樸實工作室
給全家人的安心零食

產品介紹及訂購

- 用百年古法麥芽取代水貽

- 以葛鬱金取代精製澱粉

- 選用無毒欉熟成蔬果

- 不使用人工合成添加物

- 使用環保或再生材質包裝

從原料到製程的每一個環節都努力提升品質，也才能真正更進一步幫助農民與土地。

百年古法麥芽

傳統的麥芽糖，在中醫上認為性溫味甘，可用作養顏、補脾益氣、潤肺止咳、緩急止痛、滋潤內臟、開胃除煩、通便秘等。古早的製作方法，小麥須先發芽7天後榨汁，然後將小麥汁與蒸熟的糯米混合加熱4小時，最後濾除糯米渣並加熱濃縮，即可得到古早麥芽糖。這種方法主要是利用小麥發芽的過程中會產生澱粉分解酵素，將大分子的澱粉分解成分子較小的雙醣，同時也使甜度降低至蔗糖的約40%。

麥芽糖補脾胃及潤肺。

樸實所採用的麥芽是來自新莊老街翁裕美商行百年麥芽廠的頂級產品，也是枇杷膏及部分中藥糖漿的原料之一。他們以德國小麥苗依循古法所製作的麥芽糖， 已經成為新莊地區重要的文化產業。

手工葛鬱金粉

棗泥糕中添加澱粉，主要的目的是要幫助成形。一般糕餅業為了節省成本，使用的是精製太白粉，裡面混合了多種精製澱粉 。

樸實採用的是小農栽種並以手工製作的葛鬱金粉（竹芋粉）。 葛鬱金含有豐富營養素，是古早的保健食品，會拿來泡煮給感冒、聲音沙啞、拉肚子的人吃。尤其它的澱粉較易消化，也用做幼兒及病患補充營養的食品。早年葛鬱金被拿來當作澱粉的原料，經過打漿、水洗、沉澱、曝曬等程序而製成，製程繁瑣、天然珍貴。

純棗泥

一般糕餅業所使用的棗泥，會摻有豆沙及蔗糖，甚至還會添加人工香料以降低成本。樸實堅持採用以優質黑棗所製成的純棗泥，不添加其他成分，一點酸、一點甜、一點棗的香氣，還原棗的原味。

產品介紹及訂購

按此訂購

香港製造 無味精 無化學添加
生機麵

土麵生機素麵 (8個裝)
成份：有機白麵粉，水

土麵生機麥麵 (8個裝)
成份：有機白麵粉，有機全麥麵粉，水

土麵全蛋生機麵 (8個裝)
成分: 有機白麵粉，蛋，鹼水，水

土麵蝦籽生機麵(8個裝)
成份：有機白麵粉，蛋，蝦籽，糖，鹽，鹼水，水

此產品含有麩質的穀類

使用SHIPTON MILL 有機麵粉

超越有機驗證  對土地友善  對人類友善   對動物也友善

各區零售點

饗有機公平貿易茉莉香米
米味香濃，晶瑩剔透，飯香濃郁，口感柔軟有彈性，極品香米

各區零售點:

用途：高煙點，煎炒煮炸、烘焙皆可
可用作嬰兒油、潤膚油、髮尾油、護髮焗油、按摩油、卸妝（防水化妝品如睫毛膏及眼線等都可以卸掉）, 能舒緩曬傷後皮膚、傷患、濕疹等。

更多產品, 請按此


各區零售點:

日期：2015.3.29（日）

9:30 - 11:30 Kubrick 「雨林咖啡 」愛心。行動。分享會
http://www.kubrick.com.hk/index.php/zh_hk/event/-5499.html

4:00-6:00 喜居生活 《雨林咖啡》分享會
https://www.facebook.com/events/537912179681971/

《雨林咖啡 》分享會

時間：2015.3.29（日）下午4：00 - 6:00

地點：L4-03A, JCCAC

費用：$60 （包括雨林咖啡試飲及有機麵包）

講者：吳子鈺 , 用咖啡守護雨林的《雨林咖啡》創辦人

一杯咖啡，改變世界的種子

比較好喝的咖啡不多。比較好喝的咖啡雖然比不好喝的咖啡好喝，然而味道卻大同小異，這是比較好喝的咖啡的宿命。

比較好喝的咖啡是如何練成的？因為大家都專注在烘焙、磨豆、沖調的技巧。把可以控制的問題都控制下來，把可以提升的都提升起來，所以，這些比較好喝的咖啡注定是祇能夠比較好喝。像今天大部分的專業人士，他們，好、齊整、專業。 其實，有點悶。

