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Organic farming can be defined as a system of management and agricultural production that combines a high level of biodiversity with environmental practices that preserve natural resources and has rigorous standards for animal welfare.
Organic farming yields more nutritious and safe food. The popularity of organic food is growing dramatically as consumer seeks the organic foods that are thought to be healthier and safer.
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Call To ActionGlobal trade in organic foods has grown tremendously over the past years. Organic production has considerable potential in our agriculture sector in Sri Lanka. Amongst the producer countries, Sri Lanka maintains a reputation in organic crop production and exports as defined.
The confidence of consumers in the safety and quality of their food supply depends in part on their perception as to the effectiveness of these systems as food control measures. We will ensure our products are in excellent quality than the profit.
This process includes using the optimal nutrients to enhance the growth of your crops. Organic farming methods like composting, mulching, and using bio-fertilizers will help promote healthy crop growth, as well as soil richness.
The general trends of demand of organic food products in Sri Lanka. Nowadays the demand and production for organic food products are increased rapidly. Further, the organic production is an environmental friendly farming system that aims at high-quality products and the farming practices that do not harm the environment or human.
There is a good demand and good trend of consuming traditional rice varieties and mostly the consumers suffering from noncommunicable diseases tend to consume traditional rice.
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Sudu heenati though the name implies white rice, this traditional variety produces red bold grains. Sudu heenati is considered to have the highest nutritional & medicinal value amongst all. Also consumption of cooked rice is a remedy for constipation.
Kalu heenati rice is high in minerals, zinc and iron content. This is a nutritious source of food for lactating mothers. The high fiber content of Kalu heenati rice helps to regulate the bowel movements and constipation.
Suwandel is mostly known for it's fragrant smell and milky flavour of this rice after cooking. This white rice also tastes better than many of the other traditional rice varieties. Suwandel rice is specially used in cultural & other religious festivals due to it's unmatched flavours.
Pachchaperumal is one of heirloom rice in Sri Lanka. Alternatively named as 'Siyapath el'. This is the most grown variety of traditional rice in the Island. Pachchaperumal contains high level of proteins, vitamins, antioxidants and micro nutrients.
The rice variety Maa Wee has a long history, and in ancient times it was cultivated mainly in the vicinity of the Nilwala river in Sri Lanka. Maa Wee is rich with its taste and smooth to stomach.
White pepper is made from fully ripe pepper berries. They are soaked in water for about 10 days, leading to fermentation. Then their skins are removed, which also removes some of the hot piperine compound, as well as volatile oils and compounds that give black pepper its aroma.
Chilli powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add pungency and flavor to culinary dishes. It warms your body after a cold day and it is so deliciously filling that my family always hopes.
Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Tamil traditional medicine, called Siddha, has recommended turmeric for medicine. Turmeric is basically an Indian spice used to give the curry a golden hue.
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes.
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice. Cloves are available throughout the year owing to different harvest seasons in different countries.
Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems about one meter tall bearing narrow leaf blades.
The cashew tree is a tropical evergreen tree that produces the cashew seed and the cashew apple pseudofruit. The tree can grow as high as 14 m, but the dwarf cultivars, growing up to 6 m, prove more profitable, with earlier maturity and greater yields.
The mung bean, alternatively known as the green gram, maash, moong, monggo, or munggo is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savoury and sweet dishes.
Maize, also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits.
The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh.
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia. After water, it is the most widely consumed drink in the world.
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. When coffee berries turn from green to bright red in color, indicating ripeness, they are picked, processed, and dried. Dried coffee seeds are roasted to varying degrees, depending on the desired flavor.
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state.