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Organics

We are committed to growing wholesome food in sustainable ways, and in educating our workers and consumers in the values of ethical and abundant food supply and production.

Quote – “The doctor of the future will give no medication, but will interest his patient’s in the care of the human frame, in diet, and in the cause and prevention of disease.” – Thomas A Edison

History Of Organics

Traditional holistic farming has been practiced for centuries throughout the world, and the ‘organic’ concept was developed inOrganic Potatoes Europe and the USA in the 20th century as a way to reduce the problems of agriculture, such as erosion, soil depletion, rural poverty, low-quality food and decline of crop varieties.

The early pioneers worked with these principles of organic agriculture, and they realized the value of feeding the soil, not just the plants. Research went into healthy soil biology, using animal manures, managing soil pH, composting and crop rotation as ways to conserve and regenerate the soil.

Refer to feeding the ‘soil food web’ - the living fraction of the soil, composed of bacteria, fungi, earth-worms, insects, and a host of other organisms that digest organic matter and this enhanced the nutrition to crop plants. This, in combination with minimizing synthetic fertilizers and pesticides, proved to be a powerful way to create healthy, balanced soil year after year.

By the 1940s, the word ‘organic’ was used to describe this system of agriculture. The necessity for adding or returning organic matter to cropped fields became known as “the law of return.” Now it is also termed as "inputs and out-puts" as a balanced ratio for sustainable soil, pasture & crops for animals and plants.

Pioneers of the organic movement believed that healthy food produced healthy people and that healthy people were the basis for a healthy society.

Since most food originates with the soil, they naturally promoted a method of growing that was based on soil health and vibrancy – the organic/humus farming method. They believed that soils thus managed would yield more nutritious food.

Consumers buy organic (non sprayed) foods for their ‘healthfulness’ and low pesticide residues. Typically, organic produce has one-third the residue levels of conventional fruits and vegetables and half the level found on produce grown using integrated pest management.

Beginning in the 1990s, genetic moderfication became another issue in the organic food quality debate. The old varieties of seeds and food produced was nutrient dense nutritious food varieties, but it was becoming difficult to produce quanitity & quality commercially, that looked appealing to the purchasers eye. Also, another huge concern was the idea of bringing in "genetic engineering" into Agricultural growing and cropping in New Zealand, and so the National Organic Standards definately prohibited the use of this practice with organic agriculture.

Certification