Kearneysville, WV, February 21, 2013 --(PR.com
)-- Confused about what processes distinguish organic foods from traditional products? Have you wondered what process yields the nutritionally superior and most environmentally sound practices? Dr. Osmond Baron, explores these and other issues surrounding organic and traditionally grown foods in his book, Field to Food – Organic vs. Conventional Food: What Science Tells Us.
Field to Food fully explains the agricultural food production process as it pertains to organic versus traditional agricultural production in layman's terms. Baron's analysis of these methods has lead him to a number of new and exciting conclusions about the nutritional profiles and health and safety of organic and traditional foods. Is one method more “natural” than the other? Does changing the farming approach change the nutritional value? The answers may surprise some readers.
The educational book is geared toward students, food consumers, farmers and others involved in the agricultural field or interested in agricultural methodology. Dr. Baron's revelations about organic and traditional farming are a valuable resource that empowers readers to make informed economic, environmental or policy decisions regarding the production and purchase of organic and traditionally grown foods.
Field to Food – Organic vs. Conventional Food is available online in paperback through Amazon and http://www.MyTropix.co for a maximum trade discount in quantities of ten or more.
ISBN: 978-0-5780-9371-0 Format: 9 x 6 paperback Retail: $19.95
About the Author: Author Dr. Osmond Baron taught elementary school in Dominica prior to spending eighteen years with the Dominica Banana Grower Association and the Dominica Banana Marketing Corporation (DBMC). A plant scientist with over 30 years of experience in agriculture, Dr. Baron has practice both organic and conventional farming, agricultural extension, research, regulatory work, market development, as well as being an agricultural trainer. He is a graduate of the Eastern Caribbean Institute of Agriculture (ECIAF), where he earned an associate's degree in agricultural science; he earned a post-grad diploma in agricultural extension from the University of the West Indies; A Masters of Science degree in Agriculture Extension from Reading University in the United Kingdom; an MBA from Florida Metropolitan University and a Doctorate in Plant Medicine (DPM) from the University of Florida. Baron has been an adjunct professor in international business at Mountain State University in West Virginia. He recently concluded research work on genomic improvement in apples, which allows the fruit to overcome stress from drought and other conditions. For more information about Dr. Osmond Baron or Field to Food – Organic vs. Conventional Food, visit www.field2food.com or contact Dr. Baron at 123 Dinwiddie Way, Kearneysville, WV 25430; call 614-670-6294 or email firstname.lastname@example.org.
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