From the consumer’s perspective

An organic animal origin has superior organoleptic qualities. What are they? Qualities perceived by ours such as aroma, texture and flavour. These are superior because the animal lived in freedom, feeding on fresh food, and did not die in fear, tense at the time of slaughter. In organic farming, the use of chemical pesticides, fertilisers and herbicides is prohibited for vegetables. Likewise, no antibiotics or hormones are allowed in animal development, or GMOs and chemical preservatives/additives in crop production. Therefore, there is minimal risk of ingesting chemically polluted products. Companies that are certified to produce organic products are controlled by bodies authorised by the Ministry of Agricultural Policies and the Region, which monitor the entire process to guarantee the quality that consumers demand. Therefore, compared to conventional food, there is additional control.

From the farmer’s perspective

By not using herbicides or synthetic fertilisers, organic farming applies ancient practices, such as crop rotation, organic fertilisation, the use of more disease-resistant varieties and biological pest control. These techniques are more expensive and less productive than those applied in intensive agriculture, but they ensure that soil fertility and the natural variety of animal and plant life is upheld. This is called Biodiversity. Animals are kept in the open and can move freely and feed naturally. Since hormones and antibiotics are not administered, the meat tastes better and has the ideal consistency, with no transmission of substances that are potentially harmful to health.

From the environmental perspective

Organic farming is not intensive and involves a variety of crops in a more natural environment: it guarantees the land is preserved and landscape is cared for.