why organic

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.  Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.

Organic farming is sustainable – this means food can be produced indefinitely, without causing irreversible damage to ecosystem health. Two key issues are biophysical (the long-term effects of various practices on soil properties and processes essential for crop productivity) and socio-economic (the long-term ability of farmers to obtain inputs and manage resources such as labor).

Chemical cultivation methods, pesticide residues from crop spraying, the presence of veterinary drugs in meat products, and the entirely unknown impact of genetically modified varieties of grains make inorganically grown food grains unsafe in the long run.

Organic food is more nutritious. Increased soil quality, greater attention to quality, and selection of crop varieties for nutrition and taste instead of size, appearance, and shipping characteristics are reasons for higher nutrient density of organic foods.

Every food purchase supports the system that delivers it, and if large-scale chemical production methods are damaging to the environment, then purchasing these foods supports this damage. A main goal of organic farming is minimizing impact to the environment.

Sustainability
‘Conventional’  or un-organic farming is unsustainable, because it relies on artificial inputs (synthetic fertilizers and other chemicals, machinery, etc.) that ultimately requires energy in the form of fossil fuels. Also the land is degraded through soil erosion, salinization, and other processes that eventually become infertile.
Without cheap fossil fuels and government subsidies, conventional agriculture would not be possible, and that despite technological advancements, and eventually this leads to an agricultural crisis as a result of depleted soil. This is precisely what has happened in Anantapur district.
The cultivation of monocultures, many acres planted with the same crop year after year, increases susceptibility to pests and diseases and depletes the soil, while eliminating most native flora and fauna.
In contrast, organic farming often utilizes intercropping, crop rotation, fallow periods, and integrated pest management to promote biodiversity and preserve the health of the soil while minimizing the risk of diseases.

Pollution
Modern agricultural practices often result in large amounts of nitrogen runoff from the heavy use of fertilizer, which pollutes watersheds. In addition to posing a threat to human health and disrupting aquatic ecosystems, this sometimes results in algal blooms which deplete the water of oxygen resulting in fish kills. Pesticide runoff also causes many problems.

Organic facts

1. The average non organic fruit contains more than 20 pesticides
2. Organic food is richer in vitamins, minerals and fibre and retains the levels of nutrients for much longer.
3. Your body will be more resistant to disease as it will have higher levels of the essential nutrients it needs to fight off infection
4. You will have more energy through consuming lower levels of toxins and chemicals that slow your body down
5. Organic food producers must meet stringent standards
6. Organic farms respect our water resources and do not leach nitrogens and other pollutants from their soil
7. Organic food just tastes so much better

You can also

Read about our certification process
Read about our products
And read interesting recipes on how to cook using these grains and flours