Generally the term “organic” is seen to refer to food raised, grown or stored and/or processed without the use of synthetically produced chemicals or fertilisers, herbicides, pesticides, fungicides, growth hormones and regulators or genetic modification. (Jones, Clarke-Hill, Shears, and Hiller, 2001: 359). According Legg and Viatte (2001), Organic food is the food that fertilizer free like urea only based on compost (including animal dung) or natural pesticides.
Organic foods are distinguished from non-organic foods by the methods used in their production and processing, rather than by observable or testable characteristics (Lohr, 2001: 67). To be distinguished from non-organic food, organic foods must be certified or labelled. To be certified organic, a farm or processing facility must be inspected by a credible third party, a state or private organization to verify that all requirements of the certifying body are met. (Lohr, 2001: 67). Further, Lohr (2001) explained that Conventional or non-organic foods would not meet organic standards, if subjected to certification criteria. Intermediate categories of eco-labelled foods, such as certified Integrated Pest Management (IPM) in the United States, Low-Chemical foods in Japan, and some classes of Green Food in China, fall short of the strict requirements of organic certification. Thus organic farming is seen by some as a whole system of ecologically sustainable agriculture which relies on biological processes to maintain and improve the fertility of the soil and the health of plants and animals. (Jones, Clarke-Hill, Shears, and Hiller, 2001: 359).