What is the difference between organic fruits and vegetables?

The use of pesticides, fertilizers, hormones and other synthetic substances in the production and processing of organic fruits and vegetables is absolutely prohibited, and the use of genetic engineering technology is not allowed; The limited use of these technologies in green fruits and vegetables is not prohibited, such as the use of genetic engineering and radiation technology in green foods.

In addition, in terms of the transformation of organic fruit and vegetable production, it takes 2-3 years to switch from the production of other foods to organic food, while there is no requirement for green fruits and vegetables.

In terms of quantity control, the certification of organic fruits and vegetables requires a fixed plot and a fixed yield, while green fruits and vegetables do not have such strict requirements.

What is the difference between organic fruits and vegetables and ordinary fruits and vegetables in terms of taste?

Organic vegetables. The dry matter content is high, the moisture is low, and the taste will be sweeter. It tastes crisp and fresh, and even after cooking, it still has a different texture and vegetable.

Organic fruits and vegetables are of moderate size and vigor. As far as fruits and vegetables are concerned, they have a straight appearance, shiny stems and leaves, and well-developed rhizomes, and occasionally small holes in the leaves that have been bitten by insects.

Organic fruits and vegetables are more shelf-stable than regular fruits and vegetables. Ordinary fruits and vegetables may rot and deteriorate in 2-3 days. Organic fruits and vegetables are relatively long, properly refrigerated, and can be stored for up to a week.

Organic fruits and vegetables generally refer to fruits and vegetables grown with organic fertilizers, and green fruits and vegetables generally refer to fertilizers that are cultivated and used with low residue and low pollution.

Differences: First, through the appearance of the view: by observing the appearance and vitality, we can know that the fruits of vegetables and fruits cultivated by pesticides are usually relatively large, sometimes there are hard hearts in the fruits, the peel is wrinkled, and even there are obvious drug spots, which have a lot to do with the use of chemicals.

Organic fruits and vegetables are of medium size and vigor. As far as fruits and vegetables are concerned, they have a straight appearance, shiny stems and leaves, well-developed rhizomes, and even small holes in the leaves that occasionally have insect bites.

The second is based on taste: eat "vitality" from organic vegetables, organic vegetables taste crisp, it will make you feel fresh, even after cooking, there will still be a different taste, this is not whether the vegetables are soaked in water, whether there is a pre-processed taste that can be made, that is, Zhishui Zhitian has always said that the dish has a vegetable taste

Third, look at the storage time: organic pollution-free products are more resistant than chemically cultivated products. Fruits and vegetables cultivated with chemical pesticides will form some small brown spots on the surface 1-2 days after they are purchased, and may rot and deteriorate after another 1-2 days.

Organic fruits and vegetables are relatively long, but in summer, it is best to keep them to less than 4 days.

Vegetables that meet the criteria for "green food" are green vegetables. "Green food" refers to the general term for non-polluting, safe, high-quality and nutritious food that has been approved by specialized agencies to use the green food label. Since things related to environmental protection are usually crowned"Green"In order to highlight that this kind of food comes from a good ecological environment, it is named green food.

Green food must have the following conditions:

1.The origin of the product or raw materials must meet the green food ecological environment standards formulated by the Ministry of Agriculture;

2.Crop planting and food processing must comply with the green food production operation regulations formulated by the Ministry of Agriculture;

3.The product must meet the green food quality and hygiene standards set by the Ministry of Agriculture;

4.The outer packaging of the product must comply with the national general standards for food labeling, and comply with the specific packaging, decoration and labeling regulations of green food.

Organic vegetables refer to an agricultural production mode that does not use chemically synthesized pesticides, chemical fertilizers, growth regulators, feed additives and other substances, as well as genetic engineering technology and its products in the process of vegetable production, but follows the laws of nature and the principle of raw and crude science, adopts a series of sustainable agricultural technologies, coordinates the balance of planting and aquaculture, and maintains the continuous stability of the agricultural ecosystem. This is the highest goal that vegetable production pursues, and it is also the highest goal that people expect.

There is also a pollution-free vegetable. Pollution-free vegetables refer to vegetables that are not polluted by harmful substances, that is, commercial vegetables do not contain some toxic substances that are not allowed to be contained in regulations, and some unavoidable harmful substances should be controlled within the allowable range to ensure people's food safety.

