The quality of organic food
Organic food has been tested over the years, so there is scientific evidence that it is healthier than conventional. It is produced without the use of synthetic fertilizers, pesticides, hormones, antibiotics or synthetic additives. The French Food Safety Agency AFSSA through its research indicated that organic food of plant origin contains more dry matter and microelements such as magnesium and iron as well as more anti-oxidants (very active against cancer). Foods of animal origin contain more beneficial for health polyunsaturated fatty acids. With respect to less than 10% of organic food there was evidence of pesticide residues. Ecological vegetables contain about 50% less nitrates than their conventional counterparts - this is especially important because it can easily convert nitrates into nitrites, which can cause cancer.
In Poland, the first inspections and certifications for organic products were introduced in 1989 and since 2004 certificates issued for the Polish eco-products are issued in accordance with EU standards. The Polish system of control in organic farming consists of commercial and supervisory bodies of the state that it is the Chief Inspector of Quality of Agricultural and Edible Goods. After receiving the certificate, each manufacturer is inspected at least once a year. This is a mandatory check for which the date is known. In addition, unannounced inspections are also carried out, so some manufacturers are checked several times a year.
Certificates are issued for specific products so there is no danger that a farm received certification for one product but uses it as well for other products, which are in no way ecological. If a product is eco-labeled, you can be sure that it has been accurately controlled. Heavy penalties are imposed for those trying to sell products unlawfully using descriptions like “bio” or “eco”.