The term ‘organic’ is governed by strict legal definitions and regulations. Any product labelled as organic must have been grown or raised according to a set of minimum standards.

At the core of the organic regulations is a policy that shuns synthetic fertilizers, pesticides, herbicides, fungicides and other man-made “inputs”.

Instead of using these type of ‘inputs’ farmers rely on a mixture of special growing techniques and ‘natural’ alternatives.

For example: Soil fertility is maintained through the use of animal manure and crop rotation.

Crop rotation is a farming technique in which the same field is used for growing different crops in successive months or years, the idea being to ensure that the nutrients some crops take form the soil / earth are put back by others. It can also reduce the need for pesticides and herbicides.

Organic rules also ban the use of additives such as artificial sweeteners, colourings, preservatives and flavour enhancers as well as certain fats and genetically modified ingredients.

In case of prepared foods, to bear an organic label they must contain at least 95% organic ingredients. The rest may be non-organic.