Does organic food taste better

A.� Organic farmers tend to rear traditional livestock and poultry breeds and grow more traditional species of fruit and veg. These animals breeds are often hardier and more resistant to disease. They also yield less and are less likely to look perfect, but though organic veg looks less manufactured�it often tastes and looks fresher.

Many vegetable hybrids have been developed over the years to produce a consistent appearance - sometimes at the expense of flavour. And recent tests showed nutritional value in some broccoli had diminished.

In poultry, modern breeds of chicken are unsuitable for a�free-roaming organic lifestyle. Organic meat farmers use older continental breeds with longer, stronger legs. The meat tends to be darker, with a stronger more savoury flavour.

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Q.� Is organic food better for you

A.��There is no direct evidence it's more beneficial for your health, but the organic movement supports sustainable farming where food production can take place without environmental damage.

Concern about food safety, industrial farming methods, protection of the environment and animal welfare has led to an upsurge in sales.

A report by the Soil Association has found�that eating organically can reduce your consumption of potentially harmful pesticide residues, nitrates, genetically modified organisms and artifical additives.�Organic food standards forbid the use of some additives and manufacturing processes linked to heart disease and osteoporosis

There is no evidence linking organic food to higher risks of food poisoning, and the use of genetically modified organisms and antibiotics are banned

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Q.� Why is it so expensive

A.� Organic food contains little or no toxic residue, so it is more expensive to produce. Hence the cost.

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Q.� What should you look out for when buying organic

A.� Look for logos on packaging - check there is an IFOAM (International Federation of Organic Membership) logo. This organisation is worldwide and has very high standards. All five British organic certifying bodies belong to IFOAM.

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By Katharine MacColl

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