With our own geographically diversified cultivation bases, a network of organic cereals , pulses, dried fruits, , herbs & spices and other products suppliers, and our continuously improving cultivation methods, we are able to ensure a consistent and stable supply of a variety of organic commodities. These produce are sold domestically and used as raw material at our processing facilities. We offer more than 100 types of organic products.
Farmer's Welfare Special efforts are made to educate farmers about organic cultivation in order to reduce the cost of production and set them free from debts by using their own preparations. We are also helping farmers by providing them technology for pest management , fertility and quality management by organic methods.
Our vision is to be the preferred producer of top quality organic products globally.
We are committed to adopting international standards of management throughout our business and aim to pursue excellence in everything that we do.
Food Quality, Safety and Hygiene strategies:
Earthallica Inc organic Foods has achieved a high level of purity through the following strategies:
- Organic agriculture management : Conducting farmer training to prevent any fertility and pest management problems in organic agriculture and eco friendly cultivation. We carry out our own on-going market research and constantly monitor market trends.
Food hygiene and safety are a high priority at Earthallica Inc organic Foods. We work in close partnership and guidance of the local environmental health officers to ensure safety of all our produce. Crops grown for us in many parts of the India by contracted farmers are monitored by our own inspectors to ensure food safety, hygine and purity organic w.r.t. pesticide levels.
- Supply chain management: Minimization in supply chain length to minimize cross contamination chances and better shelf life. Our fast and reliable delivery service ensures a rapid turnaround of stock. During supply packaging is done with respect to scientific , chemical and physical attributes of packing material suitable for specific situations to ensure no loss in quality of product.
- Shelf life management: The spice is stored in specific conditions and periodically monitored, avoiding the risk of high moisture, infestation and microbial contamination.
- Process Control: When the material is processed strong magnets are used at every stage to ensure any metal is fully extracted before final packaging; the material is tested only in the accredited laboratory at source before processing.
Strictly controlled allergen free spices and herbs. All raw materials go through microbiological lab testing as per our quality standards before supply.
- Tracibility management : We have a well managed documentation system, Field to fork level documentation is maintained to ensure complete back tracing.
QUALITY CHECK PARAMETERS
- Our Company is engaged in producing / providing the premium quality of certified organic agriculture produce in the markets worldwide & promotes world class standards for Agricultural practices progressive farming techniques & identification and adoption of appropriate technologies.
- Our Standards: Most of them complies with National and international standards like ASTA, AGMARK, CODEX, USDA, UK, Germany cleanliness standards, PFA and ESA.
- We have quality check at every step i.e. from procurement to dispatch.
- At every step of value chain we test our products for the content of
a. Sensory parameters: Colour, aroma, size, texture
b. Physical parameters: foreign matter, damaged, discolored, shriveled, infested material,
c. Chemical parameters: moisture content, oil, volatile oil, ash, acid insoluble ash,
d. Food toxins: aflatoxin, uric acid,
e. Biological parameters: Impurities of animal origin, insects (whole and parts), excreta (mammalian and others)
f. Microbiological Parameters: Total Bacteria, total fungal, Salmonella, E Coli.
- Our products are accredited by United State Development of Agriculture (USDA) and India Organic.
- Comply with the residue levels of heavy metals, pesticides and other food safety parameters as laid down by the Bundesverband Naturkost Naturwaren Herstellung und Handel e.V. (Organic Processors and Traders Association)
Natural versus organic:
Natural: Food manufacturers that used the term “natural” as a label on their food are doing it mostly to help sell their products. Food manufacturers don’t have go through a verification process to use the natural logo on their products. Many food products that have the term natural are usually full of synthetic chemicals that are harmful to the body.
Organic: Food manufacturers that used the term “organic” as a label on their products are required to go through a verification process. Organic standards required that the land used to grow organic food must be free of pesticides, herbicides and synthetic fertilizers. Also, the food must be free of genetically modified ingredients, organisms, and free of artificial preservatives, and synthetic chemicals. For meat, the source of the meat can only be fed plant diets and no animal by-products.
Organic farming is farming as nature intended. It utilities natural methods of cultivating fertile soil (such as creating composts heaps), and, instead of resorting to mechanical plows, it relies upon nature’s natural tunnelers – earthworms and other insects – to till the soil instead. Natural agents, rather than chemicals, are used to deter pests, and the crops are usually harvested by hand in a gentle manner that shows respect for the earth and its plants.
Of course, organic gardening methods result in fewer, and slower, yields than those of conventional farming methods. But the food they produce is more nutritious and tasty, and the land can be used for generations to come because it was tended carefully and in accord with nature’s practices. For these reasons, an environmentally-minded person should always support organic farming methods over conventional farming methods.
Some additional examples of the serious disadvantages of conventional agriculture versus the vital advantages of organic agriculture include:
1) Organically grown vegetables contain more minerals and trace elements than conventionally grown vegetables (according to the Federal Institute for Consumer Protection of Germany).
2) Organically grown foods contain more alkaloids and other metabolites essential for brain development and the integrity of the immune system. They positively enhance tissue growth and development and contribute to a greater ability of the body to heal and repair itself.
3) Organically grown foods do not cause as many allergies as conventionally grown foods.
4) Biocrystallization techniques (as demonstrated by research at the Agricultural University of Copenhagen) show that organically grown foods have more orderly crystallization patterns than conventionally grown foods. In other words, they have less entropy and more balance.
5) Conventionally grown vegetables contain significantly more nitrate than organically grown food (documented by the Federal Institute for Consumer Protection of Germany). These nitrates are transformed into nitrites in the human digestive tract. Nitrites combine with amines to form nitrosamines. Nitrosamines cause cancer.
6) Pesticides used in conventional agriculture have a similar molecular structure to oestrogen and have a hormonal influence in the physiology. They can create imbalances in the structures and functions of the tissues of the body, including the brain, and they can cause tumors.
7) The increase in the number of cases of non-Hodgkin's lymphoma, chronic lymphocytic leukemia, and testicular tumors (all serious cancer diseases) may be at least partly a result of increased exposure to agricultural chemicals (as reported in the Journal of Epidemiology and Community Health).
8) Pesticides used in conventional agriculture have been linked to higher brain cancer, leukemia, learning disabilities, and other disorders, according to the American Public Health Association. The Arnerican Public Health Association reports that these chemicals pose a particularly great risk to children because a child's developing nervous system and body are more sensitive to these elements. An estimated one million American children living on or near farms are 'awash in pesticides' from contamination of the air, drinking water, house dust, and even working clothing worn in the fields by their parents.
9) Organically produced milk contains more CLA (conjugated linoleic acids) than conventional milk. CLA have cancer-inhibiting qualities and are able to prevent arteriosclerosis.
10) In a comparison between nutritional levels in conventional food and organic food, researchers have found that organic fruit was considerably higher in phenols. Plants naturally synthesize phenols for defence against pests and diseases. Possibly, the unsprayed organic plants were stimulated to make higher levels of these critical molecules in response to pest attack. These phenolic compounds that protect the plant also have been shown to be disease protectants in humans.
11) Conventional food production overloads the soil and the ground water with artificial fertilizer (mainly nitrates) as well as with pesticides and herbicides. These elements in the drinking water also cause cancer
12) Methane (CH4) is one of the most important gases responsible for the global greenhouse effect and fifteen per cent (15%) of the overall emitted methane is caused by conventional agriculture.
13) It has also been demonstrated that when fruit is picked early, before it is ripe on the tree, it lacks the full level of nutrients, which develop only when fruit ripens naturally and completely on the tree. Therefore, fruit and vegetables picked early, to ripen during shipment, do not deliver the full value of nutrition, as compared to the produce picked fresh and delivered fresh to the market. For this reason, Maharishi Vedic Organic Products will be picked and delivered to market within one or two days allowing them to be picked only with fully developed nutrients.
14) Finally, organically grown foods disallow the use of genetic modification. The onslaught of genetic alteration of food is an area that presents the greatest danger to the purity of our food. Some of the dangers include potential allergenicity and toxicity to humans and other species, development of antibiotic resistant organisms, horizontal gene transfer, potential genetic drift, potential disruption of soil microbiology and biochemistry, development of nutrient imbalance, increased pesticide use, damage to beneficial organisms, creation of ‘superweeds’ and ‘superpests,’ evolution of virulent new plant and soil pathogens, spread of invasive new species, loss of biodiversity, development of malignant cancers (as from insulin-like growth factor increase associated with use of rBGH), and other environmental, ethical, and economical considerations both short and long term.
