Organic Agriculture is a sustainable form of production. It promotes and stimulates the biodiversity, the biological cycles and the biological activities of the soil. It’s based on the minimum use of external inputs and on the methods that recover, keep and promote the ecological harmony.
The organic culture does not use pesticides, herbicides and synthetic fertilizers; instead, it depends upon the development of healthy and fertile soil and intelligent crop rotation. Done this way, the farm maintains a biological balance, with i) a great variety of useful insects and other organisms that act as natural predators of plagues, and ii) soils full of microorganisms and earthworms that maintain and promote its vitality. In the case of having to adopt direct measures of control to prevent serious damage to the cultures, a lot of different organic agents can be used (for example, extracts of Nim and piretro) and biological control agents (such as ladybugs to counteract afideos).
The organic creation and support of animal life emphasizes the animals well-being and handling methods that excuse veterinarian treatments. It’s an agricultural production method of low environmental impact that demands high standards of animal well-being, assuring benefits to the health of the people.
Organic agriculture believes that our health is directly related to the health of the food that we ingest, the quality of which is dependent upon the health of the soil. Organic agriculture is supported by the vast knowledge and abilities of conscientious producers and with modern research that continues to generate new innovative technologies.
“Organic Agriculture” is a term defined by standards established by the International Federation of Organic Agriculture Movements (“IFOAM”). All the organic food production and processing adhere to their rigorous standards and lines of direction.