By definition, the ecological agriculture and livestock prohibits the use of agrochemicals as pesticides, herbicides, fungicides and other products of chemical synthesis and release of genetically modified organisms.

This principle, coupled with the maintenance of natural cycles of production and use of protective practices and respect the environment, makes the result of a food are superior organoleptic quality , which is perceived in areas such as taste, texture or smell, and nutritional elements in the troop.

Speaking of organic food we should not consider only fresh foods. The offer is very broad biological and there are numerous products that are characterized by use only ingredients that come from organic farming .

These products are also certified by the agencies that control the biological production and are characterized by in its development process are not permitted the use of additives, flavorings, preservatives or unnatural . The consumer has to bear in mind that while the conventional food industry is allowed about 3,000 additives in the organic industry are permitted only about 36.

Variety of organic products is as wide as conventional supply. This way you can find on the market preserves, jams, cakes, breads, dressings, meat, sausages, and so on. that are characterized by a development process in which no chemicals were involved , resulting in an authentic and unique taste and health benefits.