Evaluation of Physical and Chemical Properties of Foods Grown by Organic and Conventional Methods

In recent years, the growing awareness of the disease-nutritional relationship in society has led to a cleaner, nutritious and chemical residue-free food demand. In order to meet this demand, a new concept called organic food has emerged of which food is grown or raised, processed and stored and sold to the consumers without the use of any chemical matters such as pesticides, fertilizers, preservatives, hormones, aromas, colorings, antibiotics, etc. Many consumers want to consume organic food despite paying higher prices, because they think these are safer and healthier.However, research on the nutrient content of organic foods has given conflicting and supportive results.In this study, the research results on the evaluation of the physical and chemical compositions of various vegetable and animal foods produced by organic and conventional methods have been compiled