Organic foods are made in a way that limits the use of synthetic materials during production. For the vast majority of human history, agriculture can be described as organic; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. This more recent style of production is referred to as "conventional." Under organic production, the use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and saved as a last resort. In most countries, organic produce may not be genetically modified. It has been suggested that the application of nanotechnology to food and agriculture is a further technology that needs to be excluded from certified organic food.

Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the food's total plant and animal ingredients must be organic (95% in the United States, Canada, and Australia) and any non-organically produced ingredients are subject to various agricultural requirements. Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients.

Please find the difference between organic chlorella and conventional chlorella as following:

1. Organic chlorella has to be cultivated and processed according the organic standards. The company has to set up the quality management system, quality control system and quality traceability system according the organic standards.

2. Organic chlorella could not use synthetic chemicals, cout not be genetically modified. Organic spirulina is non irradiation.

3. There are very strict demands on the water source and environment for cultivation organic chlorella.

4. Organic chlorella has to be certified organic by qualified organization.


Standards for organic chlorella