In its simplest terms, organic food refers to reliable food that does not have negative impacts on the environment, is produced without any synthetic chemical inputs in primary production and processing processes, does not contain genetically modified organisms, and is traceable, controlled, and certified at every stage from production material to the consumer.

For a product to be considered organic, it must have certification. Bulk organic products must be accompanied by a certificate, while labeled organic products can be identified by the organic logos on them.
We cannot determine whether any food is organic or conventional just by our senses. We can easily understand if packaged food is organic by looking for the organic production logo. For bulk products, we can verify their organic status by checking their certification. This guarantee is provided by the control and certification bodies that issue the certificates and grant the right to use the logo. In short, the organic production logo or organic production certificate you see on a product guarantees that the product is organic.

Each country has its own organic production programs. Control and certification bodies are authorized by the competent authority of the respective country's organic agriculture program. Independent and impartial certification bodies, which grant the right to use the logo and issue the certificate, are subject to periodic inspections by the authority that authorizes them. These inspections ensure compliance with the requirements of the certification program within the framework of each country's specific legislation.
Additionally, for a control and certification body to operate in the field of organic production, it must be accredited according to the ISO 17065 standard, which defines the requirements for conformity assessment - product, process, and service certification bodies. These bodies are also audited annually by accreditation bodies that grant accreditation.

In all organic agricultural standards, the inputs that are allowed to be used are defined. Agricultural organic production supports natural cultivation methods with integrated control methods without the use of synthetic chemicals.

1. Protecting Future Generations: We must provide healthy foods to protect future generations. Since children are at higher risk of harm from pesticides in food that can cause cancer compared to adults, the future health of children depends on making the right choices in food selection.


2. Preventing Soil Erosion: Soil forms the foundation of the food chain in organic farming. In conventional farming where chemical fertilizers are habitually used to nourish plants, the soil structure is compromised and can easily be lost through wind or water erosion.


3. Preserving Water Quality: Water constitutes 70% of our body weight and our planet. Contamination of groundwater and surface water sources by agricultural chemicals and other pollutants poses a direct threat to the lives of all organisms, including humans.


4. Energy Conservation: Modern agriculture consumes more gasoline and diesel than other industrial sectors. This consumption occurs during the manufacture of synthetic fertilizers and pesticides, alongside the use of gasoline and diesel-powered farm machinery. Mechanization in organic farming is much less compared to conventional farming. Practices such as manual weed control and avoiding agricultural chemicals and synthetic fertilizers contribute to energy conservation.
Furthermore, the use of fossil fuels in the agricultural industry is disadvantageous due to both their finite nature and their environmental pollution. This underscores the importance of using environmentally friendly fuels derived from vegetable oils.

5. Removing Chemical Residues: Many agricultural chemicals undergo research to determine whether they cause cancer or other diseases before being registered. However, since these chemicals are designed to destroy living organisms, they also pose a significant risk to humans. Besides the potential for causing cancer, pesticides have been found to contribute to birth defects, nervous system disorders, and genetic mutations. Systemic pesticides (those absorbed into the plant) are the primary cause of these risks.

6. Protecting Agricultural Workers: Especially in countries where agricultural chemicals are intensively and indiscriminately used, the health of agricultural workers is at significant risk. These individuals face a high probability of developing cancer. It is estimated that approximately one million people are poisoned by agricultural chemicals each year.

7. Increasing Income Levels of Low-Income Farmers: Many farmers engaged in organic farming operate as family businesses with small land holdings. The higher selling prices of organic agricultural products compared to conventional farming products allow these scale operations to increase their profit margins, as they use very limited or no inputs such as synthetic fertilizers and agricultural chemicals.

8. Targeting Economic Production: It's a fact that organic agricultural products are generally more expensive than conventional ones. However, when considering the hidden costs associated with conventional foods, organic foods may actually prove to be less expensive. For instance, conventional farming requires extensive and diverse use of synthetic inputs, leading to the generation of hazardous wastes that pose disposal challenges. Organic farming, which restricts the use of synthetic inputs, requires significantly fewer resources for such activities compared to conventional methods.

9. Promoting Biological Diversity: In conventional farming, typically the same type of crops are planted continuously for years. Consequently, the depleted nutrients and minerals in the soil are replenished each year with increasing amounts of synthetic fertilizers. Synthetic fertilizers degrade the soil's microflora and can harm earthworms and larvae of beneficial insects.


Monoculture crops often lead to increased populations of pests specific to those crops, necessitating the use of pesticides. Pesticides, however, cannot effectively control pests that develop resistance mechanisms, leading to higher dosages or increased application frequencies, and sometimes necessitating the introduction of new pesticides. Intensive pesticide use not only eliminates pests but also their natural predators, leading to imbalances in the ecosystem and potential harm to birds that feed on insects.


In contrast, organic farming practices rely on organic preparations for pest control, supporting the presence of beneficial animals and insects in the environment. Techniques such as using animal manure, natural plant nutrients, mineral supplements, and pheromone traps avoid direct contact with the product. Implementing a good crop rotation plan and especially using green manure provide necessary nutrients for the crops, preserving soil structure and microflora. Preserving biological diversity is essential not only for the success of organic farming but also for maintaining ecosystem balance.

10. Creating Richer Flavors in Products: Varieties of products that are naturally suited to the region or adapt easily to the local environment maintain their unique tastes and aromas when grown under organic farming conditions. Organic products, produced without synthetic chemicals, may have a lower visual appeal compared to conventional products; however, they often boast higher nutritional values, mineral and vitamin contents, distinctive flavors and aromas, and longer shelf lives after harvest.

Organic farming focuses on biodiversity, aims to enhance soil fertility through crop rotation, green manure, and compost use, and is centered on sustainable agricultural production techniques that maintain internal cycles and do not harm ecosystem balance. This approach is why soilless farming is generally not accepted within organic certification systems. Organic cultivation cannot be conducted in soilless environments.

While organic farming and good agricultural practices (GAP) are distinct, they share common aspects such as environmental protection measures, safeguarding human and animal health, traceability, sustainability, controlled processes, and certification. The key differences are as follows:

• Organic farming completely prohibits the use of synthetic chemicals and allows only inputs permitted by relevant organic farming programs. Good agricultural practices permit the controlled and licensed use of plant protection products as a last resort under integrated pest management.
• For a product to be considered organic, it must undergo transition periods as stipulated by organic farming programs, and crops harvested in the same year may not qualify for organic status. Products under good agricultural practices can be marketed as such in the same year of production.
• Organic farming standards are generally established through country-specific legislation and programs, whereas good agricultural practices are primarily based on GlobalG.A.P. standards worldwide.