Oh, wow, oh, oh, wow, oh, oh, wow.

Oh, wow.

Oh, yeah. Hello and welcome back to the Science of Everything podcast.

This is episode three, part two of organic agriculture.

I'm your host, James Fodor.

And in this podcast, I discuss a wide variety of topics in both the natural and social sciences,

exploring the many fascinating insights that the scientific method yields about the world around us.

Now, as I said, the topic for this week is organic agriculture, part two. Now, in this episode,

I'll be looking at the issue of organic food, is it of a higher quality than conventional food,

and I'll be comparing the efficiency and costs of organic versus conventional food.

Now, these are two issues of probably the most controversial aspects of organic food.

Not too many, last week I focused mostly on the historical background and the organic agriculture, the methods used,

and the environmental impact of organic agriculture, and those used, and the environmental impact of organic

agriculture, and those things are fairly uncontroversial. Not too many people would dispute

the fact that organic agriculture does have environmental benefits. But food quality is much

more controversial. So let's get into that. Basically, there are three main arguments made as to why organic

food is of a high quality to conventional food. And they are that it lacks pesticide residues

which are found on conventional agricultural products. Second one is that it tastes better. And the

third one is that it has, it's more nutritional, high nutritional

content. It's better for you. And so, really, these are all scientific questions, and so let's

see what the scientific method can reveal as to the answers of these questions. So, pesticide residues.

Pesticide residues are found on conventional foods in much higher amounts than on organic foods,

...