Organic food is a small sector of the food industry with an identity defined and protected by law in many countries. In recent years it has been growing but in the current economic climate its growth has declined. Its existence provides an element of consumer choice.
The production of organic food requires the same involvement of professional food scientists and technologists and is subject to the same requirements of good manufacturing practice and food safety as the rest of the food industry, but is also subject to specific additional legal requirements as to cultivation, composition and labelling.
