Organic and Conventional Food—Selected Properties

This paper defines the concept of organic and conventional agriculture presents differences in quality produced food resulting from farming system. The test materials were same groups products certified production. As a result, dry matter content, water activity content potassium, iron, copper, manganese lead compared. obtained results showed that is characterized by higher lower activity. Conventional are examined elements, which due to, among others, geochemical background, use mineral fertilizers, development industry transport. Ecological management influences increase consumed limiting migration nutrients other pollutants to environment.