Organic produce has been produced according to certain production standards. Before a product can be labelled organic, a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet FSANZ (Food Standards Australia and New Zealand) organic standards.
The basic principle of organic farming is to achieve optimum quantities of produce and food of high nutritional quality without the use of artificial fertilisers or synthetic chemicals. It does not use genetically modified foods, growth promoters or hormones. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic farming emphasises the need to maintain appropriate land management and aims to ecologically achieve the balance between animal life, the natural environment and food crops. Organic farmers do not use pesticides or herbicides. The produce that is produced through organic farming is thus at its most natural form.
A key factor is that organic farming is consistent with sound moral and ethical principles; it benefits the environment, the air and the soil, our children and farmers. It stores more carbon in the soil and there is less wildlife and environmental damage from fertilizer and pesticide run off. Organic farmers are rearing animals with care and attention to their welfare. They are allowed to roam free as animals should and are given the opportunity to grow and develop in the most natural and humane way possible.
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