Organic means that the food has been grown in safe and healthy soil using natural fertilizers free of synthetic pesticides or additives. To obtain this certification, the grower submits to on-site inspections, soil and water testing by an independent organization or state agency. He keeps careful records about his farming technique, and the farmland itself must be free of agrochemical use for at least three years prior to planting or harvesting crops. On-site inspections are conducted annually.
