C. Oregon organic market reacts to new study

Organic food just got “outed” by a team of 12 researchers. Their findings from a four-year examination of more than more 200 separate studies can be summed up in one sentence.

“There were not specific foods or fruits that had an significant differences between organic and conventional,” said one of the Stanford doctors who worked on the study.

That news was hard to swallow for the owner of Devore’s Good Food Store on Bend’s Westside.

“Regardless of what their study said, it’s unlikely that it would be that way, because a healthier soil is going to produce a healthier plant,” said store owner Bob Devore.

From organic leafy greens to bright orange organic carrots, Devore’s shop is stocked with the unconventional. All of his produce, except one type of tomato, is grown organically.

“The kitchen (where) we prepare products that make up about 40 percent of our sales, they use organic products as well.” said Devore.

The doctors doing the study looked at things like vitamin content, risk of bacterial contamination and pesticide residue.

Devore’s shopper Jessica Spoelstra said the findings won’t change what’s in her basket.

“The flavor of the vegetables is fantastic,” Spoelstra said.

Spoelstra says one of her biggest reasons for going organic is her son, Travis.

“He doesn’t get a choice, so I try and make all the best choices I can for him,” said Spoelstra.

And right now, she says, her shopping list does not need a doctor’s approval. Organic already has her approval, and her son’s as well.

A little more about that study’s findings: Doctors found there were no significant differences in the vitamin content between organic and conventional. The research also showed both had pesticide residue, and neither exceeded federal maximum limits for it.