噢噢﹗有沒有人知道包著咖啡豆仁那團紅色的果肉跟咖啡的味道有甚麼關係？一般人會說沒有關係，因為咖啡豆的第一道加工，通常就是把果肉去掉。然後，等命運安排，這顆被去肉的咖啡豆將會成為不好喝的咖啡還是比較好喝的咖啡。

有沒有人知道，原本這顆被去肉的咖啡豆，不單是生長在一棵咖啡小灌木上，其實牠是生長在一個熱帶雨林之內，在小灌林的頭頂，還有一片參天的老樹在庇蔭牠？

有沒有人知道，這片參天老樹，又是在一片高山的雲霧裏展開枝條，三百年來都在吸風飲露？

三百年前，荷蘭人把咖啡豆帶到印尼，殖民者開始吞剝這片土地的天然資源。

2007年台灣有一個叫吳子鈺的人，他原本對咖啡一無所知，因為到印尼協助被南亞海嘯摧毀的社區重建，他開始想到，這個殖民者之豆，或者可以變成獨立自主的載體。

2011年他開始推廣印尼的曼特靈雨林咖啡，這種咖啡比一般的公平貿易咖啡更公平，比比較好喝的咖啡更好喝。因為他的咖啡豆連著果肉一起日曬和發酵。他在咖啡行業裏並不專業，反而做就了他的咖啡蘊含著熱帶雨林充沛的正能量。

Location:

Teresa New Life Coffee Shop

Date:

18 May, 2010

Part 1: 

Citysuper Times Square, 03 July

Part 2: 

Citysuper Harbour City, 10 July 

Cooking Demo:

Organic Chishang Rice Cake

New Vegetarian Cuisine 

Location:

Citysuper, Times Square Store

Date:

8, Aug, 2010

Cooking Demo:

Jews Ear Salad (Pomelo Sauce)

Stuffed Tofu Pouch (Mushroom in Black Bean Soy Sauce)

Chishang Organic Rice Cabbage Roll (Tomato herb sauce)  

The Pasta Adventure!

Location:

Citysuper, Times Square Store

Date:

15, Oct, 2010

Cooking Demo:

Organic Linguine Omelet with Pine Nuts

Organic vegetable Fusilli mixed with Garlic Mushroom Salad

Organic Vegetable Penne Rigate Stuffed with vegetarian Bolognese Sauce

Fair Trade means that producers:

    * receive a fair price for their product or labour
    * work in healthy and safe conditions
    * develop direct and long-term relationships with their buyers
    * have access to credit and technical assistance
    * use sustainable and environmentally-friendly techniques
    * work within cooperatives and associations

Fair Trade definition (adopted by FINE*, Dec 2001)
Fair Trade is a trading partnership, based on dialogue, transparency and respect, that seeks greater equity in international trade. It contributes to sustainable development by offering better trading conditions to, and securing the rights of, marginalised producers and workers - especially in the South. Fair Trade organisations (backed by consumers) are engaged actively in supporting producers, awareness raising and in campaigning for changes in the rules and practice of international trade.

*FINE is a international fari trade networks forms by 4 organization. Fairtrade Labelling Organisations, International, International Fair Trade Association, Network of European Worldshops, European Fair Trade Association.

What is the difference between fair trade and free trade?
So what is the difference between "free trade" and "fair trade"? Free trade is so named because the prices of goods and services are market-driven, all producers get the same conditions (in theory) and there are no import limits. However, in reality, certain industries get government financial help so that they can sell their goods at unfairly low "dumping" price levels. Furthermore, the large corporations that control most of the world's coffee trade strive to undercut each other on price, which they commonly achieve by cutting wages and benefits to labourers. When these workers earn about $0.80 per pound of coffee - while consumers pay double that, and more, for a single cup - "free trade" is clearly unfair.

The Fair Trade movement, sometimes called the trade justice movement, promotes standards for the production and trade of different goods and services. Fair trade strives not only for economic development, but also for social justice, environmental protection, and maintaining stronger trade connections.

