Whole organic milk contains significantly higher levels of omega-3 fatty acids, which support heart health, compared to conventional milk. An American scientific journal published research results showing that organic milk can substantially reduce the risk of cardiovascular diseases.
Charles Benbrook, a professor at Washington State University, stated that all milk is beneficial for people, but organic milk has certain advantages. It contains a stable amount of omega-3 fatty acids (also found in fish and flaxseed oil) and lower levels of omega-6 fatty acids, which are abundant in fried foods, including potato chips.
Under U.S. organic standards, dairy cows must spend a required number of hours on pasture and feed on plants naturally rich in omega-3. In contrast, conventional milk typically comes from cows whose diet is primarily based on corn, which contains high levels of omega-6 fatty acids.
The study was funded by the cooperative farm Organic Valley, which produces organic dairy products. Independent experts confirmed that the conclusions of the farm’s specialists were credible; however, the role of milk in a healthy diet and the influence of fatty acids on preventing cardiovascular diseases still require further clarification.
Researchers examined 384 samples of organic and conventional whole milk collected over 18 months across the United States. Although the total fat content was almost the same, organic milk contained 62% more omega-3 fatty acids and 25% less omega-6.
The ratio of omega-6 to omega-3 in organic milk was 2.28, significantly lower than the ratio of 5.77 in conventional milk. These findings do not apply to skim milk, which contains almost no fatty acids.
The research encouraged discussions in the U.S. about increasing the consumption of dairy products and seafood rich in omega-3 fatty acids.
Source: http://www.medicinform.net/
— (Interviewer) What are your suggestions or vision for organic dairy production in Ukraine?
— Ukraine has enormous potential for organic dairy production because the quality of conventional products on the market is very low. Consumers are looking for healthier products and are willing to pay a fair price for them.
— (Interviewer) Why is organic milk and dairy better than conventional?
— Organic dairy products are natural and healthy, undergo minimal processing, ensure good animal welfare, contain no chemical substances, no GMOs, and represent sustainable production that does not deplete natural resources.
Source: “Livestock Today” magazine, October 2012 – “Organic Alternative for Ukrainian Dairy Farming”.
Stefan Schürmann, organic dairy production consultant, Research Institute of Organic Agriculture FiBL, Switzerland.
“Organic farming benefits the environment by binding atmospheric carbon in soil organic matter,” states a team of international experts led by scientists from the Research Institute of Organic Agriculture (FiBL, Switzerland).
In a new study published in the Proceedings of the National Academy of Sciences (PNAS), they analyzed data from 74 comparative field trials measuring soil organic carbon (humus) levels in organic vs. conventional farming systems worldwide. About 20 of these studies provided detailed comparisons of carbon sequestration levels across farming systems.
Frick, Switzerland — October 16, 2012
Source: http://www.fibl.org/en/media.html
The overall results showed that organic farms stored 3.5 metric tons more soil organic carbon per hectare than conventional farms, and that organic systems sequestered up to 450 kg more atmospheric carbon per hectare per year by storing CO₂ in soil organic matter.
Researchers also observed significant differences depending on the type of farming system. Mixed farms (livestock + crops), which recycle organic matter through manure and legume-based crop rotations, showed stronger carbon-sequestration benefits.
They noted that carbon levels in soils could increase under any agricultural system if it incorporates practices typical of organic farming.
CO₂ is a greenhouse gas, and rising atmospheric concentrations contribute to climate change. Organic agriculture has the potential to reduce the negative impact of climate change by capturing atmospheric carbon in soil.
Thus, organic farming plays an important role as “climate-friendly” agriculture. However, researchers emphasize that carbon sequestration is only one part of global efforts; reducing emissions of CO₂ and other greenhouse gases across all sectors is still essential.
Further studies are needed to optimize carbon-sequestration capacity and evaluate results across different soils, agro-ecological zones, and farming systems.
This work was part of the project “Carbon Credits for Sustainable Land Use Systems (CaLas)”, funded by the Mercator Foundation Switzerland.
Support was also received from the Food and Agriculture Organization (FAO) in connection with the Round Table on Organic Agriculture and Climate Change.
Original publication:
A. Gattinger, A. Mueller, M. Haeni, C. Skinner, A. Fliessbach, N. Buchmann, P. Mäder, M. Stolze, P. Smith, N. El-Hage Scialabba & U. Niggli (2012)
“Enhanced topsoil carbon stocks under organic farming”
Publication link:
http://www.pnas.org/content/early/2012/10/10/1209429109.full.pdf+html
Contact:
Andreas Gattinger, Soil Science Department, FiBL Switzerland
Phone: +41 62 865 04 18
Email: andreas.gattinger@fibl.org
On June 7, 2013, on the basis of the organic dairy enterprise PJSC “EtnoProduct”, the “Day of Organic Dairy Products” was celebrated for representatives of the dairy industry.
The main goal is to make the representatives of the Ukrainian market aware of the peculiarities of the production of organic milk, the situation on the Ukrainian market of organic dairy products and the prospects for its development.
The place of entry is the pasture of the dairy enterprise PJSC “EtnoProduct”, the village of Travneve, Gorodnyansky district, Chernihiv region (230 km from Kiev).
The organizers of the event are the Last Institute of Organic Agriculture (FiBL, Switzerland) and PrJSC “EtnoProduct”.