Organic food

Introduction

Organic agriculture is a growing technique that aims to respect the environment and the balance of nature as well as the health of producers and consumers.
Organic agriculture does not use synthetic pesticides or fertilizers, except for very limited situations. The organic farm is seen as an agri-eco-system where human agricultural activity is integrated into a natural environment, the characteristics of which it tries to preserve.

Organic agricultural activities normally include:
- Crops rotation for an efficient use of the soil resources;
- A very limited use of synthetic pesticides and fertilizers, antibiotics for animals, food additives, adjuvants and any other production factors;
- The prohibition to use genetically modified organisms (GMO);
- The efficient use of soil resources (e.g. the use of manure to fertilize the ground or the cultivation of forage crops to feed the animals in the farm);
- The choice of disease-resistant plants and animals that adapt to the environmental conditions;
- The breeding of animals that live freely outdoor and are fed with organic forage;
- The use of appropriate breeding techniques for different animal species.

The use of agronomic techniques in organic agriculture, such as the cultivation of different species in the same area, crop rotation and planting of specific crops in order to maintain or increase the soil fertility (green manure), also facilitates biodiversity, and together with the addition of organic substances, makes the soil richer in microorganisms and different living species.

Legislation

Recognition

Control

Labelling

Products