Courtesy: Organic certification for pizza Foods similar to pizza have been made since the Neolithic Age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history. In the 6th century BC, the Persian soldiers of the Achaemenid Empire during the rule of Darius the Great baked flatbreads with cheese and dates on top of their battle shields and the ancient […]
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Courtesy: Organic certification for pizza Pizza (Italian: [ˈpittsa], Neapolitan: [ˈpittsə]) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. […]
Courtesy: Organic certification for pizza Organic agriculture has higher potential costs due to lower yields and higher labor costs, leading to higher consumer prices. Demand for organic foods is primarily driven by concerns for personal health and for the environment. Global sales for organic foods climbed by more than 170 percent since 2002 reaching more than $63 billion […]
Courtesy: Organic certification for pizza The amount of pesticides that remain in or on food is called pesticide residue. In the United States, before a pesticide can be used on a food crop, the U.S. Environmental Protection Agency must determine whether that pesticide can be used without posing a risk to human health. A 2012 meta-analysis determined […]
Courtesy: Organic certification for pizza Many people believe that organic foods have higher content of nutrients and thus are healthier than conventionally produced foods. However, scientists have not been equally convinced that this is the case as the research conducted in the field has not shown consistent results. A 2009 systematic review found that organically produced […]
Courtesy: Organic certification for pizza In China the increasing demand for organic products of all kinds, and in particular milk, baby food and infant formula, has been “spurred by a series of food scares, the worst being the death of six children who had consumed baby formula laced with melamine” in 2009 and the 2008 Chinese milk […]
Courtesy: Organic certification for pizza Consumer safety Pesticide exposure Claims of improved safety of organic food have largely focused on pesticide residues. These concerns are driven by the facts that “(1) acute, massive exposure to pesticides can cause significant adverse health effects; (2) food products have occasionally been contaminated with pesticides, which can result in acute toxicity; […]
Courtesy: Organic certification for pizza From an environmental perspective, fertilizing, overproduction and the use of pesticides in conventional farming has caused, and is causing, enormous damage worldwide to local ecosystems, soil health, biodiversity, groundwater and drinking water supplies, and sometimes farmers’ health and fertility. Organic farming typically reduces some environmental impact relative to conventional farming, but the scale of reduction can be difficult to quantify and varies depending […]
Courtesy: Organic certification for pizza Organic food production is distinct from private gardening. In the EU, organic farming and organic food are more commonly known as ecological or biological, or in short ‘eco’ and ‘bio’. Currently, the European Union, the United States, Canada, Japan, and many other countries require producers to obtain special certification based on government-defined standards to market […]
Courtesy: Organic certification for Meet Besides the public organic certification regulation EU-Eco-regulation in 1992, there are various private organic certifications available: