Organic yogurts come from cows feeding as nature intended on lush, green pastures, to produce milk that has a delicious flavour all of its own. As organic fruit and vegetables tend to grow more slowly, they can often have more flavour because of the lower water content.
Scientific research suggests that some organic food contains more beneficial nutrients and vitamins. For example, organic milk has higher levels of omega 3 fatty acids, as well as vitamin E and the antioxidant beta-carotene, which the body converts to vitamin A. Healthy soil leads to healthy crops, healthy animals and healthy people.
In organic farming the use of synthetic pesticides, chemical fertilizers, genetically modified crops, antibiotics are prohibited. As with all agriculture, use of growth hormones is banned. Organic food is additive free. To be recognized as organic, Irish farmers must be certified by the Irish Organic Farmers and Growers Association or by Organic Trust Ltd. or by Bio-dynamic Agriculture Association of Ireland (Demeter symbol).
Organic is a less intensive form of agriculture; the welfare of animals is important in organic farming – farmers do their best to ensure that they are happy and contented, grazing on pasture or feeding on natural grains and other food.
Organic farming produces lower levels of greenhouse gases, such as carbon dioxide, nitrous oxide and methane. This is mainly because organic farmers do not use chemical fertilizers or pesticides. In this way it helps to reduce the chemicals that enter water, air and soil.
Organic farming also helps to preserve biodiversity, protecting wildlife and plants, frequently destroyed by over use of pesticides and fertilizers. It also helps small family farms to survive in today’s competitive marketplace.
Organic farming is sustainable and environmentally friendly and helps to keep planet earth for future generations.