UC Davis Study on Organic Tomatoes
By Michelle Fabio
As reported in the November-December issue of the Journal of Food Science, a University of California-Davis study has found that among the four commercial farms participating, organically-produced tomatoes were higher in sugars, soluble solids, consistency, and acidity than their processed counterparts—all positive qualities in tomato production.
On the other hand, the organic tomatoes also tested lower in red color, Vitamin C, and phenolics, which are potential antioxidants.
Researchers were quick to warn against reading too much into the results, however, since findings varied widely among participants as they used different soil, production methods, and plants and also experienced different environmental conditions. The four growers involved were from Fresno County (Harris Farms Inc., Terranova Ranch Inc. and O’Neill Farming Co. Inc.) and Yolo County (D.A. Rominger and Sons Inc.).
Diane Barrett, lead researcher and a Cooperative Extension food scientist at UC Davis notes the importance of conducting such research in a “realistic environment,” but warns also that controlling variables in a study of a commercial farming operation isn’t always possible.
“Because there were only four growers involved in the study and because there were differences in growing practices between the four growers, we aren’t able to make global statements about the comparative quality and nutritional value of organically grown and conventionally grown processing tomatoes,” said Barrett.
It is hoped that this research, though, paves the way for future studies that will include more commercial growers for more reliable results regarding organic and conventionally grown tomatoes in general.
Source: Tomato Study Points to Organic Pros and Cons on Four Farms
