Organic farming goes beyond the common perception that it is food with pesticides. It is a system of growing and processing food that provides the consumer with fresh and authentic items.

To accomplish this, organic farming practices include wide crop rotation as a prerequisite for efficient use of on-site resources. The implementation of strict limits on chemical synthetic pesticide and fertiliser use, livestock antibiotics, food additives and processing aids has to be strictly adhered to. The use of genetically modified organisms is prohibited in this regard.

One has to bear in mind that organic farming is a process where one may take advantage of on-site resources, such as livestock manure for fertiliser or feed produced on the farm.

It is also important to choose plant and animal species that are completely resistant to disease and well adapted to local conditions. Livestock has to be raised in free-range systems and provided with organic feed. There are different animal husbandry practices appropriate to the various species of livestock.

But organic farming is also part of a larger supply chain that encompasses food processing distribution, retailing sectors and, ultimately, the consumer. Therefore, each time you go for an organic apple or an organic wine, you can be sure these were produced according to strict standards aimed at respecting both the environment and animals.

For organic farmers, fertile soil and respect for the environment are crucial for both humans and animals. Organic farmers respect the environment through a multitude of ways which include being responsible for the use of energy and natural resources. The maintenance of biodiversity and of regional balances is also crucial in this respect. Soil fertility needs to be enhanced and water quality maintained.

Organic farmers can respect animals through promoting animal health and welfare while meeting their specific behavioural needs on a daily basis.

Organic processors, as well as marketers and food distributors, will have the same objectives, namely the provision of fresh and genuine processed foods.

Most organic foods include baby food, wine made from organic grapes, fresh yoghurt, cakes, bread, breakfast cereals, biscuits, cold meats, tinned fruits and vegetables, coffee and tea.

When buying organic produce, you should look out for the certification mark showing that the product has been produced according to Council Regulation (EC) No. 834/2007. In Malta the competent authority on organic farming practice is the Ministry for Resources and Rural Affairs. The MCCAA is an approved certifier of organic produce.

Organic food limits exposure to synthetic insecticides, fungicides and herbicides. By eating organic, one also limits the intake of growth hormones and antibiotics in meat and dairy products.

This information was provided by the Standards and Metrology Institute within the MCCAA. More information, including a list of local organic producers, can be found at http://www.mccaa.org.mt/en/organic-farming .

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