Bahan pangan organik: Perbedaan antara revisi

Konten dihapus Konten ditambahkan

Sebaris

Revisi per 2 November 2013 15.56

Bahan pangan organik adalah bahan pangan yang diproduksi dengan menggunakan metode pertanian organik, yang membatasi input sintetik modern seperti pestisida sintetik dan pupuk kimia. Penggunaan pestisida organik seperti toksin Bacillus thuringiensis masih digunakan. Bahan pangan organik juga tidak diproses menggunakan iradiasi, pelarut industri, atau bahan tambahan makanan kimiawi.^[1] Gerakan pertanian organik muncul di tahun 1940an menanggapi industrialisasi pertanian yang kini disebut dengan Revolusi Hijau.^[2] Kini berbagai negara di dunia menerapkan kebijakan pangan seperti pelabelan sertifikasi organik agar suatu bahan pangan dapat dijual ke konsumen sebagai "bahan pangan organik". Dengan regulasi ini, bahan pangan organik harus diproduksi dengan cara yang sesuai dengan standar organik yang diterapkan oleh pemerintah suatu negara dan organisasi internasional.

Berbagai bukti memberikan hasil yang beragam mengenai pembuktian apakah bahan pangan organik lebih aman dibandingkan bahan pangan konvensional^[3]^[4]^[5]^[6]^[7]^[8]^[9] maupun lebih baik dari segi rasa.^[5]^[3]

Lihat pula

Referensi

^ Allen, Gary J. & Albala, Ken, ed. (2007). The Business of Food: Encyclopedia of the Food and Drink Industries. ABC-CLIO. hlm. 288. ISBN 978-0-313-33725-3.
^ Drinkwater, Laurie E. (2009). "Ecological Knowledge: Foundation for Sustainable Organic Agriculture". Dalam Francis, Charles. Organic farming: the ecological system. ASA-CSSA-SSSA. hlm. 19. ISBN 978-0-89118-173-6.
^ ^a ^b Blair, Robert. (2012). Organic Production and Food Quality: A Down to Earth Analysis. Wiley-Blackwell, Oxford, UK. ISBN 978-0-8138-1217-5
^ Magkos F et al (2006) Organic food: buying more safety or just peace of mind? A critical review of the literature Crit Rev Food Sci Nutr 46(1) 23–56 | pmid=16403682
^ ^a ^b Bourn D, Prescott J (2002). "A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods". Crit Rev Food Sci Nutr. 42 (1): 1–34. doi:10.1080/10408690290825439. PMID 11833635.
^ Smith-Spangler, C (September 4, 2012). "Are organic foods safer or healthier than conventional alternatives?: a systematic review". Annals of Internal Medicine. 157 (5): 348–366. doi:10.7326/0003-4819-157-5-201209040-00007. PMID 22944875.
^ Dangour AD et al (2009) Nutritional quality of organic foods: a systematic review The American Journal of Clinical Nutrition 92(1) 203–210
^ "Organic food". UK Food Standards Agency. Diarsipkan dari versi asli tanggal 11 June 2011.
^ Williams, Christine M. (2002). "Nutritional quality of organic food: shades of grey or shades of green?" (PDF). Proceedings of the Nutrition Society. 61 (1): 19–24. doi:10.1079/PNS2001126.

