Businesses such as GuideMeGreen green directory and the co-op offer a real alternative for people concerned with these issues and with businesses that combine a strong ethical dimension in tandem with making profits.
Here are some of the main features of organic farming:
? Organic farming severely restricts the use of artificial chemical fertilisers and pesticides.
? Instead, organic farmers rely on developing a healthy, fertile soil and growing a mixture of crops.
? Animals are reared without the routine use of drugs, antibiotics and wormers common in intensive livestock farming.
Synthetic dyes and ingredients such as Sudan1 were in the national news in February and can cause cancer. See www.food.gov.uk for further details. Genetically modified (GM) crops and ingredients are not allowed under organic standards.
Why Buy Organic?
It has never been easier to shop for organic food, and there has never been so much choice. Every food category now has an organic alternative. Its also common sense; organic food is good food. Good to eat, good for the environment, good for the small-scale farmers and the farm workers who produce it.
Chefs across the country are committed to using organic ingredients because plants from healthy soils and organically fed livestock provide us with more flavorful food. Organic foods allow true flavour to shine through unlike other non-organic foods that look and taste good but are often full of E numbers and artificial flavourings and ingredients.
By supporting local, sustainable and organic farms in your local community you also support the larger community of which we are all a part. By eating organic food you are providing the healthiest choice for your family and supporting the farms that provide us with healthy and ecological neighbourhoods.
The 'go local' food movement is flourishing - over 15% of people buy organic food locally and this number continues to rise as the number of farmer's markets, box schemes, cafes and restaurants serving organic food increase. GuideMeGreen helps you to find locally produced foods which are fresher, healthier and more economical. It cuts down on transport costs and 'food miles' where an average shopping basket can include fruit and vegetables transported from all over the world.
The big supermarkets in the UK are about to introduce there own vegetable box schemes. This is good because the supermarket schemes should encourage more people to buy organic food and are likely to raise the profile and public awareness of the benefits of organic box schemes in general. These new organic consumers will hopefully become convinced of the benefits of organic food and become more interested in and aware of the advantages of buying local too. The supermarket schemes could therefore be a positive first step on people's journey to buying organic, local food generally and perhaps moving on to subscribe to independent box scheme businesses - as well as supporting other local food outlets like farmers' markets or independent retailers.
The supermarkets themselves may find their businesses becoming subject to more far-reaching changes, as their customers are exposed to the principles and practices which inspire the original local food and grassroots box-scheme movement.
Kamis, 11 November 2010
What is Organic and Fairtrade Olive Oil?
Organic olives are used in the production and many people say that the taste is superior to non organic olive oil. Olives are typically grown in the Mediterranean, with its hot dry summers and cool winters it is the ideal habitat of the olive tree. Olive oil is the oil obtained from the fruit of the olive tree in a mechanical manner. The liquid is pressed out of the olives. Organic olive oils are often picked and crushed by large stone rollers without the use of any mechanical machinery or unnatural processes. Expensive virgin oil is sometimes labelled in a way that you can trace exactly where the oil has come from. The bottle and tin can be numbered and this enables the buyer to identify from which trees the olive oil of each individual container came from.
As well as organic oil, fairtrade oil is increasingly available. The Fairtrade principal involves democratic organisation where producers have maximum control over their land and are often formed into co-operatives. Trade Unions are allowed, no child labour is used in the production and a decent wage is paid to the workers that pick the olives and produce the oil. The Fairtrade Mark means that a social premium is paid on the product which doesnt go to the individuals, it goes to the organisation or communities for development projects such as health, education and sanitation.
One producer of Fairtrade Organic Olive Oil is Zaytoun
Zaytoun is the UKs first volunteer non-profit project to import fair trade palestinian organic olive oil to the UK.
The oil is imported from farmers worse hit by the current political crisis in Palestine.
The agricultural economy, which is one of the major arteries of the Palestinian economy, has been significantly damaged due to the continuing conflict with Isreal.
65% of Palestinian families live in rural areas and are connected to agriculture in some form.
Rural livelihoods have been desimated through the confiscation of land, uprooting of trees, controlling of water sources, denying access to land and the lack of access to markets in Isreal and abroad.
Zaytoun attempts to seek a practical means of assisting the Palestinian People by providing consumers with something we use at least once a week, cooking oil!
Did you know that you can also buy olive based beauty care products such as soap? Olives have long since been known to hold the secret of youthful vitality.
As well as organic oil, fairtrade oil is increasingly available. The Fairtrade principal involves democratic organisation where producers have maximum control over their land and are often formed into co-operatives. Trade Unions are allowed, no child labour is used in the production and a decent wage is paid to the workers that pick the olives and produce the oil. The Fairtrade Mark means that a social premium is paid on the product which doesnt go to the individuals, it goes to the organisation or communities for development projects such as health, education and sanitation.
One producer of Fairtrade Organic Olive Oil is Zaytoun
Zaytoun is the UKs first volunteer non-profit project to import fair trade palestinian organic olive oil to the UK.
The oil is imported from farmers worse hit by the current political crisis in Palestine.
The agricultural economy, which is one of the major arteries of the Palestinian economy, has been significantly damaged due to the continuing conflict with Isreal.
65% of Palestinian families live in rural areas and are connected to agriculture in some form.
Rural livelihoods have been desimated through the confiscation of land, uprooting of trees, controlling of water sources, denying access to land and the lack of access to markets in Isreal and abroad.
Zaytoun attempts to seek a practical means of assisting the Palestinian People by providing consumers with something we use at least once a week, cooking oil!
Did you know that you can also buy olive based beauty care products such as soap? Olives have long since been known to hold the secret of youthful vitality.