Labels used in United States ("Fair Trade Certified"), United Kingdom ("Fairtrade") and Europe ("Max Havelaar") are a guarantee that the producers of the goods you buy meet Fair Trade standards. Today, 19 countries have their own labelling initiatives which operate under the guidelines of Fairtrade Labelling Organizations International (FLO), and more than 500 partner organisations have already been certified in accordance with international fair trade standards. They require a guarantee of fair process, no child or slave labour, anti-dumping practices, and high quality standards. In addition, they must employ environmentally-friendly growing methods. Thus organic farming is often linked with Fair Trade movement, because of the common emphasis on environmental and social balance. All these standards also follow the conventions of the International Labour Organization.

As consumers, we don't need to donate large sums of money to make a difference. When we choose Fair Trade products - such as coffee, bananas, tea, chocolate, honey, sugar, orange juice or flowers - we support the movement. We help third world producers keep their farms, and improve the living and working conditions of farmers, workers, and families in regions that need us the most.

Who benefits from Fair Trade and how?
Small-scale farmers and workers
Fair Trade has helped build economic independence and empowerment for certified farmer cooperatives and their workers, bringing them economic stability and a higher standard of living. Beyond being paid a fair price for their products, a social premium helps build necessary social infrastructure of which the following are several examples:

    * Improved access to low- or no-interest loans
    * Technical assistance for building infrastructure to increase production
    * Communications systems, and collectively-owned transport and processing equipment
    * Technical training and skills diversification for members and their families

Consumers
Fair Trade benefits consumers in the following ways:
    * Gives them the option of purchasing according to their principles and values
    * Empowers them to be a player in the solution to the integrity of global trade
    * Provides them with fine quality products
    * Assures them of the ethical source of their foods and non-food purchases

Environment
Environmentally sustainable farming and production practices.
    * Organic farming methods which avoids pollutants, pesticides and herbicides
    * Crop diversification

Source from http://www.maketradefair.org.hk/，more details of fair trade information can check out from there

Drain and prepare for serving.

Look on the package which will normally give a guide on how long to cook.

You can serve your pasta with a sauce.  If you want to cook a quick one, you cmix it with our ready to eat sauce.  There are quite a few varieties. 

You can also make a refreshing salad.  Throw in some of the beans you cooked from my other posting, some chopped fresh vegetables like cucumber, peppers and sweetcorn. Perfect for a side dish at a summer bbq!

Like A Daydream
Thursday, 30 July 2009
crucial factor

My home is exceptionally hot. While friends are telling me about the breeze they got only through opening windows, we have to have the air conditioner on most of the time. I admit I’m also not very tolerant to heat, but it’s a physical matter, can’t be fixed. Friends who have been to my home may notice I have a big water barrel to collect the water runoff from the air conditioner. About once every few days, I would need to drain the big barrel of water. Most likely I am pouring out tens of litres of clean water on each disposal.

I must say these days I feel awful every time I do that. For me and many of my friends, we wouldn’t go near this water because it does not feel hygienic. It’s condensed by a machine part, and drained through a pipe we don’t regularly clean. However, I know, when I pour away the water, that it’s really as clean as you can get even comparing to water from our mains. In fact, condensed water is pretty much pure water, may be more pure than mineral water.

Yet here it is again, some numbers:

1. In 2006, waterborne diseases were estimated to cause 1.8 million deaths each year while about 1.1 billion people lacked proper drinking water.

2. According to the United Nations’ World Health Organization (WHO) more than one billion people in low and middle-income countries lack access to safe water for drinking, personal hygiene and domestic use. These numbers represent more than 20 percent of the world’s people.

3. In Africa, with more than 700 million people, only forty-six percent of people have safe drinking water.

4. The more populous Asia Pacific region with over three billion people, eighty percent of whom with access to drinking water, still leaves over 600 million people without access to safe drinking water.

These are numbers I grabbed from wikipedia, not necessarily the most reliable, but the truth is, it’s not going to be very far from the truth. And by the way, some people manipulate some numbers for their gain. I don’t know who would gain from manipulating these numbers.

And what is the insight from this?

People are actually dying.

