Not too long ago the term organic was nonexistent. However of late there has been a lot of interest in this particular style of food production from “birth” to table.
Only in more recent times farmers and others in the food growing or producing industry have started to use certain elements in their quest to be more competitive or simply to be able to increase the amounts or speed growths of something. These additives are purported to contain harmful substances if consumed by humans.
The term organic is derived from the process used by farmers who diligently avoid using any bio-persistent chemical pesticides, fungicides and fertilizers. They are very cautious in the methods they used when tending to the quality and quantity of their productions.
As such food produced this way are accredited to be very safe for human consumption. These farmers produce these products with emphasis on the use of renewable resources and the conservation of soil and water while continuing to ensure the quality of the environment for the future generations.
For organic meats, such as poultry, eggs and dairy products, there is no use of any enhancements to get optimum quality or quantity. No antibiotics or growth hormones are used, while for vegetables, no pesticides, fertilizers, bioengineer seeds, or plants are used. Other references to the methods of organic processes are the use of insects and bird to reduce and manage pests or disease, when compared to the negative solutions like insecticides.
The animals are allowed fresh air and ample grazing grounds to move around freely and so the quality of their life transcends into the quality of the meats they produce. In contract the meats produced by animals treated with antibiotics, hormones and other foreign elements continue to show signs of stress which in turn is clearly detected in the quality of meats derived.