Organic food is often more nutritious and is almost always lower in chemical residues, but its 80% premium price is still a major barrier for consumers, according to CQUniversity's Professor Stewart Lockie.

Professor Lockie said recent research has proven that organic foods can have more essential vitamins and minerals such as vitamin c, iron, magnesium and amino acids.

He said they are also consistently lower in nitrate content which has been associated with blood diseases in babies, infants and the elderly, and which can interact with amines to be carcinogenic and mutagenic.

Although conventional Australian produce tested in a 2001/2002 diet survey found pesticide residues were all within official health standards, a debate continues about the effects on human health particularly on more vulnerable groups in our society such as children and the elderly.

Professor Stewart Lockie.Professor Lockie said organic farming also uses less energy than regular farming which is likely to offer significant benefits in light of climbing fuel prices and climate change.

Organic food enjoys support across all demographic groups, and is particularly popular among those consumers interested in foods they see as natural and those who do the shopping and cooking for their households.

But the cost of organic food is still a major barrier, particularly for low-income consumers, with average retail premiums in Australia of around 80%.  

Professor Lockie suggests that farm-gate buying, waste minimisation, consumer cooperatives and farmers' markets are all ways that consumers can reduce the price premium on organic foods.