The consumption of “ECO food” has ceased to be a style and has become a philosophy of life, of environmental protection and respect for the production cycles of nature. Organic, ecological or biological foods are those food products, usually fruits and vegetables, whose production does not involve any synthetic chemical agent such as fertilizers, herbicides or pesticides, in any of its stages.

Organic foods of animal origin are those derived from animals raised in natural environments, fed from sources free of synthetic agents, without hormones, without the intervention of genetically modified organisms (transgenic).

A little history:

The “green revolution” was born in 1940 with the aim of promoting the use of environmentally friendly production techniques that respect the natural cycles of animal and plant development, but also included in its objectives the defense of the health of the producers in the face of the damages caused by pesticides. All this in response to the industrialization of agriculture that meant destruction of the land and the natural media of production. Awareness about the damage caused by pesticides and chemical fertilizers, the dramatic deterioration of the environment, the depletion of their resources, the degradation of soils and global warming have generated a shift towards the bragg organic apple cider vinegar.

Due to the intensive, systematized and prolonged use of synthetic chemical fertilizers and pesticides, it is difficult to obtain 100% free products from these external agents, because they remain for long periods of time in the soil, in minimum quantities, or are contaminated from the soil next, in the same way for products of animal origin, for example, cow’s milk to be considered organic, the animal should not have received antibiotics or hormones, its food should be entirely organic and the soil where it was cultivated should not have received fertilizers. Therefore, a food product with category of organic, must be certified by a competent authority that endorses that was obtained through a production system free of toxic substances that represent a potential or real risk to human health.

Composition with raw vegetables and wicker basket isolated on white

In order to obtain the seal of organic farming process certification, the producer must follow a protocol established by such authority, which passes through land controls and each stage: production, processing and distribution, in periods of time that depend on the type of product. , and taking samples to study them in laboratories. In the case of animals this set of techniques and procedures, known as traceability of toxic agents, are applied for the identification and registration and monitoring of the animal from birth to the commercialization of the different cuts and by-products.

With the objective that the consumer knows what type of products they are choosing, and since not everyone works with the same process or biological conditions, and globalization makes it difficult to obtain purely organic products, without using agrochemicals or transgenic, the law establishes four organic product categories.

100% organic: products without non-organic ingredients, Organic: 95% organic products Made with organic products: products from 50% -95% with organic ingredients. Products with less than 50% organic: products with organic and non-organic ingredients. Currently the agroindustry offers a number of products with labels that were obtained under the system of biological or organic production: vegetables, legumes, fruits, tea, coffee, mate, eggs, olives, milk, wine, oil, sugar, but also derivatives: sweets, chocolates, preserves, frozen. We also find, in addition to fresh products, an interesting variety of whole grains and pasta.

Benefits of organic food consumption:

Organic products are free of chemical residues, preservatives, pesticide additives, hormones, heavy metals, and almost nothing or no veterinary drugs. The nutritional value of organic foods is similar to that of foods obtained with conventional production systems. Meats are “leaner” because they have less intramuscular fat because the animal is in motion, so it produces less cholesterol to the consumer and a higher protein intake. The meat of animals raised in fresh pastures, natural, free of toxicity, has special characteristics and flavor in addition to greater amount of antioxidants like vitamin E. Organic meats do not suffer biological contamination, such as mad cow disease, foot-and-mouth disease, escherichia coli, salmonellosis in the case of birds and eggs.

Fruits and vegetables could have up to 40% more antioxidants, vitamin C and the amount of protein in whole grains is higher. Organic foods are rigorously certified by the authorities, which guarantees quality and satisfaction. 

Ethical aspects of the consumption of ECO food

The unreflective consumerism in a totally globalized world, leads to the waste of limited resources such as water, wood, air, also leads to the destruction of entire ecosystems of fauna and flora in order to satisfy an excessive utilitarian desire. Therefore, organic agroindustry promotes:

The responsible and respectful use of the environment and its resources,  Seeks the preservation and conservation of the logical cycles of nature

The ethical treatment of animals, raising in freedom, without stress, suffering overcrowding and caring for biodiversity, the preservation of endangered species. The preservation of consumer health but also the health of the farmer. The use of pesticides is related to diseases such as cancer, kidney failure, involvement of the liver and lungs, damage to the immune system The reduction or elimination of the use of pesticides that will reach the sea, rivers or any other source of water.

Economists call “externalities” to water pollution, deforestation, the disappearance of species and establish that a production model consistent with the natural cycle of nature is not sustainable, but neither can a model of production be sustainable. Being the soil the base of the production of food degrades it beyond its capacity to regenerate itself.

Therefore, the benefits of the consumption of organic products is undeniable, the quality of the food and the health benefits that they bring, make the consumption of them is increasingly larger and the demand is increasing creating an entire culture and lifestyle that is becoming increasingly noticeable and forcing producers to meet this growing demand for natural and organic products.