Parents are constantly checking what they’re feeding their children, and trends are ever changing. The conversation surrounding organic and non-organic foods is ongoing. Dr Marizeth Jordaan, senior lecturer in the Department of Nutrition and Dietetics at the University of the Free State, reveals the core differences and what parents should be on the lookout for.
“Organic foods are grown without synthetic pesticides, fertilisers, or genetically modified organisms (GMOs),” she explains. “Nutritionally, organic and nonorganic foods are more similar than many people think. Both provide the essential vitamins, minerals, protein, and energy that babies and young children need for healthy growth.”
Jordaan does mention the “American Academy of Pediatrics notes that organic produce reduces children’s exposure to pesticides, which is particularly important given their developing bodies and higher vulnerability”.
Organic baby foods and ingredients are often significantly more expensive in South Africa, due to the more labour-intensive farming practices and certification costs. Jordaan says the justification in price difference depends on individual priorities.
“Some parents value reduced chemical exposure and environmental sustainability, while others focus on affordability. This price gap can be a barrier for many families. However, some local farmers’ markets and co-ops offer more affordable organic produce.”
Organic produce may contain higher levels of micronutrients, and organic dairy and meats are free from growth hormones and antibiotics. While the nutrient profile of organic foods may be slightly better, Jordaan says key developmental support still comes from a diverse, balanced diet.
“In South Africa, where micronutrient deficiencies (such as iron and vitamin A) are still a concern in some communities, the focus should be on nutrient density, whether organic or not.”
Those who do choose to prioritise organic foods need to look at the types of foods. “Babies and young children are more sensitive to pesticides and additives because their bodies are still developing,” explains Jordaan. “In South Africa, fruits and vegetables that are eaten with the skin – such as apples, grapes, spinach, and tomatoes – are often highest in pesticide residues, so choosing organic versions of these can be worthwhile.”
She adds meat and dairy also need to be considered since organic or free range options reduce exposure to antibiotics and hormones sometimes used in conventional farming. “If organic foods are not always affordable, the best approach is still to offer a wide variety of fresh, minimally processed foods, and wash or peel produce where possible.”
Compiled by Warren Hawkins
