Why organic?

Organic farming began in Europe during the 1930s after chemical usage was found to have severe adverse effects on agricultural products. Marcel Roy, agronomist and consultant in organic agriculture became interested in growing organic food in 1968. He pointed out two major issues in organic agriculture: first, one must maintain an equilibrium between crop land and livestock areas. This allows that the problems created by surplus and by absence of fertilizer from one region to the other.

Then comes the necessity to have a balance between agricultural and wooded areas to permit reforestation and to create windbreaks preventing soil erosion. The forest also maintains the water table at a higher level. Soil is a living organism. It creates nourishment for plants and has its own defense system in the face of weather and predators.

One has only to respect the time required for this living organism’s cycles.  Finally, diversity allows for the complementary nature of the different elements. Crop rotation helps control predators and disease. One must not think in terms of profitability but must prioritize the environment and sustainable development.

A food is considered “organic” if it is the product of organic agriculture. This process precludes the use of synthetic fertilizers and pesticides, the spreading of sludge as well as  the use of growth hormones and antibiotic additives in animal feed.

Organic foods must also be free of irradiation and GMOs (genetically modified organisms). Also they must conform to the guidelines of organic certification.

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