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Through our website, we want to bring people closer to delicious, creative meals that nourish both body and soul. We don’t intend to become famous chefs –we just love food!

We firmly believe in celebrating the beauty of different cultures through their cuisine. From home kitchens to 5-star restaurants, each meal has its own secret recipe for success.

The love for Saffron initially inspired us on this journey, but our mission is much larger than that. We strive to provide helpful resources and meaningful conversations about organic farming techniques, cooking tips and culinary customs from around the world.

If you’d like to join us in showcasing your special family recipes or other noteworthy ideas relating to food culture, please reach out at [email protected] –your contribution will be highly cherished!

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

What is an organic food producer?

Organic food producers produce organic foods that are free from pesticides and other chemical fertilizers. These foods include fruits, vegetables, grains, and dairy products.

Organic food production occurs on farms that have their crops grown naturally. This includes soil preparation and pest control as well as crop rotation.

Organic products must meet certain criteria established by USDA (United States Department of Agriculture) before they can be considered organic.

These guidelines ensure that consumers can access safe, wholesome, nutritious food.

The benefits of eating organic range from lower levels of pesticide residues and heavy metal contamination to higher nutrient content and better flavour.

Products certified organic by the USDA must bear the label "USDA Certified Organic" seal.

This certification signifies that the product meets all standards set by the National Organic Program.

Organic food can help us eat better and protect our environment.

Organic farming techniques help preserve natural resources such as water and land. Organic farming also helps to reduce greenhouse gases emissions, which are responsible for climate change.

Organic agriculture uses fewer chemicals and reduces pollution runoff.

It improves air quality as harmful gases such nitrates or ammonia are less likely to accumulate in the atmosphere.

There are many kinds of organic farming: permaculture, regenerative and conventional.

Conventional farming is the use of synthetic inputs like pesticides or fertilizers.

Regenerative farming uses compost, cover crops, green manures, and other methods to improve the soil's health. It promotes biodiversity.

Agroecology promotes healthy relationships between humans and plants.

Permaculture promotes self-sufficiency through the design of systems that mimic nature.

Which organic products are most in demand?

Organic food is the fastest-growing industry today. There is still much to be done, even though we have come so far from our roots.

Organic products are the future. Organic products are safer and better for the environment. They also make it more affordable for consumers.

They are also generally more expensive. The Organic Food Index was created to address this. We wanted to determine which foods are the most popular among shoppers today and whether these trends are changing.

These results indicate that organic food is growing in popularity. The number of Americans shopping for organic food grew by nearly 50% between 2011 and 2012.

According to the USDA, organic production increased by 10% last year alone. 9% now comes from organic foods in the United States.

Although organic food is gaining popularity, it appears that consumers still have to pay a premium for it. The Organic Trade Association (OTA) reports that organic food retail prices average almost double the price of conventional foods.

Organic food is growing faster that any other sector of the food industry. If you look closely at the data, it will be apparent that organic food consumption has steadily increased since 2009.

In fact, according to OTA, the volume of organic products sold in supermarkets grew by 14% between 2010 and 2011.

This is due to consumer demand for healthier food, which explains why organic foods sales are rising across all age groups.

The younger generation is however leading the charge for organic food. Millennials are twice more likely to purchase organic food than baby boomers. Young adults below 35 years of age account for 25%.

What are the benefits to organic farming?

Organic farming is a way for farmers to grow food naturally without the use chemicals. Organic farming is a way for farmers to produce food without using harmful pesticides.

Organic farming also offers more natural fertilizers. These fertilizers can be used to help grow healthier plants and to reduce the amount produced chemical waste.

Organic farming is also eco-friendly. To recycle nutrients back into soil, farmers often resort to composting. This reduces pollution and conserves valuable resources.

Organic farming is good for the environment and increases crop yields. This is due to the fact that organic farming uses much less water during growth season.

Organic production methods mean farmers can get higher prices. Consumers who become more aware of the dangers of pesticides and chemical fertilizers demand healthier foods.

This raises the demand to produce organic food products. Organic farming has become increasingly popular.

Statistics

• Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)
• To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)
• As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)
• Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)

External Links

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• Evaluation of the micronutrient composition of plant foods produced by organic and conventional agricultural methods - PubMed


• Comparison of the total ascorbic and phenolic acid contents of air-dried and freeze-dried marionberry, strawberry and corn grown using conventional, organic and sustainable agricultural practices – PubMed

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• Home


• Organic Enforcement

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• Organic food and its impact on human well-being: ScienceDirect assesses the status quo as well as future research prospects


• Technical note: Simultaneous Vitamin and Carotenoid Analysis of Milk from Total Mixed Ratio-Fed Cows - ScienceDirect

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• USDA

How To

Organic foods are healthier and more nutritious.

Organic foods can be grown without the use synthetic fertilizers and chemical pesticides. They are grown in natural conditions and without the use of any artificial inputs like fungicides or herbicides. Organic farming practices include crop rotation and cover crops, the composting of animal manure, the recycling of wastewater, as well as integrated pest management (IPM).

In 2002, the USDA National Organic Program (NOP), was established to regulate the sale, purchase, labelling, production, and distribution of organic products in the United States. NOP regulations assure that organic agricultural products comply with the Federal Food, Drug, and Cosmetic Act. The NOP regulations also require that organic products are free of prohibited substances such as pesticide residues and genetically modified organisms.

Two types of certification programs are available in the United States for producers who wish to have their products labeled organic. One is for farmers and ranchers; one is for manufacturers. Both programs require audits of operations each year to ensure that they are meeting strict standards. These services are offered by several certifying agencies, including CCOF Certified Organic Farmers & Ranchers and Quality Assurance International. All three organizations provide third-party verification of farms' adherence to strict guidelines regarding environmental stewardship, labour practices, and livestock care.

According to USDA's Economic Research Service in 2013, organic agriculture generated $4.7 billion in revenue. Retail spending on certified organic products reached nearly $1.5 Billion in 2013. This is a 23 per cent increase from 2009. Groceries sales increased by 12 per cent during this time. Spending on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.

While organic food costs more, consumers say its quality justifies the added expense. Consumer Reports' 2015 survey found that 88% of respondents would spend more on organic food if it had higher nutritional values. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

Even though there is no evidence organic foods cause or treat diseases, some studies show that they can improve overall health by reducing pesticide and other contaminants exposure. One example is the conclusion reached by a review of 31 studies, published in 2010, that organically reared beef was significantly less toxic than conventionally-raised beef. A separate analysis of eleven studies published in 2012 led to similar conclusions.

The Environmental Working Group produced a 2014 report that compared organic and non-organic chickens, pork, beef and lamb. The group also observed that E.coliO157 is a less prevalent cause of illness in humans among children than adults. This was because the USDA has imposed stricter organic standards on animals raised for human consumption.

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