Organic farming is a production method that respects human health and the environment and that contributes to the conservation of biodiversity. It aims to provide the consumer with genuine products, providing complete nutritional and organoleptic properties, and at the same time, to minimize the environmental impact of farming.
Unlike conventional agricultural products, organic fruits and vegetables are completely free of residues of synthetic pesticides or herbicides. Furthermore, the collection takes place only at the actual time of ripening, without forcing growth with fertilizers and artificial methods of laboratory, respecting the seasonality of products and the natural cycles of the earth and of an increasingly environmentally sustainable.
These factors, which aim at quality and not at aesthetics, make food and nutritional properties of organic products particularly high. It is scientifically proven that their sugar content, vitamins, fats and aromas quality is higher than that present in the products obtained using common techniques and that organic products can have a positive effect on human health, due to the higher content of vitamins and minerals (iron, magnesium, phosphorus and potassium) and especially of antioxidants.
Organic products don’t offer only nutritional benefits. With respect to the cultivation of the rhythms of nature, their flavor is more intense and rich, precisely because they exploit the fertility and the intrinsic properties of the soil itself. A diet based on organic products also meet the needs of the most discerning palates and proves it is ideal for those who want to combine a healthy life with the pleasure of eating well!