Do the dangers derived from the use of chemicals in food production and preservation outweighs the advantages?

There is a recent outcry

of

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about

the dangers posed by the increasing

use

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of various chemicals both in the production and preservation of foods we consume. In my opinion, while there are few benefits in its

use

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, the alarming rate of its side effects outweighs any possible benefits. Admittedly, the

use

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of chemical as

ripening agent

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a ripening agent

as helped cut-short the long

awaiting

the act of waiting (remaining inactive in one place while expecting something)

waiting

period in the growth of some agricultural products. Plantain is a good example, farmers now harvest plantain in just four months rather than the usual twelve months.

In addition

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, the

use

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of chemical

preservatives

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for

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of

most canned foods has allowed

producing

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to produce

companies to export food product to distant locations without the fear of it getting

rottened

go or come back to place, condition, or activity where one has been before

returned

rationed

before reaching the consumer. Another angle to look into

is

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being

its ripple economical benefits from exportation of preserved food products.

Nevertheless

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,

chemically induced ripening agent

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a chemically induced ripening agent

has done more harm than good to our agricultural produce.

Although

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, they tend to have a spontaneous

growth but

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growth, but

they fail to stand the test of time and

also

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its natural benefits would have been compromised. A recent report from the International Institute of Tropical Agriculture

(

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(

IITA) at Ibadan concluded that agricultural produce induced by

ripening agent

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a ripening agent

tend to get spoilt post harvest earlier than those that were not induced. The

research

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researchers

placed plantain followed by banana and other species of vegetables as the most affected ones. A laboratory analysis from the research

also

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showed that products from

preservatives

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had a lesser percentage of some essential elements. Low Iron and potassium contents in vegetables and

plantain

the act of fixing firmly in place

planting

respectively. Another issue with chemical

preservatives

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is its hazardous effects on human health. Cancer, the world leading cause of premature death, has been attributed to the excessive consumption of

preservatives

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. W.H.O has posited that banning of artificial

preservatives

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could help reduce the prevalence of cancer and other related disease conditions in the society. In conclusion, some

economical

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economic

benefits might have been attributed to chemical

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preservatives but

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preservatives, but

it's

of a thing, of it; possessive form of "it"

its

numerous drawbacks among which are detrimental to human health outweighs any benefits it might pose.