I am always amazed at how we measure what’s really really urgent. I hear people talking about “Global Warming” a lot these days. And yet there is no real tally on the death on “Global Warming” because it’s a projection of what might happen. But nobody seems to preach the clean water issue even though every year around 1 million people died from it, or 1 billion people are facing toughest about it. And yet Governments around the world focus on something else that is not proven, spend fortunes on it. It’s not as if once “Global Warming” is solved at the same time the 1 million people would not die.

The reason is simple. Clean Water remains a poor people’s problem. “Global Warming” is definitely a rich people/middle class issue. You and I are going to have unlimited amount of water to drink and bath in (think about the plants you have to water, the jacuzzi you would bath in, or the swimming pool you would soak yourself in, think of the car you have to wash but you didn’t wash often enough).

1 million people could die each year, but since we don’t see them, that’s fine. However, if sea level rises and we have to move (or, God forbid, our property value drops, no way, you can’t allow that!), well, our Government must do something! The great North Vietnam General Vo Nguyen Giap once said, “Every day in the world a hundred thousand people die. A human life means nothing.” I suppose that really justify our viewpoint towards the Clean Water issue.

And until now, I still have not a clue how to transfer the water I pour away every few days to those people in need. Quite frankly, I think I am responsible for a lot of water lost: the office I work in, the transport I ride in, etc. And if every person on this planet could pass that quantity of clean water, in the state it was in that barrel, to another person in need, we’d be able to solve this problem so easily, right? Like a daydream.

Oh, and by the way, stop buying bottled water.

Health Benefits of Olive Oil

Olive oil has a high content of monounsaturated fat. Monounsaturated fats have been linked to the reduction of heart disease. Olive oil also contains high levels of the vitamins E and K, and antioxidants as well as flavenoids. The antioxidants contained in olive oil are numerous. They include the flavenoid polyphenol which have a host of health benefits including anti-aging, lowering 'bad' LDL cholesterol, reducing blood presure and the risk of heart disease. There is also evidence that olive oil's unique composition can also aid in cancer inhibition, protecting skin from damage and also inhibit the growth of bacteria. These studies also find that extra virgin olive oil contains more antioxidants than other lesser grades. This is due to the unrefined and undegraded nature of the extra virgin grade.

It is still unclear which particular component of olive oil is responsible for the health benefits nor how the body is affected in all cases however, it is clear that olive oil as a whole exhibits remarkable benefits.

The antioxidants contained in extra virgin olive oil are also beneficial to the skin. They exhibit anti-aging properties and can help relieve damage caused by over exposure to the sun. It can be used on the skin for general use on dry areas.

Olive oil is a major component and factor in the so called "Mediterranean diet" which is associated which a remarkable range of health benefits. The mediterranean diet is characterized by smaller, tasteful portions and slower and more enjoyable eating. Besides olive oil, there is a focus on whole foods, vegetables, fruit and fish as well as the occasional glass or two of wine with a meal.

Increased olive oil consumption can also be indirectly beneficial to a weight loss regime. Olive oil contains just as many calories as other oils - it is 100% fat, however its fat content is good monounsaturated fat rather than saturated fat. By using olive oil, with its superior taste, it can encourage more consumption of healthy foods such as vegetables and other whole foods such as pasta. Because of the superior taste olive oil can be used to replace other calorie heavy options such as sauces and creams which do not contain the additional health benefits of a quality Olive oil.

Regulation

The trade and marketing of olive oil is regulated by the International Olive Oil Council (IOOC).

There are a number of different grades of olive oil defined by the IOOC, they differ in the way the oil is produced and the chemical composition. Different grades of olive oil will also have different uses, taste and properties and their cost can vary widely.

Virgin Olive Oil refers to the oils obtained by solely mechanical or physical means under conditions, particularly heat conditions, that do not lead to alterations in the oil. Virgin Olive Oil is only allowed to be treated by washing, decanting, centrifuging and filtering. Virgin Olive Oil may also be labelled as "cold pressed"

Extra Virgin Olive Oil is virgin olive oil which has an acidity of 0.8% or less. It also has a superior taste.

Virgin Olive Oil is virgin olive oil which has an acidity of 2.0% or less.

Ordinary Virgin Olive Oil is virgin olive oil which has an acidity of 3.3% or less.

Lampante Virgin Olive Oil has an acidity of more than 3.3% and is not fit for consumption. It is used for industrial use or as lamp (lampante) fuel.

