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While commercial retailers are increasing the amount of organic produce they sell, farm stands and farmers’ markets continue to be the primary source for consumers accessing organically grown produce in the U.S. Consumer willingness to pay higher prices for organic produce is partially fueled by the perception that organic production methods yield foods with higher nutritional value. Results from studies comparing the nutritional value of organically and conventionally grown crops are mixed and suggest that nutritional value may be equally influenced by the type of crop, cultivar and environmental factors. Conventionally and organically grown citrus fruits were sourced from retail grocery and farmers’ markets, respectively, and the bioactive content, antioxidant activity, and organoleptic properties of the fruits compared. Titrable acidity was higher in all cultivars purchased in the organic farmer markets and also color analysis showed significant differences. Total flavanone concentrations were 30% to 120% higher for the fruits from farmers’ market than that of fruit obtained from grocery stores and antioxidant capacities of fruits from farmers’ market were also significantly higher. The cultivation method (organic versus conventional) was not an influencing factor for limonin and ascorbic acid contents. The physiochemical, nutritional and bioactive contents of citrus fruits may be more dependent on species, cultivar, and environmental conditions (e.g., soil, climate) than production method. The willingness for consumers to pay more for organic citrus fruits may have more to do with perception than actual nutritional content.

food and nutrition journal

Farmerâ€™s Markets Versus Retail Grocery Stores: How the Market Source Contributes to Differences in Bioactive Content of Selected Citrus Grown in California