Discover 6 benefits of organic food!

Discover 6 benefits of organic food!

Organic farming is growing quickly, and products with the EU green leaf logo are appreciated by consumers from all over the world. Do you know what makes them special? Read about the six benefits of organic food and find out why it has such high quality and exceptional taste.


1. Proven provenance

Organic farms go through a special certification process, which, depending on the type of production, takes 2 or 3 years. [1] Once all the conditions are met, the farmer receives the right to sell his products as organic. [2] This certificate remains valid for one year and must be renewed regularly. [3] Thanks to such regulations, you can be sure that food bearing the EU green leaf logo comes from a verified source.


2. Quality subjectto inspection

In EU organic agriculture, the entire path of the product is subject to inspection: from obtaining the necessary raw materials, through their processing, to the introduction of the food into the retail trade. [4] Inspectors conduct one announced inspection every year. In addition to this, farms are inspected on an additional and ad hoc basis, without prior notification to the farmer. [5] This allows for ongoing monitoring of food quality.


3. Environmentally friendly production

Organic production is referred to as sustainable because at its core is a concern forthe environment. [6] Among other things, maintaining a fodder-fertilizer balance within farms and using technologically unprocessed inputs contribute to protecting our planet. In addition, EU farmers take care to preserve biodiversity in their region and protect the soil, water and landscape. [7]


4. No harmful chemicals

Certified farms reject agricultural, veterinary and food chemicals in order to produce food of so-called primary biological quality. [8] Its composition is supposed to be as close as possible to food created naturally, without human interference. Organic products are therefore free of harmful nitrogen compounds and chemically produced ascorbates. [9] Meat does not contain growth hormones, and plants do not contain pesticide residues. [10] If you're looking for safe food, you'll appreciate this.


5. High nutrient content

Organic meat hasa higher nutrient content than conventionally raised meat. [11] The same can be said for vegetables and fruits and their preserves. Products from organic farms have a higher content of micronutrients, including iron, magnesium, phosphorus, potassium and calcium, as well as higher concentrations of vitamin C, polyphenols and carotenoids. [12] Organic milk, on the other hand, has high levels of omega-3 fatty acids and valuable proteins. [13]


6. Distinctive, full and natural taste

Food from organic farms has a distinct flavor, often described as full and natural. Meat gains it, among other things, by using feeds rich in fiber, carotenoids and tocopherols, which increase fat content. [14] Vegetables and fruits, on the other hand, have a lower water content than those from conventional crops and have a higher concentration of substances responsible for their flavor. [15]


Try delicious organic food from the EU

Although environmental degradation is a global problem, organic farming opens the way for us to obtain safe food while respecting nature. By choosing organic products bearing the EU logo, you are consciously avoiding harmful chemicals and contributing to the protection of our planet. At the same time, you gain food that delights with its distinct taste and will perfectly enrich your diet!



[1] B. Sazońska, Zasady prowadzenia gospodarstw w systemie rolnictwa ekologicznego, Radom 2020, p. 23.

[2] Ibidem.

[3] Ibidem.

[4] M. Miśniakiewicz, G. Suwała, „Żywność ekologiczna w świadomości Polaków”, Zeszyty Naukowe Akademii Ekonomicznej, no. 705, Kraków2006, p. 59.

[5] B. Sazońska, ibidem, p. 23.

[6] M. Miśniakiewicz, G. Suwała, ibidem, p. 58.

[7] Ibidem.

[8] Ibidem.

[9] S. Staniak, Charakterystyka żywności produkowanej w warunkach rolnictwa ekologicznego, Polish Jornual of Agronomy, no. 19, 2014, p. 28

[10] Ibidem.

[11] S. Staniak, ibidem, p. 29.

[12] Ibidem.

[13] Ibidem, p. 30-31.

[14] Ibidem, p. 30.

[15] Ibidem.


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