Organic farming is a system of production and processing of agricultural products whose objective is to obtain food of the highest nutritional and organoleptic quality, respecting the environment and without using synthetic chemicals (chemical fertilizers, pesticides, hormones, antibiotics, etc.) or genetically modified organisms.
Organic farming is a different concept from the current industrial agriculture.
It is not a new agricultural technique nor is it restrictive or retrograde, nor is it a “traditional” agriculture unproductive and exhausting of soils. On the contrary, it is creative, scientific and advanced and allows the solution of serious environmental, health and social problems, produced by the imbalance that supposes the disappearance of true agriculture and farmers.
By not using agro-chemicals, saves money to the producer, who uses the byproducts of the farm for fertilization, thus avoiding contamination. Savings also individual and collective, heavy machinery and fuels and resources and consequent pollution.
It improves the health of producers and consumers by avoiding biocides and other toxic products, and improves food quality. It preserves and extends the variety of cultivated plants that farmers have been able to use to improve soils and protect crops. It is ecologically beneficial, by respecting the wild animal and plant species that coexist around crops.