Whether or not organic meat is actually more nutritious or safer than non-organic, the idea has cogency among consumers and is a principal driver for the organic market.
Authors of the paper on "Organic Meat Marketing" in Organic Meat Production and Processing note that "there is no evidence that organic food is healthier or more nutritious. Consumers are often not aware that the organic standards are only based on the production and processing of the product and not on the final quality of the product."
They concede, however, that a majority of consumers have concerns about chemicals like hormones and herbicides in their food and try to avoid them as much as possible.
"These worries have increased because of the negative publicity about genetically modified (GM) crops, which are sold and fed to livestock, and... food scares such as bovine spongiform encephalopathy, foot and mouth disease, Salmonella, and Escherichia coli outbreaks."
edited by Steven C. Ricke, et al.
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