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Organic farming and certifications

A company that respects the indications of the most important organic certifications

Biological agriculture
Organic farming is a production system that uses agricultural methods that aim to protect the earth and the environment and people's health.
In fact there are severe restrictions on the use of synthetic herbicides, pesticides and chemical fertilizers which, as is known, are highly harmful to all three of the aforesaid elements.
Also the phase of transformation of organic food is regulated by this approach, drastically limiting the use of additives, processing aids and excluding chemically synthesized substances.
Basically, what is produced in a biological way, does not undergo the forcing and pollution of chemistry. The products are more subject to the natural cycles, to the greater or less rigidity of the seasons and to all the natural dynamics that determine wide variability in the crops. They can therefore be more expensive, but they feed people in a genuine and simple way, in other words, in a healthy way!
Organic farming is regulated by European and national laws which provide for a strict control system of all production and processing stages and end with the granting of "organic certification".
The Italian bodies that carry out the checks and issue the certifications are third parties (there can be no mixing between the controlling body and the controlled company), and are recognized by the Ministry of Agriculture, Food and Forestry Policies (MIPAAF).
  • Expression and guarantee of this control system is the organic logo of the European Union, with the acronym of the Certifying Body and the Certificate Number.
Characteristic elements of organic food
Numerous studies have highlighted the nutritional superiority of organic foods. Organic products are more related to seasonality, rich in nutrients and poor in unwanted substances, and chemical agents, unquestionably healthier. Usually they have a simpler and more genuine taste, like that of the past.
For someone, this is a less positive element, as these products are not as attractive as conventional ones, since they are free of chemically synthesized aromas and have a lower presence of sugars and fats.
The cost of organic food is also generally higher. And it is obvious that this is, given the greater care and wastefulness of the production processes.
Some are wary of the organic that they consider only a commercial stratagem to raise prices.
On the other hand, the bio is spreading at a fast pace and meeting the favor of increasingly large segments of consumers. This is because the control system implemented by the bodies in charge, is absolutely serious and scrupulous. The bio certification is the result of accurate steps all checked carefully and with maximum rigor.
 The aim is to counter the risk of fraud and fraud, a risk that is unfortunately always present, but certainly much more difficult to implement thanks to the existence of procedures and certification bodies.
In any case, the final consumer can protect himself by carefully reading the label and making appropriate choices.