One of the best things about eating organic food is knowing that your produce isn’t coming with unwanted extras – and according to a recent study of local fruits and vegetables, that may be especially important in Kenya.
The study, titled “Evaluation of the safety of selected fruits and vegetables sold in the domestic markets in Kenya,” was conducted jointly by Strathmore University and the University of Nairobi. The paper’s authors found that there were high levels of pesticides and heavy metals in most of the samples they’d tested, which were collected from various open-air markets and supermarkets.
Kale, sukuma wiki, aramanth and tomatoes were singled out as having chemical residues in amounts above the World Health Organisation’s recommended levels. The study also found that much of the produce was contaminated with disease-causing viruses, bacteria and fungi.
In previous studies, agricultural pesticides have been linked to childhood obesity, cancer and reproductive disorders and fruits and vegetables with thin skins are particularly susceptible.
While going organic means avoiding those pesticides and contaminants, it is about more than what you aren’t getting. Organic products are also more nutritious and flavourful, making them an easy decision. Visit OFM this weekend to talk with our farmers and regulars and learn more about the benefits of the organic lifestyle.