For consumers

For producers

For schools

For businesses

Publications

Strategy

News from the Centre

Nutritional benefits of organic food

Studies confirming the nutritional benefits of organic meat and milk, carried out at Newcastle University, have been published the “British Journal of Nutrition” . The benefits are mainly related to are higher levels of polyunsaturated and omega-3 fatty acids in both meat and milk and lower levels of two undesirable saturated fatty acids. These, in turn, are linked to a higher proportion of grass and forage in the diet of organic compared to many conventional animals.

It is further confirmation that how you rear animals, and what you feed them affects the end product. Quite simply, good farming produces good food. read more   

Previous story: Introduction to organic certification for farmers and growers
Next story: Applications for RDP schemes open from 29 February

More news