Grown in balanced soils by natural fertilizers, the organic food products are capable of the best quality in what concerns the amount of vitamins, minerals, carbohydrates and proteins, capable of satisfying thanks to the balance of its constituents.
The decreasing of the organic diversity is one of today’s main environmental problems. The Organic Farming is perpetuated by the diversity of the seeds and local varieties, refusing the GMO that endanger numerous varieties of high nutritional and cultural value.
In the regenerated and organic fertilized soils, plants grow up healthy and develop, in the best way, their truthful aroma, authentic colours and taste, which allow us to rediscover the original flavour of non processed food.
The organic agriculture respects the balance of nature and contributes to a healthy eco system. The balance between agriculture and forest the culture rotation, etc. allowing the preservation of a rural space capable of satisfying the generations to come.
Numerous pesticides, forbidden in several countries due to its toxicity, continue to be used, often illegally, sold and obtained through smuggling. The toxicity studies recognise the relationships established between pesticides and certain pathologies, such as cancer, allergies and asthma.
The organic farming allows the revitalization of the rural population and gives back to the farmers the truthful dignity and respect that they deserve, from the population in general for their part as guardians of the scenery and agriculture ecosystems.
The practice of organic farming, without the use of dangerous products or huge quantities of azoth that contaminate drinkable water tables, is a permanent guarantee that pure water will be obtained in the future.
The organic agriculture is a great practical school of environmental education. It presents a model of sustainable development in the rural area, promising to all youngsters who will, one day, be the decisive power within society.
Organic producers comply with a strict book of rules, controlled by certifying organisms, according legislation recognised internationally, nowadays, by governments in different countries.
Thanks to the human dimension that this exploitations assume, due to ecological practices and an adequate management of the local resources. The organic agriculture producers create new respectable employment opportunities.
IIRHE - Jean-Claude Rodet
The consumption of healthy food, natural and without chemical contamination is an excellent preventive means. In that sense, organic food contributes to nourishment promoting health and well being. The superiority of these products for human feeding has been proven in several fields:
1. Nutritional value and taste
Several studies carried out with organic agriculture products indicate that they are richer in dry matter, minerals and vitamins, including anti-oxidants (important in cancer prevention). Because they contain less water, they give way to a higher concentration of dry matter and nutrients, reflecting in a richer taste and aroma. Consuming organic agriculture products is, therefore, a way to rediscover the genuine and traditional flavour of food, a tastier way to promote health.
2. Absence of pesticide residues
Several pesticides forbidden in different countries due to its toxicity continue to be used, sometimes illegally sold and obtained through smuggling. The toxicity studies recognise a relationship between pesticides and certain pathologies, such as cancer allergies, asthma, etc. The World Health Organization estimated that around 3,5 to 5 million people worldwide suffer from sharp poisoning with pesticides, annually. As a result, whichever might be the individual benefits from organic products, they are for sure beneficial in a larger scale.
Most of the authorized pesticides for agriculture use were approved long before the studies that were carried out and that proved the connection between those products, cancer and other diseases. In the United States, according to the Environment Protection Agency, 90% of the fungicides, 60% of the herbicides and 30% of the insecticides are carcinogenic. A report from the National Science Academy concluded that pesticides can lead to an increase of 1,4 million cancer cases in the USA. The simple treatment of the lawns with herbicides increases by 4 the risks of leukaemia in children of up to 10 year old.
In Portugal 23.000 tons of pesticides are used annually, placing our country in the fifth place worldwide in terms of the consumption of pesticides per surface unit.
Studies carried out in France verify the evident correlation between the percentage of organic food consumed and the amount of residues in the maternal milk: when the mother consumes more than 80% of organic food, the amount of residues in the milk is almost 3 times less.
The practical of organic agriculture, for not using synthetic pesticides or synthetic azoth fertilizers – that contaminate the drinkable water tables – is a permanent insurance of the preservation of the pure water in future times. Studies carried out in France and Germany reveal that the amount of pesticides in rain water, largely exceeds, in many cases, the amount permitted in drinkable water. This reason is enough to consider if it is worth to continue applying pesticides in the quantities used nowadays.
The reduction in the organic diversity is one of the main issues and one of the main environmental problems of today. Organic agriculture protects the seeds for the future avoiding, thus, the disappearance of several varieties of high nutritional and cultural value. This production system respects the balance of nature and contributes to a healthy ecosystem. The balance of agriculture and forest, the rotation of cultures, etc., allowing the preservation of the rural space capable to satisfy the generations to come.
The protection of the soil fertility, the micro organic life and the biologic diversity. The soil is the base to all the chain feed and the main concern of the organic agriculture. Whatever the practice within pedology may be, it must aim at the conservation of the soil and the improvement in its conditions, particularly increasing the amount of hummus of the ploughed lands. The decreasing of the bio diversity, on the other hand, is one of the environmental problems of today. The organic agriculture protects the seeds for the future, preventing, thus, the disappearance of several nutritional and cultural values.
In terms of sustainability the aims are:
- to keep and improve the fertility of the soil and, in the long run, preserving the soil, water and air natural resources reducing all forms of pollution that may result from agriculture practices;
- recycling vegetable and animal left over as a way to give back the nutrients to the earth, reducing the non renewable resources;
- depending on the renewable resources in the agriculture systems, at a local level.
Thus, excluding almost the total amount of the synthetic chemical products such as fertilizers, pesticides, growing regulators and food additives for animals.
The organic farming unites farmers and consumers in the responsibility of:
- producing food and fibres in an environmental, social and economically healthy and sustainable way;
- preserving the biodiversity and the natural ecosystems;
- allowing farmers to better value their productions and dignifying their professions, as well as the possibility to remain in their communities;
- to insure consumers the possibility of choosing the consumption of food from organic farming, without residues if synthetic pesticides and, consequently, better for the human health and environment.
The organic agriculture allows the revitalization of the rural population and gives back to the farmers the truthful dignity and respect they deserve for their role as guardians of the sceneries and agriculture ecosystems.
Thanks to the human dimension that these exploitations assume, the ecological practices and the adequate management of the local resources, the organic farmers create opportunities for permanent and dignifying employment.
In Semana Bio Naturlink