Saturday, December 5, 2009

Organic VS Conventional Coffee

Conventional coffee cultivation is an intensive agricultural enterprise that depletes the land and relies on large amounts of chemical pesticides and herbicides, many of which are banned in North America but still commonly used in emerging countries where coffee is normally grown. We import not just the beans, but also the residues and any potential health problems.

Organic coffee production, on the other hand, promotes land stewardship, minimizes negative impacts on people and the environment, and does not promote the use of chemicals. Many, but certainly not all, health risks associated with coffee drinking may, in fact, be related to chemical and pesticide residues rather than the coffee itself. In addition, many organic certification and marketing organizations promote fair trade practices, providing a better return for farmers. These practices, plus the fact that organic coffee producers generally use only the best quality beans, which are naturally low in acid and caffeine, can lead to a better night’s sleep

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