Methods of Food Production Organic and Conventional Agriculture

2 Methods of Food Production Organic and Conventional Agriculture 

In individual reports where statistical analysis was applied by the authors, organically produced carrots and cabbages were found to contain a higher level of boron than their convoitional counterparts 

FIGURE 4.1 Percent differences in the boron content of conventional compared to organic food. Positive values indicate a higher content in organically produced foods. 

The acceptable safe range for boron intake is 1-13 mg/day, and a daily intake of up to 20 mg/day can be achieved with a diet high in nuts, dried fruits, and wine (WHO, 1996). While there is no Recommended Dietary Allowance for boron, 20 mg/day is the upper limit of intake based on extrapolation from toxicological studies in rats (Institute of Medicine, 2001). In view of the known distribution of boron in the food supply, dietary advice that encourages the consumption of a plant-based diet, including a moderate intake of wine, promotes the intake of boron, along with other potentially bioactive phytochemicals (Cook and Samman, 1996). 

From evidence published so far, it appears that soil conditions and agricultural methods have limited effect on the boron composition of plant foods. This suggests that plants have effective mechanisms for maintaining homeostasis of boron, possibly mediated by specific boron transporters (Takano et al., 2002). The lack of a clear effect of agricultural methods on the plant composition of boron is consistent with the limited impact of agricultural methods on other nutrients (Dangour et al., 2009), and may well reflect the essentiality of boron for the integrity of the cell wall in plants (O Neill et al., 1996). 

---