Refined Olive Oil is the olive oil obtained by refining methods. It is often blended with a grade of virgin olive oil and is sold as Olive Oil or Pure Olive Oil. Its acidity is also regulated by the IOOC. Refined olive oil is sometimes called "pure".

The grades and names mentioned here do not apply to US producers or the US market which is not a member of the IOOC. For this reason extra care should be taken when purchasing US Olive oils. The California Olive Oil Council (COOC) also regulates in the Olive Oil market and uses the same guidelines as the IOOC.

Olive oil may also be found under descriptions such as "cold pressed" or "first press" or "light". These descriptions are unregulated and should be read with consideration to this. Because types of olive oil are generally more expensive than other types of vegetable oil care should be taken to ensure the product is legitimate and not a mis-representation. Often what claims to Extra Virgin Olive Oil or some other grade is actually a cheaper substitute which may have been blended or refined, but there can be no substitute for the genuine product.

The quality of an olive oil is often measured chemically. This is because the acidity of olive oil is important as it is a measure of the oil's chemical degradation. As the oil degrades it becomes more acidic and rancid.

Cooking With Olive Oil

All grades of olive oil that are fit for consumption are suitable for cooking. There is an opinion that extra virgin olive oil should not be used for cooking. This is incorrect unless cost is the underlying reason. Extra virgin olive oil is usually significantly more expensive than other grades. It is also very tasteful and has a strong aroma so it can be considered wasteful to use it for cooking.

Olive oil has a high smoke point and doesn't degrade as quickly as other vegetable oils. It also does not lose any of its superior health benefits during cooking. Taste will be affected during cooking so it is best to use a low flavored oil.

Organic Olive Oil

Organic olive oil has all the benefits of non-organic oils with the added benefits of the oil being produced to the additional standards of organic foods. The olive tree is naturally a hardy tree which requires little additional fertilizer to promote growth, but the trees are still vulnerable to pest damage. By choosing a certified organic oil the oil is guaranteed to be untreated by potentially harmful chemicals which may affect the olives and also introduce harmful compounds into the Olive Oil.

•  Materials. Be aware of what you are putting in the microwave. NO metal dishes. Be aware that some dishes have metal content in their decoration. If you are unsure, put the dish in (with some water) and start the microwave. If you see sparks shut it off straightaway.

•  Plastic containers and cling film wrap should be used with care. Some are not designed to withstand high temperatures and can leach chemicals into food when subjected to high temperatures. To be sure, use only containers labeled as ‘microwave safe’

•  Don’t operate the microwave oven empty. Consider keeping a cup of water inside in case of accidental operation.

•  Obviously foods heated in the microwave will be hot. Even if the outside feels cool be careful, as the inside can be very hot. Mix the food thoroughly or let it stand for a few minutes to distribute the heat evenly. Use a heat protecting glove or similar to remove dishes from the microwave oven. Be especially careful if heating baby food/milk to make sure there are no areas that are excessively hot.

•  When cooking or re-heating foods make sure the food is evenly heated to avoid areas that are undercooked or still cool that may still contain active microorganisms.

•  The microwave oven is made with a number of built-in safety features. Do not try to overcome these. Don’t try to operate the microwave oven with the door open. The glass door has a metal mesh that is designed to prevent microwaves from escaping the oven cavity. Do not remove or damage this mesh. If the door locking mechanism or door mesh is damaged do not use the microwave oven. Have it serviced by authorized personnel or replace it.

•  Keep the microwave oven clean. Especially make sure there is no food debris or other dirt around the door seals that may affect the closed seal.
Despite the microwave blocking case of the oven, microwaves are able to escape from the front glass, although only a very short distance and in limited amounts. To be very safe, do not stand and wait within arms length of an operating oven.

•  Superheating. Superheating occurs when something reaches boiling temperature but doesn't actually boil and bubble. This can happen with liquids in the oven. If you heat a cup of water or your favourite drink, there is a chance an area of the liquid becomes superheated, but is not allowed to boil by the cold liquid surrounding it. Once the liquid moves or is stirred, then the superheated part suddenly and violently boils. If you put a spoon into a cup of superheated coffee the coffee will boil up and possibly give you a nasty burn.
To avoid this, don’t heat liquids for too long. Standing a non-metal utensil like a chopstick in the cup will help the liquid mix and heat evenly. A microwave oven with a rotating turntable will help. When first moving a heated cup, put a spoon or something in first and do so at arms length.

