(Williamson, 2007, p.105). In general, both organic and conventional produce contain residues well below the acceptable limits (Tafel et al.,2007, p.184). To conclude, the risks of residues left on food after harvest are minimal and pose few risks to human health due to their strict regulation.
The world’s population is continually rising, and is projected to hit nine billion people before 2050. (Rowe, 2010, p. 38). This poses the issue of providing enough food to meet everyone’s food security needs, with the amount of land available. This is a difficult task when it is considered that in 2009 the number of chronically undernourished, those unable to satisfy their basic needs for food energy, was over one billion, and currently 23 million people across East Africa face food shortages after enduring years of drought (Rowe, 2010, p. 38). Scientists are looking for ways to increase the yield of crops in order to meet this rapidly growing demand (Rowe, 2010, p. 38). A conventional farm can produce the same yield as an organic farm using only 50-70% of the land used in organic farming (Trewavas, 2001, p. 410). Reasons for this increased yield include the use of genetic modifications. Genetic modifications can be used to enable crops to grow in unfavourable conditions. However, this is not qualified as an organic practice. Using genetic modifications can enable production of salt, drought, and heat tolerant crops, along with