> The paper also reports a decrease in protein, nitrates and fibre in the organically grown crops, which may be undesirable, and which are maybe unsurprisingly not referred to by the authors in their advocacy of organically grown produce.
Hmm. I think this is important, and something I certainly overlooked in the initial hype.
If there's a decrease in both protein and fibre, what is there an increase of to compensate for it? There has to be "more" of something per unit of mass.
I don't know but "conventionally mass-produced" produces tend to be bigger and tasteless... that might have something to do with growers selecting them for the "wrong" trait (gene) [0]. Tomatoes being the best example; they are much better when bought at my local farmer's market (as opposed to buying them at Walmart).
Tomatoes are a terrible example. Ripe tomatoes damage very easily so tomatoes going to grocers are picked green and then reddened by exposing them to ethylene gas. This minimally affects flavor but causes the tomato to appear "ripe".
If buying from farmers (not distributors) at your farmers market then those tomatoes were most likely ripened in the field then picked rather than gassed which is why they taste much better.
I worked on a commercial tomato farm before.
You are both right.
What you get in grocery stores is a green tomato that has been gassed so the flavor isn't the same as truly ripe tomato. Also, the varieties planted that are good for mass productions, packing and shipping aren't necessarily the best tasting varieties.
Hmm. I think this is important, and something I certainly overlooked in the initial hype.