Size Matters

The Toronto Star ran a piece yesterday about an organic farmer who runs a small farm in Ontario’s Mennonite County. Since the recent food poisoning scares in large-scale organic farms in California, his usual customers have gotten spooked about organics, and business has been bad.

But according to the article, large-scale farming operations are much more vulnerable to bacterial attacks than small ones:

While one contaminated carrot processed in small batches would affect only a few bottles of juice, the same carrot put into the giant bins and mixers at industrial-sized farms and processing plants will contaminate much more juice and put many more consumers at risk.

So small farms support the local economy, reduce “food miles,” and are less likely to make us sick? See you at the farmers’ market.


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Issue 25

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