Since taste is an individual matter, it is natural that there would be differing opinions as to whether something tastes better or not. However, worldwide, an increasing number of leading restaurant chefs are choosing organic produce for its outstanding flavour and quality. Many have joined together in forming “Chefs Collaborative 2000” designed to encourage production of superior tasting foods through sound environmental practices.
According to a 2003 Synovate Research survey held in British Columbia, where more organic produce is consumed than any other area in Canada, more than half of those polled stated that organically-grown food tasted better. They also found that those who purchased only organic foods occasionally, did so solely for taste. This survey was almost identical to findings from the United States. At that time, 54% of Americans bought organic foods, but polls from 2004 indicate the number has grown to 66%.
Some scientists are saying the same thing. John Reganold, a Washington State University soil scientist, conducted a six-year study that was published in the British journal Nature in April 2001. He found that organically grown apples were noticeably sweeter and had more flavour. This coincides with findings from the Food and Agriculture Organization which concluded that organically-grown Golden Delicious apples were found to be firmer and received higher taste scores than conventionally-grown apples. Other studies have shown that organic tomatoes were sweeter and organic carrots had more “carrot taste”. See a 2004 Whole Foods Market Organic Foods Trend Tracker survey.
