People who espouse the benefits of organic food have been proved right by research that shows it contains higher levels of nutrients than non-organic food.

The EU-funded study, conducted by Newcastle University, was the biggest ever on organic food, costing £12million over four years.

Fields on the university’s 725-acre farm were split so organic and non-organic produce could be directly compared side by side.

Nutrient levels were measured in a variety of fruit and vegetables, and also in milk, and the results were surprising.

They are in contrast to the Food Standards Agency’s view that there is no difference in nutrient levels between organic and non-organic produce.

Organic food was shown to contain significantly more beneficial antioxidants and fewer harmful fatty acids than non-organic — which is relevant to the incidence of heart disease and cancer.

It also had higher levels of iron and zinc, and milk showed increased amounts of antioxidants, by as much as 60%, and more of the healthy kinds of fatty acids.

The findings came as no surprise to Roger David, owner of The Organic Farm Shop at Holdshott Farm in Heckfield near Hook, and he should know as he’s been a butcher for 40 years.

“These results don’t surprise me, as this is what we’ve been saying for a long time,” he said.

“As far as meat production is concerned, organic is better for the animal, it’s better for the environment and it’s better for the consumer, and that’s why I’m doing it.”

Mr David, who started to produce organically ten years ago, added: “The problem with non-organic meat is that the animal is pumped full of high protein food and hormones to get it to mature quickly.

“On a conventional farm, a beef animal will take 15 to 18 months to be ready for slaughter, but on an organic farm the process takes 30 months, so obviously the meat takes longer to produce.

“Again with vegetables, if you plant 100 organic lettuces on an organic farm, you will be lucky to get 30 at the end, but on an ordinary farm, before it’s picked, a lettuce will be sprayed a total of 11 times to combat the pests.

“Cost is an issue and we try to keep our prices reasonable, but I do think that customers are coming round to accepting they have to pay a little bit more for high quality, properly produced food.

“Organic has to be more expensive because it takes longer to get your end product and you often don’t get the same amount of it.”

He is convinced the proof of the pudding is in the eating. “Organic meat is much tastier and I think it’s because it’s produced naturally,” he said.

“The animals are more healthy and seem to have better immune systems, and although it has never been proved I do think this makes a difference.

“It’s the same with fruit and vegetables. I think they have a better flavour too. After all, a product which has been looked after is bound to taste better.”

Interest in organic food has grown so much in the last few years that Mr David has opened a second shop at Dobbies Garden Centre in Shinfield near Reading and his home delivery service has expanded to cover the whole country.

“We can send food to anywhere in the UK, from John O’Groats to Land’s End,” he said. “I have delivered Christmas orders for turkey to Edinburgh.

“It’s a very hands-on business. As well as selling produce, we make our own sausages and burgers and cure our own ham.”