The Influence of Organic and Integrated Production on Nutritional, Sensory and Agricultural Aspects of Vegetable Raw Materials for Food Production

Abstract

In a six-year crop rotation trial organically and integrated grown vegetables were produced according to current good agricultural practices, taking quality and quantity aspects into consideration. The raw materials assessed focussed on materials used for industrial food production. Nutritional, sensory and agricultural aspects were evaluated. Carrot, cabbage, onion, pea and potato are possible to grow organically for industrial purposes. Depending on crop, the yield was lower (65-90%) for organically grown compared to integrated grown. Cultivation of organic spinach and dill turned out to be difficult due to problems with weed and discoloration. The chemical analyses included pesticide residues, nitrate, glycoalkaloid, dry matter, vitamin C and 25 different minerals and trace elements. Overall, the organically grown crops had higher dry matter content than the integrated grown. However, when examining the data for the different crops contradictory results were noted. No significant differences due to growing system were noticed for vitamin C and the other nutrients except for 4 of the trace elements. The growing system did not influence the sensory properties.