The term “organic” refers to the way agricultural products are grown and processed. While the regulations vary from country to country, in the EU organic crops must be grown without the use of synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers.

Organic food labeling guarantees all this. In Europe, there is the “Pan-European Agreement on Organic Production of Agricultural Products” No. 2092/91 dated June 24, 1991 (Council Regulation No 2092/91 of 24 June 1991 on organic production of agricultural products). To get the appropriate certificate, the au pair will have to undergo a very serious test: inspectors check everything from the composition of the soil and its proximity to the roads to processing and packaging methods.

The use of organic products is not only that our food has less chemicals, but also to be guided by a deliberate approach to proper nutrition in our body, so that we can nourish our passions and lifestyles.
We are what we eat, so organic food is doomed to success. But this is not an invention of scientists or improved food. For millennia, cereals have been a staple food worldwide. We want to be part of the cultural shift to change that. The scientific and technological revolution that occurred in the twentieth century, among other things, pursued another goal – to facilitate and simplify the work of a person as much as possible by sending black and hard labor into oblivion. And at the same time to increase the amount of food, and make them cheap. And so athat their quantity and quality does not depend on the vagaries of nature. As a result, we received “rubber” tomatoes and broiler chickens. And then the pendulum swung in the other direction: organic products appeared on the market, grown and created as people did centuries ago.