Organic farming is the most environment-friendly method of farm management. The food and food preparations with certification, from certified ecological farms and from monitored processing plants relying on ecological products and clean water and using food additives of natural origin are of high quality.
The class of this food is a result of the methods of plant production or rearing, the state of the environment, the storage or transport of raw materials. It is regarded as a guarantee of nutritional quality and as an important link of preventive care among people.
The elimination of agricultural and food chemistry from the processing sector allows for the achievement of the high biological & health value of products.
Organic farming gives us products that are devoid of agrochemicals. The factors guaranteeing the high quality of ecological products include the elimination of artificial crop protection measures. This reduces the potential contamination of food with the remains of these synthetics. The relevant scope limiting the use of growth regulators and veterinary medicines reduces the likelihood of contaminating food with undesirable chemicals. The ban on the introduction of genetically modified organisms (GMOs) in breeding excludes their potential negative impact on people and nature. Restrictions in the processing sector are introduced, consisting in the reduced use of artificial preservatives and food improvers.
Organic farming is based on the rules the observance of which brings environmental benefits. One of the most important rules is to try to improve soil fertility. This can be achieved thanks to the use of proper crop rotation and natural and organic fertilisation. The use of synthetic fertilisers and pesticides is prohibited, so the protection of plants is based mainly on the use of proper crop rotation, in which the diversity of rotating crops is an essential part of the control of weeding and the number of the remaining pests (including diseases).
Animals must be reared in conditions appropriate to the given species, with the well-being of animals ensured in its broad sense (e.g., feeding with one’s own ecological feeds, access to pastures).
In organic farming, it is the production method, not the product, that is controlled, because this is directly related to the fact that the quality of the product is dependent on the method of its manufacturing Ecological food production methods contribute an additional value that is subject to control. It is proved by the mark of the certification unit placed on the product. The products that have obtained a certificate of conformity are properly marked. It is obligatory to put the name and address of the producer, the name and identification number of the certification unit and the indication that the product is covered by an EC control system: ‘ORGANIC FARMING – EC CONTROL SYSTEM", as well as the EC logo of organic farming. The food from organic farms that is cultivated and processed in a manner most similar to natural methods is of highest biological value. These products are rich in nutritional substances, containing more vitamins, minerals and other valuable ingredients than products obtained in a conventional manner.