The "bio" suffix is one of the most used and sought after in recent years, as regards agricultural and food production. But which products can be defined truly organic? Here is the legislative framework that dictates the rules to be respected for an authentically "green" cultivation. It is not enough, in fact, to define a product as organic for it to be healthy; there are precise rules to follow in order to have healthy and tasty food. Let's try to understand what are the most important rules.
The advent of "bio"
In the last two decades of the last century and in particular from 1990 onwards, a "green" philosophy has developed all over the world and in particular in Europe which has led to the approach of an increasing number of people to the so-called organic products, both in the field of cultivation as well as in the breeding of animals intended for feeding. Two main factors influence the growing demand to be highlighted, among many others: the greater awareness of the population of the risks deriving from the so-called intensive agriculture; the results of medical and scientific research increasingly alarming on the damage caused to the environment (and of consequences for people) from the massive use of toxic chemicals (such as pesticides) in plant crops.