Organic food
Organic Food
Organic food (/ɔːrˈɡænɪk fuːd/) refers to food products that are produced, prepared, and processed without the use of any chemicals. It means organic food production prohibits the use of chemical pesticides, chemical fertilizers, or chemical preservatives.
Etymology
The term "organic" was first used in the context of food by Lord Northbourne, an English agronomist, in his book Look to the Land (1940). He used the term to describe a holistic, ecologically balanced approach to farming, in contrast to what he called chemical farming.
Related Terms
- Organic Farming: A method of farming system which primarily aimed at cultivating the land and raising crops in such a way, as to keep the soil alive and in good health by use of organic wastes and other biological materials along with beneficial microbes to release nutrients to crops for increased sustainable production in an eco-friendly pollution-free environment.
- Organic Certification: A certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers, and restaurants.
- Organic Produce: Fruits and vegetables that are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation.
- Organic Meat: Meat that comes from animals that were raised in a natural living environment, fed 100% organic feed and forage, and not administered antibiotics or hormones.
See Also
External links
- Medical encyclopedia article on Organic food
- Wikipedia's article - Organic food
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