Consumers worldwide are
seeking Certified Organic foods as an alternative food choice. Why? Organic
foods are nutritious and taste great! Put simply, organic methods of
agriculture involve the use of no synthetic pesticides, herbicides,
hormones, antibiotics or fertilizers.
Certified Organic foods are not irradiated and do not contain genetically
modified organisms. Furthermore, one of the tenets of organics is being a
steward of the land, taking into account the health of the soil and the
relationship to the surrounding natural habitat. Organic farmers work with
nature to replenish the soil for a sustainable future.
Organic
agriculture is an ecological production management system that promotes and
enhances biodiversity, biological cycles and soil biological activity. It is
based on minimal use of off-farm inputs and on management practices that
restore, maintain and enhance ecological harmony.
‘Organic’ is a labeling term that denotes products produced under the
authority of the Organic Foods Production Act. The principal guidelines for
organic production are to use materials and practices that enhance the
ecological balance of natural systems and that integrate the parts of the
farming system into an ecological whole.
Organic agriculture practices cannot ensure that products are completely
free of residues; however, methods are used to minimize pollution from air,
soil and water.
Organic food handlers, processors and retailers adhere to standards
products. The primary goal of organic agriculture is to optimize the health
and productivity of interdependent communities of soil life, plants, animals
and people.
