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Organic Food Facts
Organic production systems are designed to produce optimum quantities of food of higher nutritional quality, by using management practices which aim to avoid the use of agrochemical inputs and which minimise damage to the environment and wildlife.
The principles include:
•† Working with natural systems rather than seeking to dominate them;
The principles include:
•† Working with natural systems rather than seeking to dominate them;
•† The encouragement of biological cycles involving micro-organisms, soil flora and fauna, plants and animals;
•† The maintenance of valuable existing landscape features and adequate habitat for the encouragement of wildlife, with particular regard to endangered species;
•† Careful attention to animal welfare considerations;
•† The avoidance of pollution; and
•† Consideration for the wider social and ecological impact of the farming system.
(Reference from the UK Register of Organic Food Standards).
In the EU, the uptake of organic food products has increased at the rate of 30% since 1998 and in 2001 the sales of organic food in the UK was rising faster than in any other European country.
Organic foods contain, on average, higher levels of vitamin C and essential minerals such as calcium and iron. They do not contain additives, which might cause health problems such as heart disease.
Routine use of antibiotics on animals is prohibited, combating concerns about the risks to human health from their high level of use on animals grown on non-orgaic units.
The standards for organic food are laid down in European law and are stringently monitored.