{"id":3866,"date":"2010-07-12T00:53:54","date_gmt":"2010-07-12T04:53:54","guid":{"rendered":"https:\/\/www.beyondpesticides.org\/dailynewsblog\/?p=3866"},"modified":"2010-07-12T00:53:54","modified_gmt":"2010-07-12T04:53:54","slug":"usda-study-compares-organic-and-conventional-eggs-but-misses-big-picture","status":"publish","type":"post","link":"https:\/\/beyondpesticides.org\/dailynewsblog\/2010\/07\/usda-study-compares-organic-and-conventional-eggs-but-misses-big-picture\/","title":{"rendered":"USDA Study Compares Organic and Conventional Eggs, But Misses Big Picture"},"content":{"rendered":"

(Beyond Pesticides, July 12, 2010) A study comparing the quality (measured in fat and protein content, egg white and shell thickness, and other physical characteristics) of various types of chicken eggs, including conventional, free-range and organic, failed to examine pesticide residues or vitamin content, nor does it consider the environmental and health impacts of conventional, chemical-based production systems, according to food and environmental safety advocates. The study is receiving attention after a recent article<\/a> in Time <\/em>magazine points out that organic eggs are often three times more expensive than conventional factory farm eggs. The study concludes that there is no substantial quality difference between eggs produced under different production systems. <\/p>\n

The study, \u201cPhysical quality and composition of retail shell eggs<\/a>,\u201d which was originally published in the March 2010 issue of the journal Poultry Science<\/em>, compares white and brown large-shell eggs with various production and nutritional differences such as traditional, cage-free, free-roaming, pasteurized, nutritionally-enhanced (omega-3 fatty acids), fertile and organic. The study examined two dozen eggs of each variety taken from two Athens, GA grocery stores on three separate occasions. ARS food technologist Deana Jones and her team in the agency’s Egg Safety and Quality Research Unit, found that on average, the eggs were of similar quality with respect to fat and protein content.<\/p>\n

“We found no meaningful differences at all,” Ms. Jones told Time <\/em>magazine. “We sampled eggs from a number of stores and kept getting the same results over and over. For shoppers, the decision comes down to your ethical and moral choices.”<\/p>\n

The study did not examine other nutritional factors that farmers using organic methods often claim to be higher in organic eggs, such as vitamins A and E, beta carotene, folate, omega-3 fatty acids. Organic poultry and egg production also prohibits the prophylactic use of antibiotics and arsenic in chicken feed, as well as requiring outdoor access and organically produced chicken feed. Chemically-treated grains in conventional chicken feed can cause environmental damage in the form of water contamination and wildlife poisoning and can be hazardous to those who work on or live near farms.<\/p>\n

Here\u2019s how Organic Valley, a large egg producing coop of farmers describes how their production system differs from conventional egg production:<\/p>\n

We raise hardy birds bred to forage. That\u2019s important, because our chickens aren\u2019t caged. Their hen houses have natural sunlight and access to the outdoors when weather permits. And we never force molt them. We believe caring for our hens contributes to egg quality. That\u2019s why we employ staff veterinarians and an animal wellness expert to help manage the health of our flocks. We strive for quality, not quantity. Not only do we give our flocks 100% organic feed, but we also agreed years ago on a policy requiring us to give our chickens the chlorophyll-and-mineral-rich diet and sunlight they need to produce top-quality eggs with deep yellow yolks and strong shells. <\/em><\/p>\n

The Time <\/em>magazine article does reference other studies showing that free-range chickens are more likely to be contaminated with PCBs and other environmental contaminants because of their access to the outdoors, where such pollutants may be present. While this issue may not be addressed in eggs labeled as \u201cFree-Range,\u201d Organic certification requires residue testing that should identify sites that have environmental contamination, making organic eggs the best option. <\/p>\n

For more information on the importance of eating organic food for you, workers and the environment, check out Beyond Pesticides\u2019 Eating with a Conscience<\/a> food guide and organic food<\/a> program page. <\/font><\/p>\n","protected":false},"excerpt":{"rendered":"

(Beyond Pesticides, July 12, 2010) A study comparing the quality (measured in fat and protein content, egg white and shell thickness, and other physical characteristics) of various types of chicken eggs, including conventional, free-range and organic, failed to examine pesticide residues or vitamin content, nor does it consider the environmental and health impacts of conventional, chemical-based production systems, according to food and environmental safety advocates. The study is receiving attention after a recent article in Time magazine points out that organic eggs are often three times more expensive than conventional factory farm eggs. The study concludes that there is no substantial quality difference between eggs produced under different production systems. The study, \u201cPhysical quality and composition of retail shell eggs,\u201d which was originally published in the March 2010 issue of the journal Poultry Science, compares white and brown large-shell eggs with various production and nutritional differences such as traditional, cage-free, free-roaming, pasteurized, nutritionally-enhanced (omega-3 fatty acids), fertile and organic. The study examined two dozen eggs of each variety taken from two Athens, GA grocery stores on three separate occasions. ARS food technologist Deana Jones and her team in the agency’s Egg Safety and Quality Research Unit, found that on average, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[249,2],"tags":[],"class_list":["post-3866","post","type-post","status-publish","format-standard","hentry","category-agriculture","category-alternativesorganics"],"yoast_head":"\nUSDA Study Compares Organic and Conventional Eggs, But Misses Big Picture - Beyond Pesticides Daily News Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/beyondpesticides.org\/dailynewsblog\/2010\/07\/usda-study-compares-organic-and-conventional-eggs-but-misses-big-picture\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"USDA Study Compares Organic and Conventional Eggs, But Misses Big Picture - Beyond Pesticides Daily News Blog\" \/>\n<meta property=\"og:description\" content=\"(Beyond Pesticides, July 12, 2010) A study comparing the quality (measured in fat and protein content, egg white and shell thickness, and other physical characteristics) of various types of chicken eggs, including conventional, free-range and organic, failed to examine pesticide residues or vitamin content, nor does it consider the environmental and health impacts of conventional, chemical-based production systems, according to food and environmental safety advocates. The study is receiving attention after a recent article in Time magazine points out that organic eggs are often three times more expensive than conventional factory farm eggs. The study concludes that there is no substantial quality difference between eggs produced under different production systems. The study, \u201cPhysical quality and composition of retail shell eggs,\u201d which was originally published in the March 2010 issue of the journal Poultry Science, compares white and brown large-shell eggs with various production and nutritional differences such as traditional, cage-free, free-roaming, pasteurized, nutritionally-enhanced (omega-3 fatty acids), fertile and organic. The study examined two dozen eggs of each variety taken from two Athens, GA grocery stores on three separate occasions. 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