Organic

Organics

The Finnish word for organic cultivation is “luonnonmukainen”, or “luomu” for short. The literal meaning of this term is “with nature”.

Organic produce has been produced in harmony with nature; the challenge is to create the conditions in which the environment thrives best and at the same time produces nutritious food which is full of vitality. It is for this reason that no chemical pesticides or preservatives or genetically modified organisms are used in the production of organic products.

Organic produce is more environmentally friendly and less dependent on outside inputs such as nitrogen fertilizers which are derived from oil and therefore produces less greenhouse gas emissions than conventional farming methods. Organic products are also, according to the latest research, more nutritionally dense than chemically cultivated products.

More about organic cultivation can be found by clicking on the links above

Certified Organic

Organic regulations (ETY) no:2092/91 and (EY) no:1804/1999 are currently in force within the EU. These govern the minimum requirements for all organic products which are sold in the EU. The regulations apply to all EU member states.

Elsewhere in the world there are either national legislation or private organic certification bodies which have established separate standards. These are more or less uniform, although there may be some small differences. The FAO has also come up with a definition for organic production as a part of its Codex Alimentarius. The Basic Standard defined by the international organisation IFOAM is generally recognised as the standard for organic farming and production that the minimum demands made by national standards must fulfil.

As a conclusion, apart from the standard food regulations, organic products follow their own environmentally friendly and ethical stipulations regarding means of production, and any processing of the products must also be regulated. The production of organic products is supervised particularly closely. This results in food production which
• works according to nature – supporting the diversity of nature
• produces clean, safe and healthy food and
• has an ethical relationship with people and animals, showing responsibility.