Get In Touch

+91 8297675599

+91 9397975599

Pure and Safe Farmers

Nursery, Seetharamapuram, Eluru 534006

Frequently Asked Question!

Certified organic products are those whose production, processing, handling and marketing have been verified by a certification body as being in conformity with specified organic standards. Once a product is certified organic, the product can be labeled as organic.

A main difference between organic and other kinds of agriculture is that organic farming is a holistic production management system, aiming at maintaining or enhancing soil fertility and biological activity. Organic farming is based on locally adapted management practices in preference to the use of off-farm inputs or no management at all. In comparison with many other environmentally-friendly farming systems, organic farming differs in the sense that standards and certification systems are very well developed and internationally widespread.

Yes. For example, IFOAM Basic Standards and the EU regulations on organic farming contain provisions and specific guidelines for collection from the wild in accordance with organic principles.


Several national governments and a multitude of private certification and farmer organizations have defined organic agriculture. In the past, differences in these definitions were significant, but the demand for consistency by the trade has led to greater uniformity. According to the definition of the Codex Alimentarius, “organic agriculture is a holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles and soil biological activity. It emphasizes the use of management practices in preference to the use of off-farm inputs, taking into account that regional conditions require locally adapted systems. This is accomplished by using, where possible, agronomic, biological and mechanical methods, as opposed to using synthetic materials, to fulfil any specific function within the system.” Products labelled as “organic” are those certified as having been produced according to clearly defined organic production standards, for instance formulated in regulations.

Broadly, the certification process may be split into two parts: inspection (or control) to verify that production and handling are carried out in accordance with the standards against which certification is to be done; and certification to confirm that production and handling conforms to those standards. Certification procedures for the certification of organic products should make it possible to track and control the flow of products from primary production at farm level through each stage of manufacturing right to the final consumer product. Producers and exporters will have to obtain certification against organic standards applicable in those markets, in which they intend to sell their products with an indication that they are organic.

The cost of organic food is higher than that of conventional food because the organic price tag more closely reflects the true cost of growing the food: substituting labor and intensive management for chemicals. These costs may include cleanup of polluted water and remediation of pesticide contamination.

Shopping Cart
Open chat
Need help ?
Can we help you