Conventional and Organic Agriculture II Flashcards

1
Q

How are the chemical limits for product se determined?

A

hey determine a maximum limit of safe pesticide residues that is much lower than the concentration that would cause damage to human health

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2
Q

How much residue does organic food have?

A

one-third as many pesticide residues as conventional foods.

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3
Q

Do conventional pesticide residues cause health problems?

A

They do not at the right concentrations

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4
Q

What is the dirty dozen?

A

A list is compiled every year by the Environmental Working Group to rank 48 fruits and vegetables for the relative concentration of pesticide residues.
-simply detecting residues on food does not determine the safety of the food

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5
Q

What is the loss of bees due to?

A

Monoculture (few wild flowers = low diversity of food sources)

Pesticides (some may weaken health)

Urbanization (few wild flowers and habitat)

Parasites, predators, and diseases (weaken health)

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6
Q

What happens to bees when they have difficulty accessing food?

A

They become weakened

They are then more likely to succumb to the harm caused by disease and pesticides

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7
Q

What is the pesticide toxic to bees?

A

neonicotinoids

-the level that bees are exposed to in the field is commonly acceptable for them to stay healthy

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8
Q

What dont plants grow from that is pure?

A

Compost (can improve soil properties) or fertilizer

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9
Q

How do plants grow?

A

their roots absorb vitamins and minerals in the most basic form of chemical elements.
-Plants then use the elements like nitrogen, phosphorus, and potassium to build the structures that make up their tissues.

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10
Q

Whats the difference in nutritional quality between conventional and organic?

A

There is no difference in nutritional quality of organic and conventional food.

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11
Q

What are the slight differences between organic and conventional foods are caused by?

A

Quantity of fertilizer that varies by farm manager
Environment that varies by farm field
Weather that varies by farm field
Genetics of the plants

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12
Q

Does organic taste better?

A

Individuals believe that organic tastes better but in blind taste tests they cannot identify the difference

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13
Q

How are pesticides distributed?

A

Pesticides are sprayed in open environments, so the chemicals undoubtedly reach the soil and water.
- Pesticides are toxic to the organisms they are targeting, so they must also be evaluated for their toxicity to humans, animals, birds, fish and other organisms.

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14
Q

How does toxicity work?

A

Toxicity depends on how the chemical is toxic to an organism – in other words, the ‘mechanism of action’

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15
Q

What is genetic enegineering?

A

Genetic engineering (also known as genetically modified organisms and biotechnology) is a new technology where precise and useful changes are made to the genes of an organism

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16
Q

What re the beneefits of genetic engineering?

A

Genetically engineered plants increase crop yields, reduce broad sprays of pesticides, and increase nutritional value

17
Q

What are the Differences that interfere with the comparison of only organic and conventional techniques?

A

ENVIRONMENT:

  • Rainfall
  • Wind
  • Average temperatures
  • Slope
  • Soil type and quality
  • Weed and pest pressure

HUMAN RESOURCES

  • Managerial quality and attitude
  • Level of farmer education
  • Farmer understanding
18
Q

What do farm managers control?

A

all decisions on the farm, so the sustainability of a farm depends on their level of understanding and behaviour

19
Q

How much food do organic farms produce?

A

25% less food than the same size of conventionally managed farmland

20
Q

What can the restrictions on pesticide choice for organic farmers lead to?

A

intended to encourage more integrated approaches to pest management.

This can also increase risk and production costs, which is one of the reasons organic products usually cost more.

21
Q

What is sustainable agriculture?

A

is a vision to grow food so that it pays the farmer and respects the environment

to respect the environment and the people who depend on it - is at risk of being lost.

22
Q

What are the 3 categories that contribute to sustainable ag?

A

Limit use of chemicals
Support ecological diversity
Remain a viable business