Genre: Scientific (Agriculture) - consumer education
Publisher: Self published (Registered with the Library of Congress)
Publication Date: (USA-2012)
ISBN: 978-0-578-09371-0
Pages: 161
Price: US$15.99

All over the world people are debating the value of organic vs. conventional food to consumers in nutritional superiority, and in health and safety trepidations. A lot of these debates are centered on opinions, world views or philosophy and not necessarily on what science tells us. As a plant scientist/agriculturist I got motivated to write this book in 2009 when the London School of Hygiene and Tropical Medicine examined the two types of food- Organic and conventional from a clinical, analytical perspective and concluded that “ORGANIC FOOD IS NO HEALTHIER THAN CONVENTIONAL FOOD.” Hence the book adds or puts the agricultural perspective to the debate by exploring the scientific explanation of food production and by all accounts is very consistent with the findings of many renowned institutions all over the world. Field to Food fully explains the agricultural food production process as it pertains to organic versus conventional farming in layman's terms. Baron's analysis of these methods has lead him to a number of new and exciting conclusions about the nutritional profiles and health and safety of organic and traditional foods. Is one method more “natural” than the other? Does changing the farming approach change the nutritional value? The answers may surprise some readers.
The educational book is geared toward students, food consumers, farmers and others involved in the agricultural food production and consumption. Dr. Baron's revelations about organic and conventional food are a valuable resource that empowers readers to make informed economic, environmental or policy decisions regarding the production and purchase of organic and conventional foods.

Other Sellers: Dominica = Jays & Choices book stores; Amazom; MyTropics; soon Barns & Nobles