Organic and hydroponic Garden Supply Store

Organic Food Products

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. This is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Because organic food is grown in well-balanced soil, it makes sense that these healthy plants have a great taste. In the context of these regulations, organic food is food produced in a way that complies with organic standards set by national governments and international organizations. There is widespread public belief that organic food is safer, more nutritious, and tastes better than conventional food.

Organic food is the fastest growing sector of the American food industry. Since 2000, the use of some organic food is compulsory in Italian schools and hospitals. Much of its production of organic food is exported and not enough organic food is available on the national market to satisfy the rapidly increasing demand.

Our definition of organic food is food which is produced using environmentally and animal friendly farming methods on organic farms and it is GMO free.Organic food is more labor intensive since the farmers do not use pesticides, chemical fertilizers, or drugs. Another benefit of organic food is that it does not add to the problem of antibiotic resistance -- which makes antibiotics ineffective for treating illness -- because antibiotic use in organically-raised animals is not allowed. The shelf life of organic food is more than that of natural food, meaning that you can store it safely for a longer duration. Nutritionally speaking, organic food is more like a brand name or luxury item.

Organic food products are processed without the use of synthetic food additives such as colourings, preservatives, flavourings, fillers, trans-fats, enhancers, stabilizers and sweeteners. Given the requirements set forth in the National Organic Program legislation, and based on what conventional wisdom says about pesticides and antibiotics, the logical assumption would be that organic food products are indeed safer and less risky than non-organic food products.