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Frequently Asked Question!
Organic food is produced without the use of artificial or chemical pesticides. In other words, organic food don’t contain pesticides. They are natural, free of additives and most importantly, the healthiest of them all.
There are numerous ways to identify organic material. Every organic food has a unique label and certification that is visible on the item guaranteeing that it is truly organic. However, you may also judge it by the level of its quality.
Furthermore, there are numerous distinctions between organic and non-organic food, including appearance, flavor and odor, etc
When a product is labeled as “made with organic [a specific ingredient or food category],”
it signifies that at least 70% of the ingredients were grown organically. The remaining non-organic ingredients may contain substances that are otherwise
not permitted in products that are 100 percent organic, but they are produced without the use of unethical methods
(such as genetic engineering, for example). Despite not bearing the USDA organic seal, “made with organic” items are nonetheless
required to list the USDA-accredited certifier, just like all other organic products. To confirm that an organic product satisfies the USDA’s organic
criteria, search for the name of the certifier on the packaging.
Conversion Planning; An outline of the farm system, including management of the soil and manure, crop rotation, type, quantity and management of the livestock. A study of the labor needs, infrastructure and equipment requirements, as well as a marketing strategy financial planning for both the established organic farm and the changeover time.
Conventional farms can produce more, traditional crops are delivered in greater quantities. However, organic farms typically produce less, organic crops are handled and exported in smaller quantities, which results in greater expenses.
Supplements, nutrition, vitamins. According to studies, organic produce has a minor to moderate increase in some nutrients.
Certain antioxidants and flavonoids, which have antioxidant characteristics, may be present in higher concentrations in organic vegetables or products.