How to distinguish organic vegetables 20

The moisture content of organic vegetables is much lower than that of ordinary vegetables, but the sweetness is relatively high, so organic vegetables taste better.

Organic vegetables are not harmful to pesticide residues.

Organic vegetables last longer and are less perishable.

Organic food is certified by a professional department, and the production process of organic food is monitored by a professional department. Therefore, to identify organic food, you can directly see whether there is an organic food certification mark and what conditions organic food should have.

1. In the process of production and processing, organic food must strictly follow the standards for the production, collection, processing, packaging, storage and transportation of organic food, and prohibit the use of chemically synthesized pesticides, fertilizers, hormones, antibiotics, food additives, etc., and prohibit the use of genetic engineering technology and the products and derivatives of the technology.

2. In the process of organic food production and processing, a strict quality management system, production process control system and tracking system must be established, so there is generally a transition period;

3. Organic food must be certified by a legal organic food certification body.

Organic vegetables should have the "Organic Food Certification Mark". Please: Certified organic food.

Organic vegetables use organic fertilizers, which have a higher water content in organic matter, and Gu organic vegetables also have a higher water content.

Organic fertilizer contains more elements than inorganic fertilizer, and the nutrient balance, moderate pH is conducive to the growth of vegetables, and the taste is higher than that of inorganic fertilizer.

To put it simply, organic vegetables are vegetables that are not grown with pesticides and fertilizers, if you identify, you can go to your local organic vegetable base for a field trip, there is a company called Green Light Shadow in Chengdu that makes organic vegetables, I went to visit the field, it is very formal, and the dishes are very good.

Organic vegetables: refers to the production of organisms and their products obtained without genetic engineering, without the use of chemically synthesized pesticides, fertilizers, hormones and other growth regulators and other substances, in accordance with the laws of nature and ecological principles, and the use of a series of sustainable agricultural technologies to produce vegetables.

How to identify organic vegetables:

1. Through the appearance: the fruits and vegetables cultivated by pesticides are usually thicker, sometimes the fruit has a hard heart, the peel has wrinkles, and even obvious drug spots, which have a lot to do with the use of chemicals. Organic fruits and vegetables are of medium size and vigor.

2. By taste: Organic vegetables taste crisp and feel fresh, even after cooking, they will still have a different taste.

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

1. Look at the certification.

When buying organic vegetables, you should pay attention to the certification mark on the packaging, one of the most authoritative organic food certification bodies in China is the State Environmental Protection Administration has a dry fiber machine food development center (OFDC). In China, organic food certification methods combine on-site inspection and certification and product sampling testing. The certification of organic food focuses on the authentic records of agricultural operations and the purchase and application records of production materials, etc., and the organic packaged food series produced since July 1, 2012 have traceability codes.

2. Recognize the store.

When buying organic vegetables, choose regular stores. Consumers can go to organic food stores or regular supermarkets to buy, because the vegetables of market vendors are often changing, and they are not stable. If you don't know much about organic vegetables, it is recommended that you go to a reputable organic food store to buy them.

Supermarkets are also a good option, and sometimes supermarkets are cheaper than organic food stores because of bulk purchases.

3. Look at the packaging.

When purchasing organic vegetables, pay attention to whether the relevant information (name, address, **) of the producer and the verification unit is clearly marked on the packaging bag, and you can inquire about the relevant ** or relevant departments according to these information.

4. Taste the taste.

Organic vegetables taste crisp, it gives you the feeling of freshness, even after cooking, there will still be a different feeling, this texture is not made by processing vegetables.

The difference between organic vegetables and inorganic vegetables, how to distinguish real and fake organic vegetables, teach you a few tricks.

Definition of Organic Vegetables.

Organic vegetables refer to vegetable products that are strictly in accordance with organic production procedures in the vegetable production process, do not use any chemically synthesized pesticides, fertilizers, herbicides and growth regulators, and do not use genetically engineered organisms and their products, but follow the laws of nature and ecological principles, adopt a series of sustainable agricultural technologies, coordinate planting balance, maintain the continuous stability of the agricultural ecosystem, and have been identified and certified by organic food certification bodies, and issued organic food certificates.

Organic vegetable standard.

Organic vegetables must be carried out in accordance with the production mode of organic agriculture in the whole production process, that is, in the whole production process of organic vegetables must strictly follow the production technical standards of organic food, that is, no pesticides, fertilizers, growth regulators and other chemicals are used in the production process, and genetically modified engineering technology is not used, and it must also be subject to the quality control and review of the whole process of independent organic food certification institutions. Therefore, the production of organic vegetables must be produced in accordance with the environmental quality requirements and production technical specifications of organic food, so as to ensure its pollution-free, nutritious and high-quality characteristics.

What are the organic vegetables.

In general, there are many varieties of organic vegetables, and this kind of vegetables has large profits and low investment. Therefore, leeks, garlic, onions, lettuce, celery, carrots, etc. are mainly used in the market. Edamame is one of the most popular organic vegetables. Of course, there is no limit to the variety of organic vegetables, but the cost input required determines whether the producer grows in large quantities.

It is for this reason that the varieties of organic vegetables we see on the market are not complete, and the quantity is not many.

Ordinary vegetables don't have so many requirements.

First, look through the appearance.

By observing the appearance and vigor, it can be seen that the fruits of vegetables and fruits cultivated by pesticides are usually relatively thick, sometimes the fruits have hard hearts, the peel has wrinkles, and even obvious drug spots, which have a lot to do with the use of chemical agents. 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.

Second, it depends on the taste.

You can 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 pre-treatment can be created by the taste, that is, we have 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.

The cultivation of organic vegetables must comply with the national organic vegetable norms First of all, the land must be cleared, and chemical fertilizers, pesticides, and hormones cannot be used for 3 years Secondly, chemical fertilizers, pesticides, and hormones cannot be used in the planting process Thirdly, these cannot be used in the process of picking and transportation.

Organic vegetables will be labeled with organic certification, and of course they will be a little more expensive, while ordinary vegetables do not.

This is directly unrecognizable, it is recommended to go to a reputable place to buy ***.

If it is not detected, it cannot be seen with the naked eye.

Organic vegetables are known as "pure and pure" food, and there are very strict requirements from the base to the production, from processing to the market. The use of synthetic substances such as pesticides, fertilizers, and hormones is absolutely prohibited in many processes from the production to the processing of organic vegetables. Strict production, quality control and management systems must be established when producing and processing organic vegetables.

Compared with other vegetables, organic vegetables emphasize the safety of the environment throughout the production, processing and consumption process, highlighting the continuous and harmonious development of humans, nature and society. Organic fertilizers are often used to grow organic food, which not only does not damage the soil, but also makes the soil more and more fertile and provides all the elements that the plants need. Plants grown in this nutrient-safe soil are bound to be richer in nutrients, and studies have found that all organic foods are 25% to 500% higher than ordinary foods, such as iron, magnesium, calcium, trace elements and vitamin C.

In addition, organic vegetables cultivated organically have a richer and more pure taste.

Moreover, it has been found in various studies that organic vegetables not only contain a large amount of iron, trace elements and other nutrients, so there is no need to worry about causing any safety hazards to the human body.

Organic vegetables use fully decomposed farmhouse fertilizer or natural mineral fertilizer in the entire production process, completely do not use pesticides, fertilizers, growth regulators and other chemicals, do not use genetic engineering technology, and must also go through the whole process of quality control and review by independent organic food certification agencies. Therefore, the production environment of organic vegetables should have an isolation zone with the surrounding area to ensure that its air, soil and water are pollution-free, so organic vegetables are rich in nutrition and high safety are its characteristics!