Organic vegetables refer to vegetable products that strictly abide by the rules of organic production and prohibit the use of any chemically synthesized pesticides, fertilizers, genetically modified organisms and their products, but follow the laws of nature and ecological principles, adopt a series of sustainable agricultural technologies, coordinate planting balance, contain green food labels, keep the agricultural ecosystem sustainable and stable, and are certified by organic food certification bodies and issued with organic food certificates.
Organic farmers mainly refer to vegetable and fruit planting areas without chemical products (such as pesticides, fertilizers, hormones and other artificial additives). The farm takes scientific management as the standard and natural green as the concept to grow fruits and vegetables. Vegetables and fruits do not use chemical additives, which have no pollution to the surrounding environment and bring more nutrition and health to people.