Note: In Spanish law, the terms organic, ecological and biological mean the same thing, are synonymous.
Organic or organic production as its main objective is the production of healthy food, the better nutritional quality, and free of contaminants obtained from work systems sustainable.
The organic philosophy involves the creation, maintenance and recovery of ecosystems whose productivity is based on the proper use and adjustment of the natural cycles.
Organic production is a production system as much or more complex than conventional ones, even those that use high technology.
Foods that provide these types of production systems are safe for human health, since it does not contain residues of agricultural chemicals or medicines that may constitute a risk or polluting the environment.
How did the idea of organic agriculture came from?
Globally, the gradual modernization of agriculture led to the exploitation of natural resources to their limits, causing undesirable effects on the environment, especially in the northern hemisphere. This warned the need of not producing more changes in ecosystems, generating a return to old modes of production.
Simultaneously, people began to realize the need to improve their quality of life, consuming healthy food, produced from the care of natural resources, a heritage that must be bequeathed to future generations. Thus arises the demand for food produced in a "more natural way", with minimal impact on the environment. Organic production, then, is an alternative to satisfy both needs.
10 reasons to eat organic
1. Protect the quality of life of future generations
MORE IN BIOMANANTIALBeauty sleep, wake up radiant
We are stewards of the land, as such, responsible for the quality of the resources that future generations will inherit. Organic foods provide a diet safe, free of pesticides and residues of synthetic chemicals, many of which are carcinogenic.
2. Prevents soil erosion
According to scientific research, the suffering soil erosion treated with chemical fertilizers is 7 times faster than the natural ability to rebuild them. By contrast, the organic soil is the foundation of the food chain.
3. Keep out chemicals of your dish
MORE IN BIOMANANTIALVegetarian Union Label
Many pesticides used in agriculture were approved by the appropriate agencies prior to its carcinogenic properties being checked.
4. Aid to small producers
The large-scale farms are causing the demise of small farmers. It is expected that in the future, with the gradual conversion to organic agriculture of high value, it help the activity of independent farmers.
5. Defends a "real" economy
Many consumers believe that organic agriculture is more expensive than the traditional, this would seem to dispose of consumer prices. In fact the costs of modern agriculture are transferred to taxpayers by burdensome controls to be exercised by the state to control food quality and great economic loss involves the deterioration of natural resources.
6. Protects the health of farmers
Farmers and agricultural workers by direct exposure to pesticides and herbicides have a higher percentage of risk of cancer or some type of poisoning by chemicals.
7. Protects water quality
Pesticide use for irrigation generates pollution of underground water, which is the primary source of drinking water for much of the population.
8. Preserves energy
Procedures using traditional agriculture take enormous amounts of energy. Organic agriculture has its basis in the practice of intensive work, many of the tasks are manual and organic manures that are used do not require fossil fuels to manufacture them.
9. Removes monocultures
Planting a single crop year after year by taking the land weakens the natural minerals and nutrients, making it more susceptible to pests and therefore should increase the use of pesticides.
10. Foods have more flavor
The farm has succeeded in extending modern crops outside their normal season and has a privileged aesthetic uniformity. Both often infringe on the taste and freshness, properties that remain intact in organic products
Source: Ministry of Agriculture, Livestock, Fisheries and Food Republic of Argentina
About the author