Organic Food

Organic foods are produced by organic agriculture, a production mode based on principles of protecting the environment, maintaining biodiversity and respecting the natural life cycles.

Organic agriculture encourages recycling, help to improve fertility and quality of soils and favour the health and well-being of animals, in a context that increases the local economy and takes into account sociocultural aspects.

To do so, the organic food production and processing rely in several techniques that particularly exclude the use of pesticides and synthesis chemical fertilizers, genetically modified organisms (GMO) antibiotics and irradiation.

The price of organic food is often higher than the non organic food for a very good reason. Costs related to preventing pollution, protection and sustainability of these resources are already included in the price. For example, herbicides are replaced with manual-weed control and mechanical work; compost, green fertilizers and fallows are replacing the synthesis chemical fertilizers. The production costs of organic grains justify the higher price of the eggs.

Health, protecting the environment and even taste are many reasons which justify buying and consuming organic products. In fact, organic food production is based on principles that aim to prevent all form of air water and soil pollution while offering healthy and nutritious high quality food.

Source : ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ)