Organic range of products
It is part of our self-image to take sustainability to heart and to bear corporate responsibility for people and the environment in a value-oriented manner. Nature is the direct source for our products and therefore precious to us.
The following applies to organically certified food: All businesses in the value-added chain – farms as well as food companies – are inspected at least once a year for compliance with the EC Eco Regulation, both in Germany and worldwide. In addition, unannounced inspections are carried out.
Organic farming is active environmental protection. Natural fertilisers such as manure and compost nourish the soil and build up humus, varied crop rotations counteract one-sided soil stress and the soil is worked gently. Chemical synthetic pesticides and mineral nitrogen fertilisers are prohibited. This promotes biodiversity, protects the climate, saves energy and reduces external costs.
Did you know?
- Organic areas are special habitats for birds, insects and bees: they are home to up to 50 percent more individuals and up to 30 percent more species than conventional ones. The beneficial organisms carry out part of the pest control naturally and are an enrichment of the cultural landscape that we humans enjoy, for example when we go for a walk.
- A healthy soil rich in humus binds up to 15 percent more carbon and thus contributes to climate protection.
- Organic farmland contains 25 percent more soil organisms such as earthworms, insects, bacteria and fungi. This is the result of a twenty-year long-term test conducted by the Research Institute of Organic Agriculture in Switzerland.
- The abandonment of mineral nitrogen fertilisers saves around 20 percent energy compared to conventional agriculture, converted to the harvest yield.
- The external costs of organic farming are significantly lower. An example: on organically farmed land, only about half as much nitrogen is leached into the groundwater. This saves taxpayers considerable costs for water treatment.
- Organic fruit and vegetables have on average about 200 times less pesticide residue than conventional vegetables.