Organic Farming

Organic farming is agriculture that respects Earth, animals and men.
Respect to Earth: Organic agriculture optimizes crop rotation & uses only non-genetically modified seeds. It does not use synthetic chemicals such as fertilizers, herbicides, insecticides, fungicides ... and its methods are non-polluting. For example, weed control is done manually or mechanically to preserve soil fertility and quality of groundwater. Fertilizing is done by natural (organic) fertilizers such as manure, seaweed, compost (organic matter fermented in the open). It protects itself from insects with natural methods such as nets, releasing ladybugs for aphids away... Organic agriculture preserves the overall quality of our lakes, rivers, wetlands, ground and drinking water.

Respect to Animals: Organic farming provides breeding in conditions of hygiene and comfort inside and out. It encourages biodiversity by favoring the biological control of wildlife and valuable natural predators (such as ladybugs, which are struggling against aphids) instead of indiscriminately eliminating any animal activity. It pushes away insects with natural methods (nets, for example).

Respect to men: Organic farming offers the healthiest ingredients that may develop while respecting the environment in which they live. The conventional food we eat affects our health. It comes from production systems that rely on a mix of up to 350 different chemicals. The World Health Organization has classified many of these substances as hazardous to our health. In studies, the short and long term effects on our health from these toxic chemicals ranges from short term conditions such as ADS (Attention Deficit Syndrome), allergies, digestion and reproductive disorders to long term illnesses such as cancers and degenerative diseases like Alzheimer’s. But organic food is different because, by definition, it is pure, wholesome & nutritious. There are absolutely no toxins or otherwise artificial/ synthetic chemicals, coatings or treatments that in any way affect the quality of organic food.

Organic Farming:

• Builds healthy, vital soil that’s rich with micro-organisms and nutrients so it holds moisture, resists erosion and absorbs CO2 to help prevent global warming.
• Promotes biodiversity, reducing the danger of large scale crop failure and plant disease.
• Relies on natural prevention instead of poison. No persistent pesticides, fungicides or herbicides are allowed on organic farms.
• Preserves the integrity of meat and dairy products by prohibiting the use of antibiotics and artificial growth hormones.
• Honors the role that domestic animals play in the cycle of life.
• Protects the safety of food and the integrity of soil and crops by prohibiting the use of genetically modified organisms (GMOs).
• Safeguards water quality by eliminating harmful runoff from artificial fertilizers and other toxic chemicals.
• Saves energy through reduced reliance on fossil fuels.
• Organic farming promotes the circuit courts, thereby the fruits and vegetables to maturity, when their taste and nutrition are optimal.

Fruits and vegetables grown in organic farming contain more antioxidants and have higher levels of certain vitamins (especially vitamin C) and some minerals, according to the AFSSA report. A recent European study the ’Quality Low Input Food Project "in October 2007, led by the British University of Newcastle, demonstrated an even greater antioxidant content reaching 40% in organic vegetables and fruits.

Why is the price of organic products sometimes higher?
The price gap that sometimes exists between the products of organic farming and those of conventional agriculture is explained by differences in methods used to obtain them. Organic farming requires a large workforce (technical production, weeding ...) and yields may be lower and more irregular.