Faqs

There is no doubt that eating organic food cuts the chemical and toxic load that you take into your body, as it comes to you without chemicals, growth hormones, additives, colourings and preservatives. Organic food is also usually fresher because, being Chemical-free and preservative-free, it is processed in smaller lots and has to be sent to the shops faster than conventional non-organic food.

Scientists now know what we eaters have known all along: organic food often tastes better. It makes sense that strawberries, Watermelon taste yummier when raised in harmony with nature, but researchers at Washington State University just proved this as fact in lab taste trials where the organic berries were consistently judged as sweeter. Plus, new research verifies that some organic produce is often lower in nitrates and higher in antioxidants than conventional food.

“Organic food” refers to produce that has been grown without the use of artificial fertilizers, pesticides and other chemicals or genetically modified organisms.

Organic farming is the form of agriculture that relies on techniques such as crop rotation, green manure, compost and biological pest control. This is a method of farming that works at grass root level preserving the reproductive and regenerative capacity of the soil, good plant nutrition, and sound soil management, produces nutritious food rich in vitality which has resistance to diseases. Organic farming practices promote biodiversity, enhance ecological balance and keep our earth in good health.

Certified organic products are generally more expensive than their conventional counterparts (for which prices have been declining) for a number of reasons:

• Organic food supply is limited as compared to demand;
• Production costs for organic foods are typically higher because of greater labour inputs per unit of output and because greater diversity of enterprises means economies of scale cannot be achieved;
• Post-harvest handling of relatively small quantities of organic foods results in higher costs because of the mandatory segregation of organic and conventional produce, especially for processing and transportation;
• Marketing and the distribution chain for organic products is relatively inefficient and costs are higher because of relatively small volumes. As demand for organic food and products is increasing, technological innovations and economies of scale should reduce costs of production, processing, distribution and marketing for organic produce. Prices of organic foods include not only the cost of the food production itself, but also a range of other factors that are not captured in the price of conventional food, such as:
• Environmental enhancement and protection (and avoidance of future expenses to mitigate pollution). For example, higher prices of organic cash crops compensate for low financial returns of rotational periods which are necessary to build soil fertility;
• Higher standards for animal welfare;
• Avoidance of health risks to farmers due to inappropriate handling of pesticides (and avoidance of future medical expenses);
• Rural development by generating additional farm employment and assuring a fair and sufficient income to producers.

Taste is definitely an individual matter, but chefs across the nation are choosing organic food to prepare because they believe it has superior taste and quality.

An increasing number of consumers are also of the opinion that organic food tastes better. Because organic food is grown in well-balanced soil, it makes sense that these healthy plants have a great taste. Try organic food for yourself and see what you think!