Organic Definitions

Organic

Organic produce is grown and handled without the use of synthetic chemicals, artificial fertilisers, food irradiation or genetically modified ingredients (GMOs). Organic farming focuses on the health of the soil and utilises the best of both traditional agriculture and modern techniques to produce nutritious fruit and vegetables with minimal intervention. Organic farming also cares for our environment through the use of renewable resources and a commitment to the conservation of energy, soil and water.

Buying certified organic means that the produce has passed the stringent requirements of a 3-year certification process, ensuring integrity for the consumer. Our organic produce is fully certified by Australian Certified Organic (ACO).

Non-organic (or conventional)

Non-organic (often called 'conventional') produce is grown and handled with regular commercial methods which may include the use of synthetic chemicals, artificial fertilisers, food irradiation and genetically modified ingredients (GMOs).

Our number one priority is to stock organic produce wherever possible. However, sometimes due to seasonal restrictions or lack of supply, we may choose to stock non-organic produce. We always endeavour to provide non-organic produce that is of a higher quality. Please ask our friendly staff for tips on how to wash and handle your produce to minimise the effect of the chemicals.

Organic In Conversion

The full organic certification process for a farm takes three years. This length of time allows for soil regeneration using the earth's natural resources. After 12 months of using organic farming methods, the produce can be labelled organic in conversion. This means the farm has been audited at least once and is abiding by all necessary requirements.

As a customer, your purchase of organic in conversion produce at a premium recognises the additional work and costs involved in the conversion process - so you are helping to invest in a sustainable future.

other glossary terms
(in alphabetical order)

Food additive
An artificial component of many conventional foods. Used in food to put back the taste that processing often removes, to prevent spoilage, extend shelf life and improve the texture, colour or flavour of foods. Up to 500 are allowed in conventional food, with only around 40 permitted for use in organic food manufacturing.

Antibiotic
Substance used to destroy or inhibit the growth of micro-organisms. Side effect in usage for livestock is that overuse of antibiotics is allowing bacteria to develop resistance, thereby potentially reducing the effectiveness of antibiotics used to treat serious human diseases.

Biodynamic
An enhanced form of organic farming involving cosmic forces and special preparations and composting methods.

Certification
Gaining of certifier approval after organic standard requirements have been met. It is typically a three year process.

Coeliac
A person with gluten intolerance.

Conventional
see Non-Organic

Fertiliser 
Substance used to increase the fertility of soil. Fertilisers can be natural or artificial.

Free range
Free range products come from conventional livestock that are free to move over an area of open ground for part of their day. In many cases the livestock are not treated with antibiotics.

Fair trade
Fair trade is an equitable trade system for developing countries. It provides better trading conditions to, and securing the rights of marginalised producers and workers.

Gluten
Plant protein found in cereal grains.

Genetic engineering
Radical technology allowing movement of genes between species.

GMO
Genes that have been genetically engineered.

Herbicide
Chemical used to destroy or inhibit the growth of weeds and other plants.

Homogenise
Breaking down of fat globules in milk for even distribution throughout.

Hormone
Synthetic substance, such as a steroid, used to accelerate animal growth

Hydrogenated oils
Also known as trans-fats, they are created artificially by the chemical reaction of hydrogenation and are included in many processed foods to make the product more solid and shelf-stable (eg: biscuits, packaged cakes, margarine)

Irradiation
The use of ionizing radiation for the preservation of food

Kosher
Food products conforming to the requirements of Jewish dietary law

Macrobiotic
Diets primarily made up of the consumption of unprocessed wholefoods, such as wholegrains, vegetables, fruit, plant protein, nuts and seeds.

Naturopathy
The philosophy, art and science of healing in a way that assists and promotes the body's own self-recuperative processes (vital force) to maintain health

Nitrate
Fertiliser consisting of sodium or potassium

Non-organic
Produce that has been grown and handled with regular commercial methods, which may include the use of synthetic chemicals, artificial fertilisers, food irradiation and GMO's.

Nutrient
Substance that supplies nutrition (includes macro and micro nutrients)

Organic
Produce which is grown and handled without the use of synthetic chemicals, artificial fertilisers, food irradiation or GMOs.

Organic in conversion
Produce that comes from an organic farm that is in the midst of its three year conversion period

Pasteurise
Heat process used to kill organisms in milk.

Pesticide
Chemical used to kill insects and other pests.

Preservative
Chemical added to food to prevent spoilage

Steroid
Artificial growth hormone

Supplements
Are usually taken to replace what is lost through poor dietary practices and/or deficient in the diet. Supplements are used for prevention and for overcoming imbalances and disease. They are mostly made from synthetically derived nutrients.

Sustainable
Able to be maintained at a particular level without causing damage to the environment or depletion of the resource. It is ensuring the needs of the current population are met without compromising the ability of future generations to meet their own needs

Synthetic
Artificially made

Vegan
Plant-based diet, where people only eat products derived from plants

Vegetarian
No meat diet, where followers do not eat animal based products or products that are derived from animals.

Wholefoods
A food that has been minimally processed or refined. Examples include fruit, vegetables, nuts, seeds and wholegrains.