A label helps you to identify whether the product is organic or not. Usually, an internationally recognised body certifies the company’s products. An organic seal assures consumers of the quality and integrity of organic products. Organic-certified operations must have an organic system plan and records that verify compliance with that plan.

Organic food doesn't always cost more. Some items may cost the same or even less than their conventional counterparts. As the demand for organic products increases, the cost will come down. Also,

  • Organic farmers do not receive any subsidies like conventional farmers get on fertilizers. The price of organic food is the true cost of growing
  • The price of conventional food does not reflect the cost of environmental cleanups that we pay for through our tax
  • Organic farming is more labor and management intensive
  • Organic farms are usually smaller than conventional farms and so do not benefit from the economies of scale that larger growers get

Epidemiological evidence has confirmed that diets rich in fruits and vegetables are associated with reduced frequency and severity of several health problems. A nutrient decline study of the US Department of Agriculture in 43 garden crops found that there has been a statistically significant decline in nutritional levels between 1950 and 1993 with regard to Protein, Calcium, iron, phosphorus, riboflavin and ascorbic acid. The decline ranged from 6% in protein to 38% in riboflavin. The decline could be attributed to modern farming methods involving high yielding hybrid varieties, poor soil fertility, depletion of soil micro nutrients, loss of soil micro organisms.

The nutritional quality of Organic foods is much better because of emphasis on creating a natural ecosystem, soil fertility & conservation and non use of fertilizers, pesticides and using appropriate varieties.

The specific ingredients in fruits and vegetables that account for their many health-promoting benefits increasingly points to secondary plant metabolites, many of which are antioxidants, along with levels and mixtures of vitamins, minerals, and fiber content.

Organic food tastes better as it is grown in well-balanced soil. So, healthy plants have a great taste. Try organic food and see the difference.

  • High nitrogen application to plant foods can increase crude protein concentration but decrease the nutritional value of that protein. Conventional fertilising practices could possibly result in higher crude protein content but poorer quality protein than organic practices.
  • There is considerable evidence from controlled experiments that some organic fertilisers result in lower nitrate concentrations in plants compared to conventional fertilisation.
  • The ultimate test of the nutritional value of food is its ability to support health, growth, and reproduction over successive generations of animals or humans. Evidence for increased disease resistance, productivity, or fertility of animals feeding on organically grown fodder is largely anecdotal

US, EU and Indian certified us
Organic certification is a process that helps producers of organic food and other organic agricultural products to get their products certified through internationally accredited certification bodies such as Control Union, Onecert, IMO, Indocert etc. Organic certification is intended to assure quality and prevent fraud. “Certified organic” label is a product assurance for consumers worldwide.

The standards are laid down and administered in India by APEDA. The standard is called the NPOP – National Programme for Organic Production. Similarly, the US standard is called USDA NOP (National Organic Programme) standards and the European Union standards are specified by regulation EC 834/2007