Organic Definitions

Organic
Organic produce is grown and handled without the use of synthetic chemicals, artificial fertilisers, food irradiation or genetically modified ingredients (GMOs). Organic farming focuses on the health of the soil and utilises the best of both traditional agriculture and modern techniques to produce nutritious fruits and vegetables with minimal intervention. Organic farming also cares for our environment through the use of renewable resources and a commitment to the conservation of energy, soil and water. Buying certified organic means that the produce has passed the stringent requirements of a 3-year certification process, ensuring integrity for the consumer.

Non-organic (or conventional)
Non-organic (often called 'conventional') produce is grown and handled with regular commercial methods which may include the use of synthetic chemicals, artificial fertilisers, food irradiation and genetically modified ingredients (GMOs).

Organic In Conversion
The full organic certification process for a farm takes three years. This length of time allows for soil regeneration using the earth's natural resources. After 12 months of using organic farming methods, the produce can be labelled organic in conversion. This means the farm has been audited at least once and is abiding by all necessary requirements. As a customer, your purchase of organic in conversion produce at a premium recognises the additional work and costs involved in the conversion process - so you are helping to invest in a sustainable future.

Other glossary terms (in alphabetical order)
Food additive. An artificial component of many conventional foods. Used in food to put back the taste that processing often removes, to prevent spoilage, extend shelf life and improve the texture, colour or flavour of foods. Up to 500 are allowed in conventional food, with only around 40 permitted for use in organic food manufacturing.

Antibiotic. Substance used to destroy or inhibit the growth of micro-organisms. Side effect in usage for livestock is that overuse of antibiotics is allowing bacteria to develop resistance, thereby potentially reducing the effectiveness of antibiotics used to treat serious human diseases.

Biodynamic. An enhanced form of organic farming involving cosmic forces and special preparations and composting methods.

Certification. Gaining of certifier approval after organic standard requirements have been met. It is typically a three year process.

Coeliac. A person with gluten intolerance.

Conventional. See Non-Organic Fertiliser Substance used to increase the fertility of soil. Fertilisers can be natural or artificial.

Free range. Free range products come from conventional livestock that are free to move over an area of open ground for part of their day. In many cases the livestock are not treated with antibiotics.

Fair trade. Fair trade is an equitable trade system for developing countries. It provides better trading conditions to, and securing the rights of marginalised producers and workers.

Gluten Plant. Protein found in cereal grains.

Genetic engineering. Radical technology allowing movement of genes between species.