Make sure that whoever is using the microwave is aware of these dangers and teach them well. Especially look out for the young and elderly users.

If you really are concerned about the nutrient sapping, molecule changing aspects of the microwave oven it makes sense to look at the problem logically. One extreme would be to never to use the oven. However a compromise might be to only use it for defrosting or re-heating cooked food.  As with so many things in life, there is no right or wrong answer.

Microwave ovens are undeniably very useful. They can be a real help for us in our daily routine. But they can also be misused and can be potentially very dangerous.

My personal opinion? Use a microwave oven, but use it sensibly and safely.


Sources
http://www.foodscience.csiro.au/micwave1.htm
http://www.ccohs.ca/oshanswers/phys_agents/microwave_ovens.html
http://www.gallawa.com/microtech/Ch3.html
http://www.thedietchannel.com/Microwave-Cooking-And-Food-Vitamins.htm

• Avoiding the use of synthetic chemical inputs. These include chemicals such as pesticides, herbicides, fertilizers, antibiotics, hormones and others.
• Natural treatments and procedures are encouraged. When these are not sufficient a limited use of approved substances may be used to treat a specific problem.
• Sewage sludge (biosolids) is not permitted
• Irradiation treatment is not permitted.
• Genetically modified organisms are not permitted.
• Non-organic sources of compost or manure are not permitted.
• Crop/animal rotation and diversity are encouraged.
• Land must be ‘chemical-free’ for a number of years before certification.
• Animal feed should be natural or organic.
• Organic and non-organic products must be produced, stored and sold separately.

The Organic Certifiers
http://organic.com.au/certify/ This site has links to many of the certifying organizations around the world.
http://organic.com.au/standards/ has links to the standards required to achieve certification.

Here are some links to a few of the certifying organizations that our products are certified by. More detailed information can be found on their websites.

BCS BCS, is a European based certifier with it’s head office in Germany. They are edited around the world and perform certification services in many countries Click here for more information

CCPB CCPB is one of a number of Italian certifiers. They provide certification services for a number of countries. Click here for more information

Ecocert Ecocert is one of several large international certification bodies. They provide organic food certification as well as others such as Fair Trade, ISO standard, and other food quality and safety standards. They perform organic certification for many countries globally. Click here for more information

ICS International Certification Services Inc is a US based organisation. They provide the Farm Verified Organic (FVO) certificate as well as others. They also provide certification for a number of countries around the world. Click here for more information

IFOAM International Federation of Organic Agriculture Movements (IFOAM) is a large umbrella organization that unites a large number of organizations across many countries. They offer certification in many countries as well accreditation services to certifying bodies. Click here for more information

JAS A Japanese organic certifier under the Ministry of Agriculture, Forestry and Fisheries (MAFF) Click here for more information

MOA The Mokichi Okada Association (MOA) is a Japanese based organization that provides certification in Taiwan. They have a holistic view and their services are broad to include a wide-range of health and well-being issues. Click here for more information Click here for more information (Japanese only site)

OCIA Organic Crop Improvement Association is based in the US and provides certification services to over 20 countries around the globe. They are accredited in US, Japan, Canada, with IFOAM and others. Click here for more information

OCPP Pro-Cert Canada is Canada’s foremost certifier. They are accredited with the Standards Council of Canada (SCC) as well as the USDA Click here for more information

OMRI The Organic Materials Review Institute based in the US and opertating under the USDA National Organic Program (NOP) Click here for more information

QAI Quality Assurance International is based in the US but serves clients worldwide and are accredited certifiers for a number of countries including US, EU, Japan, Canada and the International Federation of Organic Agriculture Movements (IFOAM) Click here for more information

The Soil Association One of major certifiers in the UK, they offer a range of services such a technical advice and education for both consumers and business. Click here for more information

USDA The US Department of Agriculture runs the National Organic Program (NOP) which oversees all the US certifiers Click here for more information

Other Quality Certificates
Other than strong organic certification, there are some other food quality certificates which we like to see. These are not so common but nevertheless they are valuable guide of quality.

