness in various markets (Wang et al., 2020).
At the same time, there is a lack of validated data that indicate the complete safety and high quality of organic products (Huo et al., 2023). However, the products may indeed contain beneficial components, which Mayo Clinic includes fatty acids and antioxidants. In addition, there are no genetically modified elements in the code of the products, which can positively impact health (Gundala & Anupam, 2021). Nevertheless, it cannot be concluded that organic products have a competitive advantage that has been proven and realized in practice.
Purchasing Power Trends
When evaluating the differences between organic and non-organic products, it is essential to consider the main components of the differences. First, antibiotics are not used to produce organic products. This does not mean, however, that their use results in the loss of essential properties of plant products or changes the life span of farm animals (Palmieri et al., 2022). Secondly, the absence of chemical pesticides affects the ripening time of fruits/vegetables and the diet of animals.
At the same time, it should be remembered that pesticides reduce the risks of disease in plant components of the environment, which increases the chances of a large harvest. In the context of the increasing susceptibility of organisms to the effects of chemicals, new methods of growing food are needed (Murali et al., 2023). Social determinants that increase the chance of buying organic products are associated with gender and age (Ünal et al., 2019). Moreover, indicators such as education or earnings do not affect the susceptibility to the quality of organic food.
Finally, gene modifications are of concern, and their effects will likely take many years to manifest. They have benefits (increased yields and plant properties), but the associated risks have not been established. It is worth noting that attitudes towards GMOs are related to education level and age, so awareness activities are probably required. In addition, quality assessment and forecasting of GMO products should also increase consumer interest in GMOs. In the context of the properties of organic products mentioned above, one can conclude the reasons for the growth trends of the organic market.
Conclusion
Thus, organic foods have characteristics that increase consumer receptivity to them. These may include reduced antibiotics and pesticides, using conventional methods, and the absence of non-organic ingredients. In addition, consumers tend to consider the predominance of their benefits over other products. The biochemical and mineral composition is considered richer and purer, although precise evidence is lacking. Positive attitudes towards organic food are related to gender and age, but the level of education and employment do not influence the purchasing tendency.
References
Gundala, R. R., & Singh, A. (2021). What motivates consumers to buy organic foods? Results of an empirical study in the United States. PloS One, 16(9). Web.
Huo, H., Jiang, X., Han, C., Wei, S., Yu, D., & Tong, Y. (2023). The effect of credence attributes on willingness to pay a premium for organic food: A moderated mediation model of attitudes and uncertainty. Frontiers in Psychology, 14. Web.
Murali, A. P., Trząskowska, M., & Trafialek, J. (2023). Microorganisms in organic food-issues to be addressed. Microorganisms, 11(6), 1557. Web.
Palmieri, N., Stefanoni, W., Latterini, F., & Pari, L. (2022). Factors influencing Italian consumers’ willingness to pay for eggs enriched with omega-3-fatty acids. Foods (Basel, Switzerland), 11(4). Web.
Ünal, S., Gorgun, D. F., & Tugba, Y. (2019). Do we know organic food consumers? The personal and social determinants of organic food consumption”. Istanbul Business Research, 48(1), 1-35. Web.
Wang, J., Pham, T. L., & Dang, V. T. (2020). Environmental consciousness and organic food purchase intention: A moderated mediation model of perceived food quality and price sensitivity. International Journal of Environmental Research and Public Health, 17(3). Web.