FAQs

FAQs

1.WHAT IS ORGANIC?

“Organic” is an Eco Friendly and Health-Supportive method of farming. It is as Nature intended it to be. It preserves and protects the Environment, giving us food that is safer to eat and certainly more Nutritious and therefore likely to keep us healthy.

2.WHAT IS CERTIFIED AS ORGANIC? THE SOIL OR THE PRODUCT?

 The practice of Organic Farming throughout the year keeps the soil free of chemicals, conserves water quality and helps to preserve the flora and fauna, thereby preventing harmful residues from entering the Food Chain. It is the Soil that is certified as Organic. Any plant growing on such organically maintained soil is therefore considered to be organic.

3.WHEN IS A LAND CONSIDERED TO BE CERTIFIED ORGANIC?

If a land has been free of chemical farming or has been lying fallow, it can be certified to be organic after one year. Otherwise, any other land to be certified as organic has to be brought under certification norms and maintained so (under monitoring by third party APEDA -recognized certifying agencies) for a continuous period of three years. During these three years, the land and the crops standing on it are considered to be under conversion. Thereafter, the same practice has to be regularly maintained every subsequent year and certification renewed annually, for the land and therefore all products growing on it to be considered as “Certified Organic”.

4.WHY EAT ORGANIC?

• ORGANICALLY GROWN FOODS ARE  HEALTHIER:

Many frequently used agrichemicals which enter our body through the food chain have short term as well as long term effects such as Respiratory problems, Allergies, Impairment of the Immune System, Cancers, Attention Deficit Syndrome in children, Alzheimer’s, Autism, Hormonal Dysfunction,  Reproductive problems, Obesity, Skin and Hair Disorder.                                                                                                                    

• HAVE HIGHER NUTRITIVE VALUE:

They are known to have higher percentages of minerals, vitamins, and essential micronutrients as they are allowed to complete their natural growing period to attain full development before harvesting.

• ARE MORE TASTY:

Retain their inherent flavor and taste. Preservatives, artificial colors, flavor enhancers, waxes, etc., do not take away from their original taste.

• HAVE LONGER SHELF LIFE:

Organic crops being seasonal can be harvested only when they are ready and therefore appear later on the shelf than their conventionally grown counterparts. However, their shelf life is much longer than conventionally grown foods when kept in hygienic conditions and ambient temperatures.

5.WHY DOES ORGANIC FOOD COST MORE?

• Production of organic food is more time-consuming and labour-intensive.
• Organic food is more perishable as preservatives, pesticides, waxes and other artificial protective coatings are not used.
• Organic foods are grown in smaller quantities compared to the more intensive and commercially farmed conventional foods, thus increasing transportation costs.
• High certification and associated costs.
• Organic farming has yet to receive subsidies equivalent to that conventional farming.