| Understanding the Lingo |
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Organic in conversion refers to produce that comes from an organic farm that is in the process of its three year conversion period to organics. After 12 months of using organic farming methods, the produce can be labelled organic in conversion. This means the farm has been audited at least once and is abiding by all necessary requirements. Certified Organic: A certified organic product has been approved by an independent body known as an organic certifier. Biodynamic farming seeks to enhance the soils structure and nutrient cycles as well as plant growth and development with the use of specific preparations which are made from farm-sourced materials. These are the biodynamic preparations numbered 500 to 507 and are used in conjunction with established agricultural practices such as composting and manuring, crop and pasture rotations, tree planting, the integrated use of livestock, etc. A biodynamic product is also an organic product. Conventional produce is grown and handled with regular commercial methods which may include the use of synthetic chemicals, artificial fertilisers, food irradiation and genetically modified ingredients (GMOs). When we choose to stock a conventional product we do so after much consideration and it must meet our strict product selection criteria. Genetic Modified (GM) or Genetic Engineering (GE) involves taking genes from one species and inserting them into another in an attempt to transfer a desired trait or characteristic. The product created is referred to as a genetically modified organism (GMO). GMOs are prohibited at every stage of organic food production. When buying certified organic or biodynamic products you can be assured that the product is GMO free. Gluten: The nitrogenous part of flour remaining as viscid substance when starch is washed out. Some people have allergies or intolerances to gluten that is present in lots of foods. Most of our products are gluten free. Hydrogenated fats: Trans Fatty Acids (commonly termed trans fats) are a type of unsaturated fat. They are created artificially by the chemical reaction of hydrogenation and are included in many processed foods to make the product more solid and shelf stable. In 2006, a New England Journal of Medicine (NEJM) scientific review stated from a nutritional standpoint, the consumption of trans fatty acids results in considerable potential harm but no apparent benefit! Insecticide: Preparation used to kill insects Pesticide: Preparation used to kill insects and other pests Preservative: Substance added to food to prevent spoilage Sulphur: Also known as E220 or 220. Sulphur is used in some foods as a preservative. It is often found in dried fruits to preserve the colour. Sulphur is a prohibited input in most organic food so when you see organic you can be sure that the product is also sulphur-free. (There are a few exceptions to this rule including organic wine!). Sustainable: Able to be maintained at a particular level without causing damage to the environment or depletion of the resource. It ensures that the needs of the current population are met without compromising the ability of future generations to meet their own needs. Wheat: Any of various annual cereal grasses of the genus Triticum. It is widely cultivated in temperate regions in many varieties as a commercially important edible grain. The grain of any of these grasses is often ground to produce flour used in breadstuffs and pasta. Wholefoods: A food that has been minimally processed or refined. |