The relationship between the three is: organic vegetables, green vegetables, and pollution-free vegetables. The development trend of vegetable production is: general vegetables, pollution-free vegetables, green vegetables, and organic vegetables.

Vegetables refer to a kind of plants or fungi that can be cooked and cooked into food, and vegetables are one of the essential foods in people's daily diets and are a kind of green food. Vegetables provide nutrients such as vitamins and minerals that are essential for the body. According to the statistics of the International Food and Agriculture Organization of Biological Sciences in 1990, 90% of the essential VC and 60% of VA come from vegetables.

In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health, and the nutrients in fruits and vegetables can effectively prevent chronic and degenerative diseases.

1. Carrots: long conical, coarse and fat, red or yellow. It tastes slightly sweet and can be eaten raw or stir-fried.

2. Tomato: body height up to 2 meters, all raw sticky glandular hairs, strong odor, stems are easy to lodging, leaves pinnately compound leaves or pinnate deep lobes, inflorescence peduncle 2 to 5 cm long, 3 to 7 flowers long, calyx radiate, corolla radial, berries oblate or nearly spherical, fleshy and juicy, seeds yellow, flowering and fruiting summer and autumn.

3. Bamboo shoots: They are the young shoots of bamboo, also known as bamboo shoots. Bamboo is a perennial plant of the order Scroa, and the edible part is primary, tender and fat, short and strong buds or whips. Bamboo shoots are sweet, slightly cold, and non-toxic.

1.What is the difference between green food and organic food?

1.Difference Between Green Food and Organic Food:

1) The basis and standards of organic food and green food are different. Organic food is planted and processed in accordance with international organic agricultural production requirements and standards, and green food is produced and processed in accordance with green food production standards;

2) Organic food and green food have different production methods and principles. Organic food mainly focuses on the supervision and management of the production process, and believes that a good production process will have good products. Green food, on the other hand, emphasizes the prosecution of the products produced, believing that good products can only be produced under a good environment and technology;

3) Organic food and green food have different requirements for the production environment. Organic food planting and production requires the choice of good water quality, good soil quality, and pollution-free environment. The green food planting environment is not so strict, as long as there is no direct industrial pollution, and the surrounding air environment meets the standards.

4) The certification marks of organic food and green food are also different. Organic food labels are different in different countries and different certification bodies, and green food labels are unified and unique in China. It is a quality certification trademark registered by China Green Food Development Center in the State Administration for Industry and Commerce.

2.Legal basis: Article 9 of the Measures for the Administration of Green Food Labeling.

The products applying for the green food mark shall comply with the Food Safety Law of the People's Republic of China and the Law of the People's Republic of China on the Quality and Safety of Agricultural Products and other laws and regulations, within the scope approved by the Trademark Office of the State Administration for Industry and Commerce, and meet the following conditions:

1) The environment of the origin of the product or raw materials conforms to the environmental quality standards of the green food production area;

2) The use of pesticides, fertilizers, feed, veterinary drugs and other inputs conforms to the guidelines for the use of green food inputs;

3) The product quality meets the quality standards of green food products;

4) Packaging, storage and transportation meet the standards of green food packaging, storage and transportation.

2. How to apply for a green food certificate.

1. The applicant fills in the application form for the use of the green food label, in duplicate, and submits it to the provincial green food management department, 2The provincial green food management department entrusts the environmental monitoring institutions that have passed the measurement certification at or above the provincial level to conduct environmental assessment of the origin of the product or product raw materials.

3.The provincial green food management department shall conduct a preliminary review of the application materials and report the qualified materials to the China Green Food Development Center.

4.The China Green Food Development Center will review the above materials with authoritative environmental protection agencies. If it is qualified, the food monitoring agency designated by the China Green Food Development Center will sample the declared products and test them in accordance with the green food quality and hygiene standards; Those who do not meet the criteria will not be accepted for the same year.

5.The China Green Food Development Center will conduct a comprehensive review of the products that have passed the quality and hygiene inspection, and sign an agreement on the use of the green food mark with the qualified applicants, and the Ministry of Agriculture will issue the green food mark certificate and number; It shall be reported to the Trademark Office of the State Administration for Industry and Commerce for the record, and announced to the public at the same time.