Strict paper trail from farm to plate

WITH a marked price difference between organic and non-organic food, it doesn’t take a genius to see the potential to capitalise on the organic revolution and make a quick buck.

There are no tests available to prove food is organic and so, for instance, if producers or retailers can pass off a conventionally-farmed chicken as organic, there could be a profit margin of more than 200%.

For this very reason, and because organic producers like to believe that trust is the hallmark of their relationship with customers, regulations are the linchpin of this sector.