HACCP Hazard Analysis and Critical Control Points (HACCP) is a risk management system that controls hazards related to food safety. Click here for more information

QMI QMI offer a wide range of standards and procedural systems. The ISO is one of their standards. ISO 22000 is a food safety management system. ISO9001 is a general standard for managing quality. QMI also offer organic certification and is accredited with the USDA. Click here for more information

Sources
http://www.usda.gov
http://www.soilassociation.org/web/sa/saweb.nsf/home/index.html
http://en.wikipedia.org/wiki/Organic_certification
http://organic.com.au
http://www.qmi.com/registration/foodsafety/

Toast and butter.
Real butter, the kind that comes from cows. ‘Cow oil’ as the Cantonese literally calls it. I had slices of butter as it was too cold to get on my knife to spread. Toast with slices of butter. It was lovely! Real butter really does taste good.
But I guess you might not approve of real butter, certainly many health professionals would shake their heads. Think of the saturated fat content! Consider the affect on your heart! "Why not use margarine?" they and you may ask?

For me butter has a distinct advantage over margarine. It is food. Real food. Food that is made in a kitchen not a laboratory. Have you looked at the ingredients of a tub of margarine? You need to have a degree in chemistry to know what it contains!
I want to eat food that I could make at home. Give me some milk or cream (and lots of time) and I could make butter. Add a little salt and it will be the same as I get from my local Wellcome or Park n Shop. What would I need to recreate margarine at home? I'd better go to the HKU labs instead.

For me that is an important general principle when I choose what I eat. When I'm in the store with my wife, we look at the ingredients label - yes we actually look at that tiny label. If it gives us a puzzled look of 'huh?' then we will try to find another choice. After all, if we are going to eat it, I'd like to know what it is.

Of course there are compromises we make. Sometimes we choose not by the ingredients label but the taste of what we have tried and enjoyed. Or the look of a product, and yes, sometimes the price. But the ingredients label plays an important part it our selection process.
Shouldn't it play a role for you as well?

Simeon

Organic farming is a philosophy rather than just a method of working the land. The method emphasizes working in partnership with nature rather than trying to battle against it. The focus is on working with nature in a way that is beneficial to the earth, the produce, the producers and the consumers. No party is exclusively benefited at the expense of another.

By using organic methods the producer can use his land in a way that is sustainable over many years. Non-organic farmers may use methods that are very intensive. They can produce a strong crop but in a way that cannot be sustained by the land. This results in the breakdown of the production ability of the land in just a few seasons. The land can then only be re-vitalized by resting it or adding larger and larger quantities of artificial and sometimes harmful chemicals. Organic farmers use methods such as crop rotation to ensure the land is not used to exhaustion. They make use of natural fertilisers such as manure and compost to enrich the land and natural pest management techniques to protect their crops.

This is one of the key differences between sustainable and non-sustainable farming methods.

The land benefits from the employment of these non-intensive ‘gentle' farming methods. The land beyond the farm and the water courses that flow from and underneath the land are not polluted, the ecosystem is not harmed and natural habitats are maintained.

Organic farming methods are undoubtedly good for the land and the environment, but what about the producers? How are they affected by these methods?

For producers adopting organic methods there is a compromise to be made. On one hand organic methods are more labour intensive requiring more time and effort to be spent working the land. Without the dubious benefits of numerous chemicals, the land needs to worked manually and often and time must be spent to utilise the land in an intelligent manner.

However this harder work is outweighed by the fact that organic produce often commands a higher price on the market and under some circumstances can result in a yield that is higher than that of conventional farming methods. Due to the higher labour needs organic farming is beneficial to the local economy by providing jobs to local area. Organic farming methods favour smaller farms, often self-owned. This is of great advantage to the farmer when gigantic multi-national companies seem to be taking over all the available agricultural land. Yet another advantage for the organic farmer is the method is less capital intensive. Without having to purchase heavy soil turning equipment or chemicals to fertilise the soil or pesticides to protect the crops investment costs can be reduced. Farm-workers also benefit from not having to handle the large quantities of chemicals required for conventional farming.

We have shown that the earth and the producer benefits from organic farming methods. The benefits are also applied to the produce. Without the affects of the chemical onslaught the produce grown is naturally stronger and resistant to pests. They are grown in a manner that increases natural taste and colour and the resultant crop has been shown to be nutritionally superior to conventionally grown produce.

As for the consumer, they often have to pay a higher price for their food, but this is offset by the knowledge that the produce is better for them, better for the produce, better for the producer and better for the earth. Isn't that a price worth paying?