The production and processing of organic food

Food is not only failing to fulfill its purpose of nourishing and, therefore, generating health, but also, from more and broad scientific sectors, it has begun denounce that food as the cause modern degenerative diseases (obesity, cardiovascular diseases, cancer, etc.). In addition healthy nutrition, there are an increasing sensitivity public opinion negative consequences agricultural activity on environment, so production quality food, through respectful techniques alternative obtain for a sustainable future. based agroecological products, much healthier with less environmental impact, conventional (industry or chemical) food.The bromatological value variable depends different factors, including techniques. addition, methods products used in post-harvest processing can be important decisive composition final food.
 The comparative results show nutraceutical organic greater, providing nutrients bioactive substances sufficient quantities making nutritional contribution according compensated foods their right quality.