Organic Food

The term Organic Food refers to the way in which food is grown and processed. Organic food is produced in a way that complies with organic standards that are set by national governments and international organisations. Up until the 20th century many foods were described as organic, but during the 20th century many synthetic chemicals were introduced to the system of food supply. These chemicals meant that farmers didn't need to employ some expensive mechanisms to keep pests away. The chemicals uses meant that pests didn't eat their crops and therefore increased their yield. The chemicals that farmers and agricultural societies employed defended their crops against insects (insecticides), fungus infection (fungicides) and weeds (herbicides).

Some sprays for the use of defending the crops against predation and disease are actually used and meet the criteria of organic standards. This is good because other techniques that help defend crops can be costly and can decrease the crop yield as they involve planting different plants around the crops that predators like more than the crop.

In terms of livestock production, the animals must have access to pasture regularly and should not be routinely given antibiotics or growth hormones. Similar to the use of pesticides and unnatural medicines in animals, genetically modifying crops or animals generally does not meet organic criteria. Genetically modifying crops and livestock changes their genetic make up that may make them resistant to specific predators and pathogens but it changes what they were before which pesticides and medicines can do also; applying the principal of what an organic food is, they do not meet the criteria because they aren't natural foods.

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