Organic farming is an agricultural system that seeks to provide you, the consumer, with fresh, tasty and authentic food while respecting natural life-cycle systems.
To achieve this, the organic farming relies on a number of objectives and principles, as well as common practices designed to minimize the human impact on the environment, while ensuring the agricultural system operates as naturally as possible.
Maintaining soil fertility and respecting nature are essential aspects of organic farming.
It is a production method using natural substances and processes.
TYPICAL ORGANIC FARMING PRACTICES INCLUDE:
Conventional farming is the production method that utilizes synthetic chemicals to manage weeds and pests and / or that employs chemical fertilizers to maximize soil and plant production. With conventional farming it has been possible to produce large quantities of food, on a smaller amount of land and with less input of (some) resources and manual labour. On the contrary, conventional farming is contributed into biodiversity loss, soil erosion and water pollution.
Organic farming is part of an extensive supply chain, which also includes food processing, distribution and retailing. Organic food production is part of the traditional high quality food heritage recognised in European Culture. Europe is one of the most important worldwide market for organic products.
In the organic sector, the EU food quality reputation is guaranteed by the presence of the EU organic logo on the food label.
It can only be used if the producer respects all the European rules on organic production including participation in an organic certification scheme that requires submitting to controls and annual inspections. See: Regulation 834/2007