Bahan bacaan terkait

Canavari, Maurizio & Olson, Kent D., ed. (2007). Organic food: consumers' choices and farmers' opportunities. Springer. ISBN 978-0-387-39581-4.
Duram, Leslie A. (2010). Encyclopedia of Organic, Sustainable, and Local Food. ABC-CLIO. ISBN 978-0-313-35963-7.
Givens, D. Ian; et al. (2008). Health Benefits of Organic Food: Effects of the Environment. CABI. ISBN 978-1-84593-459-0.
Gussow, Joan Dye (2002). This Organic Life: Confessions of a Suburban Homesteader. Chelsea Green Publishing. ISBN 1-931498-24-5.
Guthman, Julie (2004). Agrarian Dreams: The Paradox of Organic Farming in California. University of California Press. ISBN 0-520-24095-2.
Hamilton, Denis; Crossley, Stephen (editors) (2004). Pesticide residues in food and drinking water. J. Wiley. ISBN 0-471-48991-3.
Hond, Frank; et al. (2003). Pesticides: problems, improvements, alternatives. Blackwell Science. ISBN 0-632-05659-2.
Nestle, Marion (2007). Food Politics: How the Food Industry Influences Nutrition and Health. University of California Press. ISBN 978-0-520-25403-9.
PAN-UK (2008). Pesticides on a Plate. PAN-UK (UK). ISBN 978-0-9549542-6-0.
Pretty, J. N.; et al. (2006). "Resource-Conserving Agriculture Increases Yields in Developing Countries". Environmental Science and Technology. 40 (4): 1114–1119. doi:10.1021/es051670d. PMID 16572763. ^{[pranala nonaktif]}
Scialabba, Nadia && Hattam, Caroline, ed. (2002). Organic agriculture, environment and food security. FAO, United Nations. ISBN 978-92-5-104819-1.
Stokstad, Erik (2002). "Organic Farms Reap Many Benefits". Science. 296 (5573): 1589. doi:10.1126/science.296.5573.1589a. PMID 12040154. ^{[pranala nonaktif]}
Wargo, John (1998). Our Children's Toxic Legacy: How Science and Law Fail to Protect Us from Pesticides. Yale University Press. ISBN 0-300-07446-8.
Watson, David H. (editor) (2004). Pesticide, veterinary and other residues in food. Woodhead Publishing. ISBN 1-85573-734-5.
Williams, Christine (2002). "Nutritional quality of organic food: shades of grey or shades of green?". Proceedings of the Nutrition Society. hlm. 19–24.

Pranala luar

Organic Consumers Association
Organic Information Center
A World Map of Organic Agriculture
USDA National Organic Program Responsible for administering organic food production & labeling standards in the United States
"Organic Food"^{[pranala nonaktif]}, UK Food Standards Agency
"Organics Olympiad 2011: Global Indices of Leadership in Organic Agriculture"—Journal of Social and Development Sciences

[1] Allen, Gary J. & Albala, Ken, ed. (2007). The Business of Food: Encyclopedia of the Food and Drink Industries. ABC-CLIO. hlm. 288. ISBN 978-0-313-33725-3.

[Drinkwater-2] Drinkwater, Laurie E. (2009). "Ecological Knowledge: Foundation for Sustainable Organic Agriculture". Dalam Francis, Charles. Organic farming: the ecological system. ASA-CSSA-SSSA. hlm. 19. ISBN 978-0-89118-173-6.

[Blair1-3] Blair, Robert. (2012). Organic Production and Food Quality: A Down to Earth Analysis. Wiley-Blackwell, Oxford, UK. ISBN 978-0-8138-1217-5

[MagkosSafety2006-4] Magkos F et al (2006) Organic food: buying more safety or just peace of mind? A critical review of the literature Crit Rev Food Sci Nutr 46(1) 23–56 | pmid=16403682

[Bourn-5] Bourn D, Prescott J (2002). "A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods". Crit Rev Food Sci Nutr. 42 (1): 1–34. doi:10.1080/10408690290825439. PMID 11833635.

[Smith-Spangler2012-6] Smith-Spangler, C (September 4, 2012). "Are organic foods safer or healthier than conventional alternatives?: a systematic review". Annals of Internal Medicine. 157 (5): 348–366. doi:10.7326/0003-4819-157-5-201209040-00007. PMID 22944875.

[Dangour2009-7] Dangour AD et al (2009) Nutritional quality of organic foods: a systematic review The American Journal of Clinical Nutrition 92(1) 203–210

[FSA-8] "Organic food". UK Food Standards Agency. Diarsipkan dari versi asli tanggal 11 June 2011.

[Williams2002-9] Williams, Christine M. (2002). "Nutritional quality of organic food: shades of grey or shades of green?" (PDF). Proceedings of the Nutrition Society. 61 (1): 19–24. doi:10.1079/PNS2001126.

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