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So, scientifically, why WOULD organic be more flavorful? What is the definition of organic?
I thought organic meant no pesticides and herbicides...which I don't know how would directly impact flavor...
I think lack of flavor has to do with use of modern hybrids developed to be more easily and cheaply transported - and not bred for flavor.
So the heirloom varieties have the flavors modern varieties do not....but organics don't have to be heirlooms, right?
Only if there is a correlation in that heirloom varieties somehow thrive without the use of herbicides and pesticides does it make sense that organic would taste better.
Now - can someone knowledgeable please confirm or disconfirm?
BTW, humans being human - there is a great deal of bias possible in wanting to believe that after spending a lot of money on organics that they are better in many, many ways - including taste and nutrition, and not just fewer chemicals - I'm not ruling that out as an explanation unless proven otherwise.
Good questions that show critical thinking skills on your part. I like that. You are correct about the variety having the greatest effect. Another major consideration, which I mentioned in a previous reply, is the use of hydroponics in conventional culture.
Good to know. I usually forgo organic because of the cost, but I over heard someone saying once you taste an organic banana, you won't go back. I haven tested it yet. I'm willing to pay a bit more if there is really a difference in quality.
I have tried produce both ways: as long as what I get is fresh I can not tell the difference. I had a red bell about a week ago, not organic and it was tasty and sweet. I don't have a clue where is was produced.
Do a comparison between cage free, organic eggs and regular 99 cents-a-dozen eggs.
Crack one of each and put them side by side.
The organic egg will have a firmer yolk that is deeper yellow. The regular egg will look pale by comparison.
Then cook each of them by your preferred method: sunny side up, poached, basted, whatever you prefer.
Taste the difference in flavor and you will see that they are worth the price.
interesting what you are saying about the yolk: I have always heard, this is from family members who were raised on farms and ranches, the color of the yolk is determined by what the chicken is fed. I do not know how much truth there is to this? As for worth the price; we do buy both, free range and regular cheap eggs: the free range are much better, but not worth $2 a dozen more. I guess if your budget allows for buying food 3 times more than other food you are lucky. Our budget has to be watched so we splurge on some things and go bottom of the line on other things.
I love red bell peppers. Been buying organic for quite a while. For some reason I bought regular ones the other day and just ate one.
Completely bland, and just nothingness. I won't be doing that again.
Yes I realize this is not a scientific experiment but having regular ones again I now remember really getting hooked on these when I started buying organic. I generally buy organic because of what's not in it. Better taste is just a bonus.
Yet, people today prefer factory grown chicken injected with boosters over naturally raised no antibiotic injected chickens. Why?
Naturally raised chicken is fattier, more flavorful, and yet the texture is softer compared to today's bland rubbery chicken.
...the color of the yolk is determined by what the chicken is fed...
Yep, feed those chickens some gorgeous marigold petals and see what happens. There's a vendor in the local farmers market who quickly sells-out of eggs because of their deep orange yolks. Guess what that vendor feeds those chickies?
Yep, feed those chickens some gorgeous marigold petals and see what happens. There's a vendor in the local farmers market who quickly sells-out of eggs because of their deep orange yolks. Guess what that vendor feeds those chickies?
Some greens, certain grains, and marigold petals produce a beautiful, deeply colored, orange yolk. I'll take take a fresh egg over anything else.
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There's a vendor in the local farmers market who quickly sells-out of eggs because of their deep orange yolks. Guess what that vendor feeds those chickies? 
