EATING ORGANIC IS SAFER

Today, in order to respond to the demanding needs of an increasing population, the agriculture practices have become unsustainable both for the health of the planet and the health of the consumers. Agriculture often relies on methods that imply the use of pesticides, fertilizers and intensive production. Those techniques are harmful to the soil and especially to our health.
Yet consumers are now more conscious of their health and the demand for safer food has pushed the agriculture production towards more sustainable practices.

There is a growing interest to identify what we eat, how and where it is grown and how many kilometres it travels over.

WHAT IS ORGANIC IN HONG KONG

According to the Agriculture, Fisheries and Conservation Department (AFCD), organic farming has a recent history. It started in the late ’80s with Produce Green Foundation, which promoted environmentally friendly farming, and continued in the late ’90s with the Hong Kong Organic Farming Association (HOFA, currently known as SEED).

In 2007, there were 22 certified organic farms while in March 2012 they increased up to 98!
These farms are all certified organic by the Hong Kong Organic Resource Centre Certification Ltd (HKORC-Cert) that is an independent certification body managed by Hong Kong Organic Resource Centre (HKORC) established in the Hong Kong Baptist University in December 2002. HKORC-Cert promotes a voluntary organic certification scheme and has defined the organic standard for Hong Kong.

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The first set of organic production and processing certification standard was completed in 2004. The second andupdated standard was released in June 2012.

The Organic Standard of HKORC-Cert has been defined with reference to other international standards such as USDA, EU and JAS and according to the principles of IFOAM.

From 2012, the HKORC-Cert is accredited by IFOAM, the International Federation of Organic Agriculture Movements.