Not looking to start a war here, just thinking like a cook who has to
choose ingredients.

I've been lately buying bananas and dry-roasted almonds as both
"conventional" and "organic." I expect the organic foods to be smaller
although I couldn't tell you why and would appreciate an explanation,
e.g., are they a different species/sub-species that's more disease
resistant but produces a smaller fruit/nut?

The other issue is flavor - I have found, at least in the two above
example, the organic almonds seem less flavorful to me, and they also
seem to have less oils in them naturally because I find myself needing
to add more oil to my almond butter to get the same consistency.
Perhaps it's just the smaller sized nut and a larger surface-to-insides
ratio? For bananas, if I had to pick one or the other based on flavor,
I think I'd pick the organic, but I find the difference small compared
to the difference in the almonds.

Again, not trying to start a war about whether or not organic is good,
bad, or somewhere in between, just trying to become a little more
educated as to how to handle the differences when cooking and why those
differences exist in the first place.

Thanks.

-S-

some of the fertilizers used on regular crops enlarge the fruit/nut and also
allow the plant to suck up more from the grownd without working as hard,
good topic, Lee
"Steve Freides" > wrote in message
...
> Not looking to start a war here, just thinking like a cook who has to
> choose ingredients.
>
> I've been lately buying bananas and dry-roasted almonds as both
> "conventional" and "organic." I expect the organic foods to be smaller
> although I couldn't tell you why and would appreciate an explanation,
> e.g., are they a different species/sub-species that's more disease
> resistant but produces a smaller fruit/nut?
>
> The other issue is flavor - I have found, at least in the two above
> example, the organic almonds seem less flavorful to me, and they also seem
> to have less oils in them naturally because I find myself needing to add
> more oil to my almond butter to get the same consistency. Perhaps it's
> just the smaller sized nut and a larger surface-to-insides ratio? For
> bananas, if I had to pick one or the other based on flavor, I think I'd
> pick the organic, but I find the difference small compared to the
> difference in the almonds.
>
> Again, not trying to start a war about whether or not organic is good,
> bad, or somewhere in between, just trying to become a little more educated
> as to how to handle the differences when cooking and why those differences
> exist in the first place.
>
> Thanks.
>
> -S-
>