Organic producers and food farmers develop and produce food outwardly utilizing artificial chemicals such as pesticides and synthetic fertilizers. They do not use genetically modified (GM) elements or expose food to irradiation.
Animal welfare and environmental sustainability are major concerns for organic producers. The phrase ‘organic’ can also cover animal goods. For instance, eggs certified as organic are free-range, rather than from caged (battery) hens.
Kinds of organic products available in Australia include eggs, meat and meat products, grains, dried legumes, honey, fruit and vegetables, dairy foods, and some prepared foods.
Organic Farming
Animals increased utilizing organic practices are treated humanely and with regard. For instance, chickens are free-range and not stored in cages, including cows are not kept in feedlots. Animals are also not fed any growth-regulating antibiotics, hormones, drugs, or steroids. However, the animals may be handled with vaccines to prevent illness.
Organic agriculture is also concerned with defending the atmosphere and operating in harmony with presenting ecosystems, including keeping water, soil, and energy, and adopting renewable resources and natural farming cycles. Traditional growing processes are often utilized, such as switching crops to prevent depleting the soil of nutrients.
Pesticides and other chemicals in organic food
Organic foods are not significantly totally chemical-free. They may be built on soil not before used for organic food production and, therefore, might include chemical residuals. However, the pesticide residues in organic food are considerably lower than those discovered in foods built with artificial chemicals.
Certain naturally occurring pesticides, including pyrethrins, light oils, copper also sulfur, and biological elements such as Bacillus thuringiensis, are allowed for use in organic farming.
Organic food is a developing industry
The Australian organic food industry is flourishing. It is currently worth approximately $200–$250 million per year domestically and an additional $50–$80 million per year in shipping, with an expected yearly growth of up to 60 percent. In 2010, the retail cost of the organic market was measured to be at least $1 billion.
Buyer demand for organic food is developing at a rate of 20–30 percent per year, with retail sales, growing 670 percent between 1990 and 2001–02. It is approximated that more than six out of each ten Australian households now buy organic foods on occasion.
Reasons to buy organic food
Most people purchase organically-grown food goods because they are concerned about pesticides, additives, antibiotics, or other chemical residuals. Although pesticide residues in fruit and vegetables are observed in Australia, many people believe organic food is healthier.
Organic food and nutrition content
Many investigations have examined the nutritional content of organic and conventionally grown plants, and greatest have shown no notable variations in key vitamin and mineral content. However, although the variations are small, the study has revealed that some organic food has:
Lower nitrate levels
Higher vitamin C levels
Higher levels of selenium.
These standards give an agreed set of procedures to be followed in organic food production. This supports the honesty and traceability of organic food produced from ‘paddock to plate’. The standards incorporate demands for production, preparation, transportation, marketing, and labeling of organic products in Australia.
While it is necessary for exported organic food to be certified and reach the National Standard for Organic and Biodynamic Produce, the Australian standard (for national and imported foods) is not mandated, and certification is voluntary. Its intention is to support the Australian Competition and Consumer Commission (ACCC – the national consumer regulatory authority) to guarantee that requests made about organic and biodynamic goods are not incorrect or misleading.
