Going Organic

It’s worth going organic for the good of your health, the health of farmers and the environment. Organic farming produces food without the use of artificial pesticides or fertilisers.

A number of crops are grown, instead of a single crop which can deplete the soil. Many organic farmers keep livestock alongside their plant crops. The manure provides natural fertiliser to keep the soil healthy and productive. Food crops are rotated with soil-enriching plant crops such as legumes, which replenish the nitrates in the soil.

Certified Organic food contains no artificial fertilisers, pesticides, hormones, growth stimulants, antibiotics, added waxes or finishes or other chemicals.

It is also free from genetically modified content and is not irradiated. For consumers, this means that they are putting fewer pollutants into their bodies and into the environment. The benefit is both to the consumer and the farmer. Remember that the people who grow your food are likely to have far greater exposure to the agricultural chemicals applied to food crops than the end consumers of their produce.

Organic food is now available in many larger supermarkets, as well as health food stores, speciality stores and some produce markets.

There are few restrictions on the use of the word ‘organic’ alone. Check the labels on your food and look for products that state ‘certified organic’ on their labels. This means that their farming and production methods have met the criteria of independent organic certifying bodies.

Organic products are generally more expensive than their conventionally grown counterparts. Going organic doesn’t have to be an ‘all or nothing’ exercise. You may wish to start off buying a few organic items within your grocery budget.