Organic and Conventional Food—Selected Properties

Abstract

This paper defines the concept of organic and conventional agriculture and presents the differences in the quality of produced food resulting from the farming system. The test materials were the same groups of food products from certified organic and conventional production. As a result, the dry matter content, water activity and the content of potassium, iron, copper, manganese and lead were compared. The obtained results showed that food from organic farming is characterized by higher dry matter content and lower water activity. Conventional products are characterized by higher content of the examined elements, which is due to, among others, geochemical background, the use of mineral fertilizers, and the development of industry and transport. Ecological management influences the increase in the quality of consumed food by limiting the migration of nutrients and other pollutants to the environment.