And organic food is one of them. It is cultivated without the use of artificial means such as pesticides, fertilisers, herbicides and Genetically Modified Organisms (GMO's). 'Organic' does not mean natural, it is a food that has been minimally processed and is preservative-free, therefore, only foods labeled 'organic' have been certified as meeting USDA Organic Standards.

Its environmental sustainability makes it popular among the consumers. There is a systematic way to legally produce organic products in developed countries. Organic farmers are required to have an Organic Systems Plan (OSP) describing how their operation will achieve, document and sustain compliance with applicable regulations, use organic seeds when commercially available, have had no prohibited substances applied to their land for at least three years prior to harvest, minimise soil erosion; implement crop rotations; and prevent contamination of crops, soil and water by plant and animal nutrients, pathogenic organisms, heavy metals or residues of prohibited substances, maintain records concerning the production and handling of agricultural products that are sold, labeled or represented as organic besides, farmers have to submit to audits and evaluations conducted by accredited certifying agents.

The easily available type of organic food includes fresh foods such as vegetables and perishable seasonal fruits often purchased directly from farmers market, through community supported agriculture and from food stores. Unprocessed animal products like organic meat, eggs and dairy products are less commonly available in their purely fresh form.

On the contrary, processed organic food that contains only organic ingredients and no artificial food additives is often processed with few artificial methods, ingredients and conditions in order to make them available for consumer market. Most processed organic food comes in the form of canned foods, frozen vegetables, half-cooked dishes and other convenience foods. Often, within the same store, both organic and conventional versions of products are available with the price of the organic version comparatively higher.

Now, the question is how a consumer can distinguish whether the food he is relying on is organic or vice versa. A 'certified organic' label is usually the only way for consumers to know that a processed product is 'organic'. Initially, identifying organic food was quite easy as it was only available through reliable farmhouses.

As food market has evolved, besides, number of food products produced via natural cum man made methods, the organic foods are also available in super markets. The need is to highlight the benefits of organic food and what positive features they have from the health point of view.

Environmentally, organic farms are better than conventional farms at sustaining diverse ecosystems, i.e. population of plants and animals. They do not release synthetic pesticides or herbicides into the environment some of which have the potential to harm local wildlife. Organic farms use less energy and produce less waste, such as packaging materials for chemicals, besides, organic farms are more energy efficient.

From production point of view, it is noted that pesticide exposure is associated with more severe health problems such as respiratory problems, memory disorders, dermatological conditions, cancer, depression, neurological deficits, dizziness, headaches, nausea, vomiting, as well as skin and eye problems. Where as organic food is more pure in production and rely less on artificial means of preservation.

The following factors favour the organic food:

- Organic food has a better taste and a great variety.

- It contains on average 50 percent more vitamins, minerals, enzymes and other micronutrients than intensively farmed produce.

- It is the only practical way to avoid eating genetically modified food.

- There are higher instances of cancer, respiratory problems and other major diseases in farm workers from non-organic farms particularly true in developing countries and for those growing agrochemical cotton in farms.

- Go organic for a genuine, cost-effective, healthier and environmentally safer future.

- Organic farms support nature, whereas, intensive farming has led to dramatic erosion of soil, fall of wild birds, destruction of ancient hedgerows, and extinction of some species like butterflies, frogs, grass snakes and wild mammals.

- It contains less poisonous chemicals.

- It boost farm income and promotes sustainability.

- Establish an ecological balance to prevent soil fertility or pest problems.

- Organic agriculture helps to minimise the greenhouse effect and global warming through its ability to sequester carbon in the soil.

- Organic agriculture reduces pollution of groundwater by not using synthetic fertilizers and pesticides.

- It enhances biodiversity, or the presence of multiple plant and animal species.

By and large, the organic food market is growing rapidly in the entire world. Various alternative organic standards are also emerging. Some are also implementing new approaches to defining and buying food. Consumers also provide direct financing for farms, participate in the risks and rewards of annual growing conditions, and participate with farmers in distribution networks. Organic food is also often linked with the fair trade movement, based on the principle that social and environmental sustainability are inextricably interdependent.