Organic agriculture is a production method that is supportive of the environment. It is based on minimizing the use of external inputs, such as avoiding the use of synthetic fertilizers and pesticides.

 "Organic" is a labelling term that denotes products that have been produced in accordance with organic standards throughout their production, processing and marketing stages, and certified by a duly constituted certification body or authority. It should not necessarily be interpreted to mean that the foods produced are healthier, safer, or all natural.

  It has been proven that organically produced foods have lower levels of pesticide and in many cases lower nitrate contents. Moreover the organic label provides assurance to consumers that no food ingredient has been subjected to irradation.

Organic certification schemes specify that land must be free from chemical inputs for 2 to 3 years before organic production begins.