Packing House Operations for Fruits and Vegetables
Packing houses serve as a collection centre for fruits and vegetables prior to distribution and marketing. The houses can be simple packing sheds with a limited equipment and minimal operations or a large complex that is well equipped and with facilities for specialized operations. The types of operation carried out vary with different commodities and market requirements. Produce that are destined for export or supermarket outlets are often subjected to elaborate operations compared to local markets. Some of the operations are as follows:
Sorting and Trimming
Freshly harvested fruits and vegetables are sorted for uniformity in size, shape and varietal characteristics. Damaged, discoloured and decayed parts are removed to make the produce more attractive and prevent infection from the diseased parts.
Washing
Washing is necessary to remove extraneous materials from the field such as dirts, chemicals and latex. This is usually done before storage or immediate retailing of the produce. In order to r educe the incident of decay, chlorine is often added to the wash water.
Drying
Drying is done to remove excessive moisture from the surface of the produce. Excessive drying should be avoided to prevent wilting, shrinking and water loss.
Waxing
Waxing is done on certain types of fruits and vegetables such as ginger, tomato, citrus and melons to reduce water loss, thereby reducing shriveling. In addition to that, the application of edible wax will enhance the appearance of the produce.
Curing
Injured and bruised surfaces of root, rhizome and tuberous crops are allowed to heal by holding them at ambient temperatures for a few days. Curing initiates the formation of periderm layers at wound areas, thereby reducing moisture loss and microbial infection. Sufficiently cured vegetables can be stored for a longer period.
Chemical Treatments
Fungicides and growth regulators are commonly used to reduce decay and undesirable growth respectively. The use of chemicals should be closely supervised and within the recommended levels for human consumption.
Grading
Fresh fruits and vegetables are classified into groups according to a set of recognized criteria of quality and size, with each bearing an accepted name and size grouping.
Packaging
Produce are packed in suitable containers to provide protection against mechanical and biological damages during transportation and subsequent handling operations. Packaging materials should be of accepted standards with regard to strength, ruggedness and resistance to pressure. Packages should have adequate ventilation so that produce will not warm up as a result of heat arising from respiration. Excessive ventilation, however, may result in wilting.
Pre-cooling
Pre-cooling is an essential step prior to storage at low temperatures. It is the rapid removal of field heat from the produce to reduce the rate of respiration, microbial activity and refrigeration load. Pre-cooling can be done with chilled water, ice or cool air (forced air cooling), whereby the produce is cooled to the half cooling temperature.
Storage
Storage at low temperatures has been an effective mean of extending the shelf-life of fresh fruits and vegetables. It also enables orderly marketing and distribution of produce in time of peak production. Temperature requirements for different produce may vary depending on variety, location, stage of maturity and other factors. It is important to note that cool storage is a tool used to maintain quality but not to improve it.
Transportation
Proper handling of the produce during transportation is essential to reduce losses to a minimum and to maintain their quality from the farm to the packing house and from packing house to market. The used of refrigerated trucks to transport highly perishable and high value produce will maintain their quality over an extended duration. In non ventilated vans, temperature of the fruits or vegetables rises quickly, increasing respiration and decay.
Sorting and Trimming
Freshly harvested fruits and vegetables are sorted for uniformity in size, shape and varietal characteristics. Damaged, discoloured and decayed parts are removed to make the produce more attractive and prevent infection from the diseased parts.
Washing
Washing is necessary to remove extraneous materials from the field such as dirts, chemicals and latex. This is usually done before storage or immediate retailing of the produce. In order to r educe the incident of decay, chlorine is often added to the wash water.
Drying
Drying is done to remove excessive moisture from the surface of the produce. Excessive drying should be avoided to prevent wilting, shrinking and water loss.
Waxing
Waxing is done on certain types of fruits and vegetables such as ginger, tomato, citrus and melons to reduce water loss, thereby reducing shriveling. In addition to that, the application of edible wax will enhance the appearance of the produce.
Curing
Injured and bruised surfaces of root, rhizome and tuberous crops are allowed to heal by holding them at ambient temperatures for a few days. Curing initiates the formation of periderm layers at wound areas, thereby reducing moisture loss and microbial infection. Sufficiently cured vegetables can be stored for a longer period.
Chemical Treatments
Fungicides and growth regulators are commonly used to reduce decay and undesirable growth respectively. The use of chemicals should be closely supervised and within the recommended levels for human consumption.
Grading
Fresh fruits and vegetables are classified into groups according to a set of recognized criteria of quality and size, with each bearing an accepted name and size grouping.
Packaging
Produce are packed in suitable containers to provide protection against mechanical and biological damages during transportation and subsequent handling operations. Packaging materials should be of accepted standards with regard to strength, ruggedness and resistance to pressure. Packages should have adequate ventilation so that produce will not warm up as a result of heat arising from respiration. Excessive ventilation, however, may result in wilting.
Pre-cooling
Pre-cooling is an essential step prior to storage at low temperatures. It is the rapid removal of field heat from the produce to reduce the rate of respiration, microbial activity and refrigeration load. Pre-cooling can be done with chilled water, ice or cool air (forced air cooling), whereby the produce is cooled to the half cooling temperature.
Storage
Storage at low temperatures has been an effective mean of extending the shelf-life of fresh fruits and vegetables. It also enables orderly marketing and distribution of produce in time of peak production. Temperature requirements for different produce may vary depending on variety, location, stage of maturity and other factors. It is important to note that cool storage is a tool used to maintain quality but not to improve it.
Transportation
Proper handling of the produce during transportation is essential to reduce losses to a minimum and to maintain their quality from the farm to the packing house and from packing house to market. The used of refrigerated trucks to transport highly perishable and high value produce will maintain their quality over an extended duration. In non ventilated vans, temperature of the fruits or vegetables rises quickly, increasing respiration and decay.
Langganan:
Postingan (Atom)