For a food to be classed as organic, at least 95 % of its ingredients must have been produced using organically farmed plants or animals. Organic food farmers and producers must have their products approved by a specific certifying body. This certification body carries out regular inspections on production methods, packaging, and labelling to ensure that producers continue to meet strict industry standards

• Benefits of Eating Organic Food.
• Reduced Risk of Heart Disease.
• Improved human Immune System.
• Reduction in Pesticide Consumption.