About organics

Certified organics is a production system which results in high-value, good quality, safe, healthy and tasteful food, while forgoing the use of pesticides, herbicides and chemical fertilizers.  These sustainable production traits allow organic products to command premium prices in domestic and international markets.

Organics replaces chemical inputs with natural products and processes such as crop rotation, manures, composts, cover crops, natural predators and soil micro-organisms, along with an emphasis on preventing problems through techniques like selective breeding and herbal leys.

An emphasis on building soil health means that organic producers return organic matter to the soil to encourage the building of active humus.  Increased soil carbon improves nutrient availability, soil structure and plant growth, while humus stores up to 20 times its weight in water, reducing the need for irrigation and boosting soil resistance to drought and flood.

A US$40 Billion sector worldwide, the University of Otago valued New Zealand's domestic market at $240 million in 2007, with exports worth an additional $120 million.  Organics accounts for more than 10% of New Zealand apple exports and around 4% of Zespri kiwifruit.  Around 100,000 hectares of rural New Zealand is now either certified as organic or 'in conversion' - going through the three-year certification process which underpins consumer confidence.  This rigorous certification is conducted against internationally-recognized standards, with compliance monitored in independent annual audits.

Organic Case Studies

For examples of how organics works in practice, download our case studies on successful certified organic producers.