Defining quality for fresh food is not a simple task – because there are many perspectives to this.
For many the organic label has come to signify quality, but we’ve come to see this as a uni-dimensional viewpoint. There seems to be a lot more to quality, and its probably best measured at the point of our plates.
Variety is quality. The types of a vegetable that you to choose to grow determines quality – because not all tomatoes varieties were created equal taste-wise. Some are just better than others.
Freshness is quality. And the difference in freshness plays a major role in quality, especially for leafy vegetables and herbs. Loss of moisture over time accelerates the drop in quality. Other vegetables like brinjals, gourds, beans, tomatoes retain moisture much better.
Distance is quality. The less distance travelled by your vegetables, the fresher they are and the less chances there are for exposure to pollutants and other materials that aren’t very healthy.
Organic is quality. Food grown without the use of pesticides is definitely healthier, but growing organically is not the only measure of quality.