Organic farming is a method of producing food under strict controls on the chemicals and fertilisers that can be used. In the UK it is overseen by licensed certification bodies such as the Soil Association, whose inspections are backed by law.
Animals
Concern for animal welfare is one reason people turn to organic food. In organic systems, traditional breeds are reared with care, fed on natural diets built around home-grown organic forage, and processed locally so that journeys are short. That, according to the archived article, was the practice among the farmers it described.
Crops
Grains, fruit and vegetables are grown from organically produced seed where possible. Plants are raised in compost made only from approved ingredients, with no chemicals or inorganic fertilisers. The land itself must be farmed sustainably, without synthetic insecticides, fungicides, herbicides or fertilisers, and be free of contamination from neighbouring farms.
Why people choose it
The article presented organic farming as a safe and sustainable alternative to intensive and factory farming.
Nutrition and taste
It suggested that crop rotation and natural feeding give a balanced supply of nutrients, so organic produce “should be” more nutritious and may contain more vitamins and trace elements. It also credited traditional farming and summer grazing for the taste and succulence of organic meat. These are statements of belief; research findings on nutrition are mixed, and flavour is a matter of personal preference.
See also the hallmarks of organic farming and a longer discussion of standards.